Baked Sweet and Sour Chicken
A comforting dish of crispy baked chicken pieces drizzled with a luscious sweet and sour sauce that balances flavors of sweetness and tartness.
Ingredients
Chicken and Coating
- 4 pieces boneless skinless chicken breasts Fresh, high-quality chicken preferred. Chicken thighs can also be used.
- 1.5 cups cornstarch Secret for achieving a crispy coating. Arrowroot powder can be a substitute.
- 3 pieces eggs (beaten) Helps cornstarch cling to the chicken.
- 1 tbsp canola oil For browning the chicken; olive oil can be used as well.
- to taste salt and pepper Essential for enhancing chicken's natural flavors.
Sweet and Sour Sauce
- 1 cup granulated sugar Balances the vinegars.
- 0.25 cup ketchup Adds depth and umami.
- 0.25 cup white vinegar Provides tang.
- 0.25 cup apple cider vinegar Adds brightness.
- 1 tbsp low sodium soy sauce Adds complexity.
- 1 tsp garlic salt Enhances overall flavor; fresh minced garlic can be used.
Instructions
Preparation
- Preheat your oven to 325 degrees Fahrenheit.
- Cut the chicken breasts into bite-sized pieces, seasoning them generously with salt and pepper.
- In separate bowls, prepare cornstarch and beaten eggs. Dip each piece of chicken first into the cornstarch, ensuring full coating, then into the egg mixture.
Cooking
- Heat canola oil over medium-high heat in a large skillet. Add the chicken in batches, searing until golden brown.
- Transfer the browned chicken to a greased 9x13 baking dish, spreading evenly.
- In a medium bowl, whisk together sugar, ketchup, both vinegars, soy sauce, and garlic salt. Pour the sauce evenly over the chicken.
- Bake for 1 hour, stirring every 15 minutes to ensure even coating in the sauce.
Notes
Best served with steamed rice. You can add sautéed veggies like snap peas or bell peppers for a complete meal. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to a month.