The Most Scrumptious Baked Sweet and Sour Chicken Recipe Ever

Crispy, golden baked sweet and sour chicken promises a delightful twist on classic takeout favorites.

Restaurants often serve greasy versions that leave you feeling heavy and unsatisfied.

Our home-style approach transforms simple ingredients into a mouthwatering meal everyone will love.

Perfectly balanced flavors dance between tangy and sweet, creating a sensational dining experience.

Lean chicken pieces receive a gorgeous golden coating that crunches beautifully with each bite.

Minimal effort yields maximum satisfaction, making this recipe a weeknight dinner champion.

Quick preparation meets incredible taste, ensuring you’ll want to add this to your regular rotation.

Baked Sweet and Sour Chicken – Balanced Flavors Baked to Perfection

• Craft with Ease: Perfect for home cooks of all skill levels, this sweet and sour chicken recipe requires minimal culinary expertise and delivers restaurant-quality results.
• Crowd-Pleasing Perfection: Guaranteed to win over family members and guests with its irresistible blend of tangy and sweet flavors that appeal to both kids and adults.
• Versatile Meal Champion: Adaptable to various serving styles – pair with rice, noodles, or vegetables for a complete and satisfying meal that works for weeknight dinners or special gatherings.
• Minimal Ingredient Magic: Utilizes common pantry staples and simple cooking techniques, making it a stress-free option for busy home cooks who want delicious meals without complicated preparations.

Ingredients for Baked Sweet and Sour Chicken

• Chicken Breasts: Tender cuts of meat that form the primary protein base of this delicious sweet and sour dish.

• Cornstarch, Eggs: These ingredients create a crispy and golden exterior that adds texture and helps seal in the chicken's moisture.

• Granulated Sugar, Ketchup: These ingredients provide a sweet base for the sauce.
• Apple Cider Vinegar, White Vinegar: Tangy vinegars that balance the sweetness and add depth to the sauce.
• Soy Sauce: Adds a rich, savory umami flavor to the dish.
• Garlic Salt: Enhances the overall seasoning and provides a subtle garlic undertone.

• Canola Oil: Used for frying the chicken to achieve a golden brown exterior.
• Salt, Pepper: Basic seasonings that enhance the natural flavor of the chicken.

How to Bake Sweet and Sour Chicken to Tenderness

Step 1: Warm Up the Oven

Preheat the oven to 325 degrees Fahrenheit. This will create the perfect cooking environment for your delicious sweet and sour chicken.

Step 2: Prepare the Chicken

Slice chicken breasts into bite-sized pieces. Sprinkle salt and pepper over the chicken to enhance its flavor.

Step 3: Create the Coating Station

• Cornstarch bowl
• Beaten eggs bowl

Dip each chicken piece first into cornstarch, ensuring full coverage, then transfer to the egg mixture for a complete coating.

Step 4: Brown the Chicken

Heat canola oil in a skillet over medium-high heat.

Carefully place chicken pieces in the hot oil and cook until they turn golden brown on all sides. This step adds a beautiful crispy texture to the chicken.

Step 5: Mix the Sauce

• Granulated sugar
• Ketchup
• Apple cider vinegar
• White vinegar
• Soy sauce
• Garlic salt

Stir until the sauce is well blended and smooth.

Step 6: Bake and Coat

Transfer the golden-brown chicken pieces to a greased 9 x 13 baking dish.

Pour the prepared sauce evenly over the chicken, making sure each piece is generously coated.

Step 7: Slow Cook to Perfection

Place the baking dish in the preheated oven.

Bake for 1 hour, stirring the chicken every 15 minutes to ensure the sauce is distributed evenly and the chicken remains moist and flavorful.

Tips to Achieve the Best Baked Sweet and Sour Chicken

• Swap cornstarch with arrowroot powder for gluten-free diets, ensuring the same crispy coating without wheat-based ingredients.
• Select organic chicken breasts for a cleaner, more natural protein source that enhances the overall dish quality.
• Reduce sugar content by using honey or maple syrup as alternative sweeteners, creating a healthier version of the sauce.
• Let chicken rest for 5 minutes after baking to lock in moisture and prevent dryness, resulting in tender, juicy meat.
• Double-check oil temperature when frying chicken pieces to achieve an even, golden-brown exterior without burning.

