Baked Sweet and Sour Chicken: A Healthier Take on a Classic Dish

Baked Sweet and Sour Chicken: A Healthier Take on a Classic Dish

Craving the tangy, savory flavors of sweet and sour chicken but want to skip the deep frying? This Baked Sweet and Sour Chicken recipe offers a healthier alternative to the classic takeout dish without sacrificing taste. With tender chicken pieces baked to perfection and coated in a delicious homemade sweet and sour sauce, this recipe will quickly become a favorite in your household.

Why You'll Love This Recipe

Healthier Alternative: By baking instead of frying, this version of sweet and sour chicken is lower in fat and calories, making it a guilt-free indulgence.

Bursting with Flavor: The homemade sauce strikes the perfect balance between sweet and tangy, coating the chicken in a rich glaze that’s sure to satisfy.

Easy to Make: With simple ingredients and straightforward steps, you can have a delicious meal on the table in under an hour.

Ingredients

For this Baked Sweet and Sour Chicken, you’ll need:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• Salt and pepper to taste
• 1/4 cup vegetable oil (for coating the baking sheet)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup pineapple chunks (optional but recommended)

For the Sweet and Sour Sauce:

• 1/2 cup granulated sugar
• 1/4 cup apple cider vinegar (or white vinegar)
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with vegetable oil or line it with parchment paper to prevent sticking.

2. Prepare the Chicken

Season the chicken pieces with salt and pepper. Place the cornstarch in a shallow dish and the beaten eggs in another.

Dredge each piece of chicken in cornstarch, shaking off any excess, then dip it into the beaten eggs, coating evenly. Place the coated chicken pieces on the prepared baking sheet.

3. Bake the Chicken

Arrange the chicken pieces in a single layer on the baking sheet, making sure they don’t touch. Bake in the preheated oven for 20 minutes, turning once halfway through, until the chicken is golden and cooked through.

4. Prepare the Sweet and Sour Sauce

While the chicken is baking, prepare the sauce. In a medium saucepan, combine the sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and ginger powder. Bring the mixture to a simmer over medium heat, stirring occasionally.

In a small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the sauce and continue to simmer until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

5. Combine and Bake with Vegetables

After 20 minutes, remove the chicken from the oven. Add the chopped bell peppers and pineapple chunks (if using) to the baking sheet. Pour the sweet and sour sauce over the chicken and vegetables, tossing gently to coat everything evenly.

Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the sauce is bubbly and the chicken is fully cooked. The vegetables should be tender-crisp.

6. Serve

Once the chicken is done, remove it from the oven and let it cool slightly. Serve the Baked Sweet and Sour Chicken over steamed rice or noodles for a complete meal. Garnish with sesame seeds or chopped green onions if desired.

Tips for Success

• Even Coating: Ensure the chicken pieces are evenly coated with cornstarch and egg for a crispy texture. Shaking off excess cornstarch will prevent the coating from becoming too thick.
• Don’t Overcrowd the Pan: Space the chicken pieces apart on the baking sheet to ensure even cooking and crispiness.
• Adjust the Sweetness: If you prefer a sweeter sauce, you can add a little more sugar or honey to the sauce mixture.

Serving Suggestions

• Baked Sweet and Sour Chicken is versatile and pairs well with various sides:
• Steamed Rice: Serve the chicken over jasmine or basmati rice to soak up the delicious sauce.
• Fried Rice: For an extra treat, serve with homemade fried rice for a full Chinese takeout experience.
• Stir-Fried Vegetables: Add a side of stir-fried broccoli, snap peas, or bok choy for extra greens.

Variations

• Spicy Sweet and Sour Chicken: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a spicy kick.
• Honey Garlic Sweet and Sour Chicken: Substitute some of the sugar with honey and add minced garlic to the sauce for a honey garlic twist.
• Gluten-Free Version: Use tamari instead of soy sauce and ensure the cornstarch is gluten-free for a gluten-free meal.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Alternatively, you can reheat in the microwave, but this may result in a less crispy texture.

Conclusion

Baked Sweet and Sour Chicken is a delicious and healthier take on a beloved dish. With its vibrant colors, tender chicken, and tangy sauce, it’s sure to be a hit at your dinner table. This recipe is easy to follow and perfect for anyone looking to enjoy a classic meal with a lighter twist. Try it out for your next dinner, and enjoy the flavors of your favorite takeout without the extra calories!

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