Baked Sweet and Sour Chicken

Our Baked Sweet and Sour Chicken combines the savory taste of chicken with a tangy-sweet sauce that is simply to die for. This recipe swaps the usual frying for baking, making it a healthier alternative that doesn’t compromise on the authentic flavor and crispy texture.
Preparation Time:
Approximately 15 minutes
Cooking Time:
1 hour
This recipe serves 4-6 people.


For the Chicken:
1 lb of boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and pepper, to taste
1 cup of cornstarch
2 large eggs, beaten
1/4 cup of canola oil
For the Sweet and Sour Sauce:
3/4 cup of granulated sugar
4 tablespoons of ketchup
1/2 cup of distilled white vinegar
1 tablespoon of soy sauce
1 teaspoon of garlic salt


Start by preheating your oven to 325°F (165°C). Grease a 9×13 baking dish and set aside.
Season the chicken pieces with salt and pepper. Then dip the chicken into the cornstarch to coat, followed by the beaten eggs.
Heat the canola oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned, but not cooked through. Place the chicken in the prepared baking dish.
In a small bowl, whisk together the sugar, ketchup, white vinegar, soy sauce, and garlic salt. Pour this sauce evenly over the chicken.
Bake in the preheated oven for 1 hour, stirring every 15 minutes to coat the chicken in the sauce.

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