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Baked Sweet and Sour Chicken

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: Chinese-American
  • Diet: Gluten Free

Description

This Baked Sweet and Sour Chicken is a delicious takeout-inspired dish made right in your kitchen! Tender chicken is coated in a light, crispy batter and baked with a homemade sweet and tangy sauce. It’s the perfect balance of savory and sweet, and a great weeknight meal that your family will love.

Ingredients

Units Scale

For the Chicken:

  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil (for frying)

For the Sweet and Sour Sauce:

  • 3/4 cup granulated sugar
  • 1/3 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground ginger
  • 1/2 cup pineapple juice (optional for extra tanginess)
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions

  1. Preheat the oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
  2. Coat the chicken: In a medium bowl, season the chicken pieces with salt and pepper. Toss them in cornstarch to coat evenly. Then dip each piece in the beaten eggs to coat.
  3. Lightly fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden on all sides (you don’t need to cook it through). Transfer to a paper towel-lined plate to drain excess oil.
  4. Make the sweet and sour sauce: In a medium bowl, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, onion powder, and ground ginger. If using pineapple juice, add it now. For a thicker sauce, stir in the optional tablespoon of cornstarch.
  5. Bake the chicken: Transfer the fried chicken to the prepared baking dish. Pour the sweet and sour sauce evenly over the chicken, making sure all the pieces are coated. Bake uncovered for 50-60 minutes, stirring once or twice to coat the chicken with the sauce.
  6. Serve: Once baked, the sauce should be thick and sticky, coating the chicken pieces. Serve hot over rice and garnish with chopped green onions or sesame seeds, if desired.

Notes

  • You can add chunks of pineapple, bell peppers, and onions to the baking dish with the chicken for extra flavor and texture.
  • For a lower-calorie version, skip frying the chicken and bake it directly after coating with cornstarch and egg.

Find it online: https://newsvks.com/baked-sweet-and-sour-chicken/