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Instructions
1. Preheat the Oven:
- Preheat your oven to 325°F (165°C) and grease a large baking dish.
2. Prepare the Chicken:
- Season the chicken pieces with salt and pepper. Dredge the chicken in cornstarch to coat evenly, then dip each piece into the beaten eggs.
3. Brown the Chicken:
- In a large skillet, heat the vegetable oil over medium-high heat. Brown the chicken in batches, cooking each side for 1-2 minutes until golden but not fully cooked through. Transfer the browned chicken pieces to the prepared baking dish.
4. Make the Sweet and Sour Sauce:
- In a medium bowl, whisk together the sugar, vinegar, ketchup, soy sauce, garlic powder, water, and cornstarch (if using). Stir until the sugar is dissolved and the mixture is well combined.
5. Bake the Chicken:
- Pour the sweet and sour sauce over the browned chicken in the baking dish, stirring to coat each piece. Bake in the preheated oven for 1 hour, stirring the chicken every 15 minutes to ensure even coating and caramelization.
6. Serve:
- Once the chicken is cooked through and the sauce is thick and bubbly, remove the dish from the oven. Serve over steamed white rice or fried rice, and garnish with green onions or sesame seeds if desired.
Tips for Success
- Cut the Chicken Evenly: For even cooking, try to cut the chicken pieces into similar sizes.
- Brown in Batches: Don’t overcrowd the pan when browning the chicken, as it will cause the chicken to steam instead of sear.
- Thicker Sauce Option: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce before baking.
- Stir During Baking: Stirring the chicken every 15 minutes helps ensure that the sauce evenly coats the chicken for the best flavor.
Variations
- Add Pineapple: Include chunks of pineapple to the sauce for a more traditional sweet and sour flavor.
- Use Different Protein: Swap the chicken for pork, shrimp, or tofu for a different twist.
- Include Vegetables: Add bell peppers, onions, and snap peas to the baking dish for a one-pan meal with veggies.
Storage and Reheating
- Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze baked sweet and sour chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes or until warmed through, or microwave in short intervals until hot.
The Key to a Perfect Sweet and Sour Chicken
The balance of flavors in the sauce is what makes this dish so delightful. The combination of sugar, vinegar, and ketchup creates a classic sweet and tangy taste, while the soy sauce adds a bit of umami. Baking the chicken with the sauce for an hour allows the flavors to meld together and develop a delicious caramelized glaze.
Final Thoughts
Baked Sweet and Sour Chicken is an easy and healthier alternative to the traditional takeout dish. It offers all the flavors you love without the extra grease, thanks to the baking method. This recipe delivers a restaurant-quality dish in the comfort of your own home, making it a perfect choice for any night of the week. Give it a try, and you’ll see why it’s a household favorite!