This super-easy sweet and sour dish is quick to make and served with white rice.

Sweet and Sour Chicken Tenders

egg, beaten

cornstarch

garlic salt

chicken tenders

vegetable oil

cider vinegar

white sugar

chicken broth

ketchup

soy sauce

salt

Preheat the oven to 375 degrees F (190 degrees C).


Pour cornstarch and garlic salt into a large resealable bag.


Dip chicken pieces in beaten egg. Remove and drop chicken into cornstarch mixture and seal the bag.


Shake the chicken in the bag until all pieces are fully coated.


Heat vegetable oil in a skillet over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.


Stir vinegar, sugar, chicken broth, ketchup, soy sauce, and salt together in a bowl.


Arrange the browned chicken in a baking dish; pour the vinegar mixture over the chicken.


Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.


Would add a few more ingredients such as onion,peppers etc

Awesome!!! I used red wine vinegar because that's all I had on hand, and I added pineapple juice from a small can of crushed pineapple. I also put 1 red pepper, 1 green pepper, and the crushed pineapple in the dish along with the chicken while baking. It was perfect! Not too vinegar-y. I think the pineapple juice balanced it well!

Thes are so good!  Taste like chinese food take-out!  My 2 yr old and hubby also really liked them.

I loved this! And so did my boyfriend and my son.  It was so easy! Instead of cornstarch I used 3/4 cups flour.  I just didn't have any.  It was simple and tasted great.  I used chicken breast tenders, so the oven cook time was about 30 mins.  The only thing different I would do; is after I put the chicken in the oven, I would make another bowl of sauce.  It would have been nice to have extra and some to add on the fried rice that I made.  This is a keeper!!

I cut the chicken in bite sized chunks, and used the wok (no oven!).  Added veggies, and yum yum.

This was good but way too vinegary.  I only added 2/3 of the vinegar that the recipe called for because of all the reviews saying to cut down the vinegar.  Next time I will try half of what it calls for. The chicken turned out great this way!  I will just have to alter the sauce a little next time.

Loved this easy sauce. I reduced the vinegar to 1/4 cup because I wanted to add some fresh pineapple. I didn't bake the tenders just cooked on the stove top and then topped later with the sauce. Will make again especially the quick sauce.

Tried this last night and it was a hit! So delicious and no artificial food coloring as in some sweet and sour sauces. I doubled the amount of sweet and sour sauce and thickened the extra with cornstarch in a sauce pan on the stove. While the chicken was cooking, I made a pot of brown rice, mixed it with steamed vegetables, then served the chicken on top of the rice and veggies. Those who chose to, drizzled the extra sweet and sour sauce over all. What a great meal! Next time, I may decrease the amount of vinegar to reduce the acid in the sauce. Definitely keeping this recipe handy.

i have made this recipe twice the first time i followed the recipe as is.  i did not care for the taste.  i thought it was the ketchup making the difference.  
forward 3 months later i tried again i used 1/4 vinegar 1//4 sugar and instead of ketchup a sweet &amp;  spicy hot sauce that is pepper based  much better taste to the dish will make again

My boyfriend could not stop talking about this dish.  I was actually getting a bit suspicious the way he was going on about it, but he was being honest.  I did not change the ingredients to the sauce but I did put the cut up bite size chicken pieces in the wok and I threw in some broccoli because I can't get him to eat green things - and he said he LIKED the broccoli in it. I also dredged the chicken in the cornstarch mixture first, then put it in the egg and then coated it with panko flakes. We had it over rice risotto.

Excellent! I too cut the vinegar in half. I chunked the tenders and browned them. Made the sauce in a separate pan omitting the chicken broth and adding about 1/2 cup pineapple juice. When tenderes were browned, I added the sauce to the pan...the sauce thickened right up...wonderful over rice!

Made exactly as written.  My husband &amp; I really thought this was yummy.  Next time I think I will add some chili flakes to the sauce to give it a little heat as well.  Served it with fried rice and a veggie.  The sauce thicken up nicely and coated the chicken.  I would for sure make this again.

This was very tasty. I made it easier by doing it all in one pan-no oven. I cut the chicken tenderloins into roughly 2 inch chunks. After frying them up, I poured the sauce into the same pan and let it simmer uncovered for about 10 minutes, til cooked through. It's a keeper!

