Baked Sweet and Sour Chicken offers all the flavor of the takeout classic with a much lighter profile. By searing the chicken in a cornstarch and egg coating before baking it in a tangy vinegar-based sauce, you achieve a thick, restaurant-quality glaze and tender meat.
Ingredients
- Chicken: 1.5 lbs chicken breast, cubed.
- Coating: 1/2 cup cornstarch and 2 beaten eggs.
- Sauce Base: 3/4 cup sugar, 1/2 cup apple cider vinegar, and 1/4 cup ketchup.
- Savory Elements: 1 tbsp soy sauce and 1/2 tsp garlic powder.
Detailed Instructions
1. Sear for Texture
Toss chicken in cornstarch, then dip in egg. Flash-sear in a hot skillet for 2 minutes per side. This creates a protective barrier that keeps the chicken juicy while providing a surface for the sauce to cling to during the long bake.
2. The Glaze Synthesis
Whisk together the vinegar, sugar, ketchup, and soy sauce. Pour over the chicken in a 9×13 pan. Bake at 325°F (165°C). The lower temperature allows the sugar in the sauce to caramelize slowly without burning.
3. The 15-Minute Toss
Bake for 45-60 minutes, turning the chicken every 15 minutes. This is the most important step; it ensures every piece is evenly coated as the sauce reduces into a thick, sticky glaze. Serve over white rice with sesame seeds.