Description
Homemade sweet and sour chicken blends crispy breaded chicken with a tangy sauce from Chinese-American cuisine. Delightful flavors combine perfectly, offering you a restaurant-quality meal made easily at home.
Ingredients
Scale
Main Protein:
- 4 boneless skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
Coating Ingredients:
- 1 cup corn starch
- 2 large eggs
- 1/4 cup (60 ml) vegetable oil
Sauce Ingredients:
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) ketchup
- 1/2 cup (120 ml) apple cider vinegar
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 325°F and line a 13 x 9-inch baking dish with parchment paper, ensuring complete coverage for easy cleanup.
- Season chicken breasts with salt and pepper, then place cornstarch in a large ziplock bag. Thoroughly coat each chicken piece by shaking the bag vigorously.
- Whisk eggs in a shallow bowl until well blended and smooth.
- Heat oil in a skillet over medium-high heat until it shimmers. Dip each cornstarch-coated chicken piece into the beaten eggs, then carefully place in the hot skillet.
- Sear chicken until golden brown on both sides, creating a crispy exterior that will help retain moisture during baking.
- Transfer seared chicken to the prepared baking dish, arranging pieces in a single layer.
- Combine sugar, ketchup, vinegar, soy sauce, garlic powder, and sea salt in a medium bowl. Whisk thoroughly until the sauce is completely integrated and smooth.
- Pour the sauce evenly over the chicken, ensuring each piece is well-coated.
- Bake for 1 hour, carefully turning the chicken halfway through to promote even cooking and sauce distribution.
- Remove from oven and let rest for 5 minutes before serving alongside steamed rice.
Notes
- Swap cornstarch with almond flour or gluten-free flour blend for a low-carb or gluten-free version of the dish.
- Reduce sugar content by using honey or maple syrup as alternative sweeteners for a healthier twist.
- Marinate chicken in the sauce for extra flavor absorption before baking to enhance the overall taste profile.
- Use boneless, skinless chicken thighs instead of breasts for a more tender and juicy result that stays moist during baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 532
- Sugar: 24 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 0 g
- Protein: 27 g
- Cholesterol: 186 mg