Craving a takeout classic without the hassle? This Baked Sweet and Sour Chicken is your answer! It’s a healthier twist on the beloved restaurant favorite, combining the perfect balance of tangy and sweet flavors, all baked to crispy perfection.
Ingredients:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp sesame seeds (optional)
- 1/2 cup chopped green onions (optional)
Instructions:
- Prepare the Chicken: Preheat your oven to 400°F (200°C). In a bowl, mix flour, cornstarch, garlic powder, and onion powder. Dip each chicken piece into the beaten eggs, then coat with the flour mixture. Roll the coated chicken pieces in panko breadcrumbs and arrange them in a single layer on a baking sheet lined with parchment paper.
- Bake the Chicken: Bake for 20-25 minutes, or until the chicken is golden brown and cooked through. Flip the chicken halfway through cooking for even crispiness.
- Make the Sauce: While the chicken is baking, prepare the sweet and sour sauce. In a saucepan, combine sugar, vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat. Stir in the cornstarch mixture and cook until the sauce thickens.
- Combine and Serve: Once the chicken is done, toss it in the sweet and sour sauce until well-coated. Sprinkle with sesame seeds and chopped green onions if desired. Serve over rice or alongside your favorite veggies.
This Baked Sweet and Sour Chicken brings the flavors of your favorite Chinese takeout right into your kitchen, with a crispy texture and a deliciously tangy-sweet sauce. Enjoy!
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