Baked Sweet and Sour Chicken Recipe

Here’s a classic Baked Sweet and Sour Chicken recipe — crispy, flavorful, and coated in a sticky, tangy sauce. This version is popular in many home kitchens and is inspired by Chinese-American takeout, but it’s baked instead of deep-fried, making it a bit lighter.

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🍗 Baked Sweet and Sour Chicken

🧂 Ingredients:

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts (cut into 1-inch chunks)

• Salt & pepper to taste

• 1 cup cornstarch

• 2 large eggs

• ¼ cup vegetable oil (for pan-frying)

For the Sweet and Sour Sauce:

• ¾ cup granulated sugar

• ½ cup white vinegar (or rice vinegar)

• ¼ cup ketchup

• 1 tbsp soy sauce

• 1 tsp garlic powder

• Optional: pinch of red pepper flakes for heat

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🔪 Instructions:

1. Preheat oven to 325°F (165°C).

2. Prepare the chicken:

   • Season chicken pieces with salt and pepper.

   • Place cornstarch in a bowl and beaten eggs in another.

   • Dredge each piece of chicken in cornstarch, then dip into the egg.

   • Heat oil in a skillet over medium-high heat and lightly brown the chicken on both sides. (Do not cook through — it will finish baking.)

3. Transfer chicken to a greased 9×13 inch baking dish.

4. Mix sauce ingredients in a bowl until smooth, then pour evenly over the chicken.

5. Bake uncovered for 45 minutes, turning or stirring the chicken every 15 minutes to coat it in the sauce.

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🍽️ Serving Suggestions:

• Serve over steamed white rice or fried rice.

• Add stir-fried vegetables (like bell peppers, onions, and pineapple chunks) either in the last 15 minutes of baking or separately.

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Would you like a version without eggs or cornstarch, or something made entirely in one pan or in an air fryer?