Baked Sweet and Sour Chicken is a healthier twist on the classic takeout dish. It features crispy chicken pieces coated in a tangy, sweet sauce and baked to perfection. You get all the flavors you love with less oil, making it a great choice for a quick and easy dinner.
Ingredients:
For the Chicken:
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1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1/2 cup cornstarch
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 egg, beaten
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1 tablespoon olive oil (for brushing the chicken)
For the Sweet and Sour Sauce:
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1/2 cup ketchup
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1/4 cup rice vinegar (or white vinegar)
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1/4 cup brown sugar
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon honey (optional, for extra sweetness)
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1 tablespoon cornstarch (to thicken the sauce)
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1/4 cup water
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1/2 teaspoon garlic powder
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1/4 teaspoon ground ginger (optional for added depth)
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1/2 teaspoon red pepper flakes (optional, for a spicy kick)
For the Garnish:
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Sesame seeds (optional)
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Chopped green onions (optional)
Instructions:
1. Prepare the Chicken:
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it with cooking spray for easy cleanup.
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In a shallow bowl, mix cornstarch, garlic powder, onion powder, salt, and pepper.
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Dip the chicken pieces into the beaten egg, then coat them in the cornstarch mixture. Make sure each piece is well coated.
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Arrange the coated chicken pieces in a single layer on the prepared baking sheet.
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Lightly brush or spray the chicken with olive oil to help it crisp up in the oven.
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Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
2. Make the Sweet and Sour Sauce:
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In a small saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, honey (if using), and garlic powder. Stir to combine.
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In a separate small bowl, mix the cornstarch with water to create a slurry. Add this to the saucepan and stir well.
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Bring the sauce to a simmer over medium heat, stirring constantly. Let it cook for about 3-5 minutes until it thickens to a glossy, syrup-like consistency.
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Taste and adjust the flavor as needed: add more sugar for sweetness, vinegar for tang, or soy sauce for saltiness. You can also add red pepper flakes if you prefer a spicy kick.
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Once the sauce is thick and flavorful, remove it from the heat.
3. Combine the Chicken and Sauce:
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Once the chicken is done baking, remove it from the oven.
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In a large bowl, pour the sweet and sour sauce over the crispy chicken pieces. Toss gently until the chicken is evenly coated in the sauce.
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Optionally, garnish with sesame seeds and chopped green onions.
4. Serve:
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Serve the baked sweet and sour chicken hot with your favorite sides like steamed rice, stir-fried vegetables, or a fresh salad.
Tips and Variations:
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Add veggies: For a more balanced meal, you can toss in some sautéed vegetables like bell peppers, onions, and pineapple chunks into the sauce for added flavor and color.
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Crispy chicken: If you want extra crispy chicken, try placing the chicken on a wire rack set over the baking sheet. This will allow air to circulate all around the chicken, ensuring a crispier exterior.
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Make it spicy: Add a few dashes of hot sauce or sriracha to the sweet and sour sauce to bring some heat to the dish.
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Gluten-free option: Use gluten-free soy sauce (tamari) and cornstarch to keep the recipe gluten-free.
This Baked Sweet and Sour Chicken is not only healthier but also super easy to make, with minimal cleanup. It’s a great option for a family dinner or a meal prep for the week. Enjoy the sweet and tangy flavors with crispy, tender chicken!