Baked Sweet and Sour Chicken
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 people
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Calories
553 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese, American, Asian-American Fusion
Baked Sweet and Sour Chicken
Description
The preparation starts by cutting chicken breasts into uniform bite-sized pieces seasoned with salt and pepper. Each piece is dredged in cornstarch followed by an egg wash, creating a light crust when pan-fried in canola oil over medium-high heat until browned. The chicken is spread evenly in a greased baking dish while the sweet and sour sauce is mixed combining granulated sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt.
The sauce is poured over the browned chicken, and the dish is baked at 325 degrees Fahrenheit for one hour. Periodic stirring every 15 minutes helps the chicken pieces absorb the sauce evenly and maintain a nice coating. The resulting dish features tender chicken pieces glazed with a balanced sauce that has sweetness from sugar and ketchup, tang from the two vinegars, and a subtle savory note from soy sauce and garlic salt.
This baked version provides a hands-off alternative to traditional stir-fried sweet and sour chicken, with a thicker sauce due to the extended baking time. It pairs well with steamed rice or noodles to soak up the flavorful sauce. Baking at a moderate temperature ensures the chicken stays juicy while the sauce thickens.
The recipe was recently updated, reflecting refined measurements and instructions for optimal results.
Ingredients
- 4 chicken breast boneless skinless
- salt to taste
- black pepper to taste
- 1 1/2 cups cornstarch
- 3 egg beaten
- 1 cup granulated sugar
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon soy sauce low sodium
- 1 teaspoon garlic salt
- 1/4 cup canola oil
Instructions
- Preheat oven to 325 degrees Fahrenheit. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
- In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
- I stirred the chicken every 15 minutes so that it coated them in the sauce.
Notes
- Cut chicken into evenly sized, bite-sized pieces to ensure uniform cooking and coating.
- Stir the chicken every 15 minutes during baking to coat all pieces evenly with the sauce.
- Use a moderately low oven temperature (325°F) to maintain chicken juiciness while thickening the sauce.
- Serve with steamed rice or noodles to complement the tangy sweet and sour sauce.
- The recipe has been updated recently for improved clarity and results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 66g | 22% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 178mg | 59% |
| Sodium | 777mg | 32% |
| Potassium | 627mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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