Baked Sweet and Sour Chicken

 Baked Sweet and Sour Chicken

Crispy, Sticky, and Full of Flavor – A Healthier Take on a Takeout Favorite!

This Baked Sweet and Sour Chicken delivers all the flavor and texture of your favorite Chinese takeout dish — but made right in your oven! Juicy chicken bites are lightly battered, baked to golden perfection, and tossed in a tangy-sweet homemade sauce with just the right kick. Serve it with rice or steamed veggies for a complete meal everyone will love!
Ingredients
For the Chicken:

    2 lbs boneless, skinless chicken breasts (cut into bite-sized chunks)

    Salt and pepper to taste

    1 cup cornstarch

    3 large eggs (beaten)

    ¼ cup vegetable oil (for baking tray)

For the Sweet and Sour Sauce:

    ¾ cup sugar

    ½ cup apple cider vinegar (or white vinegar)

    ¼ cup ketchup

    1 tablespoon soy sauce

    1 teaspoon garlic powder

    1 tablespoon cornstarch (optional, for thickening)

    ¼ cup water (only if using cornstarch to thicken)

‍ Instructions

1. Prepare the Chicken:

    Preheat your oven to 325°F (165°C).

    Season chicken with salt and pepper.

    Dredge each piece in cornstarch, then dip into beaten eggs.

2. Bake:

    Heat vegetable oil in a large oven-safe baking dish.

    Place coated chicken in the dish in a single layer.

    Bake uncovered for 15 minutes while flipping once halfway.

3. Make the Sauce:

    In a saucepan, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder.

    Optional: Mix cornstarch with water and add to the sauce to thicken.

    Bring to a simmer over medium heat and stir until slightly thickened.

4. Combine and Finish Baking:

    Pour the sauce over the partially baked chicken.

    Toss to coat evenly.

    Return to oven and bake for an additional 35–40 minutes, stirring every 10–15 minutes to coat the chicken well.

Pro Tips:

    Add chunks of bell pepper, pineapple, or onion to the dish during the last 15 minutes for extra flavor and texture.

    Serve hot over white rice, jasmine rice, or cauliflower rice for a lower-carb option.

For more details, visit the full recipe