Description
A classic Sweet and Sour Chicken recipe featuring tender chicken pieces lightly coated and pan-fried, then baked in a tangy homemade sweet and sour sauce. Perfectly balanced with a crispy exterior and a flavorful sauce, this dish is a family favorite that serves six.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (about 1 ½ pounds)
- Salt and pepper, to taste
- 1 cup cornstarch
- 3 large eggs
- 1/4 cup vegetable oil
Sweet and Sour Sauce
- 3/4 cup granulated sugar
- 4 tablespoons ketchup
- 1/2 cup distilled white vinegar
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon garlic salt
Instructions
- Prep the Chicken: Preheat your oven to 325° F. Cut the chicken breasts into 1-inch pieces. Season the chicken pieces with salt and pepper to taste for added flavor.
- Coat the Chicken: Place the cornstarch in a shallow dish. Crack the eggs into a separate medium bowl and beat them thoroughly. Dip each chicken piece first into the cornstarch to coat evenly, and then dip into the beaten eggs to prepare for frying.
- Pan-Fry the Chicken: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Quickly pan-fry the chicken pieces just until they are slightly browned on the outside but not fully cooked through. This step ensures a crispy texture once baked.
- Prepare for Baking: Lightly grease a 9×13-inch baking dish. Transfer the partially cooked chicken pieces into the dish, spacing them evenly.
- Make the Sweet and Sour Sauce: In a bowl, whisk together the granulated sugar, ketchup, distilled white vinegar, low sodium soy sauce, and garlic salt until smooth and well combined.
- Bake with Sauce: Pour the sweet and sour sauce evenly over the chicken pieces in the baking dish. Bake uncovered in the preheated oven for 45 minutes. Stir the chicken every 15 minutes during baking to ensure all pieces are coated evenly and cook thoroughly in the sauce.
- Serve and Enjoy: Once baked and tender, remove from oven and serve hot, enjoying the perfect balance of crispy chicken and flavorful sweet and sour sauce.
Notes
- Stirring the chicken every 15 minutes during baking helps the sauce evenly coat the chicken and prevents sticking.
- Using low sodium soy sauce reduces the saltiness and makes the dish healthier.
- Do not fully cook the chicken during pan-frying to avoid drying it out during baking.
- This dish pairs well with steamed white rice or fried rice for a complete meal.