My family loves this recipe so much they have been asking for me to make it again! It was delicious! Adding carrots, broccoli, onions, etc. would spice it up a bit :)

Yum! As far as home made Chinese recipes go, this was great. I skipped the browning and just put the sauce over the uncooked chicken and straight into the oven. It was fine. I also used apple cider vinegar because that is what I had. I will make this again when I am craving Chinese sweet and sour. It's quick, easy and I always have the ingredients on hand. Definately a keeper!!

This recipe was very tasty, i cooked it for a party and everyone just absolutely loved it. I did substitute the vinegar with lemon juice and added sauteed onions and peppers. 5 star dish.

Thia was great. It was my first time and the flavor was wonderful. I added pineapples and green peppers as well as red onions which took some of the vinegar taste away.

I made just a couple of modifications based on others' reviews.  I only used half the amount of cider vinegar, and I added some pineapple juice to the sauce mixture (from a can of crushed pineapple).  The sauce came out really good, but the chicken definitely cooked too long.  I think 40 minutes is way too long for chicken tenders, and it took longer than 5 minutes to brown my chicken in the pan, and I'm wondering if I could skip this step.  My kiddos didn't like it--I think it was because the chicken was overdone, though.  I'll have to try this again but reduce the time in the oven.

Loved it &amp; it was a Big hit with my kids too! (ages 2,3,&amp;7) The only changes I made were using red wine vinegar (it was all I had) and using just over half of what it called for. I cut the chicken into bite sizes pieces before doing anything else. I used a 9x9 dish lined with aluminum foil and I covered it with aluminum foil while cooking. I should have doubled the whole recipe! We will be using this recipe a lot from now on.

Kept in skillet, added sauce, let thicken, added mushrooms, broc, sugar snap peas, onion and celery, serving over brown rice.  Also cut chicken into bite size pieces.  Chicken is so moist, yummy!

It was very good the only thing I would change is the amount of vinegar. I will definitely try it again using a little less vinegar next time. Thanks!

Oh my. I was not expecting this to turn out quite this....fantastic. It doesn't look like Sweet and Sour chicken per se but oh boy it tastes just like it. I did cut the vinegar in half when making the sauce and did add an extra 2 tbsp. after a taste test. Definite keeper!

This recipe was really good! I only had 8 pieces of chicken tenders, and I used splenda instead of the sugar. It turned out very tasty.

So good, I made this in my wok, fried chicken, and removed it.. added onions and peppers and stir fried, added the sauce and chicken back.  OMG, everyone loved it ..

Excellent!  The chicken tenders were extremely tender on the inside, crunchy on the outside, perfect.  The sauce was fantastic too; it caramelized very nicely and had great flavor and consistency.  This dish was even better than carryout.  I used half the amount of vinegar based on other reviews, and I omitted the extra salt on accident - which I'll omit next time I make this because it was just fine.  I also used garlic powder instead of garlic salt because it was what I had on hand.  This will definitely become part of our regular dinner rotation!

This was a great recipe and accomplished exactly what I was aiming for. I was using bone-in chicken thighs instead of strips so I baked it for about 50 minutes after doing the same pan fry part of the recipe. I also had to increase the measurements for the vinegar mixture to accommodate having more chicken. I will definitely be using this recipe again.

The chicken was very good as written! I didn't change anything, except I thought I had tenders and I didn't, so I used chicken breasts that I cut into thick strips. Yummy!

This is a great recipe to satisfy that Chinese food craving without the grease and thickly battered meat pieces.  I followed the recipe but differed in 2 things: (1) I doubled the sauce and (2) I topped the browned chicken with raw veggies before baking.  We loved the sauce but we love vinegar, so the acidity was not an issue.  We loved how tender the chicken was.  And to have as much veggies as we wanted was great.  Normally, Chinese restaurants will give minimal quantities of that.  I used yellow onion, red bell pepper, carrots, and broccoli.  I drizzled the sauce over all before baking for 35 mins.  The veggies were not crisp, but they weren't mush either.  They kept their color and shape.  We spooned everything on top of steamed rice.  This is a recipe I will repeat again and again!  Thanks.

This is the first review I have done but felt I should after the reaction from my family the first time I made it. They were asking when we could have it again before we even finished the meal. I followed the recipe exactly.  We are having it again tonight. I believe this will be in our regular rotation.

