Baked Sweet and Sour Chicken

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  1. Preheat oven to 375°F (190°C). Grease a baking dish or line a baking sheet with parchment paper.
  2. In a bowl, season the chicken cubes with salt and black pepper.
  3. Coat each piece in cornstarch, then dip in the beaten eggs, ensuring even coverage.
  4. Heat olive oil in a skillet over medium heat. Quickly sear the chicken until lightly golden (about 2 minutes per side). (This helps create a crispy texture when baked!)
  5. Transfer the chicken to a baking dish and set aside.

Step 2: Make the Sweet and Sour Sauce

  1. In a small saucepan, whisk together ketchup, vinegar, honey (or sugar), soy sauce, garlic powder, ginger powder, and red pepper flakes.
  2. Bring to a simmer over medium heat, stirring occasionally.
  3. Mix 1 tablespoon cornstarch with 2 tablespoons water and add to the sauce. Stir until thickened (about 2 minutes).

Step 3: Bake and Finish

  1. Pour the sweet and sour sauce over the chicken in the baking dish, tossing to coat.
  2. Bake uncovered for 20-25 minutes, stirring once halfway through, until the sauce caramelizes and the chicken is fully cooked.
  3. If using, toss in the bell peppers, onions, and pineapple chunks during the last 10 minutes of baking for extra flavor.

Step 4: Serve and Enjoy

  • Sprinkle with sesame seeds and green onions before serving.
  • Serve over steamed rice, quinoa, or cauliflower rice for a complete meal.

Serving and Storage Tips

  • Serve hot with a side of steamed vegetables or stir-fried noodles.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a skillet or microwave (add a splash of water to loosen the sauce).
  • Freezing: Freeze the baked chicken and sauce separately for up to 2 months.

Variants

  1. Spicy Version: Add 1 teaspoon sriracha to the sauce for extra heat.
  2. Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
  3. Extra Crispy Chicken: Instead of baking, air fry the chicken at 375°F (190°C) for 15 minutes.
  4. No Egg Version: Skip the eggs and use a light flour batter instead.

FAQ

1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great and add extra juiciness.

2. Can I make this dish ahead of time?
Yes! Prepare the sauce and chicken separately, then combine and bake when ready to serve.

3. What can I serve with this?
Try it with fried rice, steamed broccoli, or a crunchy Asian salad.

4. Can I make this dish sugar-free?
Yes! Swap honey/sugar with monk fruit sweetener or maple syrup for a healthier alternative.

5. Why is my chicken not crispy?
For extra crispiness, lightly pan-sear or air fry the chicken before baking. Avoid overcrowding the baking dish.

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