Why You’ll Love This Recipe
This sweet and sour chicken is anything but boring! The oven-baking method allows the sauce to thicken and cling to every piece of chicken, ensuring maximum flavor in every bite. It’s perfect for a family dinner, a potluck, or just treating yourself to some takeout-style food at home.
- Flavor: A perfect blend of sweet, tangy, and savory notes, with a subtle kick from garlic and onion powder.
- Texture: Tender chicken with a sticky, luscious sauce that pairs beautifully with rice or steamed vegetables.
- Healthier Alternative: Since it’s baked, it’s a healthier option compared to the deep-fried version—without compromising on taste.
Ingredients You’ll Need
For the Chicken
- 1 lb chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/3 cup vegetable oil
- Salt and pepper, to taste
For the Sweet and Sour Sauce
- 1 cup sugar
- 1/2 cup distilled white vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Necessary Tools for Preparation
- Large baking dish
- Skillet
- Mixing bowls
- Whisk
- Tongs or a fork for dipping
Step-by-Step Instructions
1. Prepare the Chicken
- Preheat your oven to 325°F (163°C). Lightly grease a large baking dish to prevent sticking.
- Season the chicken pieces with salt and pepper.
- Coat each piece of chicken with cornstarch, ensuring it’s fully covered, then dip into the beaten eggs.
2. Brown the Chicken
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the chicken pieces in batches, cooking until each side is browned (about 2-3 minutes per side).
- Note: The chicken doesn’t need to be fully cooked at this stage—just browned.
3. Create the Sauce
- In a medium bowl, whisk together sugar, distilled white vinegar, ketchup, soy sauce, garlic powder, and onion powder until smooth.
- This will be your sweet and sour sauce.
4. Bake the Chicken
- Transfer the browned chicken to your prepared baking dish.
- Pour the sweet and sour sauce over the chicken, making sure all pieces are evenly coated.
- Bake, uncovered, for 1 hour, stirring every 15 minutes to help the sauce thicken and coat each piece evenly.
5. Serve and Enjoy
- Once baked, serve the sweet and sour chicken over steamed white rice or alongside some freshly steamed vegetables for a complete meal.
Tips for the Perfect Sweet and Sour Chicken
✅ Coating the Chicken: Ensure the chicken is well-coated in cornstarch and egg for a crispy texture that holds up well to the sauce.
✅ Stirring During Baking: Stirring every 15 minutes helps evenly coat the chicken and prevents burning.
✅ Serving Suggestions: Pair with jasmine or basmati rice. For a low-carb option, try cauliflower rice. Steamed broccoli or snap peas add a nice fresh contrast.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or on the stovetop over low heat to maintain the chicken’s tenderness and the sauce’s consistency.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are juicier and add more flavor. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the chicken and sauce ahead of time, then bake it when ready to serve. You can also bake it and reheat before serving.
Q: What can I substitute for cornstarch?
A: If you don’t have cornstarch, you can use flour or potato starch. However, the texture may be slightly different.
Conclusion
This Oven-Baked Sweet and Sour Chicken is sure to become a staple in your recipe collection! It’s easy to make, packed with flavor, and perfect for any occasion. Whether you’re cooking for yourself or feeding a crowd, this dish will impress.
💡 Try it today and enjoy a healthier, homemade version of your favorite takeout dish!