Description
Baked Sweet and Sour Chicken delivers the perfect balance of crispy baked chicken coated in a glossy, tangy-sweet sauce. This healthier take on a takeout classic is simple to prepare, family-friendly, and endlessly versatile. With just the right amount of crunch and vibrant flavor, it’s an easy recipe that will quickly become a household favorite.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (cut into bite-sized pieces)
- Salt & black pepper (to taste)
- 1/2 cup all-purpose flour
- 2 large eggs (lightly beaten)
- 2 tablespoons cornstarch (optional)
- Cooking spray or 2 tablespoons vegetable oil
For the Sweet and Sour Sauce:
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/3 cup rice vinegar (or apple cider vinegar)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 cup water
- 2 teaspoons cornstarch (mixed with 2 teaspoons water)
Optional Add-ins:
- 1 cup diced pineapple
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
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Preheat Oven to 400°F (200°C). Prepare a baking sheet with parchment paper or a greased wire rack.
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Season Chicken with salt and pepper.
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Coat Chicken: Dip pieces in flour, then beaten egg, and flour again.
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Bake Chicken: Arrange on baking sheet and bake for 20-25 minutes, turning halfway through.
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Prepare Sauce: In a saucepan, combine sugar, ketchup, vinegar, soy sauce, garlic powder, and water. Simmer and thicken with cornstarch slurry.
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Toss Chicken: Place baked chicken in a large bowl, pour over the sauce, and toss gently to coat.
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Add Vegetables: Stir in bell peppers and pineapple if using.
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Serve: Garnish with sesame seeds and green onions. Enjoy with rice or your preferred side.