Sweet and Sour Baked Chicken is a delightful dish that combines tender chicken pieces with a flavorful sauce that balances sweet and tangy notes. This comforting meal is not only easy to prepare but also satisfies your cravings for both savory and sweet flavors. Whether you’re cooking for family or friends, this recipe will definitely impress.
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Why Make This Recipe
Making Sweet and Sour Baked Chicken is a great choice for several reasons. First, it’s a simple recipe that doesn’t require advanced cooking skills. Second, it uses common ingredients that you can easily find in your pantry. Lastly, the result is a delicious meal that pairs perfectly with rice, making it a fulfilling option for dinner.
How to Make Sweet and Sour Baked Chicken
Making this recipe is straightforward and quick. Follow the easy steps below for a tasty dish that everyone will love.
Ingredients:
- 4 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup corn starch
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- Salt and pepper, to taste
Directions:
- Preheat your oven to 325°F (163°C). Line a 13 x 9-inch baking pan with parchment paper.
- Season the chicken pieces with salt and pepper.
- Place corn starch in a large resealable plastic bag. Add chicken pieces to the bag and shake to coat evenly.
- In a shallow bowl, beat the eggs.
- Heat vegetable oil in a skillet over medium-high heat.
- Dip each chicken piece into the egg, then carefully fry until golden brown.
- Transfer the cooked chicken to the prepared baking pan.
- In a separate bowl, whisk together sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt.
- Pour the sauce evenly over the chicken in the baking pan.
- Bake in the oven for 1 hour, stirring halfway through to ensure the chicken is well coated.
- Serve hot over rice.
How to Serve Sweet and Sour Baked Chicken
This dish is best served hot, right out of the oven. Place the chicken over a bed of rice to soak up the delicious sweet and sour sauce. You can also add steamed vegetables on the side for a colorful and nutritious meal.
How to Store Sweet and Sour Baked Chicken
If you have leftovers, store them in an airtight container in the refrigerator. The chicken will last for about 3-4 days. To reheat, you can microwave it or warm it in the oven until heated through.
Tips to Make Sweet and Sour Baked Chicken
- Make sure to fry the chicken pieces until they are golden brown for added flavor and texture.
- Adjust the sweetness or tanginess of the sauce by changing the amount of sugar or vinegar to suit your taste.
- For extra flavor, marinate the chicken in the sauce for an hour before baking.
Variation
You can use chicken thighs instead of breasts for a juicier result. Additionally, adding pineapple chunks to the baking dish can give it a lovely tropical flavor.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but you must fully thaw the chicken before cooking to ensure even cooking and that the sauce adheres properly.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the chicken and sauce in advance and keep them in the fridge. When you’re ready to bake, simply follow the cooking directions.
3. Is this dish gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce or substitute it with a similar sauce that meets your dietary needs.
Sweet and Sour Baked Chicken
Ingredients
Chicken Ingredients
- 4 pieces boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup corn starch For coating the chicken
- 2 large eggs Beaten for coating
- ¼ cup vegetable oil For frying the chicken
Sauce Ingredients
- ½ cup granulated sugar Adjust for sweetness as desired
- ¼ cup ketchup
- ½ cup apple cider vinegar Adjust for tanginess as desired
- 2 tablespoons soy sauce Use gluten-free soy sauce for gluten-free option
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- Salt and pepper, to taste
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and line a 13 x 9-inch baking pan with parchment paper.
- Season the chicken pieces with salt and pepper.
- Place corn starch in a large resealable plastic bag. Add chicken pieces to the bag and shake to coat evenly.
- In a shallow bowl, beat the eggs.
Cooking
- Heat vegetable oil in a skillet over medium-high heat.
- Dip each chicken piece into the egg, then carefully fry until golden brown.
- Transfer the cooked chicken to the prepared baking pan.
- In a separate bowl, whisk together sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt.
- Pour the sauce evenly over the chicken in the baking pan.
- Bake in the oven for 1 hour, stirring halfway through to ensure the chicken is well coated.
Serving
- Serve hot over rice.
