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Dive into the deliciousness of Baked Sweet and Sour Chicken, where crispy chicken breasts are coated in a tangy sauce made from sugar, ketchup, vinegars, and a hint of soy sauce. This homemade version of your favorite takeout dish is not only healthier but also a lot more flavorful, with a perfect balance of sweet and sour. Skip the takeout and impress your family with this easy recipe that’s sure to become a weeknight favorite!

Full Recipe:

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper, adjusted to preference
1½ cups cornstarch
3 eggs, thoroughly beaten
1 cup granulated sugar
¼ cup ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon garlic salt
¼ cup canola oil

Directions

Preheat the oven to 325°F (165°C).
Prepare the chicken: Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Coat the chicken: Place cornstarch in one bowl and beaten eggs in another. Dip each piece of chicken into the cornstarch, then into the egg, ensuring full coverage.
Fry the chicken: Heat canola oil in a skillet over medium-high heat. Fry the chicken pieces until golden brown on all sides, then transfer them to a greased 9×13-inch baking dish.
Make the sauce: In a mixing bowl, combine sugar, ketchup, white vinegar, apple cider vinegar, soy sauce, and garlic salt. Stir until well-blended.
Bake: Pour the sauce evenly over the chicken in the baking dish. Bake for 1 hour, stirring every 15 minutes to coat the chicken with sauce.
Serve: Once baked, let the chicken cool slightly before serving.

Nutrients

Each serving contains approximately:

Calories: 450
Carbohydrates: 36g
Protein: 32g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 90mg
Sodium: 650mg
Potassium: 430mg
Fiber: 2g
Sugar: 23g
Vitamin A: 450IU
Vitamin C: 10mg
Calcium: 60mg
Iron: 2mg

This dish is crispy, tangy, and bursting with flavor—perfect for a homemade upgrade to your favorite Chinese takeout!

The Allure of Sweet and Sour Chicken

Sweet and sour chicken is a beloved dish in Chinese-American cuisine, known for its contrast between crispy, golden chicken and a vibrant, tangy sauce. The beauty of the dish lies in the balance of flavors. The sweet component, often coming from sugar and fruit juices, contrasts beautifully with the sourness of vinegar. A touch of soy sauce adds depth, while garlic salt brings savory richness, creating a complex yet harmonious flavor profile.

What makes this version even better is the fact that it is baked. Traditional sweet and sour chicken is usually deep-fried, but baking the chicken allows for a lighter, healthier version that still delivers a satisfying crunch and golden color. The sauce, while similar to takeout versions, is homemade with fresh ingredients, adding a depth of flavor that’s hard to replicate from a jar or bottle.

Key Ingredients That Make Baked Sweet and Sour Chicken Special

Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. They’re lean, tender, and soak up the flavors of the sauce, creating a satisfying bite without being too heavy.
Cornstarch and Eggs: The cornstarch coating, combined with beaten eggs, helps the chicken achieve that crisp, golden texture when fried. This step is key to getting that perfect crunch without deep frying.
Sugar: Granulated sugar is the star of the sweet element in the sauce, providing the right amount of sweetness that balances out the tartness of the vinegars.
Vinegar: A combination of white vinegar and apple cider vinegar creates the perfect level of acidity and tang, which is essential for the “sour” aspect of the sauce.
Ketchup: Ketchup adds both flavor and a bit of sweetness to the sauce, contributing to the familiar taste of sweet and sour chicken while also thickening the sauce.
Soy Sauce: Low-sodium soy sauce is used to add an umami flavor to the sauce without overwhelming it with salt. It’s key in rounding out the flavor profile and adding depth to the dish.
Garlic Salt: Garlic salt adds a savory kick to the sauce, complementing the sweetness and sourness and giving the overall dish more depth.

The Cooking Process: Simple and Delicious

The process of making Baked Sweet and Sour Chicken is incredibly simple and can be done in about an hour, making it an excellent choice for a quick yet flavorful meal.

Prepare the Chicken: Start by cutting the chicken breasts into bite-sized pieces and seasoning them with salt and pepper. This ensures that each piece of chicken is well-flavored and ready to be coated.
Coat the Chicken: The next step involves dipping the chicken pieces in cornstarch and then in beaten eggs, ensuring that the pieces are fully coated. The cornstarch creates a crispy exterior while the eggs help the coating adhere to the chicken during frying.
Fry the Chicken: Heat canola oil in a skillet over medium-high heat and fry the chicken pieces until golden brown. This step only takes a few minutes and helps develop the crispy texture that makes this dish so satisfying. Once fried, the chicken is transferred to a greased baking dish to bake in the sweet and sour sauce.
Make the Sauce: While the chicken is cooking, you can prepare the sweet and sour sauce. In a mixing bowl, combine sugar, ketchup, white vinegar, apple cider vinegar, soy sauce, and garlic salt. Stir everything together until well-blended, and you’ve got the perfect tangy sauce to coat the chicken.
Bake the Chicken: Once the chicken is browned and the sauce is ready, pour the sauce evenly over the chicken in the baking dish. Bake the dish in the oven at 325°F (165°C) for 1 hour, stirring every 15 minutes to ensure the chicken is coated evenly and the sauce is absorbed.

Why You’ll Love Baked Sweet and Sour Chicken

Healthier Version: By baking the chicken instead of deep frying it, this recipe is a healthier take on the traditional dish. You still get that crispy texture without all the excess oil, making it a more balanced choice for a family meal.
Flavorful Sauce: The homemade sauce strikes the perfect balance of sweet and sour, with hints of garlic and soy sauce that create a complex, savory layer to the flavor profile. It’s rich and tangy without being overpowering, allowing the chicken to shine.
Quick and Easy: This recipe takes only about an hour from start to finish, making it a perfect option for a weeknight dinner. The preparation is simple, and the dish can easily be scaled up for larger families or groups.
Crowd-Pleaser: With its sweet and savory flavors, crispy chicken, and tangy sauce, this dish is sure to impress both kids and adults alike. It’s a great way to recreate the flavors of takeout at home, but with the added bonus of being fresh and homemade.

Serving Suggestions

Baked Sweet and Sour Chicken is delicious on its own, but it pairs wonderfully with a variety of sides to complete the meal:

Steamed Rice: Serve the chicken with a bowl of steamed white rice or brown rice to absorb the flavorful sauce. The rice adds a light, fluffy element that balances out the richness of the chicken.
Stir-Fried Vegetables: Pair the dish with a side of stir-fried vegetables, such as bell peppers, broccoli, or snap peas, for added crunch and a boost of nutrition.
Salad: A fresh, crisp salad with a tangy vinaigrette can provide a refreshing contrast to the sweet and sour flavors of the chicken.

Conclusion

Baked Sweet and Sour Chicken is a healthier, homemade version of a classic takeout favorite that will quickly become a weeknight go-to. With its crispy chicken, perfectly balanced sweet and sour sauce, and easy preparation, this dish offers a satisfying and flavorful meal for the whole family. Skip the takeout and try this recipe to enjoy a fresh, delicious, and better-for-you alternative to your favorite Chinese-inspired dish.

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