Oven-Baked Sweet and Sour Chicken (Print-Friendly Format)
Tender chicken baked in sweet and tangy sauce for a flavorful meal. Serve over rice or veggies for a complete dish.
# Required Ingredients:
→ Main Ingredients
01 -
450 g chicken breast, cut into bite-sized pieces
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ For Coating
04 -
65 g cornstarch
05 -
2 large eggs, beaten
→ For Frying
06 -
80 ml vegetable oil
→ Sweet and Sour Sauce
07 -
200 g granulated sugar
08 -
120 ml distilled white vinegar
09 -
60 ml ketchup
10 -
15 ml soy sauce
11 -
5 g garlic powder
12 -
5 g onion powder
# How to Make It:
01 -
Preheat oven to 163°C. Lightly grease a large baking dish and set aside.
02 -
Season chicken pieces with salt and pepper. Dredge each piece in cornstarch, then dip in beaten eggs ensuring an even coating.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in batches; cook until golden on all sides, about 2–3 minutes per side. Do not fully cook through.
04 -
Arrange browned chicken evenly in the prepared baking dish.
05 -
In a medium bowl, whisk together sugar, vinegar, ketchup, soy sauce, garlic powder, and onion powder until well-blended and smooth.
06 -
Pour sweet and sour sauce evenly over the chicken to coat all pieces. Bake uncovered for 60 minutes, stirring every 15 minutes to ensure thorough coating and sauce thickening.
07 -
Remove from oven and serve hot, ideally with steamed rice or vegetables.
# Additional Information:
01 -
For a juicier texture, substitute chicken thighs for chicken breasts if preferred.
02 -
Stirring the chicken every 15 minutes during baking helps develop an even glaze.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop.