Step 4: Make the Sweet and Sour Sauce
- While the chicken bakes, whisk together sugar, ketchup, vinegar, soy sauce, garlic powder, and ginger in a small saucepan.
- Heat over medium-low until the sugar dissolves and the sauce thickens slightly.
- Taste and adjust—add more vinegar if you like it tangier, or a little extra ketchup for richer sweetness.
Step 5: Toss and Finish
- Remove the chicken from the oven and immediately pour the warm sauce over it.
- Gently toss until every piece is evenly coated.
- Return the chicken to the oven for another 10–15 minutes. This final bake allows the sauce to caramelize slightly and cling to the chicken.
Serving Suggestions
- Serve over steamed jasmine rice or fried rice for a complete meal.
- Add sautéed bell peppers, onions, and pineapple chunks before the final bake for extra flavor and color.
- Garnish with sesame seeds or sliced green onions for a fresh touch.
Why Bake Instead of Fry?
Baking uses less oil, which means fewer calories and less greasiness. The oven also provides even heat, so the chicken cooks through without drying out. It’s a healthier way to enjoy a classic comfort dish that still delivers the same sweet, tangy satisfaction.
Final Thoughts
This Baked Sweet and Sour Chicken recipe proves that comfort food doesn’t have to be heavy or complicated. With a few simple ingredients and a clever baking method, you can recreate your favorite takeout dish in your own kitchen—crispy, flavorful, and just the right balance of sweet and tangy.
Would you like me to also write a quick 30-minute shortcut version of this recipe (using pre-cooked chicken or frozen nuggets) for busy weeknights?
No Responses Yet