Baked Sweet and Sour Chicken

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Baked Sweet and Sour Chicken

This Baked Sweet and Sour Chicken is a delicious and satisfying twist on the classic takeout dish. Tender chunks of chicken are coated with a light, crispy layer and baked in a tangy, sweet sauce that infuses each bite with flavor. Serve with rice for a complete, hearty meal that’s perfect for a weeknight dinner.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup corn starch
• 2 large eggs
• 1/4 cup vegetable oil

For the Sauce:

• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt

How to Make Baked Sweet and Sour Chicken

1. Preheat the oven to 325°F (163°C) and line a 13 x 9-inch baking dish with parchment paper for easy cleanup. Set aside.
2. Prepare the chicken: Season the chicken pieces with salt and pepper to taste. Place the cornstarch in a large resealable plastic bag and add the chicken pieces. Shake the bag until the chicken is evenly coated with cornstarch.
3. Coat the chicken: In a shallow bowl, whisk the eggs. Heat the vegetable oil in a skillet over medium-high heat until it’s sizzling. Dip each cornstarch-coated chicken piece into the egg mixture, then place it into the skillet. Sear the chicken until golden on each side, about 1-2 minutes per side. Transfer the seared chicken to the prepared baking dish.
4. Make the sauce: In a medium bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt until well combined.
5. Bake: Pour the sauce over the chicken in the baking dish and gently toss to coat the pieces evenly. Bake for 1 hour, stirring halfway through to ensure the chicken is evenly coated and the sauce penetrates all the pieces.
6. Serve: Once done, remove from the oven and serve over steamed rice. Enjoy your homemade sweet and sour chicken!

Tips for Success:

• Crispy texture: If you prefer extra crispy chicken, broil the dish for the last 3-5 minutes of cooking to help caramelize the sauce and add a nice finish.
• Coating the chicken: Make sure the chicken pieces are well-coated in cornstarch to create a light, crispy exterior when seared.
• Adjusting sweetness: You can adjust the sweetness of the sauce by adding a little more or less sugar based on your preference.
• Serving suggestion: Serve with steamed jasmine or white rice and a side of vegetables for a balanced meal.
• Make ahead: You can prep the chicken and sauce in advance and store them separately in the fridge for up to 24 hours before baking.

This dish is a great way to enjoy the flavors of takeout at home, with less oil and more control over the ingredients.