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–+ servings
Baked Sweet Chicken

Baked Sweet Chicken

Discover the perfect balance of sweet and tangy in this Baked Sweet and Sour Chicken recipe easy to make and loved by all.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup cornstarch
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup granulated sugar
  • 0.5 cup ketchup
  • 0.5 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sea salt

Equipment

  • Large ziplock bag
  • Shallow bowl
  • Skillet
  • Baking dish (13x9 inches)
  • Parchment paper
  • Whisk

Method
 

  1. Preheat your oven to 325°F (160°C) and line a 13x9-inch baking dish with parchment paper.
  2. Season the chicken breast pieces with salt and pepper.
  3. Place the cornstarch in a large ziplock bag, add the chicken pieces, and shake to coat evenly.
  4. In a shallow bowl, beat the eggs.
  5. Heat the vegetable oil in a skillet over medium-high heat until sizzling.
  6. Dip each piece of chicken in the beaten eggs and sear it in the hot oil until golden brown.
  7. Transfer the seared chicken to the prepared baking dish.
  8. In a medium bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt until smooth.
  9. Pour the sauce over the chicken in the baking dish, ensuring each piece is well coated.
  10. Bake for 1 hour, tossing halfway through to ensure even coating with the sauce.
  11. Serve the baked sweet and sour chicken with steamed rice or your favorite side dish.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 24gFat: 18gSaturated Fat: 3gCholesterol: 120mgSodium: 700mgPotassium: 400mgFiber: 1gSugar: 15gCalcium: 10mgIron: 1mg

Notes

For a vegetarian option, use tofu instead of chicken. You can prepare the sauce a day in advance and store it in the refrigerator. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Adding red pepper flakes to the sauce will give it a nice kick if you enjoy a bit of heat.
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