Baked Sweet and Sour Chicken Recipe

This Baked Sweet and Sour Chicken recipe is a delicious and healthier take on the traditional Chinese takeout dish. Instead of frying the chicken, it’s baked to perfection, and tossed in a homemade sweet and sour sauce that’s tangy, flavorful, and slightly sticky. It’s perfect for serving over rice or alongside stir-fried vegetables.

Instructions

1. Preheat the Oven

Preheat your oven to 325°F (160°C). Lightly grease a 9×13-inch baking dish or any large baking dish that can hold the chicken in a single layer.

2. Prepare the Chicken

Season the chicken pieces with a little salt and pepper. Place the cornstarch in a shallow dish, and the beaten eggs in another. Coat each piece of chicken with cornstarch first, then dip into the beaten eggs. Set aside each coated piece of chicken on a plate.

3. Brown the Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces in batches and cook just until browned on all sides. You don’t need to cook them all the way through at this point — they’ll finish cooking in the oven. Once browned, transfer the chicken to the prepared baking dish.

4. Make the Sweet and Sour Sauce

While the chicken is browning, whisk together the ingredients for the sweet and sour sauce: sugar, vinegar, ketchup, soy sauce, Worcestershire sauce, garlic powder, and onion powder. Stir until well combined.

5. Thicken the Sauce (Optional)

If you prefer a thicker sauce, add the cornstarch slurry (the mixture of cornstarch and water) to the sauce, and whisk over medium heat until it thickens, about 2-3 minutes. This step is optional, depending on how thick you like your sauce.

6. Bake the Chicken

Pour the sweet and sour sauce evenly over the browned chicken in the baking dish. Toss the chicken to ensure it is fully coated with the sauce. Bake the chicken in the preheated oven for 45-50 minutes, stirring every 15-20 minutes to ensure the chicken stays coated in the sauce and doesn’t dry out.

7. Serve

Once the chicken is cooked through and the sauce is thick and bubbly, remove from the oven. You can stir in pineapple chunks for an extra layer of flavor. Serve the baked sweet and sour chicken over steamed rice or alongside your favorite vegetables like broccoli, bell peppers, or snap peas.

Tips for Success

• Cornstarch Coating: The cornstarch and egg batter help create a crispy exterior when browning the chicken, so don’t skip this step.
• Sauce Thickness: If you prefer a thinner sauce, you can omit the cornstarch slurry. The sauce will naturally thicken as it bakes, but the cornstarch helps it become a bit more sticky and glossy.
• Pineapple Addition: Adding pineapple chunks to the dish in the last 10 minutes of baking adds a delightful sweetness and tang that complements the sauce perfectly.
• Make it Healthier: To make this dish even lighter, you can skip the browning step and simply toss the chicken in the sauce before baking. While you’ll lose the crispy texture, it will still be delicious and less oily.

Variations

• Vegetable Add-Ins: Add vegetables like bell peppers, carrots, or onions to the baking dish for a more colorful and nutritious meal.
• Spicy Version: For a spicy kick, add crushed red pepper flakes or a few dashes of sriracha to the sweet and sour sauce.
• Alternative Protein: Substitute the chicken with pork, shrimp, or even tofu for a different protein option.

FAQs

1. Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs work well in this recipe and can be juicier than breasts.
2. How do I store leftovers? Leftover baked sweet and sour chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
3. Can I freeze this dish? Yes! Freeze the cooked chicken and sauce in an airtight container for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat.

Conclusion

This Baked Sweet and Sour Chicken is a lighter version of the classic takeout dish, with all the flavor and none of the guilt. The sweet and tangy sauce coats the tender chicken perfectly, making it a family favorite. Serve it with rice and veggies for a balanced meal that’s sure to please!

Yield: 4

Baked Sweet and Sour Chicken Recipe

Print

This Baked Sweet and Sour Chicken recipe is a delicious and healthier take on the traditional Chinese takeout dish. Instead of frying the chicken, it’s baked to perfection, and tossed in a homemade sweet and sour sauce that’s tangy, flavorful, and slightly sticky. It’s perfect for serving over rice or alongside stir-fried vegetables.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup vegetable oil, for browning
• For the Sweet and Sour Sauce:
• 3/4 cup granulated sugar
• 1/4 cup ketchup
• 1/2 cup rice vinegar (or white vinegar)
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon ground ginger (optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 325°F (165°C). 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 dish and coat the chicken pieces thoroughly, shaking off any excess.
   
3. Dip in Egg:
   In a separate bowl, dip each cornstarch-coated chicken piece into the beaten eggs, ensuring they are fully coated.
   
4. Brown the Chicken:
   Heat the vegetable oil in a large skillet over medium heat. Add the egg-coated chicken pieces to the skillet in batches, browning each side for about 2-3 minutes until golden (you don't need to cook them all the way through). Transfer the browned chicken pieces to the prepared baking dish.
   
5. Make the Sweet and Sour Sauce:
   In a medium bowl, whisk together the sugar, ketchup, vinegar, soy sauce, garlic powder, onion powder, and ground ginger (if using). Stir until the sauce is smooth and well combined.
   
6. Bake the Chicken:
   Pour the sweet and sour sauce evenly over the browned chicken in the baking dish. Toss the chicken lightly to ensure it's coated well with the sauce.
   Bake uncovered for 40-45 minutes, stirring once or twice to make sure the chicken is evenly coated in the sauce.
   
7. Serve:
   Once the chicken is baked, remove it from the oven and let it sit for a couple of minutes to allow the sauce to thicken. Serve hot over steamed rice or with a side of vegetables.

Notes

Thicker Sauce: If you want the sauce to be thicker, you can heat it in a saucepan over medium heat and add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) before pouring it over the chicken.

Vegetable Additions: For a complete meal, add bell peppers, pineapple chunks, or onions to the baking dish along with the chicken before baking.

Make-Ahead Tip: You can brown the chicken and prepare the sauce ahead of time. Store them separately in the fridge, then combine and bake when you're ready.