Baked Sweet and Sour Chicken is a delightful dish that combines the perfect balance of sweet and tangy flavors. This recipe is easy to make and ideal for a family dinner.
INGREDIENTS
- 4 boneless skinless chicken breasts: Cut into 1″ pieces for even cooking.
- 1 cup corn starch: Used to coat the chicken for a crispy texture.
- 2 large eggs: Beaten to help the coating adhere to the chicken.
- 1/4 cup vegetable oil: For searing the chicken to a golden brown.
- 1/2 cup granulated sugar: Adds sweetness to the sauce.
- 1/4 cup ketchup: Provides a rich, tangy base for the sauce.
- 1/2 cup apple cider vinegar: Adds acidity and balances the sweetness.
- 2 tbsp. soy sauce: Adds a savory depth of flavor.
- 1 tsp. garlic powder: Enhances the overall taste with a hint of garlic.
- 1/2 tsp. sea salt: Seasons the sauce perfectly.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 325°F (165°C) and line a 13 x 9-inch pan with parchment paper. Set aside.
- Step 2:
- Season the chicken breasts with salt and pepper.
- Step 3:
- Add the cornstarch to a large ziplock bag, then add the chicken pieces. Shake the bag to coat the chicken evenly with cornstarch.
- Step 4:
- In a shallow bowl, beat the eggs. Heat the vegetable oil in a skillet over medium-high heat until sizzling.
- Step 5:
- Dip the coated chicken pieces into the beaten eggs and then add them to the hot skillet. Sear the chicken until golden brown on all sides.
- Step 6:
- Transfer the seared chicken to the prepared baking pan.
- Step 7:
- In a medium bowl, combine the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt. Whisk until smooth.
- Step 8:
- Pour the sweet and sour sauce over the chicken in the baking pan.
- Step 9:
- Bake in the preheated oven for 1 hour, tossing the chicken halfway through to ensure it is evenly coated with the sauce.
- Step 10:
- Serve the baked sweet and sour chicken over rice for a complete meal.
Serving and Storage Tips
Here are some tips on how to serve and store your Baked Sweet and Sour Chicken:
- Serve the chicken hot over a bed of steamed rice for a complete meal.
- Garnish with sliced green onions or sesame seeds for added flavor and presentation.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chicken in a microwave-safe dish and heat until warmed through, or reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Helpful Notes
Here are some additional tips and variations for the recipe:
- For a bit of heat, add a teaspoon of sriracha or your favorite hot sauce to the sauce mixture.
- You can use boneless skinless chicken thighs instead of breasts for a juicier result.
- If you prefer a thicker sauce, mix a tablespoon of cornstarch with a tablespoon of water and add it to the sauce before pouring it over the chicken.
Tips from well-known chefs
Advice from famous chefs to elevate your Baked Sweet and Sour Chicken:
- Chef Gordon Ramsay suggests using freshly grated ginger in the sauce for a zesty kick.
- Chef Jamie Oliver recommends marinating the chicken in the sauce for at least an hour before cooking for deeper flavor.
- Chef Ina Garten advises using high-quality, organic chicken for the best taste and texture.