Baked Sweet And Sour Chicken

Baked Sweet and Sour Chicken

Table of Contents

A healthier take on the classic Chinese takeout dish, this baked sweet and sour chicken features crispy, oven-baked chicken coated in a tangy, homemade sweet and sour sauce. Perfectly balanced with a sweet, tangy, and slightly savory taste, this dish is sure to become a family favorite!

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized cubes
½ cup cornstarch
2 large eggs, beaten
¼ cup all-purpose flour (optional, for extra crispiness)
Salt and black pepper, to taste
2 tbsp vegetable oil (for searing)

For the Sweet and Sour Sauce:

½ cup sugar
¼ cup ketchup
¼ cup rice vinegar (or apple cider vinegar)
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp garlic powder
½ tsp ginger powder
1 tsp cornstarch (optional, for thicker sauce)

Optional Add-ins:

1 cup bell peppers (red, green, or yellow), chopped
½ cup pineapple chunks
½ cup onion, diced

Instructions

Preheat Oven:
- Set your oven to 325°F (163°C) and lightly grease a baking dish.
Prepare the Chicken:
- Season the chicken cubes with salt and black pepper.
- Coat the chicken pieces in cornstarch first, then dip them into the beaten eggs.
- Heat oil in a pan over medium-high heat and lightly sear the chicken until golden brown (about 2 minutes per side). Transfer to the prepared baking dish.
Make the Sweet and Sour Sauce:
- In a small bowl, whisk together sugar, ketchup, vinegar, soy sauce, Worcestershire sauce, garlic powder, and ginger powder.
- If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir into the sauce.
Bake the Chicken:
- Pour the sweet and sour sauce evenly over the chicken.
- Bake uncovered for 50-55 minutes, stirring every 15 minutes to ensure the sauce coats the chicken evenly.
Add Vegetables (Optional):
- In the last 15 minutes of baking, add chopped bell peppers, onions, and pineapple chunks for extra flavor and texture.
Serve and Enjoy:
- Let the dish rest for 5 minutes before serving.
- Serve over steamed white rice, fried rice, or with a side of stir-fried vegetables.

Notes & Tips

For Extra Crispiness: Instead of baking, you can air-fry or deep-fry the chicken before tossing it in the sauce.
Healthier Option: Reduce the sugar to ⅓ cup or replace it with honey. You can also bake the chicken on a wire rack for better airflow.
Vegetarian Version: Substitute chicken with tofu or cauliflower florets and follow the same steps.
Storage & Reheating:
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave in short bursts.
Make it Spicier: Add 1 tsp sriracha or ½ tsp red pepper flakes to the sauce for extra heat.

Servings & Nutritional Info

Servings: 4

Per Serving (without rice):

Calories: 350
Protein: 30g
Carbohydrates: 40g
Fat: 10g
Fiber: 2g
Sugar: 25g
Sodium: 600mg

(Nutritional values are approximate and depend on portion size and ingredients used.)

Health Benefits of Baked Sweet and Sour Chicken

✅ High in Protein – Helps with muscle growth and repair.
✅ Baked Instead of Fried – Lower in unhealthy fats and calories.
✅ Contains Antioxidant-Rich Ingredients – Bell peppers, garlic, and ginger boost immunity.
✅ Balanced Flavors Without Excessive Sodium – Healthier than restaurant versions.
✅ Customizable – Easily adjust sweetness and spice levels to fit dietary preferences.

Q&A Section

Q1: Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce and replace all-purpose flour with gluten-free flour or extra cornstarch.

Q2: Can I prep this ahead of time?
Absolutely! You can marinate the chicken in the sauce overnight and then bake it the next day.