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.

    14 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 (11)


    This was good! My family liked it. When I make it again I will make extra sauce to use.  -  19 Feb 2018  (Review from Allrecipes US | Canada)


    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.  -  18 Feb 2018  (Review from Allrecipes US | Canada)


    Delicious! I used Worcestershire sauce instead of soy. Just didn't have any. Added pineapple, red, yellow and orange petite peppers, and onion and used leftover pineapple juice to the sauce. Served over white rice. Fabulous meal!  -  25 Nov 2017  (Review from Allrecipes US | Canada)

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