I like sweet and sour chicken. Unfortunately, the fat calories really like me too. When I came across a lower-fat recipe, I decided to give it a try. It required tweaking–less sugar, pass on the garlic, and a bit more soy sauce–but it came out yum. Senior, Junior, and Junior Too agreed. This is a keeper.


1/2 cup sugar

4 tbsp ketchup

1/3 cup white wine vinegar

2 tbsp soy sauce

1 tsp sea salt

1/4 cup olive oil

1 cup cornstarch

1/2 tsp sea salt

1/4 tsp pepper

1-1/2 lbs chicken tenderloins, cubed

2 eggs, beaten

Optional: cooked rice

1) Preheat oven to 325 degrees

2) In medium bowl, combine sweet and sour sauce ingredients: sugar, ketchup, vinegar, soy sauce, and salt; set aside

3) Heat olive oil in large skillet over medium-high heat

4) In shallow bowl, combine cornstarch, salt, and pepper

5) Dredge chicken in cornstarch mixture, then dip in beaten eggs; gently drop chicken into skillet and cook until lightly browned on both sides, about 5 minutes; remove from heat

6) Place chicken in a greased 9×13 baking dish and pour sweet and sour sauce over it; bake 45 minutes, gently stirring chicken every 15 minutes; serve (over cooked rice, if you like) and enjoy!


  1. A real ‘must-try’ here, Tamara!

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