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Baked Sweet and Sour Chicken

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Chinese-American

Description

This baked version of sweet and sour chicken delivers the classic flavors you love without deep frying. Perfectly crispy chicken bites are tossed in a homemade sauce that’s sweet, tangy, and utterly addictive.

Ingredients

Units Scale

For the Chicken:

  • 500 g (1 lb) chicken breast, cut into bite-sized cubes
  • 1/2 cup (65 g) cornstarch
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil

For the Sweet and Sour Sauce:

  • 1/2 cup (120 ml) white vinegar
  • 1/3 cup (80 ml) ketchup
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 200°C (400°F). Lightly grease a large baking dish or line it with parchment paper.
  2. Prepare the Chicken:
    • Season the chicken pieces with salt and pepper.
    • Place the cornstarch in a shallow bowl and the beaten eggs in another.
    • Dredge each piece of chicken in the cornstarch, then dip it into the egg, ensuring it’s well-coated.
  3. Cook the Chicken:
    • Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides (they don’t need to be fully cooked).
    • Transfer the chicken to the prepared baking dish.
  4. Make the Sweet and Sour Sauce:
    • In a medium saucepan, combine vinegar, ketchup, sugar, soy sauce, and garlic powder. Bring to a simmer over medium heat, stirring until the sugar dissolves.
    • Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens, about 1-2 minutes.
  5. Bake the Chicken:
    • Pour the sweet and sour sauce over the chicken pieces in the baking dish. Toss to coat evenly.
    • Bake uncovered for 25-30 minutes, stirring halfway through to ensure even coating.
  6. Serve:
    • Serve hot over steamed rice and garnish with green onions or sesame seeds for extra flavor.

Notes

  • You can add diced bell peppers, pineapple chunks, or onions to the baking dish for a classic sweet and sour experience.
  • For a gluten-free version, use tamari or gluten-free soy sauce and ensure the cornstarch is certified gluten-free.

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