Sweet and sour chicken is a classic dish loved by many, but frying it can be messy and time-consuming. This recipe shows you how to achieve that same delicious sweet and sour flavor with a healthier, baked version. Forget greasy takeout—this recipe is perfect for a weeknight dinner or a casual weekend meal.
What Makes This Baked Chicken Sweet and Sour Different?
This recipe prioritizes ease and health without sacrificing flavor. We bake the chicken, reducing the oil significantly compared to traditional frying methods. The result is a juicy, flavorful chicken coated in a vibrant, tangy sweet and sour sauce. This recipe is also highly adaptable; feel free to experiment with different vegetables and levels of sweetness and sourness to perfectly suit your taste.
Ingredients:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp vegetable oil (for coating)
For the Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup brown sugar (packed)
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 cup pineapple juice
- 1 tbsp rice vinegar (optional, for extra tang)
- 1 clove garlic, minced
- 1/2 tsp ginger, minced (or 1/4 tsp ground ginger)
- 1/4 cup chopped pineapple (fresh or canned)
For Serving (Optional):
- Cooked rice
- Sesame seeds
- Chopped green onions
Instructions:
- Prepare the Chicken: Preheat oven to 400°F (200°C). In a bowl, combine flour, baking powder, salt, pepper, garlic powder, and onion powder. Add chicken and toss to coat evenly. Drizzle with vegetable oil and toss again until chicken is lightly coated.
- Bake the Chicken: Spread chicken in a single layer on a baking sheet. Bake for 20-25 minutes, or until chicken is cooked through and lightly browned.
- Make the Sauce: While chicken is baking, whisk together ketchup, white vinegar, brown sugar, soy sauce, cornstarch, pineapple juice, rice vinegar (if using), garlic, and ginger in a saucepan. Bring to a simmer over medium heat, stirring constantly, until sauce thickens (about 2-3 minutes). Stir in pineapple.
- Combine and Serve: Once chicken is cooked, add it to the saucepan with the sauce. Toss to coat evenly. Serve immediately over rice, garnished with sesame seeds and green onions.
Frequently Asked Questions (FAQs)
Can I use different types of chicken?
Yes, you can use chicken thighs or drumsticks. Keep in mind that thighs and drumsticks will require a slightly longer baking time. Adjust the cooking time as needed, ensuring the internal temperature reaches 165°F (74°C).
How can I make the sauce spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce while it simmers. You can also use a spicier variety of ginger.
What other vegetables can I add?
Bell peppers (red, green, or yellow), broccoli florets, and carrots are all excellent additions. Add them to the baking sheet with the chicken during the last 10-15 minutes of baking time, or stir them into the sauce at the end.
Can I make this recipe ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator. Bake the chicken just before serving and then combine it with the sauce.
What is the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This baked sweet and sour chicken recipe offers a healthier, easier, and equally delicious alternative to the traditional fried version. Enjoy!
