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Baked Sweet and Sour Chicken: A Healthier Take on a Classic Favorite

Sweet and sour chicken has long been a beloved takeout dish—crispy chicken bites coated in a glossy, tangy sauce. While the fried version is undeniably delicious, it can be heavy and oily. Baking the chicken instead offers a lighter, less greasy alternative without compromising flavor or texture. This method creates tender chicken with a crispy coating, all tossed in a homemade sweet and sour sauce that clings beautifully to every bite.

Below is a step-by-step guide to making this dish right at home.

Ingredients You’ll Need

For the Chicken:

1 ½ lbs (about 700 g) boneless, skinless chicken breasts or thighs
1 cup cornstarch
3 large eggs, beaten
Salt and black pepper to taste
2 tablespoons vegetable or olive oil (for coating the baking pan)

For the Sweet and Sour Sauce:

¾ cup granulated sugar (or honey for a lighter sweetness)
4 tablespoons ketchup
½ cup distilled white vinegar (or rice vinegar for a milder taste)
1 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon ground ginger (optional, for extra depth)

Step-by-Step Method

Step 1: Prepare the Chicken

Start by cutting the chicken into bite-sized cubes. Keeping them uniform helps with even cooking.
Lightly season the cubes with salt and black pepper.

Step 2: Coat for Crispiness

Place cornstarch in one shallow bowl and beaten eggs in another.
Dip each piece of chicken first into cornstarch, coating all sides, then into the beaten egg.
Lay the coated chicken onto a lightly greased baking sheet. This double-coating method creates a crust that mimics frying while staying lighter.

Step 3: Bake Until Golden

Preheat your oven to 325°F (165°C).
Bake the chicken for 20–25 minutes, flipping once halfway through.
The coating should turn golden and slightly crisp while the inside remains juicy.