Oven-Baked Sweet and Sour Chicken Recipe

There’s something deeply satisfying about a well-made sweet and sour chicken dish. The balance of tangy vinegar with sweet sugar, all wrapped around juicy, tender chicken, is a comfort food classic that never gets old. Today, I’m excited to share a recipe that not only delivers on flavor but also simplifies the cooking process. This oven-baked version ensures that each bite of chicken is tender, juicy, and perfectly coated in that crave-worthy sweet and sour sauce. Trust me, your kitchen is about to smell incredible!

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Why You’ll Love This Recipe

This sweet and sour chicken is anything but boring! The oven-baking method allows the sauce to thicken and cling to every piece of chicken, ensuring maximum flavor in every bite. It’s perfect for a family dinner, a potluck, or just treating yourself to some takeout-style food at home. The taste? Think of a perfect blend of sweet, tangy, and savory notes, with a subtle kick from the garlic and onion powder. The texture? Tender chicken with a sticky, luscious sauce that pairs beautifully with rice or steamed vegetables. Plus, it’s baked, making it a healthier alternative to the deep-fried version without compromising on taste.

Ingredients You’ll Need

• 1 lb chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/3 cup vegetable oil
• 1 cup sugar
• 1/2 cup distilled white vinegar
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Necessary Tools for Preparation

• Large baking dish
• Skillet
• Mixing bowls
• Whisk
• Tongs or a fork for dipping

Step-by-Step Instructions

1. Prepare the Chicken

• Preheat your oven to 325°F (163°C). Lightly grease a large baking dish to prevent sticking.
• Season the chicken pieces with salt and pepper.
• Coat each piece of chicken with cornstarch, ensuring it’s fully covered, then dip into the beaten eggs.

2. Brown the Chicken

• In a large skillet, heat the vegetable oil over medium-high heat.
• Add the chicken pieces in batches, cooking until each side is browned (about 2-3 minutes per side). Note: The chicken doesn’t need to be fully cooked at this stage, just browned.

3. Create the Sauce

• In a medium bowl, whisk together the sugar, distilled white vinegar, ketchup, soy sauce, garlic powder, and onion powder until smooth. This will be your sweet and sour sauce.

4. Bake

• Transfer the browned chicken to your prepared baking dish.
• Pour the sweet and sour sauce over the chicken, making sure all pieces are evenly coated.
• Bake, uncovered, for 1 hour. Stir the chicken every 15 minutes to ensure the sauce thickens and clings to each piece.

5. Serve

• Once baked, serve the sweet and sour chicken over steamed white rice or alongside some freshly steamed vegetables for a complete meal.

Tips for the Perfect Sweet and Sour Chicken

• Coating the Chicken: Ensure that the chicken is well-coated in cornstarch and egg for a crispy texture that holds up well to the sauce.
• Stirring During Baking: Stirring the chicken every 15 minutes during baking is crucial. It helps to evenly coat the chicken with the sauce as it thickens and prevents burning.
• Serving Suggestions: Pair this dish with jasmine or basmati rice. For a low-carb option, cauliflower rice works beautifully. Steamed broccoli or snap peas add a nice crunch and fresh flavor contrast.

Storage Instructions

This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop over low heat to maintain the chicken’s tenderness and the sauce’s thickness.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs are juicier and can add more flavor. Just adjust the cooking time slightly as thighs may take a bit longer to cook through.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time, then bake it when ready to serve. Alternatively, you can bake it and reheat before serving.

Q: What can I substitute for cornstarch?
A: If you don’t have cornstarch, you can use flour or potato starch, though the texture may vary slightly.

Conclusion

This Oven-Baked Sweet and Sour Chicken is sure to become a staple in your recipe collection. It’s simple to prepare, packed with flavor, and perfect for any occasion. Whether you’re cooking for yourself or feeding a crowd, this dish is guaranteed to impress. Don’t forget to serve it with your favorite sides and enjoy the compliments that are sure to come your way!

If you loved this recipe, be sure to check out my other delicious recipes like Chicken Bacon Ranch Casserole, No-Bake Chocolate Banana Split Trifle, and Cowboy Pasta Salad for more meal ideas!

Nutritional Information

Calories: 450 kcal per serving
Servings: 4

Let’s Stay Connected!

I’d love to hear how your Sweet and Sour Chicken turned out! Leave a comment, rate the recipe, and share your photos on Pinterest. Happy cooking!

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