BAKED SWEET AND SOUR CHICKEN

 

AKED SWEET AND SOUR CHICKEN

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Introduction

Sweet and sour chicken is a classic Chinese-American dish that combines crispy chicken pieces with a tangy, flavorful sauce. Typically, it’s deep-fried, but this baked version is lighter, easier, and just as tasty. The chicken pieces are coated with cornstarch and egg, baked until golden, then coated with a homemade sweet and sour sauce that caramelizes perfectly in the oven.

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Ingredients

For the Chicken:

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 1 cup cornstarch (for coating)

• 2 large eggs, beaten

• Salt and pepper, to taste

• 2 tablespoons vegetable oil (for flash frying)

For the Sweet and Sour Sauce:

• ¾ cup granulated sugar

• ½ cup apple cider vinegar (or white vinegar)

• ¼ cup ketchup

• 1 tablespoon soy sauce

• ½ teaspoon garlic powder

• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry to thicken sauce)

Optional Vegetables:

• 1 bell pepper, chopped (red, yellow, or green)

• 1 small onion, chopped

• ½ cup pineapple chunks (fresh or canned)

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Equipment

• Baking sheet or 9x13 inch baking dish

• Large mixing bowls

• Whisk

• Frying pan/skillet

• Oven preheated to 325°F (165°C)

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Step-by-Step Instructions

1. Prepare the Chicken

• Cut the chicken into bite-sized chunks, about 1 inch pieces.

• Season chicken pieces lightly with salt and pepper.

• In a bowl, coat chicken in cornstarch so each piece is evenly dusted.

• Dip coated chicken pieces into the beaten eggs, making sure they’re fully coated.

2. Flash Fry Chicken (for crispy texture)

• Heat 2 tablespoons vegetable oil in a frying pan over medium-high heat.

• Add chicken pieces in batches, frying for about 1–2 minutes per side, just until they turn golden but are not fully cooked through.

• Remove chicken and place on paper towels to drain excess oil.

3. Prepare the Sweet and Sour Sauce

• In a mixing bowl, whisk together sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder until smooth.

4. Combine Chicken and Sauce

• Place the flash-fried chicken into a greased 9x13 baking dish.

• Pour the sweet and sour sauce over the chicken, stirring gently to coat evenly.

5. Add Optional Vegetables and Pineapple

• Add bell peppers, onions, and pineapple chunks on top or mix into the chicken and sauce for extra flavor and texture.

6. Bake

• Preheat oven to 325°F (165°C).

• Bake the chicken uncovered for about 55 minutes to 1 hour, stirring every 15 minutes to ensure even cooking and sauce thickening.

7. Thicken the Sauce (if needed)

• If sauce isn’t thick enough near the end of cooking, remove some sauce from the pan and simmer on stovetop with cornstarch slurry until thickened, then return to chicken.

8. Serve

• Serve hot over steamed white rice, fried rice, or noodles. Garnish with chopped green onions or sesame seeds if desired.

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Tips and Tricks

• Flash frying before baking is key to get that crispy texture without deep frying all the chicken.

• The sauce thickens as it bakes, so stirring helps coat each piece and develops that sticky glaze.

• Adjust sugar and vinegar quantities if you want sweeter or tangier sauce.

• Adding vegetables gives the dish a fresh crunch and color contrast.

• Leftovers reheat well in the oven or microwave.

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Serving Suggestions

• Serve with steamed rice or fried rice for a complete meal.

• Pair with stir-fried or steamed veggies like broccoli or snap peas.

• Garnish with chopped fresh herbs like cilantro or scallions for a burst of freshness.

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This recipe hits all the marks: crispy, tangy, sweet, and easy to make in your oven with less oil but all the flavor. Perfect for a weeknight dinner or impressing guests at your next party!