Description
A healthier take on the classic sweet and sour chicken, baked to perfection with a crispy coating and tangy sauce. This dish is perfect for weeknight dinners and pairs wonderfully with steamed rice.
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 tbsp soy sauce
- 1 tsp garlic powder
- For Garnish:
- 2 green onions (sliced)
- 1 tbsp 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. Dredge each piece in cornstarch, then dip in beaten eggs.
- Heat oil in a large skillet over medium-high heat. Brown chicken pieces in batches for 1-2 minutes per side (they don’t need to be fully cooked). Transfer to prepared baking dish.
- In a medium bowl, whisk together all sauce ingredients until smooth. Pour evenly over chicken.
- Bake uncovered for 45-50 minutes, stirring every 15 minutes, until chicken is cooked through and sauce has thickened.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
For extra crispiness, broil for the last 2-3 minutes of baking. Leftovers keep well refrigerated for up to 3 days. The sauce can be adjusted to taste – add more vinegar for tang or more sugar for sweetness.