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Baked Sweet and Sour Chicken Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Chinese-American

Description

This Sweet and Sour Chicken recipe features tender bite-sized chicken pieces seared to a golden brown then baked in a tangy and flavorful sweet and sour sauce. The chicken is first coated in cornstarch and eggs for a crispy exterior, then simmered in a homemade sauce made from ketchup, apple cider vinegar, soy sauce, brown sugar, and spices. Perfectly balanced with sweetness and acidity, this dish is ideal for serving over steamed rice for a delicious family meal.

Ingredients

Scale

Chicken

  • 4 Chicken Breasts, cut into bite-size pieces

Coating

  • 1 1/2 cups Cornstarch
  • 3 Eggs, beaten

Sweet and Sour Sauce

  • 1/2 cup Ketchup
  • 1/2 cup Apple Cider Vinegar
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Brown Sugar

Cooking

  • 1/4 cup Vegetable Oil

Instructions

  1. Preheat and prepare baking dish. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and facilitate even cooking.
  2. Make the sweet and sour sauce. In a small bowl, whisk together ketchup, apple cider vinegar, soy sauce, garlic powder, salt, black pepper, and brown sugar until smooth and well combined.
  3. Prepare coating stations. Place the cornstarch in a shallow dish. In a separate shallow dish, beat the eggs thoroughly.
  4. Coat the chicken. Dredge each piece of chicken in the cornstarch, shaking off any excess. Then dip the coated chicken into the beaten eggs, ensuring an even coating.
  5. Sear the chicken. Heat the vegetable oil in a large skillet over medium-high heat. Sear the coated chicken pieces for about 2 minutes on each side until they turn golden brown. Once seared, transfer the chicken to the prepared baking dish.
  6. Add sauce and bake. Pour the prepared sweet and sour sauce evenly over the chicken in the baking dish.
  7. Bake the chicken. Place the baking dish in the preheated oven and bake for 35-40 minutes until the chicken is thoroughly cooked, reaching an internal temperature of 165°F (74°C). Stir the chicken every 10-15 minutes to ensure even coating with the sauce.
  8. Serve and garnish. Once baked, serve the sweet and sour chicken over steamed rice. Garnish optionally with toasted sesame seeds and sliced green onions for added flavor and presentation. Enjoy your meal!

Notes

  • To achieve a crispier coating, make sure the cornstarch coating is even and shake off excess before dipping in eggs.
  • Searing the chicken before baking locks in moisture and adds a beautiful golden crust.
  • You can substitute apple cider vinegar with white vinegar or rice vinegar for a slightly different tang.
  • Adjust sugar level according to your taste preference to balance sweetness and tartness.
  • Use a meat thermometer to ensure the chicken is cooked through safely to 165°F (74°C).
  • For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.

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Find it online: https://freshandtastyrecipes.com/baked-sweet-and-sour-chicken-recipe/