Baked Sweet and Sour Chicken

Sweet and sour chicken is a beloved dish known for its irresistible combination of tangy and sweet flavors. This baked version offers a healthier alternative to the classic deep-fried recipe, without sacrificing its mouthwatering taste. Perfect for family dinners or a casual get-together, this recipe is sure to become a favorite in your kitchen.

Why You’ll Love This Recipe

• Healthier than traditional fried sweet and sour chicken.
• Easy to prepare with simple ingredients you likely already have on hand.
• Perfectly balances the tangy sweetness of the sauce with tender, juicy chicken.
• Great for meal prepping or reheating leftovers.
• Satisfies takeout cravings with a homemade touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Cornstarch
• Eggs
• Salt and pepper
• Olive oil or another cooking oil
• Sugar
• Vinegar (white or apple cider vinegar works well)
• Soy sauce
• Ketchup
• Garlic powder

Directions

1. Prepare the chicken: Preheat your oven to 325°F (165°C). Cut the chicken into bite-sized cubes, season with salt and pepper, and toss with cornstarch until well-coated. Dip the coated chicken pieces into beaten eggs.
2. Brown the chicken: Heat a skillet with olive oil over medium-high heat. Brown the chicken pieces in batches until golden on the outside (they don’t need to be fully cooked).
3. Prepare the sauce: In a bowl, mix sugar, vinegar, soy sauce, ketchup, and garlic powder. Stir until the sugar dissolves completely.
4. Assemble and bake: Place the browned chicken in a baking dish. Pour the sweet and sour sauce evenly over the chicken, ensuring every piece is coated.
5. Bake: Bake the chicken uncovered for 50-60 minutes, stirring every 15-20 minutes to coat the chicken with the sauce.
6. Serve: Once baked, the chicken should be tender and coated in a sticky, flavorful glaze. Serve over steamed rice or with stir-fried vegetables.

Servings and Timing

• Servings: This recipe serves 4-6 people, depending on portion size.
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes

Variations

• Vegetarian option: Substitute chicken with tofu or cauliflower.
• Spicy kick: Add a teaspoon of chili flakes or sriracha to the sauce.
• Low-sugar version: Replace sugar with a natural sweetener like honey or stevia.
• Gluten-free: Use tamari instead of soy sauce and ensure the cornstarch is certified gluten-free.

Storage/Reheating

• Storage: Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat until warmed through. Add a splash of water if the sauce has thickened too much.
• Freezing: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work just as well and tend to be juicier.

2. How do I make the sauce thicker?

If you prefer a thicker sauce, add a slurry made of 1 teaspoon cornstarch mixed with 2 teaspoons water during baking.

3. Can I prepare this dish ahead of time?

Absolutely! You can brown the chicken and prepare the sauce ahead of time, then assemble and bake just before serving.

4. What side dishes pair well with this recipe?

Steamed rice, fried rice, stir-fried vegetables, or a fresh Asian slaw are all excellent choices.

5. Is this recipe kid-friendly?

Yes! The balance of sweetness and tanginess is appealing to kids, but you can adjust the sweetness if needed.

6. Can I use pre-cooked chicken?

While fresh chicken is ideal, you can use pre-cooked chicken. Skip the browning step and bake it directly with the sauce.

7. Can I make this dish in an air fryer?

You can brown the chicken in the air fryer, but the baking process is essential for the sauce to thicken and coat the chicken properly.

8. How do I avoid the chicken getting soggy?

Ensure the chicken is well-coated in cornstarch before browning, and stir it during baking to prevent the sauce from pooling.

9. Can I double the recipe?

Yes, but make sure to use a larger baking dish or multiple dishes to avoid overcrowding.

10. How can I adjust the tanginess of the sauce?

Reduce the amount of vinegar slightly or add more sugar to balance the tanginess.

Conclusion

Baked sweet and sour chicken is a flavorful, crowd-pleasing dish that’s easy to make at home. Whether you’re serving it for a casual weeknight meal or a special occasion, this recipe delivers a delicious combination of sweet and tangy flavors in every bite. Give it a try and bring the magic of takeout-style cuisine straight to your table!

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