Quick Baked Sweet and Sour Chicken Recipe for Weeknight Magic

Crafting an irresistible baked sweet and sour chicken recipe can transport you straight to flavor paradise.

Aromatic spices and tender meat create a delightful culinary experience that breaks free from traditional takeout expectations.

Home cooks adore this healthier version that captures classic restaurant-style flavors without excessive oil.

Crispy edges and a glossy sauce promise an exciting meal that impresses everyone at the table.

Marinating the chicken ensures each bite bursts with incredible depth and complexity.

Weeknight dinners become extraordinary when you master this simple yet spectacular dish.

Get ready to become the household chef champion with this mouthwatering masterpiece.

Baked Sweet and Sour Chicken That Rivals Takeout

• Elevate your dinner game with this irresistible baked sweet and sour chicken recipe.
• Minimal prep steps transform simple ingredients into a restaurant-quality meal without complicated techniques.
• Kids and adults alike will devour this crispy, tangy chicken that brings excitement to the dinner table.
• From start to finish, this dish takes less than an hour, making it perfect for busy households craving delicious comfort food.

Ingredients for Baked Sweet and Sour Chicken Perfection

• Chicken: Tender pieces that form the base of the dish, choose boneless and skinless for easier preparation.

• Cornstarch, Eggs: Help create a crispy golden exterior for the chicken, cornstarch provides crunch while eggs help coating stick.

• Vinegar, Ketchup, Sugar, Soy Sauce, Garlic Powder: Create a balanced sweet and tangy flavor profile, white vinegar works best for brightness.

• Vegetable Oil: Provides fat for searing chicken and helps achieve golden brown color, neutral oils like canola work well.

• Cornstarch Slurry: Helps sauce reach perfect consistency and cling to chicken pieces, use cold water for mixing.

• Green Onions, Sesame Seeds: Add fresh flavor and visual appeal to the finished dish, optional but recommended for extra texture.

• Steamed Rice: Classic accompaniment that absorbs the delicious sweet and sour sauce, white or jasmine rice recommended.

How to Make Baked Sweet and Sour Chicken at Home

Step 1: Warm Up the Oven

Crank the oven to 200C (400F). Grab a large baking dish and give it a quick spray of cooking oil or line it with parchment paper for easy cleanup.

Step 2: Dress the Chicken

Sprinkle salt and pepper over the chicken pieces.

• Cornstarch in one bowl
• Beaten eggs in another

Dunk each chicken piece first in cornstarch, then give it a luxurious egg bath, making sure it’s completely covered.

Step 3: Create a Golden Exterior

Fire up a large skillet with vegetable oil over medium-high heat. Sizzle the chicken pieces in batches until they develop a gorgeous golden-brown color. No need to cook them completely through.

Move the golden chicken nuggets to the prepared baking dish.

Step 4: Whip Up the Tangy Sauce

• Vinegar
• Ketchup
• Sugar
• Soy sauce
• Garlic powder

Bring the mixture to a gentle bubble, stirring until the sugar melts away.

Create a quick cornstarch slurry by mixing cornstarch with water. Pour this into the sauce and stir until it thickens up like magic, about 1-2 minutes.

Step 5: Bake to Perfection

Pour the sauce all over the chicken, making sure every piece gets a delicious coating.

Slide the dish into the oven and bake uncovered for 25-30 minutes. Give everything a gentle stir halfway through to ensure even flavor distribution.

Step 6: Plate and Enjoy

Serve piping hot over fluffy steamed rice. Sprinkle some chopped green onions or sesame seeds on top for an extra flavor explosion.

Cooking Tips for Baked Sweet and Sour Chicken That Pops

• Optimize Coating Technique: Shake off excess cornstarch before dipping chicken in eggs to create a thin, even layer that ensures a crispy exterior without clumping.
• Control Sauce Thickness: Adjust cornstarch slurry quantity to achieve your preferred sauce consistency- less for a thinner sauce, more for a thicker glaze.
• Prevent Burning: Cover the baking dish with foil if chicken starts browning too quickly, protecting it from excessive heat while ensuring thorough cooking.
• Boost Flavor Depth: Add a splash of pineapple juice to the sweet and sour sauce for a tropical twist and enhanced complexity of taste.
• Meal Prep Friendly: Prepare chicken and sauce separately, storing them in the refrigerator for up to 2 days, then combine and bake when ready to serve for maximum freshness.

Keep Your Baked Sweet and Sour Chicken Delicious Later

• Store leftover sweet and sour chicken in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Carefully transfer cooled chicken to freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn. Freeze for up to 2-3 months.
• Preheat oven to 180C (350F). Spread chicken in a single layer on a baking sheet, sprinkle a few tablespoons of water to prevent drying, and cover with foil. Warm for 10-15 minutes until heated through.
• Place chicken in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each to ensure even warming. Stop heating once the chicken reaches 74C (165F) internal temperature.