I'm using pork chops because chicken tenders are too expensive

YUMMY! My kids chowed on this recipe....and so did mom! ;)

Very good. Also added broccoli, onion, green peppers and a touch of pineapple and a bit of honey to the sauce. My husband loved it. The chicken was very tender and  good and I cut the tenders  into cubes after they were cooked-in the oven.. next time I might add a little less vinegar.  Over all we enjoyed this meal.

We thought this was pretty good.  It wasn't quite as flavorful as we expected.  I would say 3 1/2 stars.   I added some leftover diced onions.  It definitely was tastier when I had a bite with the onions.  I agree with others that it seems to be missing something.  I served it on rice.  It was an easy dish.

Always get asked for this recipe!  So tasty

So I did not fry the chicken just made the sauce and poured it over the chicken to bake. It was to runny so next time will add cornstarch to thicken first. Realised the chicken rolled in cornstarch would have thickened the sauce.

Even the picky person liked it.  A little extra sauce would be improve recipe.

Made these two nights ago and the whole family LOVED it! I used less vinegar like one review suggested (about a quarter less) and it was just right for us.  I doubled the recipe because I have a family of five, two being teenagers. It made a big pan with plenty of leftovers, which got eaten right up the next day. You know they really like it when they want it again the next day! I've already added this to my cookbook containing my very best recipes!!

YUMMY!!!  I tried this recipe last night and followed it exactly...It came out GREAT!!!  Served it with white rice and steamed broccoli.  The only thing I would do different is make more of the sauce because my family likes to spoon the sauce over their white rice.  None left!!!  This one is a Keeper!!!

Fantastic...I doubled the sauce per other people and cut down on the vinegar. Served it with a Knorr Teriyaki Noodle mix and stir fried veggies. Will be making this again and again

Tasted just like the restaurant's. We loved it. Thanks so much for sharing!!

Very tasty!  I was hoping for more of a glaze but the flavor was so good.  I doubled the sauce and used 4 chicken breasts.

Absolutely amazing! I cheated and bought premade/precooked chicken tenders that only needed heated for 12 min....it was so yummy! Hubby LOVED it and so did I! I did cut the vinegar down to 1/3 c

Easy to make and very tasty!  The chicken was a little dry, and most of sauce had evaporated, so next time I'll use double the sauce amount and try covering with foil for 20 mins of the 40 mins cooking time.  Definitely a repeat!

Easy receipt.. I will brown the chicken more before putting into the oven on next make. Husband and kids enjoyed.

This is quite good.  My family really enjoyed this dinner.

very good.  I went with other reviewer and did 1/2 of the vinegar and used pineapple juice instead of chicken broth.  And when i do it again i will make twice as much sauce.

I used chicken breasts and sliced them into six pieces each, and omitted the egg wash. Because of some comments from other reviewers, I halved the amount of apple cider vinegar and made up the difference with broth. Added some sliced veggies and served over rice. Got the thumbs up from the family, so will make again. Next time, I'll add some pineapple tidbits and a little pineapple juice.

Really tasty!  Would definattely make this again. I used white wine vinegar in a smaller amount because that's all I had on hand and yum.

Made this tonight. Followed the directions; just doubled the sauce without doubling the vinegar (based on other reviews). Actually, it was a little to sweet for us! Just drizzled a few drops of lemon juice after it came out of the oven to fix that. Also, we didn't use the sauce after it came out of the oven. Just a personal preference. The sauce did keep the chicken nice and moist/juicy while cooking and definitely added great flavor. Will make again, but next time will use 3/4 of the vinegar instead of half. It has a very nice taste; perhaps pineapple would make this 5 stars?!?

Made this recipe tonight. We all thought it was great! I did add pineapple, green pepper and onion. I also added a slosh of pineapple juice to the sauce. I liked how easy it was compared with other sweet and sour recipes I have used. The balance between sweet and vinegar was perfect.

This recipe was amazing !! Made with white rice and a side salad.

This was so good and tasty. Instead of ordering out, we’ll now make this. Power outage, when it was ready for the oven. Had used a metal pan.
Finished the last 40 minutes in the grill with lid closed.

This was absolutely delicious. I will be making it again for sure!

