Baked Sweet and Sour Chicken A Crispy, Flavor-Packed Delight

Baked Sweet and Sour Chicken: A Crispy, Flavor-Packed Delight

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This Baked Sweet and Sour Chicken recipe offers a healthier twist on the classic dish by eliminating the deep-frying process while keeping all the flavor. Tender pieces of chicken are coated in a crispy, golden crust and baked to perfection, then drizzled with a tangy-sweet homemade sauce made from pantry staples. With a balance of sweet, sour, and savory flavors, this dish will surely become a family favorite. Serve it alongside steamed rice or veggies for a complete and satisfying meal.

Ingredients:

For the Chicken:

  • 1 lb boneless, skinless chicken breast (cut into 1-inch pieces)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs (beaten)
  • 1/4 cup water
  • 1 tbsp vegetable oil (for brushing)

For the Sweet and Sour Sauce:

  • 1/2 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1/4 cup brown sugar (packed)
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 tbsp cornstarch (for thickening)
  • 1 tbsp water (to dissolve cornstarch)

Optional Garnish:

  • Sliced green onions
  • Sesame seeds

Instructions:

  1. Prepare the Chicken:
    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, whisk the eggs and water until combined. Dip each chicken piece into the egg mixture, allowing any excess to drip off, then coat in the flour mixture, pressing gently to ensure an even coating. Place the coated chicken pieces on the prepared baking sheet.
  2. Bake the Chicken:
    Lightly brush the coated chicken pieces with vegetable oil. Bake for 15-20 minutes, flipping halfway through, until the chicken is golden brown and crispy on the outside, and fully cooked on the inside. The internal temperature should reach 165°F (74°C).
  3. Make the Sweet and Sour Sauce:
    While the chicken is baking, whisk together the pineapple juice, apple cider vinegar, ketchup, brown sugar, soy sauce, garlic powder, and ginger powder in a saucepan over medium heat. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sugar to dissolve. In a small bowl, dissolve the cornstarch in 1 tablespoon of water, then pour the slurry into the simmering sauce, stirring constantly. Let it simmer for another 2-3 minutes until thickened.
  4. Combine Chicken and Sauce:
    Once the chicken is baked and crispy, remove it from the oven and transfer the pieces to a large bowl. Pour the sweet and sour sauce over the chicken and toss gently to coat each piece evenly.
  5. Serve:
    Serve the baked sweet and sour chicken hot, garnished with sliced green onions and sesame seeds if desired. It pairs wonderfully with steamed rice or your favorite side dish.

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