Baked Sweet and Sour Chicken Recipe
Baked Sweet and Sour Chicken is a delicious, healthier alternative to the classic takeout dish, featuring crispy chicken pieces coated in a tangy and sweet sauce. By baking the chicken instead of frying, you reduce the grease but keep all the flavor and texture that make this dish so irresistible. This homemade version is just as satisfying as the one from your favorite Chinese restaurant, but with the added bonus of being a little lighter and easier to prepare.
The recipe is simple yet full of flavor, with boneless chicken chunks baked until golden brown and crispy, then tossed in a homemade sweet and sour sauce made from ingredients like vinegar, ketchup, and sugar. The result is a perfect balance of sweet, tangy, and savory that perfectly complements the crispy chicken. It’s easy to make, comes together in under an hour, and is sure to become a favorite dinner for both adults and kids. Plus, with no deep-frying involved, it’s a cleaner, less oily option without sacrificing any of the flavor.
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4 servings
Why You Will Love This Recipe
1. Crispy and Delicious: The chicken gets perfectly crispy in the oven, providing a satisfying crunch without the need for deep frying.
2. Sweet and Tangy: The homemade sweet and sour sauce is a perfect balance of sweet and tart, with just the right amount of zing.
3. Healthier Alternative: Baking instead of frying reduces the oil, making this a lighter option that doesn’t compromise on flavor.
4. Quick and Easy: This recipe takes less than an hour from start to finish, making it perfect for busy weeknights.
5. Customizable: You can adjust the sweetness or tanginess of the sauce to suit your personal taste, or even add vegetables like bell peppers or onions for extra flavor.
Ingredients Notes
– Chicken: Boneless, skinless chicken breast or thighs work best for this recipe. Breast meat will give you a leaner option, while thighs provide more flavor and tenderness.
– Breadcrumbs: Panko breadcrumbs are a great choice for this recipe because they give the chicken a light and crispy texture. You can use regular breadcrumbs if panko isn’t available.
– Sweet and Sour Sauce: The sauce is made with a combination of ketchup, vinegar, sugar, and soy sauce. Feel free to adjust the ratio of sugar and vinegar to make the sauce sweeter or tangier, depending on your preferences.
– Cornstarch: Cornstarch is used in the sauce to thicken it to the perfect consistency. If you prefer a thinner sauce, you can reduce or skip the cornstarch.
– Optional Veggies: You can add sliced bell peppers, pineapple chunks, or onions to the dish to enhance the flavor and texture, just like in the traditional takeout version.
How to Make Baked Sweet and Sour Chicken
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2. Prepare the chicken: Cut the chicken breasts or thighs into bite-sized pieces. In a shallow bowl, whisk together an egg. In another shallow bowl, combine panko breadcrumbs, salt, pepper, and any additional seasonings you prefer.
3. Coat the chicken: Dip each piece of chicken in the egg, then roll it in the breadcrumb mixture, pressing gently to ensure it sticks. Arrange the coated chicken pieces on the prepared baking sheet in a single layer.
4. Bake the chicken: Bake for 20-25 minutes, or until the chicken is golden brown and crispy, flipping halfway through for even cooking.
5. Make the sweet and sour sauce: While the chicken is baking, prepare the sauce. In a small saucepan, combine 1/2 cup of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of sugar, 1 tablespoon of soy sauce, and 1 teaspoon of cornstarch. Stir to combine and bring to a simmer over medium heat, stirring constantly, until the sauce thickens (about 3-4 minutes).
6. Toss the chicken: Once the chicken is baked, remove it from the oven and place it in a large bowl. Pour the sweet and sour sauce over the chicken and toss to coat evenly.
7. Serve: Serve the sweet and sour chicken over rice or noodles, garnished with chopped green onions or sesame seeds, if desired.
Storage Options
Store any leftover baked sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a warm oven at 350°F (175°C) for about 10-15 minutes to regain its crispiness. You can also microwave it, but the chicken might lose some of its crunch. The sweet and sour sauce can be stored separately and reheated as needed. You can freeze the chicken and sauce separately for up to 2-3 months.
Variations and Substitutions
– Vegetarian Version: Use tofu or tempeh instead of chicken for a vegetarian take on this dish. Make sure to press the tofu to remove excess moisture and ensure a good crispy texture.
– Spicy Sweet and Sour Chicken: Add a bit of chili sauce, Sriracha, or red pepper flakes to the sauce for a spicy kick that pairs well with the sweetness.
– Gluten-Free Version: Use gluten-free breadcrumbs and cornstarch to make this dish completely gluten-free.
– Add Vegetables: Toss in some sautéed bell peppers, onions, or pineapple chunks to the sweet and sour sauce for added texture and flavor.
Conclusion
Baked Sweet and Sour Chicken is a delicious and healthier twist on a classic takeout favorite. With crispy chicken, a tangy-sweet sauce, and a quick prep time, it’s the perfect dish for a busy weeknight or a weekend dinner. By baking instead of frying, you get all the flavor and texture you love without the extra oil and mess. Whether you serve it over rice or noodles, this dish is sure to satisfy your craving for something both sweet and savory. Enjoy the crispy, saucy goodness of this homemade version of sweet and sour chicken!