This delicious chicken dish calls for chicken drumettes. If you have a lot of chicken pieces or prefer more sauce, increase the sauce.
| Prep Time: | 40 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 chicken drumettes
- 2 eggs, beaten
- ¼ cup all-purpose flour for coating
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 cup white sugar
- ½ cup vinegar
Instructions
- Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9×13 inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
- Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 0 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 785 mg |
| Sugars | 50 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
My family and love this recipe, I add red pepper flakes the second time I made it because my husband likes heat.
Simply Amaaaaaazing. Didn’t have drumsticks, so sliced boneless skinless chicken breast. Seared them n the pan before coming n the oven & sauce for 30 minutes. Sweet, but thinking I might try to sweeten it up a little more next time. My wife & kids thought it wasn’t sweet enough. I’m just glad they tried. They’re so picky
This was really easy to make. One major substitution I made was I didnt use the sauce included, instead I made sweet and sour sauce from scratch (can also be found on this site) and did that instead. also mixed some garlic powder with the flour coating before frying.
Turned out really good. We really liked the flavor of the sauce. I only used 3/4 cups of sugar thinking 1 full cup was too much, and we didn’t miss the extra sweetness so that was good. Overall really nice.
My picky 4-year-old said, “I don’t like this meal, I LOVE this meal!” Everyone in the family loved it! I did cut back on the sugar (used about 2/3 cup) and vinegar (1/4 cup) and omitted the water. The sauce was still very runny, so I thickened it up with some cornstarch after the chicken was done baking. I covered my dish with tin foil while baking to keep the chicken moist, but perhaps that kept the sauce from thickening. But I would do the same thing again next time, don’t want to mess with success! It did take about 10 minutes longer to bake than the recipe said.
I’m giving this recipe 3 stars as it is written. But as we all have different pallets this can definitely be a 5 star for some. I’m still trying alterations to get as a 5 star for me. But we do eat this regularly with chopped pork loin. I like garlic so guess what. A fair amount gets added as well as extra crushed red pepper. Coat the pork with egg and flour and quickly fry it ( my cubes are about 2 inch by 2inch so when frying then baking it does not over cook). The sauce is great; we will take the pork out and pour the sauce into sauce pan to reduce and thicken the sauce, when time is limited will take the pork out the sauce half way through cooking whisk cornstarch into the sauce and then pit the pork back in the sauce and finish cooking.
It was amazing.. i lightly fried the chicken coated in batter with oil and butter. Then made a gravy with sweet and sour sauce.
My husband is the most picky eater. He eats absolutely nothing unless it is deep fried. I followed the instructions to this recipe and he actually ate something I made! Which is once in a blue moon!
Great recipe! Added some honey to the sauce like some other people said they did in their reviews! Very delicious and will definitely make again.
Great recipe as written! Due to personal preference, I added a bit of crushed garlic and a few dashes of pepper to the sauce. Also used 1/2 white sugar and 1/2 brown rather than all white. Once cooked, added about a cup of water to the sauce left in the pan and then thickened with a bit of cornstarch. Wonderful over rice. Everyone had seconds!
Not for us. We didn’t like the very sweet sauce or the flavor of it. The sauce was very thin as others mentioned. I’ll pass on it next time.
Not for us. The “sauce” is very thin. I make a sweet and sour chicken bake and I think that sauce is far superior. I will not make this again.
Really good! Followed the recipe exactly and it came out so good!!! I did double everything since I used drumsticks and it worked nicely.
This has become a family favourite! So yummy My kids beg me to make this all the time! Thanks so much for sharing!
This is very good–kid approved! The chicken was flavorful without needing to marinade and it only took a few minutes to put together, fry (with a little olive oil,) and get in the oven. We poured it over white rice. Next time I will use less sugar…but definitely delicious as-is. Thank you for sharing this recipe!
Used corn starch, cut the sugar to 1/2 cup and added 1/2 cup of honey. Sauce was delicious and the chicken was cooked perfectly. Thanks!
great taste a little sweet could do with less sugar.
I made the adjustments recommended by Beanie. My o my was this delicious!!! I added 1 level tbsp of chilli flakes a long with 3 tbsp of sweet chilli sauce. The extra heat gave this recipe an amazing kick. Next time I will double the sauce. I also made these with 8 drumsticks so left them in the oven for an extra 20 mins. They were so succulent and flavoursome. My husband LOVED it!!!
I made this tonight and we both loved it! I grabbed the apple cider vinegar instead of white vinegar (and baked it longer) but this was the only change/difference in the recipe I made. It was super easy and I served it on a bed of dirty red rice (Red rice with onion, mushrooms, carrots, celery, and peppers). I spooning some of this ‘sauce’ over the chicken which dripped on the rice bed and then topped the dish with broccoli florets. What a great tasting meal, thanks for sharing your recipe.
I am a beginner chef and am slowly learning my way around the kitchen. The egg wash/ flour coating/ frying part was a total fail. Tho I had plenty of flour on the chicken when it started cooking, I ended up with egg fried directly on the chicken. I rinsed the egg batter off the chicken, put it in the oven with the sauce, and baked it for 30 minutes. When I took it out, the chicken wasn’t cooked all the way through. The sauce was pretty thin. I finished the chicken in the frying pan on the stovetop and added the sauce in the frying pan. The finished chicken was actually pretty tasty with a thicker sauce to go over the rice.
I made these the other night for my husband and son and they both really liked it. I did add a little cornstarch to make the sauce a little thicker and it turned out great. I no longer eat meat but my husband compared these to the soy garlic drumsticks from a popular chicken place we used to frequent, Bon Chon Chicken. I loved their chicken when I used to eat meat so that’s saying a lot! My only problem is that although these looked great they didn’t have as much crunch as my husband would’ve liked. Maybe it was something I did wrong? Will be using this recipe again though! Thank you.