Baked Sweet and Sour Chicken is a delightful and healthier twist on the classic takeout dish. This recipe captures the essence of the beloved sweet and sour flavor combination with a crispy, tender chicken that’s baked to perfection. The result is a dish that’s not only delicious but also lower in fat compared to traditional fried versions.
The process begins with cutting boneless, skinless chicken breasts into bite-sized pieces. These pieces are seasoned with salt and pepper, then coated in a light layer of cornstarch before being dipped in beaten eggs. This coating ensures that the chicken develops a crispy exterior as it bakes, giving it a satisfying texture that complements the sweet and tangy sauce.
The sweet and sour sauce is the star of this dish, made from a blend of sugar, ketchup, rice vinegar, soy sauce, garlic powder, and a touch of salt. This sauce is both tangy and sweet, with a balance of flavors that coats each piece of chicken beautifully. The addition of water helps to achieve the right consistency, ensuring the sauce is thick enough to cling to the chicken while baking.
Once the chicken is browned in a skillet, it’s transferred to a baking dish and covered with the sweet and sour sauce. Baking at a moderate temperature allows the chicken to cook through while absorbing the flavors of the sauce. Stirring the chicken every 15 minutes ensures that it remains coated in the sauce and prevents it from drying out. The result is chicken that’s tender and flavorful, enveloped in a glossy, sticky sauce.
This dish pairs perfectly with steamed rice, which soaks up the extra sauce and adds a comforting base to the meal. For added nutrition and flavor, consider serving it alongside steamed or stir-fried vegetables like broccoli, snap peas, or bell peppers. These vegetables not only enhance the meal’s texture but also complement the sweet and tangy profile of the chicken.
Baked Sweet and Sour Chicken is an ideal choice for family dinners or meal prep. Its baked nature means it’s lower in fat compared to its fried counterparts, while still providing that classic crispy texture. The recipe is easily customizable—add chunks of pineapple, bell peppers, or onions to the dish for additional flavor and texture.
This dish is also a great option for entertaining, as it can be made ahead of time and reheated. The vibrant flavors and appealing presentation are sure to impress guests and make it a favorite in your meal rotation. Whether you’re craving a taste of takeout or looking for a healthier alternative, Baked Sweet and Sour Chicken delivers both satisfaction and flavor in every bite.
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup cornstarch
- 3 large eggs, beaten
- 1/4 cup vegetable oil
- For the Sweet and Sour Sauce:
- 3/4 cup sugar
- 1/4 cup ketchup
- 1/2 cup rice vinegar or apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup water
Instructions:
- Prepare the Chicken:
- Preheat your oven to 325°F (163°C).
- Season the chicken pieces with salt and pepper.
- Place the cornstarch in a shallow bowl and the beaten eggs in another bowl.
- Dredge each piece of chicken first in the cornstarch, then dip into the beaten eggs, ensuring they are well coated.
- Cook the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet, cooking in batches if necessary, until they are browned on all sides but not fully cooked through, about 2-3 minutes per side.
- Transfer the browned chicken to a 9×13-inch baking dish.
- Make the Sweet and Sour Sauce:
- In a medium bowl, whisk together the sugar, ketchup, vinegar, soy sauce, garlic powder, salt, and water until well combined.
- Pour the sauce evenly over the chicken in the baking dish.
- Bake the Chicken:
- Place the baking dish in the preheated oven and bake for 1 hour.
- Every 15 minutes, stir the chicken to ensure it is evenly coated with the sauce and doesn’t dry out.
- After an hour, the chicken should be tender and the sauce thickened and sticky.
- Serve:
- Serve the baked sweet and sour chicken over steamed rice, with a side of vegetables like broccoli or snap peas, if desired.
Tips:
- Vegetable Additions: You can add chunks of bell peppers, onions, or pineapple to the baking dish for extra flavor and texture.
- Thickening the Sauce: If you prefer a thicker sauce, you can dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water and stir it into the sauce during the last 15 minutes of baking.
- Crispier Chicken: For extra crispy chicken, you can bake the chicken pieces on a wire rack set over a baking sheet after frying, allowing air to circulate around the pieces.
Enjoy your delicious Baked Sweet and Sour Chicken, a perfect balance of tangy, sweet, and savory flavors!
