BAKED SWEET AND SOUR CHICKEN

Here’s a Baked Sweet and Sour Chicken recipe that’s easy to make, healthier than the fried version, and packed with flavor. This recipe uses simple ingredients to create that perfect balance of sweet, tangy, and savory.

Baked Sweet and Sour Chicken

Ingredients:

For the Chicken:

• 1 1/2 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs (beaten)
• 1/2 cup cornstarch
• 1 tbsp vegetable oil (for greasing)

For the Sweet and Sour Sauce:

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar (or white vinegar)
• 1/4 cup brown sugar (packed)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp cornstarch (mixed with 2 tbsp water to make a slurry)
• 1/4 cup water (for the sauce)

For Serving (optional):

• Cooked white rice or jasmine rice
• Sliced green onions (for garnish)
• Sesame seeds (for garnish)

Instructions:

Step 1: Prepare the Chicken

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with vegetable oil.
2. Coat the chicken: In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, beat the eggs. In a third shallow dish, add the cornstarch.
3. Dredge the chicken: Dip each chicken cube first in the flour mixture, then in the beaten egg, and finally in the cornstarch, making sure it’s well-coated.
4. Bake the chicken: Place the coated chicken pieces on the prepared baking sheet in a single layer. Lightly spray the top of the chicken with cooking spray or drizzle with a little bit of oil to help it crisp up in the oven.
5. Bake for about 20-25 minutes, flipping the chicken halfway through, until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Step 2: Make the Sweet and Sour Sauce

1. Combine the sauce ingredients: In a medium saucepan, whisk together the ketchup, vinegar, brown sugar, honey, soy sauce, garlic powder, onion powder, and water. Bring it to a simmer over medium heat.
2. Thicken the sauce: Once the sauce is simmering, add the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water). Stir constantly and cook for 2-3 minutes, until the sauce thickens to a glossy, syrupy consistency.
3. Adjust flavor: Taste the sauce and adjust it if needed. Add more honey for sweetness, vinegar for tanginess, or soy sauce for saltiness to get the perfect balance.

Step 3: Coat the Chicken

1. Combine the chicken and sauce: Once the chicken is done baking, remove it from the oven. Transfer the chicken pieces to a large bowl and pour the sweet and sour sauce over the top.
2. Toss to coat: Gently toss the chicken in the sauce, making sure each piece is evenly coated.

Step 4: Serve

1. Serve the sweet and sour chicken over a bed of rice. Garnish with sliced green onions and sesame seeds if desired.
2. Enjoy your crispy, sweet, and tangy baked sweet and sour chicken!

Tips:

• For extra crispiness: If you want even crispier chicken, you can broil the chicken for an additional 2-3 minutes at the end of baking.
• Vegetables: Add some bell peppers, onions, or pineapple chunks to the dish for extra flavor and texture. You can either bake them along with the chicken or toss them in the sauce after baking.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
• Make it spicy: If you like a little heat, add a pinch of red pepper flakes to the sauce or some sriracha for a spicy kick!

This baked version is lighter than the traditional fried one, but it still packs all the delicious flavor. Perfect for a weeknight dinner or to serve at gatherings!Potsticker Soup with Mushrooms Bok Choy