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Oven Baked Sweet & Sour Chicken


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Oven Baked Sweet & Sour Chicken


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Oven Baked Sweet & Sour Chicken

Using Gold’s borscht is a creative and healthy way to make a quick Asian inspired sweet and sour sauce.


  • Prep Time : 20 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 20 min




  • 1 cup Gold’s duck sauce
  • 1 1/4 cups Gold’s borscht, divided into 1 and 1/4 cups
  • 1 tablespoon corn starch dissolved in 2 tablespoons water
  • 1 pound chicken cutlets, trimmed and thinned
  • 1/3 cup soy sauce
  • Panko crumbs


Combine the duck sauce, 1 cup borscht, and corn starch in a small saucepan. Cook on medium heat for about five minutes, until thickened.
Set aside.

Combine the remaining ¼ cup borscht and soy sauce and pour over chicken.  Marinate chicken for at least 1 hour. Preheat oven to 350˚F. Line a shallow baking pan with parchment paper. Dredge chicken in panko crumbs and place on baking pan. Bake for twenty minutes. Pour reserved sauce on chicken.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2013) – Subscribe Now.


About Shifra Klein


Editor-in-Chief of Joy of Kosher with Jamie Geller Magazine. Shifra originally founded the Bitayavon magazine with her husband Shlomo and they live in Brooklyn with their 2 boys.




56 Responses to Oven Baked Sweet & Sour Chicken

  1. avatar says: Tzivia

    This recipe was very easy to follow the only change I made was that I used a whole chicken 1/4 quarterd because two ppl only like bottoms also I used one cube of garlic because I felt it needed it other than that it was great. Oh I also sprayed the pieces of chicken with pam for a little extra crunch. I have a picture of it but don’t know how to include or send it.

  2. avatar says: Tzivia

    I froze one portion of this recipe want to see how it would be will let you know next week.

  3. Made this chicken for supper tonight !!
    Seemed odd to me but it was really good !!!
    I used skinless boneless chicken thighs and they
    were great !! Kids ate it without the sauce.
    Put sauce on chicken for some and others just used as a dipping sauce. Everyone was happy !!

  4. avatar says: alperjf

    We tried this dish last night for dinner and it tasted just like Chinese food! I used about 1.5 pounds of chicken, and ended up baking it for closer to 40 minutes, so that the outside would be crispier.

    I also added some garlic powder to the panko crumbs before dredging the chicken, and it actually could have used even more seasoning. The chicken itself was pretty plain, but tasted great with the sauce.

    I have refrigerated half of it for leftovers later this week!

  5. I made this recipe tonight. The sauce had nice appearance, and taste was good. The chicken was moist, and the panko crumbs helped–in my house I never know when my husband will be home.
    I had to reheat the chicken and it was still moist. I have divided the remaining 4 cutlets into two packages, one for freezer, one for later this week. Also divided the remaining sauce into two containers.
    I must note tht I was alittle leary of borsct as an ingredient because that is something new for us.

    • Yup, borscht was a new one for us too but we tried it and played around with the recipe till we were happy with it

  6. There is alot of borscht leftover. I am thinking of using it with shredded cabbage, onion, meatballs, maybe something tomatoey in the slow cooker.

    I might add that I have a medical problem involving distorted taste, and dry mouth. I usually stay away from chicken breast because of the dryness. But using this recipe made it moist enough and flavorful enough that I could enjoy it.

    • So happy to hear :)

      • Trying to use up the beet shreds left in the borscht bottle,, and also trying to make a Red Velvet Cake without red dye (which is in most recipes for this). I used the beet shreds (~1/2 c.) and 1/2 c. almond milk. 1 1/2 c. all pur flour, 2 tsp baking powder, 1/2 tsp salt, 1/4 c. cocoa; 1/2 c. margarine, creamed with 3/4 c. + 2 T. sugar, 2 eggs and 2 tsp. vanilla extract.
        Baked as 15 cupcakes. Frosted by placing some broken white chocolate ontop of hot cupcakes.. Very nice, except not red. May try this again using mashed beet, or maybe Junior Babyfood beets, and no other liquid. But I did use up all the borscht!

    • I did try using the borscht and duck sauce (1 1/2 c each) plus 3 T. reduced sodium soy sauce with meatballs (2# grd beef, 1/3 c bread crumbs, 1 egg–>28 meatballs) in slow cooker on High ~4 hrs, then added slurry of 1 Tbsp cornstarch + 2 Tbsp juice from a can of pineapple chunks.Also the drained pineapple. Cooked on Low another hour. Very nice. But the gravy color was brown. This recipe did use up the bottle of duck sauce. Some beet shreds still left in the borscht bottle. see next comment.

  7. I made this tonight and what a surprise . I did not know how the borscht would work in this and it was wonderful I severed it over white rice .The chicken was very crisp and moist.We will definitely make this again.

  8. This recipe originally appeared in the Joy of Kosher magazine, for more exclusive recipes and content subscribe at http://www.joyofkosher.com/subscribe

  9. I followed this recipe as directed, however, when I bought
    the Gold’s duck sauce, I did not notice that it said
    “Hot and Spicy”. Although we like a little heat, the flavor
    was overpowering, even though I used the right measurements. Also, I think 20 minutes is not enough
    time to cook chicken thoroughly, it needed at least 30-40
    minutes. The idea was good and certainly easy. I may try
    it again.

