Baked Sweet and Sour Chicken – Get ready to tantalize your taste buds with this mouthwatering recipe for Baked Sweet and Sour Chicken. This dish combines succulent chunks of chicken, coated in a crispy cornstarch batter, and baked to perfection. What sets this recipe apart is the delightful sweet and sour sauce that perfectly complements the tender chicken, creating a harmonious balance of flavors. Whether you’re cooking for your family or entertaining guests, this dish is sure to impress with its irresistible combination of tangy and savory goodness.
Let me share a personal anecdote about this recipe and how it has become a beloved staple in my household. I still remember the first time I made this Baked Sweet and Sour Chicken for my husband and little family. As the aroma filled the kitchen, their anticipation grew, and they couldn’t wait to dig in. The moment they took their first bite, their faces lit up with pure delight. It was a magical experience to see their eyes sparkle with joy and hear them exclaim, “This is the best sweet and sour chicken we’ve ever had!” Since that day, this recipe has become a go-to favorite in our home, and I’m excited to share it with you!
Why This Recipe Will Leave You Craving for More?
- Perfectly Balanced Flavors: The combination of the sweet and tangy sauce with the tender chicken creates a flavor profile that is simply irresistible. It’s a delightful balance that will keep you coming back for more.
- Crispy Texture: The cornstarch coating on the chicken adds a delightful crunch, making each bite a satisfying experience. The baking method ensures that the chicken remains juicy on the inside while achieving a crispy exterior.
- Simple and Easy: With just a handful of ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks alike. You’ll be amazed at how effortless it is to create such a delicious dish.
Ingredients:
- 450 grams (1 pound) boneless, skinless chicken breasts, cut into 2.5-centimeter (1-inch) chunks
- Salt and pepper, to taste
- 60 grams (½ cup) cornstarch
- 2 large eggs, beaten
- 60 milliliters (¼ cup) vegetable oil
For the Sweet and Sour Sauce:
- 150 grams (¾ cup) sugar
- 120 milliliters (½ cup) apple cider vinegar
- 60 milliliters (¼ cup) ketchup
- 15 milliliters (1 tablespoon) soy sauce
- 2.5 grams (½ teaspoon) garlic powder
Directions:
Preheat your oven to 165 degrees Celsius (325 degrees Fahrenheit). Lightly oil a baking dish or coat it with nonstick spray.
In a large bowl, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder to create the sweet and sour sauce. Set it aside. Season the chicken with salt and pepper to taste in another large bowl.
Toss the chicken in the cornstarch until evenly coated. Dip each cornstarch-coated chicken piece into the beaten eggs. Heat the vegetable oil in a large saucepan over medium-high heat. Add the chicken and cook for about 1-2 minutes, or until golden brown. Transfer the chicken to a paper towel-lined plate to drain excess oil.
Place the cooked chicken in the prepared baking dish and pour the sweet and sour sauce over it. Ensure the chicken is evenly coated with the sauce. Place the dish in the preheated oven and bake for approximately 55 minutes, turning the chicken over every 15 minutes to ensure even coating and thickness of the sauce.
Once the sauce has thickened and the chicken is cooked through, remove the dish from the oven. Serve the Baked Sweet and Sour Chicken immediately, and savor every delicious bite!
Notes:
- For a healthier alternative, you can use boneless, skinless chicken thighs instead of chicken breasts.
- Feel free to adjust the sweetness or tanginess of the sauce according to your taste preferences by adding more or less sugar or vinegar.
- This recipe pairs beautifully with steamed rice or noodles for a complete and satisfying meal.
In conclusion, this Baked Sweet and Sour Chicken recipe is a guaranteed crowd-pleaser that will have your loved ones begging for seconds. The harmonious blend of tangy and savory flavors, coupled with the crispy texture of the cornstarch-coated chicken, creates a culinary experience that is simply unforgettable. Whether you’re hosting a dinner party or simply treating your family to a special meal, this recipe is sure to impress. So, gather your ingredients, preheat that oven, and embark on a flavor-packed journey that will leave everyone craving for more. Try it once, and it will become a cherished favorite in your household, just as it has in mine. Enjoy the magic of this Baked Sweet and Sour Chicken and create lasting memories around the dinner table.
Frequently Asked Questions
Can I use a different type of meat?
While this recipe is specifically tailored for chicken, you can certainly experiment with other proteins such as pork or tofu. Adjust the cooking time accordingly to ensure they are fully cooked.
Can I make the sauce in advance?
Absolutely! The sweet and sour sauce can be prepared in advance and stored in the refrigerator for up to a week. Just make sure to give it a good stir before using.
Can I freeze the leftovers?
Yes, you can freeze any leftover Baked Sweet and Sour Chicken. Simply place it in an airtight container and freeze for up to three months. To reheat, thaw in the refrigerator overnight and then warm it in the oven until heated through.
Baked Sweet and Sour Chicken
Ingredients
- 450 grams 1 pound boneless, skinless chicken breasts, cut into 2.5-centimeter (1-inch) chunks
- Salt and pepper to taste
- 60 grams ½ cup cornstarch
- 2 large eggs beaten
- 60 milliliters ¼ cup vegetable oil
For the Sweet and Sour Sauce:
- 150 grams ¾ cup sugar
- 120 milliliters ½ cup apple cider vinegar
- 60 milliliters ¼ cup ketchup
- 15 milliliters 1 tablespoon soy sauce
- 2.5 grams ½ teaspoon garlic powder
Instructions
- Preheat your oven to 165 degrees Celsius (325 degrees Fahrenheit). Lightly oil a baking dish or coat it with nonstick spray.
- In a large bowl, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder to create the sweet and sour sauce. Set it aside. Season the chicken with salt and pepper to taste in another large bowl.
- Toss the chicken in the cornstarch until evenly coated. Dip each cornstarch-coated chicken piece into the beaten eggs. Heat the vegetable oil in a large saucepan over medium-high heat. Add the chicken and cook for about 1-2 minutes, or until golden brown. Transfer the chicken to a paper towel-lined plate to drain excess oil.
- Place the cooked chicken in the prepared baking dish and pour the sweet and sour sauce over it. Ensure the chicken is evenly coated with the sauce. Place the dish in the preheated oven and bake for approximately 55 minutes, turning the chicken over every 15 minutes to ensure even coating and thickness of the sauce.
- Once the sauce has thickened and the chicken is cooked through, remove the dish from the oven. Serve the Baked Sweet and Sour Chicken immediately, and savor every delicious bite!
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