Sweet and Sour Baked Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb chicken breasts, cut into bite-sized pieces
02 -
1/2 cup cornstarch
03 -
2 large eggs, beaten
04 -
1/3 cup vegetable oil
05 -
Salt and pepper, to taste
→ For the Sweet and Sour Sauce
06 -
1 cup sugar
07 -
1/2 cup distilled white vinegar
08 -
1/4 cup ketchup
09 -
1 tablespoon soy sauce
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
# Instructions:
01 -
Preheat your oven to 325°F (163°C). Lightly grease a large baking dish.
02 -
Season the chicken pieces with salt and pepper. Coat the chicken in cornstarch, then dip each piece into the beaten eggs, ensuring they are well-coated.
03 -
In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces in batches and cook until browned on all sides, about 2-3 minutes per side. The chicken does not need to be fully cooked at this stage.
04 -
In a medium bowl, whisk together the sugar, distilled white vinegar, ketchup, soy sauce, garlic powder, and onion powder until smooth.
05 -
Transfer the browned chicken to the prepared baking dish. Pour the sweet and sour sauce evenly over the chicken, ensuring all pieces are coated. Bake, uncovered, for 1 hour, stirring the chicken every 15 minutes to ensure the sauce thickens and the chicken is evenly coated.
# Notes:
01 -
Stir the chicken every 15 minutes during baking to ensure it is evenly coated in the sauce
02 -
This recipe can be made with chicken thighs instead of breasts for a juicier texture
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop over low heat