Baked Sweet and Sour Chicken
A healthier homemade version of sweet and sour chicken, baked for a crispy texture and tossed in a tangy sauce.
Equipment
- Large skillet or wok
- Mixing Bowls
- Saucepan (for sauce)
- Cutting board and knife
- Tongs or spatula
- Measuring Cups and Spoons
- Paper towels and plate (for draining)
- Optional: Deep fryer or air fryer
Ingredients
For the Chicken
- 1.5 pounds boneless chicken breasts or thighs Thighs are juicier if preferred.
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch Essential for crispiness.
- 2 large eggs Beaten.
For the Sauce
- 0.5 cup ketchup A must for the sauce.
- 0.25 cup brown sugar For caramel flavor.
- 0.25 cup white vinegar Substitute with apple cider vinegar if desired.
- 2 tablespoons soy sauce Coconut aminos can be used as a substitute.
Optional Add-Ins
- 1 cup bell peppers Diced, if available.
- 1 cup onions Diced, if available.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cube the chicken into 1-inch pieces.
- In one bowl, mix the flour and cornstarch, and in another bowl, beat the eggs.
- Dip the chicken pieces in the flour mixture, then in the beaten eggs, and then back into the flour mixture.
- Arrange chicken on a greased baking sheet, ensuring not to overcrowd the pieces.
- Bake for about 25 minutes or until chicken is golden and crispy.
Sauce Preparation
- While the chicken is baking, combine ketchup, brown sugar, white vinegar, and soy sauce in a bowl.
- Mix well until the sugar is dissolved.
Final Baking
- Once the chicken is crispy, remove it from the oven and toss with the prepared sauce.
- Return to the oven and bake for an additional 5-10 minutes.
Notes
Stored leftovers in a sealed container for up to three days in the fridge. To reheat, warm slowly in the oven or microwave.