Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken is a delightful dish that brings the beloved flavors of Chinese takeout into your home kitchen. This recipe offers a healthier twist by baking the chicken instead of frying it, without sacrificing the deliciousness of the traditional version. Let’s dive into this sweet and tangy culinary adventure!

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Ingredients
For the Chicken:
1 pound boneless chicken breasts, cut into bite-sized pieces
2 eggs, beaten
½ cup cornstarch
¼ cup oil (vegetable or canola)
Salt and ground black pepper, to taste
For the Sweet and Sour Sauce:
¼ cup ketchup
½ teaspoon garlic powder
¾ cup sugar
1 tablespoon soy sauce
½ cup apple cider vinegar
Instructions

Preparing the Chicken:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Coat the Chicken:
Season the chicken pieces with salt and ground black pepper.
Place the cornstarch in a shallow bowl and the beaten eggs in another shallow bowl.
Dredge each piece of chicken in the cornstarch, shaking off any excess, and then dip it into the beaten eggs. Ensure the chicken is well-coated.
Sear the Chicken:
Heat the oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook until golden brown on all sides, about 2-3 minutes per side. The chicken does not need to be fully cooked through at this stage.
Transfer to Baking Dish:
Place the seared chicken pieces in a single layer in a 9×13-inch baking dish.
Making the Sweet and Sour Sauce:
Combine Ingredients:
In a medium bowl, whisk together the ketchup, garlic powder, sugar, soy sauce, and apple cider vinegar until smooth.
Pour Over Chicken:
Pour the sweet and sour sauce evenly over the chicken pieces in the baking dish.
Baking the Chicken:
Bake:
Place the baking dish in the preheated oven and bake for 45 minutes, stirring every 15 minutes to ensure the chicken is well-coated with the sauce.
Serving:
Garnish and Serve:
Once baked, remove the dish from the oven. Serve the baked sweet and sour chicken over steamed rice or with your favorite vegetables. Garnish with chopped green onions or sesame seeds, if desired.
Cook’s Notes and Variations
1. Meat Variations:

Feel free to use boneless, skinless chicken thighs for a juicier alternative.
2. Veggie Additions:

Add chunks of pineapple, bell peppers, and onions to the baking dish for added flavor and nutrition.
3. Sauce Adjustments:

Adjust the sweetness and tanginess of the sauce to your liking by modifying the amount of sugar and vinegar.
4. Gluten-Free Option:

Use a gluten-free soy sauce and ensure the cornstarch is certified gluten-free.
5. Low-Carb Version:

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