Name: Sweet and Sour Baked Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian-Inspired
Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup corn starch; 2 large eggs; ¼ cup vegetable oil; ½ cup granulated sugar; ¼ cup ketchup; ½ cup apple cider vinegar; 2 tablespoons soy sauce; 1 teaspoon garlic powder; ½ teaspoon sea salt; Salt and pepper, to taste

Why You’ll Love This Recipe

What draws me to this recipe is the combination of textures and flavors — crispy coated chicken pieces baked in a sticky sweet and sour sauce. It’s easy to prepare, and baking after frying means less oil absorption and a healthier finish. The sauce is simple but packs that classic sweet and tangy punch I crave, making it a family favorite.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup corn starch
2 large eggs
¼ cup vegetable oil
½ cup granulated sugar
¼ cup ketchup
½ cup apple cider vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
½ teaspoon sea salt
Salt and pepper, to taste

Directions

Preheat your oven to 325°F (163°C). Line a 13×9-inch baking pan with parchment paper.

Season the chicken pieces with salt and pepper.

Place the corn starch in a large resealable plastic bag. Add the chicken pieces and shake to coat evenly.

In a shallow bowl, beat the eggs.

Heat the vegetable oil in a skillet over medium-high heat. Dip each chicken piece into the beaten egg, then fry until golden brown. Transfer the cooked chicken to the prepared baking pan.

In a bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt.

Pour the sauce evenly over the chicken in the baking pan.

Bake for 1 hour, stirring halfway through to ensure the chicken is evenly coated with the sauce.

Serve hot over rice.

Servings and Timing

This recipe serves about 4 people. Preparation takes about 20 minutes, with frying and baking totaling roughly 1 hour 20 minutes.

Variations

For extra crunch, I like adding crushed pineapple chunks to the sauce for a tropical twist. You can swap apple cider vinegar for rice vinegar or white vinegar depending on what you have on hand. Adding diced bell peppers or pineapple chunks during baking adds freshness and texture. For a spicier kick, stir in a dash of chili flakes or Sriracha.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or sauce if the dish seems dry.

FAQs

Can I bake the chicken without frying first?

Yes, but frying first gives the chicken a crispy exterior. Baking alone will produce a softer coating.

Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay juicy and flavorful and work great in this recipe.

How do I prevent the sauce from getting too thick?

If the sauce thickens too much, stir in a little water or chicken broth before serving.

Is this recipe gluten-free?

Corn starch is gluten-free, but be sure to use gluten-free soy sauce to keep it gluten-free.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and pour it over the chicken before baking.

Conclusion

I find Sweet and Sour Baked Chicken to be a delicious, easy-to-make dish that combines crispy chicken and tangy sauce in perfect harmony. It’s a recipe I turn to when I want a comforting, flavorful meal that everyone loves without spending hours in the kitchen.

Sweet and Sour Baked Chicken