Baked Sweet and Sour Chicken Recipe

Baked Sweet and Sour Chicken is a delicious and healthier take on the classic Chinese-American dish. This recipe brings together crispy baked chicken pieces coated in a tangy, flavorful sweet and sour sauce. The combination of savory chicken and the perfect balance of sweet and tangy makes this dish a family favorite. Perfect for weeknight dinners or special occasions, this meal can be paired with rice or vegetables for a complete, satisfying dish.

Ingredients

For the Chicken:

• 1.5 pounds (700g) boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/2 cup (60g) cornstarch
• 2 large eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil (for coating baking sheet)

For the Sweet and Sour Sauce:

• 1/2 cup (120ml) granulated sugar
• 1/4 cup (60ml) white vinegar
• 1/4 cup (60ml) ketchup
• 1 tablespoon soy sauce
• 1/4 cup (60ml) pineapple juice (optional, for extra sweetness)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 tablespoon cornstarch (for thickening)
• 1 tablespoon water (to mix with cornstarch)

Preparation

Step1: Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with vegetable oil or line it with parchment paper.

Step2: Prepare the Chicken

1. Season the chicken pieces with salt and pepper.
2. Place the cornstarch in one shallow dish and the beaten eggs in another.
3. Dip each piece of chicken into the cornstarch, ensuring an even coating, then dip it into the egg mixture.
4. Arrange the coated chicken pieces on the prepared baking sheet.

Step3: Bake the Chicken

1. Place the chicken in the preheated oven and bake for 20 minutes, flipping halfway through for even cooking.
2. Ensure the chicken is lightly golden and cooked through.

Step4: Make the Sweet and Sour Sauce

1. While the chicken is baking, prepare the sauce. In a medium saucepan, combine the sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger powder. If using pineapple juice, add it now.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the sauce starts to simmer.
3. In a small bowl, mix the cornstarch with water to create a slurry, then add it to the sauce. Cook for another 2-3 minutes until the sauce thickens.

Step5: Combine Chicken with Sauce

1. Remove the baked chicken from the oven and transfer it to a large bowl or baking dish.
2. Pour the thickened sweet and sour sauce over the chicken, ensuring all pieces are evenly coated.
3. Return the dish to the oven and bake for an additional 10-15 minutes to allow the sauce to caramelize slightly.

Variations

1. Vegetarian Option: Substitute the chicken with baked tofu or roasted cauliflower for a vegetarian-friendly dish.
2. Spicy Twist: Add 1-2 teaspoons of chili flakes or Sriracha to the sauce for a spicy kick.
3. Fruity Addition: Toss in chunks of pineapple, bell peppers, and onions before baking for added texture and flavor.
4. Gluten-Free: Use gluten-free soy sauce and cornstarch to make the recipe suitable for gluten-sensitive individuals.

Cooking Notes

• For a crispier texture, you can broil the chicken for the last 2-3 minutes after adding the sauce.
• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• If you prefer a less tangy sauce, reduce the vinegar slightly or add more pineapple juice.

Serving Suggestions

• Serve the baked sweet and sour chicken over steamed white or brown rice for a traditional pairing.
• Add a side of stir-fried vegetables such as broccoli, snap peas, or carrots for a complete meal.
• Garnish with chopped green onions and sesame seeds for a touch of freshness and crunch.

Tips

1. To save time, prepare the sauce a day in advance and store it in the refrigerator.
2. Cut the chicken into uniform pieces to ensure even cooking.
3. Double the sauce recipe if you prefer extra sauce for drizzling over rice or vegetables.

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Nutritional Information (Per Serving, based on 4 servings):

• Calories: 320
• Protein: 26g
• Carbohydrates: 30g
• Fat: 10g
• Sodium: 620mg

FAQs

1. Can I make this recipe ahead of time?

Yes! You can bake the chicken and prepare the sauce separately a day ahead. When ready to serve, combine the chicken with the sauce and bake for 10-15 minutes to heat and caramelize the dish.

2. Can I freeze Baked Sweet and Sour Chicken?

Absolutely. Allow the dish to cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat in the oven at 375°F (190°C) until warmed through.

3. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work just as well and are often juicier. Follow the same preparation and baking instructions.

4. What can I substitute for pineapple juice?

If pineapple juice isn’t available, orange juice or apple cider can be used as a substitute for the sweet element in the sauce.

5. How can I make the sauce thicker?

If the sauce isn’t thick enough, mix another teaspoon of cornstarch with water and add it to the simmering sauce while stirring constantly.

Conclusion

Baked Sweet and Sour Chicken is an easy, flavorful, and crowd-pleasing dish that captures the best of homemade cooking with a healthier twist. By baking the chicken instead of frying, you retain the crispiness without the extra calories. The tangy, sweet, and savory sauce makes it an irresistible favorite that can be customized to suit your taste preferences. Pair it with rice or vegetables for a wholesome meal that will leave everyone asking for seconds. Enjoy the perfect combination of simplicity and flavor in every bite!

Baked Sweet and Sour Chicken Recipe

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

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Ingredients

For the Chicken:

• 1.5 pounds (700g) boneless, skinless chicken breasts, cut into bite-sized chunks
• 1/2 cup (60g) cornstarch
• 2 large eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil (for coating baking sheet)

For the Sweet and Sour Sauce:

• 1/2 cup (120ml) granulated sugar
• 1/4 cup (60ml) white vinegar
• 1/4 cup (60ml) ketchup
• 1 tablespoon soy sauce
• 1/4 cup (60ml) pineapple juice (optional, for extra sweetness)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 tablespoon cornstarch (for thickening)
• 1 tablespoon water (to mix with cornstarch)

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Instructions

Preparation

Step1: Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with vegetable oil or line it with parchment paper.

Step2: Prepare the Chicken

1. Season the chicken pieces with salt and pepper.
2. Place the cornstarch in one shallow dish and the beaten eggs in another.
3. Dip each piece of chicken into the cornstarch, ensuring an even coating, then dip it into the egg mixture.
4. Arrange the coated chicken pieces on the prepared baking sheet.

Step3: Bake the Chicken

1. Place the chicken in the preheated oven and bake for 20 minutes, flipping halfway through for even cooking.
2. Ensure the chicken is lightly golden and cooked through.

Step4: Make the Sweet and Sour Sauce

1. While the chicken is baking, prepare the sauce. In a medium saucepan, combine the sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger powder. If using pineapple juice, add it now.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the sauce starts to simmer.
3. In a small bowl, mix the cornstarch with water to create a slurry, then add it to the sauce. Cook for another 2-3 minutes until the sauce thickens.

Step5: Combine Chicken with Sauce

1. Remove the baked chicken from the oven and transfer it to a large bowl or baking dish.
2. Pour the thickened sweet and sour sauce over the chicken, ensuring all pieces are evenly coated.
3. Return the dish to the oven and bake for an additional 10-15 minutes to allow the sauce to caramelize slightly.

Notes

Cooking Notes

• For a crispier texture, you can broil the chicken for the last 2-3 minutes after adding the sauce.
• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• If you prefer a less tangy sauce, reduce the vinegar slightly or add more pineapple juice.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 320
• Sodium: 620mg
• Fat: 10g
• Carbohydrates: 30g
• Protein: 26g