Recipe Baked Sweet and Sour Chicken

Introduction**

Baked Sweet and Sour Chicken is a beloved Chinese-inspired dish that perfectly balances crispy, oven-baked chicken pieces with a glossy, tangy-sweet sauce. Unlike the deep-fried version, this baked style is lighter yet just as delicious, offering golden, crunchy bites coated in a sticky, flavorful glaze. Perfect for family dinners, potlucks, or when you crave takeout flavors

Ingredients**

For the Chicken:

• 2 lbs (900 g) boneless, skinless chicken breasts (cut into bite-sized cubes)
• 1 cup cornstarch
• 3 large eggs, beaten
• 1/3 cup vegetable oil (for searing)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

For the Sweet and Sour Sauce:

• 3/4 cup granulated sugar
• 4 tablespoons ketchup
• 1/2 cup rice vinegar (or white vinegar)
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• 1/2 teaspoon ground ginger
• 2 tablespoons cornstarch
• 1/4 cup cold water

For the Vegetables (optional but recommended):

• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 medium onion, sliced
• 1 cup pineapple chunks (fresh or canned, drained)

Instructions**

Step 1: Prepare the Chicken

1. Preheat your oven to 325°F (165°C) and lightly grease a large baking dish.
2. Season chicken pieces with salt, pepper, and garlic powder.
3. Place cornstarch in one bowl and beaten eggs in another.
4. Coat each chicken piece in cornstarch, then dip in egg to fully cover.
5. Heat oil in a large skillet over medium-high heat and sear the chicken until golden brown (about 2 minutes per side).

Don’t cook all the way through — just sear for color and texture.

6. Transfer seared chicken to your greased baking dish.

Step 2: Make the Sauce**

1. In a saucepan, whisk together sugar, ketchup, vinegar, soy sauce, garlic, and ginger.
2. In a small bowl, mix cornstarch with cold water and add to the sauce.
3. Bring to a gentle boil over medium heat, whisking constantly until thickened and glossy (about 5 minutes).

Step 3: Combine and Bake

1. Pour the sauce evenly over the chicken in the baking dish.
2. Add chopped peppers, onion, and pineapple chunks if using.
3. Gently stir to coat everything in the sauce.
4. Bake uncovered for 1 hour, stirring every 15–20 minutes to ensure even coating.

Serving Suggestions**

• Serve over steamed jasmine rice, fried rice, or noodles.
• Garnish with green onions and sesame seeds for extra flavor and color.

History**

Sweet and Sour Chicken traces its roots to traditional Chinese cuisine, where cooks paired vinegar with sugar to create harmony between sharp and sweet tastes. The version we know today gained global fame through Chinese-American cuisine, evolving from Cantonese sweet-and-sour pork. Over time, home cooks created oven-baked versions to make it lighter and more practical while preserving that irresistible flavor.

Health & Benefits**

• Baked, not fried – less oil and fewer calories.
• Balanced flavors – vinegar aids digestion, pineapple offers vitamin C, and chicken provides lean protein.
• Colorful vegetables add antioxidants and fiber.

Why People Love It**

• Crispy outside, tender inside.
• Tangy, sweet, and savory sauce that coats every bite.
• Feels like takeout but made with love at home.
• Easy to double for family gatherings or parties.

Nutritional Information (per serving)**

(Approximate, based on 6 servings)

• Calories: 420 kcal
• Protein: 28 g
• Carbohydrates: 45 g
• Fat: 13 g
• Sugar: 25 g
• Fiber: 2 g
• Sodium: 640 mg

Conclusion**

Baked Sweet and Sour Chicken is a heartwarming classic that bridges comfort and elegance. Each bite bursts with the perfect blend of tangy sweetness and savory depth, satisfying every craving. Whether served on a quiet weeknight or during a festive feast, this dish is sure to make everyone at the table smile.
The