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Baked Sweet and Sour Chicken

Make Baked Sweet and Sour Chicken tonight: a simple, tangy, oven-baked favorite that’s kid-friendly and ready in about 45 minutes.

Ingredients

• 1 pound boneless, skinless chicken breasts (cut into 1-inch chunks)
• Kosher salt and freshly ground black pepper (to taste)
• 1/2 cup cornstarch
• 2 large eggs (beaten)
• 1/4 cup vegetable oil
• 3/4 cup sugar
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder

Instructions

Step 1: Prepare the oven and pan

Preheat the oven to 325°F and lightly oil a 9×13 rectangular baking dish or coat it with nonstick spray so the chicken will release after baking. Set that prepared rectangular dish on the painted pine wood surface in soft white so it’s ready when the chicken is browned. This is the simple, practical first action—get the vessel ready, warm the oven, and make sure your tools are at hand (a wooden spoon and a slotted spatula are useful and will remain part of the visual story).

Notes

• Pat chicken pieces dry before dredging to ensure a crisp coating.
• Warm the sauce gently and taste as you go to balance sweet and sour.
• Use thighs for juicier results or breasts for leaner bites.
• Store sauce separately from rice to prevent sogginess.
• Reheat gently in a skillet and add a splash of water if the sauce thickens.