Sweet and Sour Chicken Bake
This Sweet and Sour Chicken Bake recipe is easy, flavorful, and perfect for a crowd. It's ready in under an hour and requires minimal prep and cleanup.
Equipment
- 13 x 9-inch baking pan Line with parchment paper for easy cleanup
- Large ziploc bag
- Shallow bowl
- Large skillet
- Medium bowl
Ingredients
Ingredients
- 4 boneless, skinless chicken breasts cut into 1″ pieces
- 1 cup cornstarch
- 2 large eggs lightly beaten
- 0.25 cup vegetable oil
- 0.5 cup granulated sugar
- 0.25 cup ketchup
- 0.5 cup apple cider vinegar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 0.5 tsp sea salt
Instructions
- Preheat your oven to 325°F (165°C). Line a 13 x 9-inch pan with parchment paper.
- Season chicken with salt and pepper.
- Add cornstarch to a ziploc bag, add chicken, and shake until coated.
- Beat eggs in a bowl. Heat oil in a skillet over medium-high heat.
- Dip chicken in egg, then sear in skillet until golden brown.
- Transfer chicken to baking pan.
- Whisk together sugar, ketchup, vinegar, soy sauce, garlic powder, and salt until sugar dissolves.
- Pour sauce over chicken.
- Bake for 1 hour, tossing halfway through.
- Serve hot over rice.
Notes
Feel free to experiment! Try using honey instead of some of the sugar. Add red pepper flakes for a kick. You can substitute chicken thighs for breasts – adjust cooking time accordingly. Don't overcrowd the skillet when searing chicken. If you want extra crispy chicken, broil for the last few minutes. Prep ahead: Prep chicken and sauce the day before, storing separately. Combine and bake when ready. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently. Freeze cooked chicken in airtight containers for up to 3 months.