Description
Delicious sweet and sour baked chicken with crispy coated chicken pieces smothered in a tangy, flavorful homemade sauce—perfect over rice.
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
Instructions
Preheat Oven: Set oven to 325°F (163°C) and line a 13×9-inch baking pan with parchment paper.
Season & Coat Chicken: Season chicken with salt and pepper. Place corn starch in a resealable plastic bag, add chicken, and shake to coat evenly.
Egg Dip & Fry: Beat eggs in a shallow bowl. Heat vegetable oil in a skillet over medium-high heat. Dip each chicken piece in egg, then fry until golden. Transfer to prepared baking pan.
Make Sauce: In a bowl, whisk sugar, ketchup, vinegar, soy sauce, garlic powder, and sea salt until smooth.
Bake: Pour sauce evenly over chicken. Bake for 1 hour, stirring halfway through for even coating.
Serve: Enjoy hot over rice with extra sauce drizzled on top.
Notes
For a lighter version, skip frying and bake chicken directly in the sauce.
Add chopped bell peppers or pineapple chunks for extra flavor and color.
This dish reheats well and is great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course, Dinner
- Method: Oven-Baked
- Cuisine: Asian-Inspired, American Chinese
