Baked Sweet and Sour Chicken
Baked sweet and sour chicken is made with a light crispy coating smothered in a sweet, sour, and slightly sticky sauce and baked until perfectly crisped on the outside and tender on the inside. Serve with your favorite sides and have delicious take-out without leaving home!
Servings 4 servings
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts 3-4 breasts
- salt & pepper to taste
- 1 cup cornstarch
- 2 large eggs
- ¼ cup vegetable oil
For the Sweet & Sour Sauce
- ¾ cup granulated white sugar
- 4 Tablespoons ketchup
- ½ cup apple cider vinegar
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon garlic salt or garlic powder
Instructions
- Preheat the oven to 325°F and lightly spray a 9x13 baking dish with non-stick spray. Set aside.
- Trim the chicken breasts and cut into approximately 1" cubes. Season with salt & pepper to taste.1½ pounds boneless skinless chicken breasts, salt & pepper
- Pour the cornstarch into a shallow bowl and add in the chicken. Use tongs to fully coat all sides.1 cup cornstarch
- Crack the eggs into a shallow bowl and beat with a fork until light and frothy.2 large eggs
- Move the chicken from the cornstarch to the beaten eggs, turning to coat each piece evenly.
- Heat a large skillet over medium-high heat and add the vegetable oil.¼ cup vegetable oil
- Add the coated chicken to the oil and cook for 2-3 minutes or until browned but not cooked through. Once slightly brown, move to the prepared baking dish.
- To a medium mixing bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt. Pour the sauce evenly over the chicken in the baking dish.¾ cup granulated white sugar, 4 Tablespoons ketchup, ½ cup apple cider vinegar, 1 Tablespoon low sodium soy sauce, 1 teaspoon garlic salt
- Bake for one hour, stirring every 15 minutes.
- Serve over fried rice or white rice.
Notes
- Heat the oil before adding chicken to keep the coating crispy, not soggy.
- Don’t fully cook the chicken in the oil—it finishes in the oven to stay juicy.
- Use store-bought sweet and sour sauce for a quick option.
- Want extra sauce? Make more and toss it over the chicken after baking.
- Try it with homemade teriyaki sauce for a flavor twist.
- Add red pepper flakes to spice things up.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 71g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 202mg | Sodium: 1099mg | Potassium: 744mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 263IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
