BAKED SWEET AND SOUR CHICKEN

• Bake the chicken for 20-25 minutes, flipping the pieces halfway through, until the chicken is golden brown and crispy.

3. Make the Sweet and Sour Sauce:

• While the chicken is baking, prepare the sweet and sour sauce. In a medium saucepan, combine the vinegar, sugar, ketchup, soy sauce, garlic powder, onion powder, ginger, and red pepper flakes (if using).
• Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves.
• Once simmering, whisk in the cornstarch-water mixture to thicken the sauce. Continue cooking for 1-2 more minutes until the sauce becomes glossy and thickened.

4. Coat the Chicken:

• Once the chicken is done baking, remove it from the oven and transfer it to a large bowl.
• Pour the sweet and sour sauce over the baked chicken and toss to coat the chicken pieces evenly.

5. Serve:

• Serve the Baked Sweet and Sour Chicken over steamed rice, or with stir-fried vegetables for a complete meal. Garnish with sesame seeds or chopped green onions for extra flavor, if desired.

Tips:

• For Extra Crispy Chicken: You can spray the chicken pieces lightly with cooking spray before baking to help them become extra crispy.
• Vegetable Add-ins: Add bell peppers, onions, or pineapple chunks to the sweet and sour sauce for added flavor and texture.
• Make Ahead: You can prep the chicken and make the sauce ahead of time. Just assemble and bake the chicken when you’re ready to serve.

This Baked Sweet and Sour Chicken is a healthier version of the takeout classic, but just as delicious! It’s crispy, tangy, and packed with flavor. Enjoy!