BAKED SWEET AND SOUR CHICKEN
Baked Sweet and Sour Chicken delivers crispy, golden chicken coated in a glossy, tangy-sweet sauce. A healthier twist on a takeout classic, this easy oven-baked version is perfect for busy weeknights or homemade Chinese feasts.
Ingredients
For the Chicken:
- 1½ lbs boneless skinless chicken breasts, cut into bite-size chunks
- Salt and pepper to taste
- 1 cup cornstarch
- 2 large eggs beaten
- ¼ cup vegetable oil for browning
For the Sauce:
- ¾ cup granulated sugar
- ½ cup white vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ¼ teaspoon ground ginger optional
Instructions
Preheat & Prep:
- Preheat oven to 325°F (165°C). Lightly grease a 9x13-inch baking dish.
Coat & Brown Chicken:
- Season chicken with salt and pepper. Dredge pieces in cornstarch, then dip in beaten egg. Lightly brown in oil in a skillet over medium heat—about 1–2 minutes per side. Transfer to prepared baking dish.
Make the Sauce:
- In a bowl, whisk together sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger until smooth.
Bake:
- Pour sauce evenly over chicken. Bake uncovered for 1 hour, turning chicken pieces every 15–20 minutes to coat well in sauce.
Serve:
- Serve hot over rice with steamed vegetables or stir-fry on the side.
Notes
Shortcut Tip: Use store-bought sweet and sour sauce for even quicker prep.
Vegetarian Option: Substitute chicken with cauliflower florets or tofu.
Crispier Version: Double-dip in cornstarch and egg for a thicker coating.
Meal Prep: Sauce and browned chicken can be prepped a day ahead.
Topping Idea: Garnish with sesame seeds and chopped green onions.
Vegetarian Option: Substitute chicken with cauliflower florets or tofu.
Crispier Version: Double-dip in cornstarch and egg for a thicker coating.
Meal Prep: Sauce and browned chicken can be prepped a day ahead.
Topping Idea: Garnish with sesame seeds and chopped green onions.