Easy Baked Sweet and Sour Chicken is perfect for busy weeknights. It’s quick, simple, and reminds you of home. Crispy chicken pieces are coated in a shiny, sweet, and tangy sauce. It bakes in the oven—no frying needed. Serve it over rice or on a bed of greens. Either way, the flavors shine. This bright, tasty dish will be your new dinner favorite.
Easy Baked Sweet and Sour Chicken is perfect for busy weeknights. It’s quick, simple, and reminds you of home. Crispy chicken pieces are coated in a shiny, sweet, and tangy sauce. It bakes in the oven—no frying needed. Serve it over rice or on a bed of greens. Either way, the flavors shine. This bright, tasty dish will be your new dinner favorite.
Baked Sweet and Sour Chicken
Ingredients
- 3-4 boneless chicken breasts
- salt + pepper
- 1 cup cornstarch
- 2 eggs beaten
- ¼ cup canola oil
- ¾ cup sugar
- 4 tbs ketchup
- ½ cup white vinegar
- 1 tbs soy sauce
- 1 tsp garlic salt
Method
- Preheat your oven to 325 degrees.
- Cut chicken breasts into cubes. Season with desired amount of salt and pepper.
- Dip chicken into the cornstarch to coat then dip into the eggs.
- In a large skillet over medium high heat, cook the ¼ cup of oil and brown all the chicken (you’re not cooking it here, just browning it!)
- Place the chicken in a lined 9×13 greased baking dish.
- Stir all of your sweet and sour sauce ingredients in a bowl until evenly mixed and pour evenly over the chicken.
- Bake for one hour, turning the chicken pieces every 15 minutes.
Notes
Remember you’re just browning the chicken so just ensure you get a nice color on all sides and transfer to your baking dish. When mixing the chicken and sauce every 15m or so in the oven, you’ll notice the closer it gets to that 1-hour mark, the stickier and delicious the sauce gets! You’ll know it’s ready by that point. Serve with a side of steamed or fried rice – it also makes delicious leftovers for lunch the next day!
Private Notes
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