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Baked Sweet and Sour Chicken
5 from 15 votes

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken combines lightly fried chicken pieces coated in cornstarch with a tangy homemade sauce made from sugar, ketchup, vinegar, soy sauce, and garlic salt. The chicken is crisped briefly in a skillet, then baked in the sauce to finish cooking and infuse flavor. This approach creates a golden crust that softens slightly in the sweet and sour sauce and pairs well when served over warm rice.

Course: Side Dish, Main Course, Lunch, Dinner, Others
Cuisine: Asian, Chinese

Ingredients

Chicken
  • 3 to 4 chicken breast boneless, skinless
  • black pepper
  • salt
  • 1 cup cornstarch
  • 2 large egg beaten
  • 1/4 cup vegetable oil
Sweet and Sour Sauce
  • 3/4 cup granulated sugar
  • 1/4 cup ketchup
  • 1/2 cup white vinegar distilled
  • 1 Tablespoon soy sauce low sodium
  • 1 teaspoon garlic salt

Instructions

Chicken
    Cup of Yum
  1. Preheat the oven to 325 ℉. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper to taste. Place the cornstarch in a gallon-sized Ziplock bag. Place the chicken pieces into the bag with the cornstarch and seal, tossing to coat the chicken.
  2. Whisk the eggs together in a shallow pie plate.
  3. Meanwhile, heat the oil in a large skillet over medium heat until very hot. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  4. Cook for 20 to 30 seconds on each side until the crust is golden. (The chicken will finish cooking in the oven.)
  5. Place the chicken pieces in a single layer in a 9x13-inch baking dish and repeat with the remaining chicken pieces.
Sweet and Sour Sauce
  1. Mix the sweet and sour sauce ingredients together in a medium bowl and pour evenly over the chicken.
  2. Bake the chicken, uncovered, for 50 minutes, tossing the chicken once at the halfway mark. Serve over warm rice and enjoy!

Notes

  • Coat chicken pieces evenly with cornstarch for the best crust.
  • Toss the chicken halfway through baking to coat with sauce.
  • Serve with warm rice to complement the sweet and sour sauce.