    • lol hope it wasnt too hot….

      If the cutlets are thinned out 20 minutes is right, if you like them thicker it may need more time

  10. avatar says: momdgp

    Made the recipe, using sweet and sour cabbage instead of borscht. There was plenty of sauce … a good thing because hubby and I enjoyed it immensely. I will make this again, but with less soy sauce (it was a tad salty).

  11. The ease of this recipe is really appealing. Very simple to put together on weekday evening. My kids LOVED this chicken, and the sauce got a big WOW!

  12. I made the chicken with gluten free soy sauce and gluten free Panko crumbs.

  13. avatar says: Adina101

    The chicken was really moist and tender and the flavor was both sweet and sour, but the panko crumbs did not really adhere well to the chicken and my kids thought the flavor was “weird”.

  14. avatar says: Alice

    I made this dish for dinner tonight. Delicious – some changes – I didn’t have cornstarch, so I used 1 tablespoon instead. I also didn’t have boneless chicken, so I used thighs and pulled the skin. So, I baked it for about 1 hour.

  15. avatar says: Alice

    Sorry – 1 tablespoon of flour instead of the cornstarch.

  16. The chicken was so good. I did make some changes – I used thighs, but pulled the skin off first. I also did not have cornstarch, so I used 3 teaspoons of flour for thickener, instead. And lastly, I baked it for an hour. Big Hit!!!

  17. The recipe looked interesting and although I’m also not a big borscht fan, the chicken was moist and the sauce great. It also looked really pretty. Like a previous commenter I also found it a bit salty, though, and would probably cut down on the soy sauce next time.

    • Hard to meet everyones taste buds but glad you found a way to make it work :)

  18. I was skeptical about the borscht but it worked really well! Nice tang and pretty blush color. I bought the borscht but forgot about duck sauce. Used a combo of apricot preserves, soy sauce, sesame oil. I used chicken tenders. Last few minutes I put on broil to brown.

    • I love when people arent scared to try new things and even add their own twists – glad it came out good.

  19. avatar says: pgeralnik

    I made this chicken earlier this week with 2 small changes. First, I used cut up chicken strips to give it more of that take-out chinese food vibe. Second, I found that I was out of panko crumbs so I used what I had on hand: a mix of matza meal and flavored breadcrumbs.

    Overall, the chicken was a hit with everyone but my youngest. She doesn’t like sauce so I had reserved some chicken for her before adding the sauce. She found it ‘too soy saucy’.

    My picky teenager liked it, which almost counts as 2 votes for.

    In terms of the recipe itself:
    a) It was easy to prepare and make. I made it on our most hectic day, where everyone has after school activities and we were driving here and there. Yet it was simple enough to prep early, bake when ready.
    b) I found it was 10 minutes or more before the sauce thickened to what I expected (maybe because I was looking for that sweet & sour chinese food look).

    It’s definitely a repeat. We served it with rice and egg rolls.

  20. This recipe ended up needing more like 1.5-2 pounds of chicken, and I marinated it overnight. It tasted really good and was very moist. It did need to cook for a lot more than 20 minutes-probably about 40. Overall it was a success.

  21. Wow! Made the chicken for Shabbat and even the pan was licked clean. Next time I plan to make chicken sticks and instead of pouring the sauce over the chicken, give everyone individual small bowls with the sauce so they can dip the chicken in by themselves.

  22. avatar says: sbogen

    I too was skeptical about the borscht, especially since I don’t normally enjoy it. I didn’t care for the aroma of the sauce when the borscht was combined with the duck sauce, but the taste was actually very pleasant. I gave the chicken an extra five minutes in the oven and that worked out fine. There are few things less pleasant than undercooked chicken.

    Interestingly, we enjoyed the dish more when we had leftovers the next day. I’m not sure if that just gave the flavor more time to set or it just grew on us.

    Overall, we enjoyed it, but it’s probably not one of our top recipes.

  23. avatar says: Temirah

    The recipe was delicious. I used both boneless white and dark chicken to please all tastes in my house however I had to bake it longer than 20 minutes-more like 30. I was skeptical about the borsht but it gave it a good taste and the sauce was a beautiful color.

  24. This recipe is pretty amazing. I should also add that it completely surprised me, because I’m not a fan of borscht and therefore was nervous to cook with it. I followed this recipe exactly as stated although I did cook the chicken for closer to 30 min, and sprayed it with a little olive oil before placing in the oven. Can’t wait to make this one again!!!

  25. avatar says: Sara A

    Very easy and tasty. Although I think I am going to have to make it again next week because I have no other use for borscht. I used chicken breast for ease, and regular bread crumbs. I needed 5 extra minutes of baking time.

  26. Mmmmm Good and am I happy, I doubled the recipe expecting hearty eating gests only to learn that sickness would cause them to cancel. Guess you know what I’ll be eating this week. Pleased to read that it stores well.

    I will be pleased to serve this tasty moist dish to my guests in the future. By the way I made 50-50 with breasts and thighs.

  27. avatar says: pennycohn

    This an easy recipe that required very little time. I followed the recipe as it was written. The next time I make this, i would season it more.

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