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Recipe of Chicken with Sweet and Sour Sauce

Chicken with Sweet and Sour Sauce

30 mins
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If you're a fan of Chinese food this crunchy bittersweet chicken will delight you. And the best part is that it is made with catsup and other ingredients that you find at home.
Learn more about Clemente Jacques


4 portions
  • 1/4 cups sauce, Catsup type Clemente Jacques ®
  • 3/4 cups sugar
  • 1/2 cups apple vinegar, Clemente Jacques ®
  • 1 tablespoon soy sauce
  • 1 teaspoon McCormick® Minced Garlic
  • 1 boneless chicken breast
  • 1/2 cups cornstarch
  • salt, and pepper to taste
  • 2 eggs
  • 1/4 cups vegetable oil
  • sesame seeds
  • chives, finely chopped


Preheat the oven to 180 ° C and grease a baking tray with spray oil.
To make the sauce: Mix in a bowl the sugar, the Clement Jacques Catsup type sauce, the vinegar, the soy sauce and garlic powder.
Cut the chicken breast into cubes of 2 cm approx. Season with salt and pepper.
Pass the chicken squares through the cornstarch and then pass them through the beaten eggs.
Heat a little oil in a pan and add the chicken until golden brown, about 2 minutes
Put it on a tray and bathe it with the sweet and sour sauce. Bake for 40 minutes or until the sauce is completely absorbed. At 20 minutes turn the chicken so that it cooks evenly.
Serve immediately accompanied by steamed rice, chopped scallions and toasted sesame seeds.


Serve with steamed rice or fried rice.


Add broccoli and carrots when you put it in the oven.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (14)
Erlinda Jaimes Sanchez
30/05/2019 08:53:45
Muy rico 🤗
Martha D
16/05/2019 16:21:08
La receta es fácil de preparar. **Yo NO lo hice en el horno, pq me gusta con más salsa.** Hay que tomar en cuenta varias cosas, los huevos deben de batodos hasta estar muy esponjosos cuando se pasa el pollo enharinado, de otro modo, los trozos no adquieren esa cubierta esponjosa y solo se frien. Freir en aceite muy caliente y en un recipiente hondo tipo wok, si no, quedan muy blancos y secos. A la salsa agridulce hay que ponerle toda el azúcar para que caramelice, pero arde un poco el sabor final, si no quieren tanto dulce hay que ponerle 1/4 de taza de agua con 2 cucharadas de Maicena, para que espese. Queda muy rico! 😉
Mary Martinez
23/04/2019 10:48:51
super facil!
Camilo Gomez
28/06/2018 01:19:52
Excelente receta
Ivette Mosso
19/04/2018 16:09:38
Me gusto
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