Sweet & Sour Chicken

This was a wonderful recipe from My Kitchen Snippets. Kramer event commented on how much he liked it. The next time I make this, I think I’ll grill it, but either way I can’t wait to make this again! It’s spicy and sweet and perfect for summer. Recipe after the jump.

Sweet & Sour Chicken
The ingredients for the chicken marinade.

Sweet & Sour Chicken
Put your chicken, garlic powder, paprika, lemon pepper, red pepper flakes, balsamic vinegar, salt, and pepper in a Ziploc bag, make sure it’s sealed, and shake it up to coat the chicken thoroughly.

Sweet & Sour Chicken
Refrigerate for at least 2 hours, then place on a baking tray in a 400 degree F oven for 40-60 minutes or until 165 degrees F (while you prepare the sauce).

Sweet & Sour Chicken
Grate your orange zest.

Sweet & Sour Chicken
Add your honey and orange juice (along with the zest) in a medium-small sauce pan.

Sweet & Sour Chicken
Add the ground coriander and soy sauce and cook until reduced to half.

Sweet & Sour ChickenSweet & Sour Chicken
Finely chop some mint.

Sweet & Sour Chicken
And add it to the sauce.

Sweet & Sour Chicken
Take the chicken out of the oven.

Sweet & Sour Chicken
Cover the chicken with some of the sauce.

Sweet & Sour Chicken
I served this with broccoli because I’m boring, haha. The chicken was delicious, though!

4.0 from 2 reviews
Sweet & Sour Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
For the Marinade:
  • 2-3 chicken breasts
  • 1 tsp of paprika
  • 1 tsp of garlic powder
  • 1 tsp of lemon salt
  • ½ tsp of pepper flakes
  • 3 tbsp of balsamic vinegar
  • salt and pepper to taste
For the Sauce:
  • 1 tsp of orange zest
  • ½ cup of orange juice
  • ¼ of water
  • 2 tbsp of honey
  • 2 tbsp of soy sauce
  • ¼ tsp of coriander powder
  • 1 tbsp of cornstarch + 2 tbsp of water
  • About 1 teaspoon finely chopped mint
  1. Clean the chicken and remove skin or any access fat.
  2. In a Ziploc bag, combine all of the marinade ingredients and marinate for at least 2 hours in the fridge.
  3. Line a baking pan with some aluminium foil and brush it with some oil. Line the chicken on the pan and bake in a pre-heated 400 degree oven for about 40 minutes or until the chicken is fully cooked and at least 165 degrees F when inserted with a meat thermometer (flip the breasts after they've been cooking for 20 minutes).
  4. To prepare the dipping sauce combined all the ingredients except the cornstarch in a small saucepan and bring to boil. Cook until the sauce reduce to half and add in the cornstarch solutions for thickening. Bring to boil and remove from heat.
  5. Add in the chopped mint.
  6. To serve you can either brush the chicken with the dipping sauce or just serve it on the side.
Adapted From


13 Responses

  1. rivka says:

    mm mmmm.
    im making my mom make this, ha!

  2. Gertrude says:

    Thanks for trying out the recipe. Glad that you likes it.

  3. This looks like a winner of a dish! Have to try this real soon. I bet the kids will love this.

  4. Leslie says:

    Yum! I bet the red perrper flakes give ut a nice little kick! Looks wonderful

  5. gkbloodsugar says:

    Far from boring! I’d have served it with Broccoli too.
    Mouth-watering stuff!

  6. Jane says:

    I’m definitely going to to try this!

  7. Amrita says:

    Oh, that’s looks YUMMY! Beautiful color on that chicken!

  8. Katy says:

    I just made this for dinner along with rice and stir-fried sweetcorn. So nice.

  9. thecrepesofwrath says:

    Stir-fried sweetcorn sounds delicious!!

  10. Katy says:

    It really is! Stir fry it in olive oil, add a bit of soy sauce, some ginger and chili flakes and done! I make mine quite spicy.

  11. Leo says:

    I cooked this tonight for me and my GF and it was really awesome.
    I think I could have cooked the chicken a bit less longer because it looked like it was burnt on the surface, my oven is quite odd 😉
    Thanks for the recipe

  12. Monisha says:

    I made this today ! and the sauce was yummmm…but I think I overcooked my chicken so it turned out dry :( My oven is a bit odd but I was good with some beans and fries :)

    Thanks for the reciepe

  13. Ansar says:

    You created a fusion dish with a spectrum of flavours. I started with small nibbles and let my mouth savour the myriad flavours within the dish. Ofcouse i also had vegetarian fried noodle on the side.
    Recommend it

    Keep the Wok burning

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