Sweet and Sour Chicken Tenders are coated in a light cornstarch crust, lightly browned in a skillet, and baked in a homemade glaze made with cider vinegar, sugar, ketchup, chicken broth, and soy sauce.
The result is tender chicken covered in a sweet, tangy sauce that pairs well with warm white rice.
This easy dinner recipe uses ten chicken tenders and simple pantry ingredients. With a short preparation period and a hands-off baking stage, it is a convenient option for a family meal or a busy weeknight.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
- Oven Temperature: 375°F (190°C)
The chicken is first coated and browned in a skillet before being transferred to a baking dish. Baking it in the prepared glaze allows the sauce to develop its sweet-and-sour flavor while the chicken finishes cooking.
Ingredients
For the Chicken
- 10 raw chicken tenders
- 1 large egg, beaten
- ½ cup cornstarch
- 1 teaspoon garlic salt
- 1 tablespoon vegetable oil
For the Sweet and Sour Sauce
- ½ cup cider vinegar
- ½ cup white sugar
- ¼ cup chicken broth
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon salt
Instructions
Step 1: Prepare the Chicken
Preheat the oven to 375°F (190°C). Beat the egg in a shallow bowl until the yolk and white are fully combined.
Place the cornstarch and garlic salt in a large resealable plastic bag. Seal the bag and shake it to distribute the seasoning evenly.
Dip each chicken tender into the beaten egg, allowing the excess to drip off. Transfer the pieces into the bag with the cornstarch mixture. Seal and shake until the tenders are thoroughly coated.
Step 2: Brown the Chicken
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully arrange the coated chicken tenders in the skillet.
Cook for approximately 5 minutes, turning the pieces occasionally so the coating browns on all sides. Avoid overcrowding the skillet; work in batches if necessary.
The purpose of this step is to brown the coating rather than cook the chicken completely. Transfer the browned tenders to a baking dish.
Step 3: Make the Sweet and Sour Sauce
In a medium mixing bowl, combine the cider vinegar, white sugar, chicken broth, ketchup, soy sauce, and salt.
Whisk until the ingredients are thoroughly blended and the sugar is beginning to dissolve. Make sure the mixture is evenly combined before pouring it over the chicken.
Step 4: Bake the Chicken
Pour the prepared sauce over the browned chicken tenders, distributing it evenly throughout the baking dish.
Place the uncovered dish in the preheated oven and bake for approximately 40 minutes. Check the thickest part of the chicken with an instant-read thermometer. The internal temperature must reach 165°F (74°C) before serving.
If the chicken has not reached a safe temperature, continue baking and check again after a few minutes. Allow the cooked tenders to rest briefly before serving.
Helpful Cooking Tips
Achieve an Even Coating
Shake the chicken tenders in the cornstarch mixture until every piece is covered. A consistent coating helps create an even outer crust when the chicken is browned.
Avoid Overcrowding the Skillet
If the skillet is too crowded, the chicken may steam instead of brown. Cook the tenders in batches when necessary, adding a little more oil only if the pan becomes dry.
Adjust the Sourness
Cider vinegar provides the sauce’s characteristic tang. If you prefer a milder flavor, reduce the amount slightly and taste the sauce before pouring it over the chicken. Keep in mind that changing the ingredient proportions will also change the final flavor balance.
Check the Chicken Temperature
Although the recipe provides an estimated baking time, the thickness of the tenders and the type of baking dish can affect how quickly they cook. Use a food thermometer to confirm that the thickest pieces reach 165°F (74°C).
Stovetop Variation
For a skillet-only version, brown the coated chicken as directed and then pour the prepared sauce directly into the skillet. Cover and continue cooking over medium-low heat until the chicken is fully cooked and the sauce has thickened.
Turn the chicken occasionally to distribute the sauce. Monitor the temperature carefully and make sure every piece reaches 165°F (74°C). If the sauce thickens too quickly before the chicken is cooked, add a small amount of chicken broth and lower the heat.
Serving Suggestions
Serve the tenders hot over steamed white rice, spooning some of the sweet and sour sauce over the top. The rice absorbs the glaze and provides a simple accompaniment to the seasoned chicken.
For a more complete meal, add steamed vegetables or a fresh green salad. Any extra sauce from the baking dish can be spooned over the rice or served alongside the tenders for dipping.
Nutrition Facts
The following approximate nutrition information is for one serving, based on four servings per recipe.
| Nutrient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 382 | — |
| Total Fat | 8g | 10% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 125mg | 42% |
| Sodium | 1,576mg | 69% |
| Total Carbohydrate | 44g | 16% |
| Dietary Fiber | 0g | 1% |
| Total Sugars | 29g | — |
| Protein | 31g | 62% |
| Vitamin C | 2mg | 3% |
| Calcium | 28mg | 2% |
| Iron | 2mg | 8% |
| Potassium | 344mg | 7% |
Daily values are based on a 2,000-calorie diet. Actual nutrition may vary depending on the ingredients and brands used.
Final Notes
These homemade sweet and sour chicken tenders combine a crisp, lightly browned coating with a tangy glaze that develops as the chicken bakes.
The straightforward preparation, familiar ingredients, and simple serving options make this recipe suitable for a family dinner. Serve it with warm rice and your favorite vegetables for a satisfying meal.
