Baked Sweet and Sour Chicken
Absolutely! Here’s a full recipe for Baked Sweet and Sour Chicken, including a detailed Q&A section for common questions and tips.
🍗 Baked Sweet and Sour Chicken Recipe
This recipe features crispy oven-baked chicken tossed in a glossy homemade sweet and sour sauce. It’s a healthier alternative to takeout but still packed with flavor.
📝 Ingredients
For the Chicken:
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1.5 lbs boneless, skinless chicken breasts (cut into bite-sized cubes)
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Salt and pepper to taste
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½ cup cornstarch
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2 large eggs (beaten)
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3 tbsp vegetable oil (for browning)
For the Sweet and Sour Sauce:
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¾ cup granulated sugar
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½ cup apple cider vinegar (or white vinegar)
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¼ cup ketchup
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1 tbsp soy sauce
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1 tsp garlic powder
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½ tsp salt
🍳 Instructions
Step 1: Preheat Oven
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Preheat oven to 325°F (163°C). Grease a 9×13 baking dish or line with parchment paper.
Step 2: Prep and Brown the Chicken
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Season chicken with salt and pepper.
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Toss chicken in cornstarch to coat evenly.
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Dip each piece into beaten egg.
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Heat oil in a large skillet over medium-high heat. Brown the chicken in batches (about 2 minutes per side). You’re just searing — not cooking through.
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Place browned chicken into prepared baking dish.
Step 3: Make the Sauce
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In a medium bowl, whisk together all sauce ingredients until sugar dissolves.
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Pour sauce evenly over the chicken.
Step 4: Bake
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Bake uncovered for 45–55 minutes, turning the chicken every 15 minutes to coat with sauce.
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The sauce will thicken and glaze the chicken.
Step 5: Serve
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Serve hot over steamed rice with optional garnishes:
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Chopped green onions
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Sesame seeds
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Sautéed bell peppers or pineapple chunks (add before baking if desired)
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❓ Baked Sweet and Sour Chicken – Q&A
Q: Can I make this ahead of time?
A: Yes. You can brown the chicken and make the sauce ahead, then store them separately in the fridge. Assemble and bake when ready.
Q: Can I add vegetables or pineapple?
A: Absolutely! Add chopped bell peppers, onions, or canned pineapple chunks right before baking for a more traditional sweet and sour dish.
Q: What’s the best vinegar to use?
A: Apple cider vinegar adds a fruity tang, but white vinegar works too. Rice vinegar can also be used for a slightly sweeter, more authentic taste.
Q: Can I use thighs instead of breasts?
A: Yes, boneless skinless thighs work great and stay juicy.
Q: Can this be made gluten-free?
A: Yes. Use tamari or gluten-free soy sauce, and ensure your cornstarch and ketchup are gluten-free.
Q: How do I store and reheat leftovers?
A: Store in the fridge for up to 3 days. Reheat in the microwave or oven. You can also freeze it (though sauce texture may slightly change).
Q: Is it crispy like fried sweet and sour chicken?
A: It has a nice bite from the cornstarch coating and baking in the sauce, but it won’t be as crispy as deep-fried versions.
Q: Can I reduce the sugar?
A: You can reduce the sugar to ½ cup for a less sweet version, or use honey or coconut sugar for a more natural sweetener.
