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Baked Sweet and Sour Chicken Recipe

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4.3 from 1 review

  • Author: Eliza
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Description

This Baked Sweet and Sour Chicken recipe features tender bite-sized chicken pieces coated in cornstarch, pan-fried to a light golden brown, and then baked in a tangy sweet and sour sauce made with sugars, ketchup, apple cider vinegar, soy sauce, and garlic. Garnished with fresh green onions, it’s a flavorful and comforting dish that serves six and is perfect for a family dinner or meal prep.

Ingredients

Chicken

  • 3 boneless, skinless chicken breasts
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¾ cup cornstarch
  • 2 eggs (beaten)
  • ¼ cup canola oil

Sweet and Sour Sauce

  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ⅓ cup ketchup
  • ½ cup apple cider vinegar
  • 1 tbsp low sodium soy sauce
  • 2 cloves minced garlic

Garnish

  • 3 tbsp diced green onion

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and lightly coat a 9 x 13 inch baking dish with nonstick cooking spray; set aside.
  2. Prepare Chicken: Cut the boneless, skinless chicken breasts into 1-inch pieces and place them in a large bowl.
  3. Season Chicken: Sprinkle the chicken pieces with salt and ground black pepper and mix well to evenly coat.
  4. Coat Chicken with Cornstarch: Add the cornstarch to the bowl and toss the chicken pieces until each piece is thoroughly coated. Set aside.
  5. Make Sweet and Sour Sauce: In a medium bowl, whisk together granulated sugar, brown sugar, ketchup, apple cider vinegar, soy sauce, and minced garlic until the mixture is smooth. Set aside.
  6. Prepare Eggs for Breading: Beat the eggs in a separate medium bowl. Then dip each cornstarch-coated chicken piece into the beaten eggs, ensuring they are well coated. Place the coated chicken pieces on a plate.
  7. Pan Fry Chicken: Heat canola oil in a large skillet over medium-high heat. Working in 3 batches, fry the chicken pieces until they turn light brown, about 1-2 minutes per batch. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
  8. Transfer to Baking Dish and Add Sauce: Place all the fried chicken pieces in the prepared baking dish. Pour the sweet and sour sauce over the chicken and stir gently to coat the pieces evenly.
  9. Bake: Bake the chicken in the preheated oven for 60 minutes, stirring every 15 minutes to ensure the chicken is fully coated and cooks evenly in the sauce.
  10. Garnish and Serve: After baking, sprinkle the diced green onions over the chicken for a fresh burst of flavor and serve immediately.

Notes

  • Make sure to stir the chicken during baking every 15 minutes to prevent it from drying out and to allow the sauce to evenly coat all pieces.
  • Canola oil is recommended for frying due to its high smoke point, but other neutral oils like vegetable or peanut oil can be used.
  • If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with water and add it to the sauce before pouring over the chicken in the baking dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Adjust the vinegar and sugar amounts to taste if you prefer a more tangy or sweeter sauce.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American-Chinese

Find it online: https://recipekind.com/baked-sweet-and-sour-chicken-recipe/