Baked Sweet and Sour Chicken
User Reviews
4.8
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Prep Time
1 hr
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Cook Time
1 hr
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Total Time
2 hrs
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Servings
6 servings
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Calories
391 kcal
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Course
Main Course
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Cuisine
American
Baked Sweet and Sour Chicken
Description
The recipe starts by seasoning and cornstarch-breading chicken pieces, which are then fried briefly in hot oil to establish a light golden crust without fully cooking through. These pieces are layered in a baking dish and covered with a sweet and sour sauce prepared with sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt. Baking the chicken for an hour allows the sauce to thicken and the chicken to finish cooking while absorbing the flavor. The method results in chicken with a crispy exterior softened slightly by the tangy sauce, which can be adjusted in sweetness by changing sugar amounts.
This dish can be served hot as a main course with rice or vegetables. The balance between the sauce’s vinegar tang and sugar sweetness defines the character of the dish, while quick frying preserves textural contrast before baking.
The notes mention options like doubling sauce for extra coverage or simmering leftover sauce to thicken, and substituting rice vinegar for apple cider vinegar to achieve a milder flavor. These tips allow customization of sweetness, coating, and acidity levels to suit preference.
Ingredients
Chicken:
- 3-4 chicken breast boneless skinless, about 2 pounds
- salt
- black pepper
- 1 cup cornstarch
- 2 egg beaten, large
- ¼ cup canola oil or vegetable or coconut oil
Sauce:
- ½ to ¾ to ¾ cup granulated sugar depending on how sweet you want the sauce
- 4 tablespoons ketchup
- ½ cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Instructions
- Preheat the oven to 325 degrees F.
- Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
- Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
- Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Notes
- If you want additional sauce, double the sauce ingredients; pour half over the chicken for baking and simmer the other half on the stovetop until thickened to serve on the side.
- Substitute rice vinegar for apple cider vinegar to create a milder, slightly sweeter sauce flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 391kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 127mg | 42% |
| Sodium | 801mg | 33% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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