I just started learning to cook and this was a great dish to make.  It was not hard but still complicated enough that I learned a few things, especially about browning the chicken before baking it.  I think it is to make the chicken coating crisper.

It tasted great.  Thanks for the recipe.

My grandson made this recipe and it was awesome. Very tender. Justin is soon to be 15. This is a keeper.

Easy and delicious. I will make again. I added some garlic powder, thyme, and poultry season to the cornstarch.

This recipe was amazing.  I didn't have cider vinegar on hand so used 1/4 cup of white vinegar and 1/4 cup of raspberry wine vinegar...amazing! I also just used boneless, skinless chicken breasts pounded thin instead of tenders. I definitely recommend!

Will definitely make again! My changes weren't too crazy... I reduced the sugar by AT LEAST half &amp; substituted with the juice from the canned pineapple also added to the dish. I cooked the chicken and glazed as stated, then removed from pan. I then sauteed cut red &amp; orange pepper &amp; sugar snap peas. Served over rice. Yum!!

Halved the sugar and added a quarter cup of Orange Marmalade. T

Chicken was delish sauce was delish. we made extra sauce and it came out better. Highly Recomend.

A little too sweet for me. The texture of the chicken was great but I wasn't the biggest fan

This sweet and sour chicken really is AMAZING and so easy to make! My husband said “I like this better than a Chinese restaurant”! Next time I will add some chunked pineapple because I missed that. I used orange &amp; red bell peppers, just because they are better than green. Can’t wait to make it again!

I didn't have potatoes so I substituted rice. Didn't have paprika so I used another spice. Didn't have tomato sauce so I used tomato paste; a whole can not a half can since I don't believe in waste. A friend gave me the recipe, she said you couldn't beat it...There must be something wrong with her...I couldn't even eat it!

Made this recipe again.  This time I made 4 times the amount of sauce, but cut the proportion of vinegar by about 1/4, so to 2 cups of sugar (or Splenda), 1 cup each chicken broth and catsup, I had about 1 1/2 cups of vinegar, and about 1/4 cup of Ponzu Sauce.  I also added pineapple chunks with about 1/2 cup of juice, red &amp; green pepper strips, and onion strips.  Cooked as before, stirring 'til it started to simmer, then added the chicken pieces which had been dipped in the cornstarch/garlic powder mixture.  I let it simmer for 40 minutes or so, turning from time to time.  It turned out even better than before.  For those who didn't like the cider vinegar, you might try rice wine vinegar.  I personally don't care for cider vinegar in most recipes, so use white vinegar, but I do like the rice wine vinegar, too, and find it not quite as sour as cider vinegar.

This turned out better than I expected. I used a large can of chunked pineapple and its juice in the sauce, no broth, too much liquid. Very tasty.

No, followed the recipe exactly. It was easy and delicious. I will make it again.

I must say I was a bit hesitant with this recipe due to the apple cider vinegar but decided the sugar, and other ingredients would balance it out, and it did. Flavorful sweet, and sour dish. Made as written didn’t change anything! Next time I may add a dash of red pepper flakes due to our personal preference. Instead of rice I made couscous, and broccoli with fresh garlic, and sea salt.

Thought it was great. Added pineapple also. Will make again!

Make these often with my residents because they are quick, only I purchase the Sweet and Sour sauce due to timing. Follow recipe and omit Step 6 and use store bought sauce. Everyone loves this recipe!

I did not make any changes and I will definitely make this again!  It is now one of my favorite dishes.  Thank you.

Arrow root/flour instead of cornstarch and cut up"rainbow bell peppers" and pineapple . Used apple cider vinegar w the mother.

This  is a very quick, easy and good tasting sauce.  The only change I made was to reduce the soya sauce to 1-2 tbsp.

way better than I expected! I didn't brown the chicken first, I made the marinade, I didn't have cider vinegar, I used pineapple juice from a can of crushed pineapples and 3 tbs of white vinegar …and put the teaspoon of garlic salt n marinade …I put the chicken in a baking pan (I used chicken legs, didn't have tenders) baked at 375° 45 mins covered with foil …took the chicken out poured the marinade and I bowl and added a tablespoon of cornstarch to thicken it was a little thin, stirred it up and then put it back in the pan with the chicken and baked for an additional 10 - 15 minutes....I honestly at first didn't think it was going to be good when I got through making the marinade it smelled vinegary and I didn't like it, I cooked it anyways and it turned out to be very tasty!!!!!

