Baked Sweet and Sour Chicken

Substitute the sugar with a low-carb sweetener like erythritol or monk fruit sweetener.
Frequently Asked Questions (FAQs)
Q: Can I prepare this dish ahead of time?

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A: Yes, you can coat the chicken and prepare the sauce ahead of time. Store them separately in the refrigerator. When ready to cook, sear the chicken and follow the baking instructions.
Q: Can I freeze the leftovers?

A: Absolutely. Allow the cooked chicken to cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Q: What sides go well with Baked Sweet and Sour Chicken?

A: Steamed rice, fried rice, lo mein, or stir-fried vegetables make excellent accompaniments to this dish.
Q: How do I prevent the chicken from becoming soggy?

A: Ensure you sear the chicken properly before baking, and stir every 15 minutes during baking to keep the chicken from sitting in the sauce too long.
Q: Can I use a different type of vinegar?

A: Yes, white vinegar or rice vinegar can be used as substitutes for apple cider vinegar.
Baked Sweet and Sour Chicken is a fantastic dish that balances savory and sweet flavors with a hint of tanginess. This recipe is not only easy to make but also a healthier alternative to takeout. Whether for a family dinner or a gathering with friends, this dish is sure to impress. Enjoy the delightful taste of homemade sweet and sour chicken with the added benefit of knowing exactly what’s in your food.