Baked Sweet and Sour Chicken is the perfect combination of crispy, tender chicken coated in a tangy, sweet sauce that will have everyone coming back for more. This recipe provides all the delicious flavors of the classic dish without the need for frying, making it a healthier option that still satisfies your cravings. Instead of deep-frying the chicken, we bake it to golden perfection, giving it a satisfying crunch while keeping the dish lighter.
What makes this recipe even better is the homemade sweet and sour sauce. It’s made from scratch with ingredients like ketchup, soy sauce, vinegar, pineapple juice, and brown sugar—creating the perfect balance of sweetness, tartness, and umami. You won’t find a store-bought version that compares to the depth of flavor this sauce provides.
This dish is also incredibly versatile. Serve it over a bed of steamed rice, or pair it with a side of sautéed vegetables for a well-rounded meal. Whether you’re cooking for a busy weeknight or impressing guests at a dinner party, Baked Sweet and Sour Chicken is sure to please. It’s easy to prepare, loaded with flavor, and gives you a healthier alternative to the takeout version. Plus, it’s a great way to get your family or friends to enjoy homemade meals that are both comforting and nutritious. So, give this recipe a try and bring the vibrant taste of sweet and sour chicken to your kitchen today!
Ingredients:
For the Chicken:
• 4 boneless, skinless chicken breasts (cut into bite-sized cubes)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 large eggs (beaten)
• 2 tablespoons cornstarch
• 1/2 cup vegetable oil (for baking)
For the Sweet and Sour Sauce:
• 1/2 cup ketchup
• 1/4 cup white vinegar
• 1/4 cup soy sauce
• 1/4 cup brown sugar (packed)
• 1/4 cup pineapple juice
• 1 tablespoon cornstarch (to thicken)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
Instructions:
1. Prepare the Chicken:
Preheat your oven to 375°F (190°C). In a shallow bowl, mix the flour, salt, and pepper. In another shallow bowl, beat the eggs. In a third bowl, combine the cornstarch. Dredge each piece of chicken in flour, dip it into the egg, and then coat it in cornstarch.
2. Bake the Chicken:
Lightly grease a baking sheet with vegetable oil. Arrange the breaded chicken pieces on the sheet, spacing them out evenly. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and fully cooked.
3. Make the Sweet and Sour Sauce:
In a medium saucepan, combine the ketchup, white vinegar, soy sauce, brown sugar, pineapple juice, garlic powder, and onion powder. Bring the mixture to a simmer over medium heat. Stir until the sugar is dissolved. Mix the cornstarch with a tablespoon of water to form a slurry, then slowly add it to the simmering sauce, stirring constantly until it thickens, about 2-3 minutes.
4. Combine and Serve:
Once the chicken is done, remove it from the oven. Toss the baked chicken in the sweet and sour sauce until fully coated. Serve hot over steamed rice and garnish with sesame seeds or chopped green onions if desired.
Why You Should Make This Recipe:
This Baked Sweet and Sour Chicken recipe is a healthier take on the traditional fried version but doesn’t sacrifice flavor. By baking the chicken instead of frying, you reduce calories while still enjoying that crispy texture. The homemade sweet and sour sauce is vibrant and bursting with flavor, a perfect balance of tangy, sweet, and savory. Plus, it’s quick to make, and the whole family will love it!