As per other reviews, I used pineapple juice in place of the broth, doubled the sauce ingredients except for the vinegar.  I used Splenda instead of the sugar. Put some chopped pineapple in the baking dish with the browned chicken, put large strips of bell pepper over the chicken then poured the sauce over.  Used 8 chicken tenders cut into bite sized pieces.  Covered pan with foil and baked about 30 minutes. Turned out great. Served over white rice with a side of stir fry vegetables. Picky husband even asked for seconds, which emptied the pan so double the whole recipe for more than 2-3 people.

Delicious and easy! Next time I plan to add 1/4 tsp. of Louisiana Hot Sauce and some onion and green pepper to the sauce.

My family loves this recipe, it’s always a hit!

Pretty good.  I used a store bought sweet and sour mix plus the vinegar.  Even the picky family liked it.

Amazingly sweet and delicious! Note: Do not brown chicken prior to baking! I skipped this stepped and the chicken came out perfectly sweet and moist!

Made this today and it was very good! I think next time I'll double the recipe for the sauce so I can put it over the rice. I did cover it with foil before I cooked it though.

Yum. What more can I say?  Made exactly as recipe stated but made 1/2  extra recipe of sauce which I simmered then dumped over chicken when it came out of the oven. My picky son kept saying "this is soooo good".  I served on top of noodles and blanched veggies (be sure to put sauce on veggies, too). 5 Stars!

Used pineapple juice instead of chicken broth per reviews. Meant to reduce vinegar but forgot. Kids loved it. Next time I'll remember to reduce the vinegar. Served over basmati rice.

We were looking for a different chicken dish and this was a great find. Instead of chicken fingers cut up boneless chicken breasts into 1 inch by 2 inch strips. Served over rice.Great taste

My fiancé and I loved this recipe, but I add a little barbecue sauce at the end that just seamed to give it something that was missing. This recipe will def see my dining room table again!

Very good taste, I really enjoyed the flavor. Easy to make.

Made this with no changes.... Great weeknight dish ...Threw some fresh pineapple on the grill  as a  mixer.. Wife and kids loved it.. We will make this again ...  No Leftovers

It came out very good and it tastes great!!! This is going to be a favorite!!

Great recipe! I added one red pepper, one green pepper and 7 ounces of crushed pineapple from the can. I added the pineapple 30 minutes into baking and let it sit with the chicken for 10 minutes (total baking time was 40 min).

I made this recipe and it's delicious! Actually that's my picture on the profile:) thanks all recipes:) I often get recipes from all recipes and  this one tops the cake. I added some pineapple juice to the broth mixture and I cooked it on the stove first. Added some red peppers, yellow peppers and pineapple after cooking it for about 10 minutes and cooked it an additional 10 minutes just to steam them a little bit and it was phenomenal! Thanks again all recipes!!

Delicious! Better than take out and healthier. I added some brown rice and pineapple.

This recipe is amazing with a few minor adjustments. I double the sauce ingredients as there’s not enough to saturate the rice if you make it as is. HOWEVER, I do NOT double the vinegar as it can been too much. I cut the tenders into chunks before coating with cornstarch and I add 2 red peppers and a cup of pineapple chunks. I also do not cook in the oven. I just add the chicken back into the pan with the peppers &amp; pineapples and then the sauce to finish cooking the chicken. Goes perfectly with basmati rice!

I loved this!  So quick and easy. I cut the vinegar from 1/2 to 1/3 cups, but followed the recipe exactly, otherwise.  I cut the chicken tenders into chunks, and it was great.  Next time, I'll leave them whole and double the sauce.  This is a definite keeper.

I followed the recipe exactly, and was very good.Quick and easy to made with very good flavor.

It was easy &amp; awesome!!! Tasted so good with withe rice. I did turn mine half way through. I wanted to make sure both sides got to sit in that sweet sauce.

I made this exactly as written. I had no problem with a vinegar taste! (Used Braggs apple cider vinegar). It was absolutely delicious!! Added this to my regular rotation, and that’s a tough list to get on! THANKS Dawn Schultz!!

sweet and sour chicken tenders

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 4

Cost: $10.98 /serving

Author : Dawn Schultz

Ingredients

Instructions

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