Baked Sweet and Sour Chicken

Step 2: Sear the Chicken

• Heat 2 tablespoons of oil in a skillet over medium-high heat.
• Quickly sear the coated chicken pieces on each side until golden brown. You don’t need to cook them fully here—just create a crispy exterior.
• Transfer the browned chicken into a greased baking dish.

Step 3: Make the Sauce

• In a medium mixing bowl, whisk together sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger.
• Stir until smooth. The sauce should taste tangy, sweet, and slightly savory.

Step 4: Bake the Chicken

• Pour the sweet and sour sauce evenly over the chicken in the baking dish.
• Stir gently to coat all the pieces.
• Bake uncovered for 45–50 minutes, stirring every 15 minutes so the chicken absorbs the sauce and becomes perfectly glazed.

Step 5: Add Vegetables (Optional)

• For extra flavor and color, toss in chopped bell peppers, onion, and pineapple chunks during the last 15 minutes of baking.
• This adds freshness and balances the richness of the chicken.

Step 6: Serve and Enjoy

• Remove the dish from the oven. The chicken should be tender inside and coated with a sticky, flavorful glaze.
• Serve hot over steamed white rice, fried rice, or noodles.
• Garnish with sesame seeds or sliced green onions for a restaurant-style finish.

Why Bake Instead of Fry?

• Healthier: Baking reduces oil intake while still keeping the chicken crispy.
• Less Messy: No need for deep frying or oil splatters.
• Flavor Boost: Baking allows the sauce to soak into the chicken gradually, creating a deeper, richer taste.

Final Thoughts

Baked Sweet and Sour Chicken is a dish that proves you don’t have to sacrifice flavor for health. With its crispy coating, tangy-sweet sauce, and vibrant vegetables, it’s guaranteed to be a family favorite. Best of all, it’s simple enough for weeknights yet impressive enough for guests.

Would you like me to also create a quick one-pan version (without the pre-searing step) for busy nights?