What to Serve with Baked Sweet and Sour Chicken

• Riesling's bright acidity and slight sweetness perfectly complement the tangy sauce, cutting through the richness of the baked chicken.
• Soft, fragrant jasmine rice absorbs the sweet and sour sauce beautifully, creating a balanced and satisfying base for the dish.
• Light, cool cucumber salad with rice vinegar dressing provides a refreshing contrast to the warm, sticky chicken, balancing the meal's intense flavors.
• Pickled vegetables like daikon radish or quick-pickled carrots add a zesty crunch that brightens the overall eating experience and complements the sweet and sour profile.

Recipe Remixes for Baked Sweet and Sour Chicken Fans

• Gluten-Free Friendly: Replace cornstarch with arrowroot powder or potato starch for those with gluten sensitivities. Use tamari instead of traditional soy sauce to keep the dish completely gluten-free.
• Low-Carb Option: Swap chicken pieces for cauliflower or zucchini chunks. Use a sugar substitute like erythritol and reduce cornstarch quantity to create a keto-friendly version of the dish.
• Protein Alternative: Substitute chicken with tofu, shrimp, or lean turkey breast for different protein options. Adjust cooking times based on the protein chosen to ensure proper doneness.
• Spicy Kick Variation: Add red pepper flakes or sriracha sauce to the sweet and sour sauce for those who enjoy extra heat. Incorporate diced jalapeños into the sauce for an additional spicy layer.

Sweet and Sour Chicken Questions

• What is the purpose of dredging chicken in cornstarch before dipping in eggs?

The cornstarch creates a crispy protective coating that helps the egg wash stick better to the chicken, resulting in a crunchier exterior when baked or fried.

• Can I use a different type of vinegar for the sweet and sour sauce?

White rice vinegar works best, but you can substitute with apple cider vinegar or white wine vinegar for similar tangy results. Avoid balsamic or red wine vinegar as they have stronger flavors.

• How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 75C (165F). The chicken should be white throughout with no pink areas and have clear juices when cut.

• Is it necessary to sear the chicken before baking?

Searing helps lock in moisture and creates a golden-brown exterior that adds flavor and texture. While not mandatory, it significantly improves the overall taste and appearance of the dish.

Baked Sweet And Sour Chicken Recipe

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4.8 from 34 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Savory sweet and sour chicken brings Chinese-American comfort to dinner tables with crispy, golden-brown perfection. Delightful layers of tangy sauce and juicy chicken create a restaurant-quality meal that will surprise your taste buds with each delicious bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (500 g) chicken breast, cut into bite-sized cubes

Coating Ingredients:

• ½ cup (65 g) cornstarch
• 2 large eggs, beaten
• 2 tablespoons vegetable oil
• Salt, to taste
• Pepper, to taste

Sweet and Sour Sauce Ingredients:

• ½ cup (120 ml) white vinegar
• ⅓ cup (80 ml) ketchup
• ½ cup (100 g) granulated sugar
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon cornstarch
• 1 tablespoon water

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Instructions

1. Meticulously prepare the kitchen workspace by heating the oven to a precise temperature of 200C (400F) and arranging a generously sized baking dish with a protective parchment paper lining.
2. Season chicken pieces with a delicate balance of salt and pepper, creating a flavor foundation for the dish.
3. Create a two-stage coating station: one shallow bowl filled with cornstarch and another containing whisked eggs, preparing for a crispy exterior.
4. Carefully dredge each chicken piece through the cornstarch, ensuring a complete and even powdery coating, then delicately immerse in beaten eggs.
5. Ignite a large skillet with vegetable oil over medium-high heat, strategically searing chicken pieces in rotating batches until they develop a golden, appetizing exterior.
6. Transfer the partially cooked chicken to the prepared baking dish, arranging pieces with intentional spacing.
7. Craft the sweet and sour sauce by combining vinegar, ketchup, sugar, soy sauce, and garlic powder in a saucepan, gently bringing the mixture to a simmer while continuously stirring.
8. Enhance the sauce’s consistency by introducing a cornstarch slurry, whisking until the mixture transforms into a luxuriously thick glaze.
9. Lavishly coat the chicken pieces with the vibrant sweet and sour sauce, ensuring each morsel is thoroughly embraced by the flavorful mixture.
10. Slide the baking dish into the preheated oven, allowing the chicken to bake uncovered for 25-30 minutes, pausing midway to redistribute the sauce and guarantee uniform cooking.
11. Present the finished dish atop a bed of steamed rice, garnishing with freshly chopped green onions or a sprinkle of sesame seeds for an elegant touch.

Notes

• Cornstarch Coating Trick: Shake off excess cornstarch before dipping chicken in eggs to create a lighter, crispier exterior that prevents soggy breading.
• Oil Temperature Control: Use a high-heat oil and ensure skillet is hot before searing chicken to achieve a perfect golden-brown crust without overcooking.
• Sauce Consistency Hack: Adjust cornstarch slurry amount for desired sauce thickness – less for a thinner sauce, more for a thicker glaze that clings to chicken.
• Dietary Modification: Swap regular soy sauce for gluten-free alternative and use coconut sugar instead of white sugar to make recipe suitable for gluten-sensitive and refined sugar-conscious diners.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 435
• Sugar: 23 g
• Sodium: 400 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 180 mg