Baked Sweet & Sour Chicken (Print)
Crispy baked chicken pieces coated in a tangy homemade sweet and sour sauce, better than any restaurant version.
# Ingredients:
→ Sweet & Sour Sauce
01 -
¾ cup granulated sugar
02 -
½ cup apple cider vinegar
03 -
¼ cup ketchup
04 -
1 tablespoon reduced-sodium soy sauce
05 -
½ teaspoon garlic powder
→ Chicken
06 -
4 boneless, skinless chicken breasts (about 900g)
07 -
½ cup cornstarch
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
10 -
3 large eggs
11 -
Canola or vegetable oil for frying (approximately 5cm depth)
# Directions:
01 -
Combine sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder in a small bowl. Whisk thoroughly until fully integrated and set aside.
02 -
Pour oil to a depth of 5cm in a high-sided skillet. Heat to medium temperature while preparing the chicken.
03 -
Cut chicken breasts into 2.5cm bite-sized chunks. Place in a large sealable bag or bowl with salt, pepper, and cornstarch. Seal bag and shake vigorously (or stir thoroughly if using bowl) until all pieces are evenly coated.
04 -
Heat oven to 165°C. Coat a 33x23cm baking dish with cooking spray.
05 -
Crack eggs into a shallow dish or bowl and whisk until smooth.
06 -
Working in batches, dip cornstarch-coated chicken pieces into beaten egg, shake off excess, and carefully place in hot oil. Cook approximately 3 minutes per side until exterior is golden brown. Chicken will finish cooking in the oven.
07 -
Remove fried pieces with a slotted spoon and place on paper towel-lined plate to drain excess oil. Transfer drained pieces to prepared baking dish.
08 -
Pour prepared sweet and sour sauce over chicken in baking dish. Gently fold to ensure all pieces are coated evenly.
09 -
Bake for 60 minutes at 165°C, stirring every 15 minutes to maintain even sauce distribution and caramelization.
10 -
Serve hot over steamed rice and garnish with sliced green onions if desired.
# Notes:
01 -
Recipe yields approximately 8 servings but may serve fewer adults. Calorie information excludes rice accompaniment.