Description
Homemade Baked Sweet & Sour Chicken is a delicious alternative to take-out that combines crispy chicken with a vibrant, tangy sauce. Easy to make and bursting with flavor, this dish makes for a perfect family dinner or gathering treat. With its healthier baked preparation, you can enjoy the classic sweet and sour taste without the guilt. Serve it over rice or with fresh vegetables for a satisfying meal that everyone will love.
Ingredients
Scale
- ¾ cup granulated sugar
- ½ cup apple cider vinegar
- ¼ cup ketchup
- 1 tablespoon reduced-sodium soy sauce
- ½ teaspoon garlic powder
- 4 boneless, skinless chicken breasts (about 2 pounds)
- ½ cup cornstarch
- 3 large eggs
- Canola or vegetable oil for frying
Instructions
- Prepare the sauce: In a bowl, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder until smooth. Set aside.
- Heat oil: Pour enough oil into a skillet to cover about 2 inches deep and heat over medium.
- Coat chicken: Cut chicken into bite-sized pieces. In a Ziploc bag, combine chicken with salt, pepper, and cornstarch; shake until coated.
- Preheat oven: Set oven to 325°F (165°C) and spray a baking dish with cooking spray.
- Whisk eggs: Crack eggs into a bowl and whisk until blended.
- Fry chicken: Dip coated chicken pieces in eggs and fry in hot oil for about 3 minutes on each side until golden brown but not fully cooked. Drain on paper towels.
- Assemble: Place fried chicken in the prepared baking dish and pour the sweet and sour sauce over it, stirring gently.
- Bake: Bake for 60 minutes, stirring every 15 minutes.
- Serve: Enjoy over rice or with your favorite sides.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 piece of chicken (approximately 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 22g
- Cholesterol: 180mg