This baked sweet and sour chicken recipe has been a family favorite for over a decade. It’s delicious, easy to make, and a healthier alternative to the traditional fried version.
Remember those college days when we had to make delicious meals on a tight budget? That’s when I came up with this amazing baked sweet and sour chicken recipe. And guess what? It’s still one of our family’s all-time favorites.
You’ve probably seen this recipe floating around the internet because it’s just that good. But let me assure you, the original recipe was posted right here on my blog back in 2008. With over 800 comments, 50+ 5-star reviews, and nearly half a million pins and shares, it’s safe to say that this dish is something special.
If you’re new to the world of baked sweet and sour chicken, let me give you a quick rundown. This recipe does require a bit more effort than your average meal, but trust me, it’s totally worth it.
The chicken pieces are coated in cornstarch and then dipped in lightly beaten eggs, giving them a crispy outer layer. They are quickly browned in a skillet with a little oil before being placed in a baking pan.
Now, the real magic happens with the sauce. It’s super easy to make! Just whisk together the ingredients and pour it over the chicken. Then, pop it in the oven and let it bake for about an hour.
The secret to this recipe is that there’s just the right amount of sauce to keep the chicken moist without making it soggy. As it bakes, the sauce thickens and caramelizes, creating a perfect balance of sweet and tangy flavors.
If you love extra sauce, you can easily whip up another batch and serve it on the side. It’s perfect for dipping or spooning over the tender and flavorful chicken.
Who doesn’t love a delicious plate of sweet and sour chicken? This classic dish is sure to satisfy your cravings with its irresistible flavors. The best part? This recipe takes a slightly healthier twist by baking the chicken instead of deep frying it. So get ready to indulge guilt-free!
Ingredients
Chicken:
- 3-4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola, vegetable or coconut oil
Sauce:
- 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar (see note for substitutions)
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Instructions
- Preheat the oven to 325 degrees F.
- Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper.
- Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
- Whisk the eggs together in a shallow pie plate.
- Heat the oil in a large skillet over medium heat until very hot and rippling.
- Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
- Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through.
- Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken.
- Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce.
- Serve over hot, steamed rice.
Notes
- If you like extra sauce, double the sauce ingredients. Pour half over the chicken and follow the recipe instructions. Pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.
- Often I’ll substitute rice vinegar for the apple cider vinegar for a milder and slightly sweeter flavor.
Now you can impress your family and friends with this delicious baked sweet and sour chicken recipe. It’s a crowd-pleaser that never fails to satisfy!
Since this recipe has been around for a while, I’ve compiled a list of frequently asked questions to help you out. No need to scroll through hundreds of comments anymore!
Q: Can I reduce the amount of sugar?
A: Absolutely! Many people have successfully reduced the sugar to 1/2 cup, and I’ve done the same over the years. Feel free to adjust it to your taste.
Q: The vinegar smell is overpowering when I bake this. Is that normal?
A: Yes, it is! Vinegar tends to give off a strong aroma while baking, but don’t worry, it bakes off during the recommended time, leaving behind a delicious sweet and sour taste.
Q: Can I use less vinegar?
A: That’s entirely up to you. Some people have made adaptations to the recipe by using half vinegar and half pineapple juice for a milder taste. However, I’ve always followed the original recipe, and it has never disappointed me.
