Sweet & Sour Chicken (with Teriyaki Sauce)

(from cscnfa’s recipe box)

We have doubled the sauce recipe and used it on 10 pounds of chicken quarters, and have simplified by adding about ½ the sauce, baked 30 minutes, then, turned, added the remaining sauce, and cooked till done.

Categories: not tried


  • 1 Tablespoon corn starch
  • 1 Tablespoon water
  • 1/2 cup soy sauce (we prefer LaChoy brand)
  • 1/4 cup vinegar
  • 1/2 cup sugar
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic
  • pineapple chunks (optional)
  • chicken


  1. Mix together corn starch and water in small saucepan, then add all ingredients except chicken.

  2. Mix together, bring to a boil. Mixture should turn from cloudy brown to clear-ish brown as soon as it boils. Remove from heat.

  3. Drizzle over (or spoon or brush) onto chicken that has been placed in a deep-sided baking dish with skin-side down (we remove the skins).

  4. Bake at 350 degrees for 15 minutes, adding more sauce, bake for another 15 minutes. Turn chicken over once after 30 minutes, add more sauce, bake another 15 minutes. Then, add remaining sauce and top with pineapple chunks or tidbits (if desired, we sometimes omit) and bake till chicken is completely cooked, maybe another 5-15 minutes depending on amount of chicken.

Email to a friend | Print this recipe | Back