Easy Baked Sweet and Sour Chicken

 

This easy baked sweet and sour chicken is a delicious homemade version of a classic takeout favorite. The chicken is lightly crispy on the outside, tender on the inside, and coated in a rich, tangy-sweet sauce. Baking it in the oven allows the flavors to soak in deeply while keeping the dish simple and less greasy than frying.

 Ingredients

 For the Chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 large egg
• 1 1/2 teaspoons salt
• Freshly ground black pepper, to taste
• 1/2 cup cornstarch
• 1 tablespoon cornstarch (extra, for later use)
• 1/4 cup all-purpose flour
• Oil (for frying or greasing the pan)

For the Sweet and Sour Sauce:

• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 1/4 cup white vinegar
• 1 tablespoon soy sauce
• 1/2 cup pineapple juice (optional but highly recommended for flavor)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

 Instructions

 Step 1: Prepare the Chicken

Start by cracking the egg into a medium-sized bowl. Add the salt and black pepper, then whisk everything together until well combined. Add the chicken pieces to the bowl and toss them so each piece is fully coated in the egg mixture.

In a separate bowl, combine the cornstarch and flour. Take each piece of chicken from the egg mixture and dredge it in the dry mixture, making sure it is evenly coated. This coating will help create a slightly crispy texture when cooked.

 Step 2: Lightly Fry the Chicken (Optional but Recommended)

Heat a few tablespoons of oil in a frying pan over medium heat. Once the oil is hot, add the coated chicken pieces in batches. Cook them for about 2–3 minutes per side, or until they turn light golden. You do not need to cook them fully at this stage, as they will finish cooking in the oven.

Remove the chicken and place it on paper towels to drain excess oil.

Note: If you prefer a healthier version, you can skip frying and go straight to baking, but frying adds extra texture.

 Step 3: Make the Sweet and Sour Sauce

In a saucepan over medium heat, combine the sugar, ketchup, white vinegar, soy sauce, and pineapple juice. Stir well until the sugar dissolves and the mixture starts to simmer.

Once it begins to bubble gently, add the cornstarch slurry (cornstarch mixed with water). Stir continuously for 1–2 minutes until the sauce thickens into a glossy consistency.

 Step 4: Bake the Chicken

Preheat your oven to 180°C (350°F).

Lightly grease a baking dish with oil or cooking spray. Arrange the chicken pieces evenly in the dish. Pour the prepared sweet and sour sauce over the chicken, making sure all pieces are coated.

Place the dish in the oven and bake for 30 to 40 minutes. Every 10–15 minutes, take the dish out and stir the chicken gently so the sauce evenly coats each piece and caramelizes nicely.

 Serving Suggestions

Serve your sweet and sour chicken hot with:

• Steamed white rice
• Fried rice
• Noodles

For extra flavor and presentation, garnish with:

• Sesame seeds
• Chopped green onions
• Fresh pineapple chunks or bell peppers

 Tips for Best Results

• For extra crispiness, double-coat the chicken in the flour mixture.
• Adjust the sweetness or tanginess by adding more sugar or vinegar to taste.
• If the sauce gets too thick, add a splash of water or pineapple juice.
• You can add vegetables like bell peppers, onions, or carrots for a more complete meal.

 Final Result

You’ll get a perfectly balanced dish with crispy baked chicken coated in a rich, sticky sweet and sour sauce—just like your favorite takeout, but made fresh at home!