BAKED SWEET AND SOUR CHICKEN

This is a delicious homemade baked sweet and sour chicken. It has a perfectly balanced sweet and sour taste. These baked sweet and sour chicken chunks are covered with cornstarch, dipped in beaten egg, fried with vegetable oil, and baked in an amazingly sweet and sour sauce.

HOW TO MAKE BAKED SWEET AND SOUR CHICKEN

1. Preheat the oven to 350°F.
   Add 2 pounds of the chicken breast chunks to the bowl. Season with salt and freshly ground pepper to taste.
2. Transfer seasoned chicken breast chunks and 1 cup of cornstarch to a large plastic bag. Close the bag and shake to coat completely. Set aside.
3. In a small bowl or shallow pie plate, beat 2 large eggs.
4. Dip each chicken breast chunk in the beaten egg.
   
5. In a large skillet, heat ¼ cup vegetable oil over medium-high heat. Then, transfer the coated chicken breast chunks to the skillet in a single layer. Cook over medium-high heat until golden on both sides (about 1 minute on each side). The chicken breast chunks will still be raw, but that’s okay. You will continue to bake them in the oven. Repeat with the remaining chicken breast chunks. Add additional vegetable oil, if needed.
6. Grease a 9×13 inch baking pan with non-stick cooking spray. Then, transfer the fried chicken breast chunks to the prepared baking pan in a single layer. Set aside. If all of the chicken breast chunks don’t fit on the baking pan in a single layer, you can use one more baking pan or bake them in batches.
   
7. Prepare the sweet and sour sauce in a small bowl. Mix together ½ cup granulated sugar, 4 tbsp ketchup, ½ cup rice vinegar, 1 tbsp soy sauce, ¾ tsp salt, and ¼ tsp garlic powder.
8. Pour the sweet and sour sauce over the fried chicken breast chunks. Bake in the preheated oven for 50-60 minutes until the chicken is golden brown and the sweet and sour sauce is thick. For a better result, turn the chicken breast chunks every 15-20 minutes. 
   

CAN YOU FREEZE BAKED SWEET AND SOUR CHICKEN

Yes, you can freeze the baked sweet and sour chicken. Let it cool completely before freezing.

Then, transfer the baked sweet and sour chicken to the freezer-safe container or a zip-lock bag. Store in the freezer for up to 2 months.

HOW TO REHEAT BAKED SWEET AND SOUR CHICKEN?

It is super easy to reheat this baked sweet and sour chicken. You can do it in the microwave or in the oven.

If you want to reheat the baked sweet and sour chicken in the oven, preheat it to 325°F and reheat leftovers until warm.

RECIPE TIPS

1. This recipe is for the crowd. You can easily reduce the number of ingredients and prepare a smaller portion of this baked sweet and sour chicken.
2. You may need more than ¼ cup of vegetable oil for frying chicken. This is OK. You can also use avocado oil, coconut oil, or canola oil instead of vegetable oil.
3. You can add more granulated sugar if you prefer a sweeter sauce.

CHECK OUT THESE AWESOME, CHICKEN RECIPES

• CRISPY CHEDDAR CHICKEN
• CHICKEN PICCATA WITH LEMON SAUCE
• EASY HOMEMADE CHICKEN AND DUMPLINGS RECIPE

Baked Sweet And Sour Chicken

This is a delicious homemade baked sweet and sour chicken. It has a perfectly balanced sweet and sour taste.

5 from 2 votes

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Course: Dinner

Cuisine: American

Prep Time: 1 hour 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour 30 minutes

Servings: 8

Ingredients

For the chicken:

• 2 pounds chicken breasts, boneless and skinless, cut into 1" chunks;
• salt, to taste;
• freshly ground pepper, to taste;
• 1 cup cornstarch;
• 2 large eggs;
• ¼ cup of vegetable oil.

For the sweet and sour sauce:

• ½ cup granulated sugar;
• 4 tbsp ketchup;
• ½ cup rice vinegar;
• 1 tbsp soy sauce;
• ¾ tsp salt;
• ¼ tsp garlic powder.

Instructions

• Preheat the oven to 350°F.
• Add the chicken breast chunks to the bowl. Season with salt and freshly ground pepper to taste. Then, transfer seasoned chicken breast chunks and cornstarch to a plastic bag. Close the bag and shake to coat completely. Set aside.
• In a large skillet, heat vegetable oil over medium-high heat. While vegetable oil is heating, beat eggs in a small bowl or shallow pie plate.
• When vegetable oil is heated, dip each chicken breast chunk in the beaten egg. Then, transfer the coated chicken breast chunks to the skillet in a single layer. Cook over medium-high heat until golden on both sides (about 1 minute on each side). The chicken breast chunks will still be raw, but that's okay. You will continue to bake them in the oven. Repeat with the remaining chicken breast chunks. Add additional vegetable oil, if needed.
• Grease a 9x13 inch baking pan with non-stick cooking spray. Then, transfer the fried chicken breast chunks to the prepared baking pan in a single layer. Set aside. If all of the chicken breast chunks don't fit on the baking pan in a single layer, you can use one more baking pan or bake them in batches.
• Prepare the sweet and sour sauce in a small bowl. Mix together granulated sugar, ketchup, rice vinegar, soy sauce, salt, and garlic powder. Pour over the fried chicken breast chunks. Bake in the preheated oven for 50-60 minutes until chicken is golden brown and the sweet and sour sauce is thick. For a better result, turn the chicken breast chunks every 15-20 minutes. Enjoy!

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Answering Your Burning Questions:

IS BAKED SWEET AND SOUR CHICKEN THE SAME AS ORANGE CHICKEN?

The baked sweet and sour chicken isn’t the same as orange chicken. Orange chicken has an amazing orange flavor because this recipe is made using orange juice and orange zest.

No orange juice or zest is used in the baked sweet and sour chicken recipe, but these two recipes are really good.