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Baked Sweet and Sour Chicken Recipe

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3.9 from 12 reviews

This Baked Sweet and Sour Chicken recipe features tender chicken pieces lightly coated in a crispy cornstarch crust, briefly pan-fried, then baked in a tangy homemade sweet and sour sauce. Perfectly balanced with the acidity of apple cider vinegar, the sweetness from sugar and ketchup, and subtle umami from soy sauce, this dish delivers comforting flavors with an easy cooking process ideal for a family meal.

Ingredients

Chicken and Coating

  • 3–4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper, to taste
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup canola oil (or vegetable or coconut oil)

Sweet and Sour Sauce

  • 1/2 to 3/4 cup granulated sugar (adjust based on desired sweetness)
  • 4 tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt

Instructions

  1. Preheat the oven. Set your oven to 325°F (163°C) to prepare for baking the chicken later.
  2. Prepare the chicken. Cut the chicken breasts into 1-inch or slightly larger pieces. Season them lightly with salt and pepper. Place the cornstarch into a large gallon-sized zip-top bag, add the chicken pieces, seal the bag, and toss to coat the chicken evenly with the cornstarch.
  3. Beat the eggs and heat the oil. Whisk the eggs in a shallow dish. Heat the oil in a large skillet over medium heat until very hot and shimmering, indicating it is ready for frying.
  4. Coat and pan-fry the chicken pieces. Dip each cornstarch-coated chicken piece into the beaten eggs, then carefully place them in a single layer in the hot skillet. Cook for 20-30 seconds on each side until the crust turns golden but the chicken is not fully cooked through. This initial frying step helps create a crisp coating.
  5. Arrange chicken for baking. Transfer the partially cooked chicken pieces in a single layer to a 9×13-inch baking dish. Repeat the coating and frying process for all chicken pieces.
  6. Mix the sweet and sour sauce. In a medium bowl, combine the granulated sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt. Stir thoroughly until the sugar dissolves and the sauce is well blended.
  7. Bake the chicken in the sauce. Pour the prepared sauce evenly over the chicken pieces in the baking dish. Place the dish in the preheated oven and bake for one hour, turning the chicken once or twice during baking to ensure even coating and cooking.
  8. Serve. After baking, serve the sweet and sour chicken hot over steamed rice for a satisfying meal.

Notes

  • Use apple cider vinegar for a milder, fruitier tang compared to white vinegar.
  • Adjust sugar quantity in the sauce to vary sweetness according to personal preference.
  • Ensure the oil is very hot before pan-frying to achieve a crisp crust.
  • Turning the chicken during baking helps evenly coat the pieces in sauce and prevents drying.
  • This recipe pairs wonderfully with steamed white or jasmine rice.

Find it online: https://bitezly.com/baked-sweet-and-sour-chicken-recipe/