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.

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🍗 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.

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📝 Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts (cut into bite-sized cubes)

• Salt and pepper to taste

• ½ cup cornstarch

• 2 large eggs (beaten)

• 3 tbsp vegetable oil (for browning)

For the Sweet and Sour Sauce:

• ¾ cup granulated sugar

• ½ cup apple cider vinegar (or white vinegar)

• ¼ cup ketchup

• 1 tbsp soy sauce

• 1 tsp garlic powder

• ½ tsp salt

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🍳 Instructions

Step 1: Preheat Oven

• 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

1. Season chicken with salt and pepper.

2. Toss chicken in cornstarch to coat evenly.

3. Dip each piece into beaten egg.

4. 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.

5. Place browned chicken into prepared baking dish.

Step 3: Make the Sauce

1. In a medium bowl, whisk together all sauce ingredients until sugar dissolves.

2. Pour sauce evenly over the chicken.

Step 4: Bake

1. Bake uncovered for 45–55 minutes, turning the chicken every 15 minutes to coat with sauce.

2. The sauce will thicken and glaze the chicken.

Step 5: Serve

• Serve hot over steamed rice with optional garnishes:

  • Chopped green onions

  • Sesame seeds

  • 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.

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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.

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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.

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Q: Can I use thighs instead of breasts?

A: Yes, boneless skinless thighs work great and stay juicy.

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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.

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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).

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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.

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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.