Baked Sweet and Sour Chicken

Introduction

Sweet and sour chicken is a beloved dish that fuses the tangy and sweet flavors of Chinese cuisine with the crispy texture of fried chicken. This baked version offers a healthier twist, combining tender pieces of chicken with a luscious sauce that’s a perfect balance of sweet and savory. Whether you’re serving this at a family dinner or a casual gathering, it’s sure to be a hit!

Ingredients

4 boneless, skinless chicken breasts, cut into 1″ pieces
1 cup cornstarch
2 large eggs, beaten
Salt and pepper to taste
1/4 cup vegetable oil

For the Sweet and Sour Sauce:

3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 teaspoon garlic powder
1/4 cup pineapple juice (optional, for extra sweetness)

Instructions

Step 1: Preparing the Chicken

Preheat your oven to 325°F (165°C).
Season the chicken pieces with salt and pepper.
Coat the chicken: Dredge each piece of chicken in cornstarch, ensuring it’s fully covered. Then dip each piece in the beaten eggs.

Step 2: Browning the Chicken

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the chicken pieces in batches and brown them on all sides. You don’t need to cook them through; just get a nice golden crust.
Transfer the browned chicken to a 9×13-inch baking dish.

Step 3: Making the Sweet and Sour Sauce

In a medium bowl, whisk together the sugar, vinegar, ketchup, soy sauce, garlic powder, and pineapple juice (if using) until smooth.
Pour the sauce evenly over the chicken pieces in the baking dish.

Step 4: Baking

Bake uncovered for 1 hour, stirring every 15 minutes to ensure the chicken is evenly coated with the sauce and doesn’t dry out.

Methods

This recipe uses a combination of frying and baking to achieve a crispy yet tender texture for the chicken. The cornstarch provides a light, crispy coating when fried, while the eggs add a layer of richness. Baking the chicken in the sweet and sour sauce allows the flavors to meld together, creating a dish that’s both flavorful and moist.

History

Sweet and sour chicken has its roots in Chinese cuisine, specifically in the Cantonese tradition. Originally, sweet and sour sauce was used to enhance the flavor of delicate fish dishes. As the dish made its way to Western kitchens, it evolved, with chicken becoming a popular protein choice. The combination of sweet and tangy flavors has made it a favorite in many cultures around the world, especially in American-Chinese cuisine.

Benefits

Healthier Preparation: Baking the chicken instead of deep-frying reduces the overall fat content while still providing a satisfying crunch.
Balanced Flavor Profile: The sweet and sour sauce offers a delightful combination of flavors that can satisfy various taste preferences.
High in Protein: Chicken breasts are a lean source of protein, making this dish a good option for those looking to maintain muscle mass or support weight loss.

Formation

This dish is best served over a bed of steamed rice or alongside some stir-fried vegetables like bell peppers, broccoli, or snap peas. The vibrant colors of the sauce and the golden-brown chicken make for an eye-catching presentation.

Conclusion

Baked Sweet and Sour Chicken is a delicious, healthier alternative to the traditional takeout dish. With its irresistible combination of flavors and textures, it’s sure to become a family favorite. Whether you’re a longtime lover of Chinese cuisine or trying it for the first time, this recipe delivers a satisfying meal that will leave you craving more.

Lovers

This dish is perfect for fans of tangy, sweet, and savory flavors. If you love the mix of crispy chicken with a bold, flavorful sauce, this recipe is made for you. It’s also great for those who enjoy making takeout-style food at home but prefer a healthier twist.

Methods

To make this dish gluten-free, substitute the soy sauce with tamari or coconut aminos.
For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the sweet and sour sauce