Baked Sweet and Sour Chicken
Ingredients
For the Chicken:
• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ½ cup cornstarch (for a light, crispy coating)
• 2 large eggs, whisked
• Salt and black pepper, to taste
• 2 tablespoons vegetable or avocado oil
For the Sweet and Sour Sauce:
• ¾ cup granulated sugar
• ½ cup apple cider vinegar (white vinegar works if that’s what you have)
• ⅓ cup ketchup (it’s not fancy, but it’s the magic ingredient here)
• 1 tablespoon soy sauce (adds depth to balance the sweet)
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger (optional, but it makes the sauce so flavorful)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
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How to Make It
1. Preheat and Prep the Chicken
First, preheat your oven to 375°F (190°C). Line a baking sheet or use a large casserole dish—just make sure it’s big enough so the chicken pieces aren’t too crowded. If they’re crammed together, they won’t crisp up.
Now, take your chicken pieces and pat them dry with a paper towel. I always recommend this step because it helps the coating stick better. Season the chicken lightly with salt and pepper, then toss it in the cornstarch. You want a thin, even layer—nothing clumpy.
Next, dip each piece of chicken into the whisked eggs, making sure it’s fully coated. Lay the chicken on your baking sheet or dish, and drizzle the oil over the top. This step helps it get a little crispy in the oven, so don’t skip it!
2. Bake the Chicken
Place the chicken in the oven and bake for 20 minutes, flipping the pieces halfway through. They won’t look done yet—that’s fine. At this point, they’ll just be golden and starting to crisp up.
3. Make the Sweet and Sour Sauce
While the chicken bakes, it’s time to whip up the sauce. In a medium saucepan, combine the sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger (if using). Whisk everything together and place it over medium heat. (source:Ineskohl.info)
Let the mixture come to a gentle simmer. Once it’s bubbling, stir in the cornstarch slurry (the cornstarch mixed with water). Keep whisking for a minute or two, and you’ll see the sauce thicken into that glossy, sticky texture you’re looking for. Taste it at this point—if it’s too tangy for you, add a tiny bit more sugar. Or if it’s too sweet, a splash more vinegar will balance it out.
4. Coat the Chicken in Sauce
When the chicken is done baking, transfer it to a large mixing bowl. Pour the sweet and sour sauce over the top and gently toss everything together until the chicken is evenly coated. At this point, you’re going to be tempted to taste it—and you absolutely should. Just know it gets even better after the next step.
5. Bake Again for That Sticky Finish
Spread the sauced chicken back onto the baking sheet or dish and return it to the oven. Bake for another 15-20 minutes. This second bake allows the sauce to thicken even more and caramelize slightly on the chicken. Keep an eye on it, especially during the last 5 minutes—those sticky edges are what you want, but don’t let it burn!
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How to Serve
We almost always serve this over steamed white rice or jasmine rice. The rice soaks up all the extra sauce, and honestly, that’s one of the best parts of the meal. If you want to make it feel more like a complete takeout-style dinner, add a side of stir-fried veggies. Broccoli, snap peas, or bell peppers are perfect because their crunch pairs so well with the sweet and tangy chicken.
If you’re in the mood for something fresh, a cucumber salad or some chopped scallions sprinkled over the top also works beautifully.