Creative Variations of Baked Sweet and Sour Chicken

• Healthier Lean Protein Option: Replace chicken breasts with skinless turkey breast or tofu cubes for a lower-fat alternative that maintains the recipe's delicious sweet and sour flavor profile.
• Gluten-Free Adaptation: Swap traditional soy sauce with tamari or coconut aminos, and use potato starch instead of cornstarch to create a celiac-friendly version of the dish.
• Spicy Kick Variation: Add red pepper flakes or sriracha sauce to the existing sauce mixture for those who enjoy a more intense and fiery flavor experience.
• Low-Carb Baked Version: Substitute sugar with monk fruit sweetener and reduce the total carbohydrate content while maintaining the classic sweet and tangy sauce characteristics.

Pairings That Go Great with Baked Sweet and Sour Chicken

• Pair crisp Riesling wine with its subtle sweetness and high acidity to complement the tangy sauce and cut through the richness of the chicken.
• Serve chilled green tea or jasmine tea to balance the sweet and sour notes, providing a light and clean palate cleansing experience.
• Roast broccoli or steamed bok choy alongside the dish to add nutritious green vegetables that absorb the sauce's delicious flavors and provide textural contrast.
• Serve fluffy white rice or fragrant jasmine rice to soak up the delectable sauce, creating a complete and satisfying meal that brings together protein and grains perfectly.

Storage Tips for Baked Sweet and Sour Chicken

• Store leftover sweet and sour chicken in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for up to 3-4 days, preventing moisture and maintaining flavor integrity.
• Transfer cooled chicken to freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with date, and freeze for maximum 2-3 months. Ensure complete sealing to prevent freezer burn.
• Place chicken in microwave-safe dish, sprinkle few drops of water to retain moisture. Cover with microwave-safe lid or damp paper towel. Heat on medium power in 30-second intervals, stirring between cycles until internal temperature reaches 165°F.

FAQs

• Why use cornstarch and eggs for coating?

Cornstarch creates a crispy exterior by absorbing moisture, while eggs help the coating stick to the chicken, ensuring a crunchy and flavorful texture when baked.

• Can I use a different type of vinegar?

White vinegar and apple cider vinegar work best for this recipe. Substituting with other vinegars might alter the sweet and sour balance and overall flavor profile.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit. This ensures the chicken is safe to eat and remains juicy.

• Is it necessary to brown the chicken before baking?

Browning the chicken in a skillet creates a golden crust and locks in flavor before baking, resulting in a more delicious and visually appealing dish.

Baked Sweet And Sour Chicken Recipe

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4.7 from 13 reviews

• Total Time: 1 hour 25 minutes
• Yield: 4 1x

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Description

Sweet and sour chicken brings authentic Chinese-American flavors to home kitchens with crispy battered pieces glazed in tangy sauce. Home cooks can recreate restaurant-quality dishes through simple techniques and fresh ingredients.

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Ingredients

Scale 1x2x3x

• 4 chicken breasts (boneless, skinless)
• 3 eggs (thoroughly beaten)
• 1 1/2 cups cornstarch
• 1 cup granulated sugar
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1/4 cup canola oil
• 1 tbsp low sodium soy sauce
• 1 tsp garlic salt
• Salt and pepper (to taste)

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Instructions

1. Preheat the oven to 325°F, preparing a cooking environment for a flavorful chicken dish.
2. Cut chicken breasts into consistent, bite-sized pieces and season with salt and pepper to enhance natural flavors.
3. Create two separate preparation stations: one with cornstarch and another with beaten eggs. Thoroughly coat each chicken piece first in cornstarch, then dip completely in egg mixture.
4. Heat canola oil in a skillet over medium-high temperature. Fry chicken pieces until achieving a crispy, golden-brown exterior on all sides. Transfer the seared chicken to a pre-greased 9 x 13 baking dish.
5. Prepare the signature sweet and sour sauce by whisking together granulated sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt until fully incorporated and smooth.
6. Pour the sauce evenly over the chicken, ensuring each piece is generously covered with the tangy mixture.
7. Bake in the preheated oven for 1 hour, stirring the chicken every 15 minutes to guarantee consistent sauce distribution and prevent burning.

Notes

• Achieve a crispy exterior by ensuring each chicken piece is completely and evenly coated in cornstarch before dipping in egg, creating a perfect golden-brown crust.
• Adjust the sweetness and tanginess by slightly modifying vinegar and sugar ratios to suit personal taste preferences or dietary needs.
• Maintain medium-high heat when frying chicken to prevent burning and ensure a uniform golden color without overcooking the meat.
• Prepare the chicken and sauce in advance, storing separately in the refrigerator, then combine and bake when ready to serve for convenience and time-saving.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 604 kcal
• Sugar: 37 g
• Sodium: 437 mg
• Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 38 g
• Cholesterol: 110 mg