You know, sweet and sour chicken is like the comfort food of the takeout world—it’s that magical balance of tangy and sweet that just hits the spot. Remember those nights when you’d curl up on the couch with your favorite show, a warm plate of something delicious in hand? This easy baked version promises all that goodness without the deep fryer hassle—just simple, oven-baked perfection.
Steps
- Preheat the oven to 325°F (163°C). Cut the chicken breasts into 1-inch pieces and season them with salt and pepper.
- Place cornstarch in a large resealable plastic bag. Add the chicken pieces, seal the bag, and toss until they are well-coated.
- In a shallow dish, beat the eggs. Heat oil in a large skillet over medium heat until hot and shimmering.
- Dip the cornstarch-coated chicken pieces into the egg mixture, then carefully place them in the hot skillet in a single layer.
- Cook the chicken for about 20-30 seconds on each side until the exterior is golden brown but not fully cooked through. Transfer to a 9×13-inch baking dish.
- In a medium bowl, mix together sugar, ketchup, vinegar, soy sauce, and garlic powder for the sauce. Pour the sauce evenly over the chicken.
- Bake the chicken in the preheated oven for one hour, turning the chicken pieces once or twice to ensure they are evenly coated with the sauce.
- Serve the baked sweet and sour chicken hot over steamed rice, and enjoy!
Ingredients
- 3 to 4 boneless, skinless chicken breasts (approximately 2 pounds)
- Salt and pepper (to taste)
- 1 cup cornstarch
- 2 large eggs, beaten
- ¼ cup canola, vegetable, or coconut oil
- ½ to ¾ cup granulated sugar (depending on desired sweetness)
- 4 tablespoons ketchup
- ½ cup apple cider vinegar (or substitute with rice vinegar for a milder taste)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
Nutritional Values
Calories: 2346kcal | Carbohydrates: 234g | Protein: 156g | Fat: 78g | Saturated Fat: 54g | Cholesterol: 762mg | Sodium: 4806mg | Fiber: 6g | Sugar: 114g
FAQ
- Can I reduce the sugar in the sweet and sour sauce?
- Yes, many have successfully reduced the sugar to 1/2 cup. This adjustment is quite common and works well without compromising the taste.
- The vinegar smell is strong while baking. Is this normal?
- Absolutely, the strong vinegar aroma is typical during baking. However, the flavor mellows out to a pleasant sweet and sour taste by the end of the cooking time.
- Can I use a different type of vinegar instead of apple cider vinegar?
- Certainly! Rice vinegar is a popular alternative due to its milder and slightly sweeter taste. Feel free to experiment with white vinegar as well.
- Is there a substitute for cornstarch?
- While all-purpose flour doesn’t provide the same light coating, tapioca flour or starch is a great substitute that works effectively.
- Can I add vegetables or pineapple to the dish?
- Yes, many people have added ingredients like pineapple, peppers, or onions with excellent results. Feel free to customize the recipe to your liking.
Tips
- Preheat Your Pan: Ensure your skillet is hot and the oil is shimmering before adding the chicken. This helps achieve a crispy, golden crust without overcooking the chicken inside.
- Cornstarch First: Coat the chicken pieces with cornstarch before dipping them in egg. This sequence might seem unusual, but it ensures the chicken has a light and crisp coating once baked.
- Customize Your Sauce: If you prefer more sauce or a different flavor profile, consider doubling the sauce ingredients and cooking half on the stovetop to serve alongside the chicken. You can also experiment with rice vinegar for a milder taste.
- Mind the Baking Time: Don’t worry about the hour-long baking time. It allows the sauce to thicken and coat the chicken perfectly. However, if you prefer a shorter time, try baking for 30 minutes, noting that the sauce may be less thick.
Equipment
- Nonstick pan
- 9×13-inch baking dish
- Ziploc-style bags (gallon-sized)
- Large skillet
