Baked Sweet And Sour Chicken

How to make Baked Sweet And Sour Chicken

Ingredients:

For the Chicken:

3–4 boneless, skinless chicken breasts (about 2 pounds), cut into bite-sized chunks

Salt and black pepper, to season

1 cup cornstarch, for coating

2 large eggs, beaten, for dredging

1/4 cup oil (canola, vegetable, or coconut), for pan-searing

For the Sweet and Sour Sauce:

1/2 to 3/4 cup granulated sugar – adjust based on your desired sweetness

4 tablespoons ketchup – adds tang and color

1/2 cup apple cider vinegar – brings the signature sour balance (see notes for swaps)

1 tablespoon soy sauce – for umami depth

1 teaspoon garlic salt – or to taste

Instructions for Baked Sweet and Sour Chicken

1. Preheat and Prep

Preheat your oven to 325°F (165°C).

Cut the chicken breasts into bite-sized pieces, about 1 to 1.5 inches. Season lightly with salt and pepper.

2. Coat the Chicken

Add the cornstarch to a large zip-top bag. Add the chicken pieces, seal the bag, and shake well until all the chicken is coated evenly.

In a shallow bowl or pie dish, beat the eggs.

3. Sear the Chicken

Heat the oil in a large skillet over medium heat until shimmering and hot.

Working in batches, dip the cornstarch-coated chicken pieces into the beaten egg, then place them in the hot skillet.

Sear each piece for about 20–30 seconds per side, just until golden (the chicken will finish cooking in the oven).

Transfer the browned pieces to a 9×13-inch baking dish in a single layer.

4. Make the Sauce

In a mixing bowl, whisk together all the sauce ingredients: sugar (adjust to taste), ketchup, apple cider vinegar, soy sauce, and garlic salt.

Pour the sauce evenly over the chicken in the baking dish.

5. Bake

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Bake the chicken, uncovered, for 1 hour.

Turn the chicken once or twice throughout baking to coat each piece in the sauce thoroughly.

6. Serve

Serve hot over freshly steamed rice. Garnish with sliced green onions or sesame seeds, if desired.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of chicken?

Yes, you can use other meats like pork or tofu as a substitute for chicken in this recipe. Adjust the cooking time accordingly based on the meat you choose.

Can I make the sauce less sweet?

Absolutely! The sweetness of the sauce is customizable. Start with the lower amount of sugar (1/2 cup) and adjust to your taste preference.

You can also add a bit more vinegar or soy sauce to balance the sweetness.

Is there a gluten-free alternative to cornstarch for coating the chicken?

Yes, you can use arrowroot powder or potato starch as a gluten-free alternative to cornstarch for coating the chicken.

Can I prepare this recipe ahead of time?

Yes, you can prepare the coated chicken and the sauce ahead of time and refrigerate them separately.

When ready to bake, pour the sauce over the chicken and proceed with the baking instructions.

Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven until warmed through.

Is it necessary to marinate the chicken before coating it with cornstarch?

In this recipe, marinating the chicken is not necessary as the sauce adds plenty of flavor.

However, if you prefer, you can marinate the chicken in a mixture of soy sauce, garlic, and ginger for added taste.

Can I bake the chicken at a higher temperature for a shorter time?

While the recipe calls for baking at 325 degrees F (162 degrees C), you can bake at a higher temperature, such as 375 degrees F (190 degrees C), for a shorter time (around 40-45 minutes). Keep an eye on the chicken to avoid overcooking.

Can I use a different type of vinegar if I don’t have apple cider vinegar?

Yes, you can use white vinegar or rice vinegar as a substitute for apple cider vinegar.

The flavor may vary slightly, but it will still work well in the sweet and sour sauce.

Can I make this recipe ahead of time for a party or event?

Yes, you can partially prepare this recipe ahead of time. You can coat the chicken with cornstarch and store it in the refrigerator.

However, it’s best to make the sauce and bake the chicken just before serving to maintain the crispy texture.