Baked Sweet and Sour Chicken is a crowd-pleasing dish that brings together the perfect balance of tangy sweetness and savory goodness. Unlike traditional fried versions, this healthier baked alternative delivers all the flavors you crave without the extra oil.
ngredients:
For the Chicken:
- 2 lbs chicken breast, cut into bite-sized cubes
- Salt and pepper to taste
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
For the Sweet and Sour Sauce:
- 1/2 cup sugar
- 1/4 cup ketchup
- 1/2 cup apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/4 cup pineapple juice (optional for added tang)
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Instructions:
- Preheat and Prepare
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- Coat the Chicken
- Season the chicken pieces with salt and pepper. Dredge each piece in cornstarch, then dip into the beaten eggs.
- Sear the Chicken
- Heat vegetable oil in a skillet over medium heat. Quickly sear the chicken on all sides until lightly golden (do not cook through). Remove and transfer to the prepared baking dish.
- Make the Sauce
- In a medium bowl, whisk together sugar, ketchup, vinegar, soy sauce, garlic powder, and pineapple juice until smooth.
- Bake the Chicken
- Pour the sauce evenly over the chicken in the baking dish. Toss gently to ensure every piece is coated.
- Cook to Perfection
- Bake uncovered for 50–60 minutes, stirring every 15–20 minutes to ensure the chicken absorbs the sauce and caramelizes beautifully.
- Serve and Enjoy
- Serve hot over steamed rice, garnished with green onions and sesame seeds if desired.
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Tips:
- For extra crispiness, bake the chicken on a wire rack to allow air circulation.
- Feel free to add chunks of bell peppers or pineapple for a classic restaurant-style touch.
This baked sweet and sour chicken promises to be a flavorful addition to your dinner rotation!
- Preheat and Prepare
