Sweet and sour mini chicken fillets

    55 min

    This sweet and sour chicken dish is quick and easy. The tangy sauce has chicken stock, vinegar, ketchup and a hint of soy sauce. Balance out the meal with steamed broccoli or dark green cabbage.

    19 people made this

    Serves: 4 

    • 65g cornflour
    • 1 teaspoon garlic salt
    • 10 chicken mini fillets
    • 1 egg, beaten
    • 1 tablespoon vegetable oil
    • 120ml cider vinegar
    • 100g sugar
    • 60ml chicken stock
    • 4 tablespoons ketchup
    • 1 tablespoon soy sauce
    • 1 teaspoon salt

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Pour cornflour and garlic salt into a large resealable food bag.
    3. Dip chicken pieces in beaten egg. Remove and drop chicken into cornflour mixture and seal the bag.
    4. Shake the chicken in the bag until all pieces are fully coated.
    5. Heat vegetable oil in a pan over medium heat. Cook and stir chicken in heated oil until browned, about 5 minutes.
    6. Stir vinegar, sugar, chicken stock, ketchup, soy sauce and salt together in a bowl.
    7. Arrange the browned chicken in a baking dish; pour the sweet-sour mixture over the chicken.
    8. Bake in preheated oven until chicken is cooked through and sauce has slightly thickened, about 40 minutes.

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    Reviews in English (14)


    Came out great. I added chili powder, garlic powder,salt and onion powder to the corn starch. I used half vinegar as suggested and cooked it in a skillet instead of the oven. I know it would be crispier in the oven. It had a great taste. I precut the chicken into bite size pieces.  -  21 Mar 2018  (Review from Allrecipes US | Canada)


    No changes. Cooked for 20 minutes. Perfect. Loved it!  -  14 Mar 2018  (Review from Allrecipes US | Canada)


    I made a couple of changes due to dietary issues. I used turkey breast tenders (which still worked surprisingly!) and I replaced the sugar with a natural stevia based sugar substitute. The taste was superb. One note: I made extra sauce so instead of pouring it over the poultry, I cooked the extra sauce in a pan to use for dipping. The sauce that baked with the turkey was delicious. The sauce in the pan was not. The recipe was perfect! Never heard of using cider vinegar and ketchup for a sweet and sour sauce, so I was cringing when I served it to my super finicky husband. After his 3rd serving he asked for it to be part of our regular meal repertoire.  -  21 Feb 2018  (Review from Allrecipes US | Canada)

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