😍 BAKED SWEET AND SOUR CHICKEN
🍽️ Serves: 4–6
🕒 Prep Time: 20 mins
🕒 Cook Time: 1 hour
🔥 Oven Temp: 325°F (163°C)
🧾 Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts, cut into 1″ pieces
1 cup cornstarch
2 large eggs
1/4 cup vegetable oil
Salt and pepper to taste
For the Sauce:
1/2 cup granulated sugar
1/4 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon sea salt
👩🍳 Instructions:
🔹 Step 1: Prepare the Chicken
Preheat oven to 325°F (163°C). Line a 13×9-inch baking pan with parchment paper or lightly grease it.
Season chicken pieces with salt and pepper.
Add the cornstarch to a large Ziploc bag, then add the chicken. Seal and shake until the chicken is fully coated.
Beat the eggs in a shallow bowl.
Heat the vegetable oil in a skillet over medium-high heat.
Dip each cornstarch-coated chicken piece into the beaten eggs, coating thoroughly.
Working in batches, sear the chicken in the skillet until golden brown on all sides (you don’t need to cook them through yet).
🔹 Step 2: Make the Sauce
In a medium bowl, whisk together:
1/2 cup sugar
1/4 cup ketchup
1/2 cup apple cider vinegar
2 tbsp soy sauce
1 tsp garlic powder
1/2 tsp sea salt
Stir well until the sugar dissolves and the mixture is smooth.
🔹 Step 3: Bake to Perfection
Place the seared chicken pieces in the prepared baking dish.
Pour the sweet and sour sauce evenly over the chicken.
Bake uncovered for 1 hour, stirring once or twice during baking to ensure the chicken is coated in the sauce and cooks evenly.
🔹 Step 4: Serve!
Serve hot over steamed white rice, fried rice, or with a side of steamed vegetables like broccoli or snap peas.
✅ Tips & Variations:
Spicy kick? Add 1 tsp of sriracha or crushed red pepper flakes to the sauce.
Vegetarian version: Use cauliflower florets instead of chicken and follow the same method.
Meal prep: This reheats beautifully—store in an airtight container in the fridge for up to 3 days.