A very delicious and easy-to-make recipe. The crust on the chicken is so crunchy, and the sauce is tangy and sweet (and sour, too). Give it a try; you’ll never order takeout again!
I am a sucker for anything fried. I will always go for that crispy but juicy chicken over a healthier alternative like baked. However, aside from my love for fried chicken, this baked sweet and sour chicken is delicious and healthy.
If you would like to make a tasty well as a healthy chicken dish for lunch or dinner, this baked sweet and sour chicken will be the best choice.
To me, baked sweet and sour chicken tastes great with a bowl of rice, whether boiled or stir-fried. But it also pairs perfectly with noodles.
Today, I am going to share how to bake perfect sweet and sour chicken. It is easy to make. You just need a baking dish, chicken fillet, some spices, and sauces to prepare it. It will take less than an hour if you have everything on hand. So let’s get started.
1 pound boneless chicken breasts
2 eggs beaten
½ cup cornstarch
¼ cup oil
Salt and ground black pepper as much as you like
For sweet and sour sauce
¼ cup ketchup
½ teaspoon garlic powder
¾ cup sugar
1 tablespoon soy sauce
½ cup apple cider vinegar
Cut chicken into roughly 1-inch pieces.
Preheat the oven to about 325 degrees Fahrenheit. Coat a 9 x 13 baking dish with nonstick cooking spray or lightly oil it.
Combine ketchup, garlic powder, sugar, vinegar, and soy sauce in a bowl; place aside.
Season chicken with pepper and salt. Add cornstarch and toss lightly to coat. Dip each chicken piece into the eggs one at a time.
In a big saucepan, heat the vegetable oil. Cook the chicken for 1-2 minutes, or until golden brown. Take out to a dish lined with kitchen paper towels to drain any extra oil.
Transfer the chicken to the prepared baking pan. Toss with prepared sauce mixture—Bake for around 50 minutes, or until the sauce thickens. Turn the chicken over after 15 minutes to ensure equal cooking.
Garnish with green onion for added flavor and color. Serve immediately and enjoy!