Baked Sweet and Sour Chicken

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Baked Sweet and Sour Chicken – A Crispy, Flavor-Packed Classic

Looking for an easy, restaurant-quality meal you can make at home? This Baked Sweet and Sour Chicken is the perfect combination of crispy, juicy chicken coated in a tangy, sweet, and sticky sauce.

Unlike deep-fried versions, this recipe is baked to perfection, giving you that irresistible crunch without the extra grease. Serve it with a side of steamed rice or stir-fried vegetables, and you’ve got a meal that rivals any takeout!

Why You’ll Love This Baked Sweet and Sour Chicken

Crispy & Flavorful – Golden-brown chicken coated in a homemade sweet and tangy sauce.
Better Than Takeout – Fresh ingredients and no added preservatives.
Oven-Baked, Not Fried – Less oil, but still crispy and delicious.
Easy to Make – Simple steps, but big on flavor!

Ingredients & Their Role

  • 4 boneless, skinless chicken breasts (cut into 1″ pieces) – The star of the dish, juicy and tender.
  • 1 cup cornstarch – Helps create a crispy, golden coating.
  • 2 large eggs – Binds the coating for a light, airy texture.
  • 1/4 cup vegetable oil – Used for searing to lock in flavor and crispness.
  • 1/2 cup granulated sugar – Balances the tangy flavors with sweetness.
  • 1/4 cup ketchup – Adds a slight tomato richness and deep color to the sauce.
  • 1/2 cup apple cider vinegar – Provides that classic tangy bite.
  • 2 tbsp soy sauce – A touch of umami and depth.
  • 1 tsp garlic powder – Adds aromatic savory notes.
  • 1/2 tsp sea salt – Enhances all the flavors.

Step-by-Step Instructions

1. Preheat & Prepare

  • Preheat your oven to 325°F.
  • Line a 13×9-inch baking pan with parchment paper and set aside.

2. Coat the Chicken

  • Season the chicken pieces with salt and pepper.
  • Place cornstarch into a large Ziploc bag, add the chicken, and shake to evenly coat.

3. Sear the Chicken

  • Beat the eggs in a shallow bowl.
  • Heat vegetable oil in a large skillet over medium-high heat.
  • Dip cornstarch-coated chicken into the eggs, then sear in the skillet until golden brown.
  • Transfer the seared chicken to the prepared baking pan.

4. Make the Sweet and Sour Sauce

  • In a medium bowl, whisk together sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt.
  • Pour the sauce evenly over the chicken.

5. Bake to Perfection

  • Bake for 1 hour, tossing the chicken halfway through to coat it in the sauce.
  • The sauce will thicken and caramelize, creating that classic sticky-sweet coating.

6. Serve & Enjoy!

  • Serve hot over steamed rice, and garnish with green onions or sesame seeds if desired.

Pro Tips for the Best Sweet and Sour Chicken

Sear for Extra Crispiness – Don’t skip the pan-searing step before baking! It locks in the crunch.
Use Fresh Ingredients – Fresh garlic, ginger, or pineapple can enhance the flavor even more.
Make It Spicier – Add red pepper flakes or sriracha to the sauce for a spicy twist.
Double the Sauce – Love extra sauce? Make a little more and drizzle over rice or veggies.

Serving Suggestions

Pair it With: Steamed rice, fried rice, or lo mein noodles.
Add Some Greens: Serve with broccoli, snap peas, or bok choy.
 Want Extra Crunch? Top with chopped cashews or sesame seeds.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Freeze for up to 3 months in a sealed container.
  • Reheat: Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.

Final Thoughts

This Baked Sweet and Sour Chicken is better than takeout, packed with sweet, tangy, and crispy goodness. The perfect balance of flavors, easy preparation, and healthier approach make it a must-try dish!

Try it tonight and enjoy a homemade meal that tastes like your favorite Chinese restaurant!