Description

This Baked Sweet and Sour Chicken recipe is a healthier take on the classic takeout favorite. Tender chicken pieces are coated in a crispy breading, baked to perfection, and tossed in a homemade sweet and sour sauce that’s perfectly balanced between tangy and sweet. It’s an easy, family-friendly meal that pairs wonderfully with steamed rice and vegetables.

Ingredients

Scale

For the Crust:

For the Chicken:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
Salt and pepper to taste
For the Sweet and Sour Sauce:
3/4 cup granulated sugar
1/2 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
For Garnish:
2 green onions, sliced
1 tablespoon sesame seeds

Instructions

1. Prepare the Crust:

Preheat oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish.
Season chicken pieces with salt and pepper. Place cornstarch in a shallow bowl and beaten eggs in another shallow bowl.
Dip each chicken piece in cornstarch to coat, then dip in beaten eggs. Shake off excess.
Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken until golden brown on all sides (about 1-2 minutes per side). Transfer to prepared baking dish.
In a medium bowl, whisk together all sauce ingredients until smooth. Pour evenly over chicken in baking dish.
Bake for 45-50 minutes, stirring every 15 minutes, until sauce is thickened and chicken is cooked through.
Garnish with sliced green onions and sesame seeds before serving. Serve hot over rice.

Notes

For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking. Adjust the sweetness/tanginess by adding more vinegar or sugar to taste. Leftovers store well in the refrigerator for up to 3 days.