Why You’ll Love This Recipe
You’ll love this recipe for its easy preparation, great flavors, and minimal hands-on time. The crispy chicken, coated in a flavorful sauce made from sugar, vinegar, ketchup, soy sauce, garlic powder, and onion powder, creates a taste sensation that combines the best of sweet and savory. The oven-baking method ensures the chicken pieces stay juicy and tender while becoming crispy on the outside. Plus, it’s a one-pan meal, so cleanup is a breeze!
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/3 cup vegetable oil
- 1 cup sugar
- 1/2 cup distilled white vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 325°F (165°C). Grease a 9×13-inch baking dish.
- Season the chicken pieces with salt and pepper.
- Dredge the chicken pieces in cornstarch, then dip them in the beaten eggs.
- Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces in batches, then transfer them to the prepared baking dish.
- In a medium bowl, whisk together the sugar, vinegar, ketchup, soy sauce, garlic powder, and onion powder until smooth.
- Pour the sauce over the chicken in the baking dish, making sure all pieces are coated.
- Bake in the preheated oven for 60 minutes, turning the chicken pieces every 15 minutes to ensure they are evenly coated with the sauce.
- Serve hot, garnished with green onions and sesame seeds if desired.
Servings and Timing
- Servings: 4 servings
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 20 minutes
Variations
- Add vegetables: You can include bell peppers, onions, or pineapple for added texture and flavor.
- Spicy version: Add a touch of crushed red pepper flakes or chili sauce to the sauce for some heat.
- Gluten-free: Use gluten-free soy sauce and cornstarch for a gluten-free version of this dish.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 325°F for about 10-15 minutes, or until heated through. You can also reheat in the microwave, though the chicken may lose some crispiness.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, you can! Chicken thighs will provide a slightly richer flavor, but the recipe will work just as well with them.
Can I make this dish ahead of time?
You can prepare the chicken and sauce in advance and store them separately in the refrigerator. When ready to bake, just combine them and follow the instructions.
Can I use a different oil for frying?
Absolutely! You can substitute vegetable oil with canola oil or any other neutral-flavored oil for frying.
How do I make the chicken extra crispy?
Ensure that you coat the chicken pieces well with cornstarch and eggs before frying. For extra crispiness, try to avoid overcrowding the skillet while frying the chicken.
Can I freeze the sweet and sour chicken?
Yes, you can freeze the chicken after cooking. Store it in an airtight container for up to 3 months. When ready to eat, reheat it in the oven.
Can I make the sauce spicier?
Yes! If you like spice, feel free to add chili sauce, sriracha, or red pepper flakes to the sauce mixture.
Can I use a different sweetener instead of sugar?
You can try using honey, maple syrup, or a sugar substitute to make the sauce, though the taste may vary slightly.
How long should I bake the chicken?
The chicken should be baked for about 60 minutes, turning every 15 minutes to ensure even cooking and sauce coverage.
Is this dish suitable for a low-carb diet?
This dish is not specifically low-carb due to the sugar, but you can modify it by using a sugar substitute and pairing it with cauliflower rice for a lower-carb option.
Can I make this recipe in a slow cooker?
Yes, you can. Brown the chicken in a skillet first, then transfer it to the slow cooker. Combine the sauce ingredients and cook on low for 4-6 hours.
Conclusion
Oven-Baked Sweet and Sour Chicken Delight is a flavorful and simple dish that combines crispy chicken with a tangy, sweet sauce. Perfect for weeknight meals or family gatherings, this recipe offers the delicious taste of takeout with none of the hassle. Enjoy the satisfying balance of flavors and textures, and don’t forget to try the variations for your own spin on this beloved dish!
Print
Oven-Baked Sweet and Sour Chicken Delight
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Oven-Baked Sweet and Sour Chicken Delight is a healthier, easy-to-make version of the classic Chinese-American favorite. Crispy chicken pieces are coated in a flavorful sweet and sour sauce made from simple ingredients like vinegar, ketchup, and soy sauce. Baked in the oven for a hands-off approach, this dish is perfect for busy weeknights or family dinners. It’s an irresistible combination of sweet and savory that will satisfy your cravings!
Ingredients
- 1 lb chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/3 cup vegetable oil
- 1 cup sugar
- 1/2 cup distilled white vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9×13-inch baking dish.
- Season chicken pieces with salt and pepper. Dredge in cornstarch and dip in the beaten eggs.
- Heat vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces in batches, then transfer them to the prepared baking dish.
- In a medium bowl, whisk together sugar, vinegar, ketchup, soy sauce, garlic powder, and onion powder until smooth.
- Pour the sauce over the chicken, making sure all pieces are coated.
- Bake for 60 minutes, turning the chicken pieces every 15 minutes to ensure even sauce coverage.
- Serve hot, garnished with green onions and sesame seeds if desired.
Notes
- For added flavor and texture, consider adding vegetables like bell peppers, onions, or pineapple.
- To make it spicier, add crushed red pepper flakes or chili sauce.
- For a gluten-free version, use gluten-free soy sauce and cornstarch.
- The chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese-American
