Sweet & Sour Chicken Tenders is moist, a little crunchy, and sweet with a little sour kick. It’s also easy to make. This recipe was adapted from my husband’s grandma’s recipe book.
I love trying the older generations recipes, they seem to require less ingredients, but I’ve noticed they love butter(or Crisco) and sugar. I’ve been having fun going through her recipe book, and trying some of them.
My grandma used to make the best dinner rolls, sadly none of the family remembers the exact recipe, nor kept any of her recipe notes.
This post may contain affiliate links, thanks for supporting this blog.
SWEET & SOUR CHICKEN TENDERS
I’ve always loved Sweet and Sour Chicken when I go to Asian restaurants, and I always thought it was complicated to make.
This recipe taste exactly like the Sweet & Sour Chicken you’d get from a restaurant. And it is so much easier to make than I was expecting.
It’s delicious, and moist – the whole family will love it!
Note: I did adapt this recipe to our liking, and what we had on hand. If you’d like to follow her exact recipe – opt out the sweet chili sauce, and add small can crushed pineapple, 2 Tbsp. small diced green peppers, 2 Tbsp. teriyaki, splash of cooking wine) into the bowl of sauce.
LOOKING FOR MORE RECIPES FROM HER BOOK?
Sweet & Sour Chicken Tenders
- 1 - 1 1/2 lbs chicken tenders
- 2 eggs
- corn starch
- vegetable oil for frying
- 1/3 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1 1/2 Tbsp ketchup
- 1/2 tsp salt
- 1 Tbsp soy sauce
- 1/4 cup sweet chili sauce
- Grab two small bowls, in one bowl beat 2 eggs together with fork. In another bowl add enough corn starch to coat the chicken. Set bowls aside.
- Preheat oven to 375°. Coat a 9x13 baking dish with cooking spray, and set aside.
- In a frying pan add enough oil to fry chicken, heat to medium. When the oil is hot enough, dip the chicken first into the cornstarch, then into the egg and fry in hot oil until golden brown. While the chicken is frying, in a small bowl mix the sugar, vinegar, ketchup, salt, soy sauce and sweet chili sauce until combined.
- Place the chicken into the baking dish, and pour sauce evenly over the chicken. Bake at 375° uncovered for 25-30 minutes, or until cooked through.