Description
This Baked Sweet and Sour Chicken recipe offers a delightful balance of tangy and sweet flavors, combined with tender chicken pieces coated in a crispy cornstarch crust. The chicken is lightly pan-fried before being baked in a flavorful homemade sweet and sour sauce, resulting in a hearty, comforting dish perfect for family dinners.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and pepper, to taste
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup canola oil, vegetable oil, or coconut oil
Sweet and Sour Sauce
- 1/2 to 3/4 cup granulated sugar (adjust for sweetness preference)
- 4 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the chicken later.
- Prepare Chicken: Cut the chicken breasts into 1-inch or slightly larger pieces. Lightly season them with salt and pepper. Place the cornstarch in a large gallon-sized ziplock bag, add the chicken pieces, seal the bag, and toss gently to evenly coat the chicken in cornstarch.
- Heat Oil and Dip Chicken: Whisk the eggs in a shallow dish. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring a thorough coating.
- Pan-Fry Chicken: Carefully place the egg-coated chicken pieces in a single layer in the hot skillet. Cook each side for 20-30 seconds until the crust turns golden, but the chicken is not fully cooked through. Maintain a hot oil temperature for crispiness.
- Arrange Chicken for Baking: Remove the partially cooked chicken from the skillet and arrange them in a single layer in a 9×13-inch baking dish. Repeat the frying process with remaining chicken pieces and add them to the dish.
- Make and Pour Sauce: In a medium bowl, mix together the sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt to create the sweet and sour sauce. Pour this sauce evenly over the chicken pieces in the baking dish.
- Bake Chicken: Place the baking dish in the preheated oven and bake for one hour. During baking, turn the chicken pieces once or twice to coat them evenly in the sauce, ensuring thorough flavor infusion and even cooking.
- Serve: Once baked and nicely coated with sauce, serve the sweet and sour chicken hot over steamed rice for a delicious meal.
Notes
- The amount of sugar in the sauce can be adjusted based on your preference for sweetness.
- Using apple cider vinegar adds a mild tangy flavor; you can substitute with white vinegar if needed.
- Make sure the oil is very hot before frying the chicken to get a crispy coating without fully cooking the chicken.
- Turning the chicken during baking helps it absorb the sauce evenly and prevents it from drying out.
- Serve immediately with steamed rice or your favorite side dishes for a complete meal.
