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baked sweet and sour chicken
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baked sweet and sour chicken

Baked Sweet and Sour Chicken brings all the bold, tangy-sweet flavors of your favorite takeout dish—without the deep frying. Tender chunks of chicken are coated in a light batter, oven-baked until golden, and tossed in a glossy, homemade sweet and sour sauce. It’s the ultimate combo of crispy texture and sticky glaze, all made right in your kitchen. Serve it with fluffy rice and steamed veggies for a complete, crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: dinner
Calories: 410
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 1 ½ lbs boneless skinless chicken breasts cut into 1-inch chunks
  • ½ cup cornstarch
  • 2 eggs beaten
  • 3 tbsp vegetable oil for browning
  • For the Sauce:
  • ½ cup granulated sugar
  • ¼ cup apple cider vinegar
  • ¼ cup ketchup
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 tbsp cornstarch + 2 tbsp water optional, for thicker sauce
  • Optional: 1/2 cup diced pineapple or bell peppers for garnish

Method
 

  1. Preheat your oven to 325°F (165°C). Lightly grease a 9x13-inch baking dish.
  2. Place cornstarch in a shallow bowl and the beaten eggs in another. Dredge each chicken piece in cornstarch, then dip in the egg.
  3. Heat oil in a skillet over medium-high heat. Quickly brown the chicken in batches, about 1–2 minutes per side. You’re not cooking it through, just giving it a golden crust.
  4. In a bowl, whisk together sugar, vinegar, ketchup, soy sauce, garlic powder, and salt. For a thicker sauce, mix cornstarch and water separately and add it to the sauce.
  5. Transfer browned chicken to the baking dish. Pour the sauce evenly over the chicken and gently toss to coat. Bake uncovered for 40–45 minutes, stirring once or twice to coat the chicken in the sauce as it thickens and caramelizes.
  6. Let rest for 5 minutes. Serve over steamed white rice or fried rice with optional pineapple or bell pepper chunks.

Notes

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Reheat: Warm in the oven or microwave until heated through.
  • Freezing: Freeze in an airtight container for up to 2 months. Thaw and reheat in the oven for best texture.