Craving the bold, tangy, and slightly sweet flavors of sweet and sour chicken? This recipe for Baked Sweet and Sour Chicken delivers all the deliciousness of your favorite takeout dish—right from your oven. It’s a healthier, oven-baked version that keeps the chicken tender and juicy while allowing the sweet and tangy sauce to caramelize perfectly. Paired with steamed rice, it’s a meal your whole family will love.
This recipe strikes the perfect balance between simplicity and authenticity, making it ideal for both weeknight dinners and special occasions. Let’s jump into how you can make this mouthwatering dish at home.
Why You’ll Love This Recipe
- Healthier Alternative: Baking instead of deep frying reduces the oil content while still achieving crispy, flavorful chicken.
- Customizable: You can adjust the sweetness or tanginess of the sauce to suit your taste.
- Easy to Make: With just a few simple ingredients and steps, this recipe is perfect even for beginner cooks.
- Meal Prep Friendly: Make it ahead and enjoy leftovers throughout the week.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work perfectly and are often juicier.
Can I make the sauce ahead of time?
Absolutely! Prepare the sauce and store it in the refrigerator for up to 3 days.
Do I need to cover the dish while baking?
No, baking uncovered helps the sauce caramelize and thicken around the chicken.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- Salt and pepper, to taste
For the Sweet and Sour Sauce:
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp sea salt
Kitchen Equipment Needed
- Large skillet: For searing the chicken.
- Baking dish (13 x 9-inch): For baking the chicken and sauce.
- Mixing bowls: For preparing the sauce and coating the chicken.
- Whisk: To mix the sauce ingredients.
- Tongs: For handling the chicken pieces.
Step-by-Step Instructions
Step 1: Prep the Chicken
- Preheat your oven to 325°F (165°C) and line a 13 x 9-inch baking dish with parchment paper.
- Season the chicken pieces with salt and pepper.
Step 2: Coat the Chicken
- Place the cornstarch in a large Ziploc bag, add the chicken pieces, and shake until evenly coated.
- In a shallow bowl, beat the eggs.
Step 3: Sear the Chicken
- Heat the vegetable oil in a large skillet over medium-high heat.
- Dip each chicken piece in the beaten eggs, then place in the skillet. Sear until golden brown on all sides (the chicken will not be fully cooked at this stage).
- Transfer the chicken to the prepared baking dish.
Step 4: Make the Sauce
- In a medium bowl, whisk together sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt until smooth.
Step 5: Bake the Chicken
- Pour the sauce evenly over the chicken pieces in the baking dish.
- Bake for 1 hour, tossing the chicken halfway through to ensure it’s evenly coated with the sauce.
Step 6: Serve
- Serve the sweet and sour chicken over steamed rice. Garnish with green onions or sesame seeds, if desired.
Tips for Success
Preparing the Chicken:
- Cut Evenly: Ensure all chicken pieces are roughly the same size for even cooking.
- Sear for Flavor: Searing the chicken adds a layer of texture and flavor, so don’t skip this step.
- Perfecting the Sauce:
- Adjust Sweetness: Add more sugar for a sweeter sauce or increase the vinegar for more tanginess.
- Spice It Up: Add a pinch of red pepper flakes or a dash of Sriracha for a spicy kick.
- Baking:
- Toss Regularly: Tossing the chicken during baking ensures it’s evenly coated with the sauce and prevents sticking.
