Baked Sweet & Sour Chicken

Homemade Baked Sweet & Sour Chicken is better than any take-out! Fresh and homemade with only a few ingredients. Chunks of crispy baked chicken in an easy sweet & sour sauce.

Course Main Course

Keyword baked sweet and sour chicken, sweet and sour chicken recipe

Prep Time 30

Cook Time 1

Servings people

Calories 397kcal

Author Jessica

Ingredients

Sweet & Sour Sauce

¾ cup granulated sugar
½ cup apple cider vinegar
¼ cup ketchup
1 tablespoon soy sauce I use reduced-sodium
½ teaspoon garlic powder

Chicken

4 boneless, skinless chicken breast about 2 pounds
½ cup cornstarch
1 teaspoon salt
½ teaspoon black pepper
3 large eggs
canola or vegetable oil for frying enough for about 2" in pan

Instructions

Add all the sweet & sour sauce ingredients into a small bowl and whisk together until combined. Set aside.
Pour enough oil into a skillet pan (with high sides) to cover about 2" in the pan. Turn heat to medium and let it heat up while you prepare the chicken.
Cut chicken into 1-inch bite-sized chunks. Place in a gallon sized Ziploc bag, or a bowl, and add the salt, pepper, and cornstarch. Shake the bag, or stir in the bowl, until all chicken pieces are coated.
* This is easier to do if you use the gallon size Ziploc bag. Just zip it shut and shake.
Heat oven to 325°. Prepare a 9x13 baking dish and spray with cooking spray.
Crack the eggs into a rimmed plate (like a pie plate) or a bowl. Whisk together with a whisk or a fork.
Take the cornstarch coated chicken pieces and working with a few at a time, dip them in the eggs, shaking off excess egg, and then place in the hot oil. Continue coating the chicken pieces and adding to the pan until it's full.
Cook chicken for about 3 minutes on each side. Turn over the pieces and let cook for another 3 minutes. The chicken does not need to be fully cooked, it just needs to have a golden brown outside. When chicken is done, remove from the skillet pan with a slotted spoon. Place onto a plate that has been lined with paper towels so the chicken can drain a bit.
Repeat this in batches until all the chicken is done. Depending on how big your skillet pan is, it may take anywhere from 3 to 4 batches.
When each batch is done draining on the paper towels, dump into the prepared baking dish.
Once all the chicken is in the baking dish, pour the sweet & sour sauce over the chicken and gently stir to coat.
Cook for 60 minutes. Stirring every 15 minutes.
Serve over rice and garnish with green onions.

Notes

The serving size listed is for 8 servings. If you are serving all adults then you may only get about 6 servings. I have 4 young kids, me, and my husband and we have plenty for all of us with at least one serving leftover.

Calorie information is only for the chicken. It does not include cooked rice.

Nutrition