Baked Sweet And Sour Chicken
Skip the takeout and savor the irresistible flavors of this Baked Sweet and Sour Chicken — crispy, tangy, and baked to perfection for a healthier twist on a classic favorite!
Ingredients
- ¾ cup granulated sugar
- ½ cup apple cider vinegar
- ¼ cup ketchup
- 1 tablespoon reduced-sodium soy sauce
- ½ teaspoon garlic powder
- 4 boneless skinless chicken breasts (about 2 pounds)
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large eggs
- Canola or vegetable oil for frying enough for about 2" in the pan
Instructions
- In a small bowl, whisk together sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder to make the sweet & sour sauce. Set aside.
- Pour enough oil into a skillet with high sides to cover about 2". Heat over medium while preparing the chicken.
- Cut the chicken into 1-inch bite-sized chunks. Place them in a gallon-sized Ziploc bag or a bowl. Add salt, pepper, and cornstarch. Shake the bag or stir in the bowl until all chicken pieces are coated.
- Preheat the oven to 325°F. Prepare a 9x13 baking dish and spray it with cooking spray.
- Crack the eggs into a rimmed plate or bowl. Whisk with a fork.
- Dip the cornstarch-coated chicken pieces in the eggs, shaking off excess, and then place them in the hot oil. Cook for about 3 minutes on each side until golden brown. Remove with a slotted spoon and drain on paper towels.
- Repeat in batches until all chicken is cooked. Transfer the cooked chicken to the prepared baking dish.
- Pour the sweet & sour sauce over the chicken in the baking dish and gently stir to coat.
- Bake for 60 minutes, stirring every 15 minutes.
- Serve over rice and garnish with green onions.
Notes
Notes:
For a tangier sauce, you can add a splash of pineapple juice or a tablespoon of honey to the sweet & sour sauce mixture.
For a tangier sauce, you can add a splash of pineapple juice or a tablespoon of honey to the sweet & sour sauce mixture.