Baked Sweet and Sour Chicken

Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!
Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!

Ingredients
Chicken:


  •     3-4 boneless, skinless chicken breasts (about 2 pounds)
  •     Salt and pepper
  •     1 cup cornstarch
  •     2 large eggs, beaten
  •     1/4 cup canola, vegetable or coconut oil

Sauce:

  •     1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)
  •     4 tablespoons ketchup
  •     1/2 cup apple cider vinegar (see note for substitutions)
  •     1 tablespoon soy sauce
  •     1 teaspoon garlic salt

Instructions

  1.     Preheat the oven to 325 degrees F.
  2.     Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
  3.     Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
  4.     Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
  5.     Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Notes

  • See the recipe post for a ton of FAQ's about this recipe (substitutions, etc).
  • If you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.