Sweet and Sour Chicken
This easy Sweet and Sour Chicken recipe features crispy chicken baked in a simple sauce made with ketchup, vinegar, and brown sugar. The perfect balance of flavors! Serve with rice and veggies for a weeknight dinner everyone will love.
Servings: 6 servings
Calories: 503kcal
Ingredients
- 4 Chicken Breast cut into bite-size pieces
- 1/2 Cup Ketchup
- 1/2 Cup Apple Cider Vinegar
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Cup Brown Sugar
- 1 1/2 Cups Cornstarch
- 3 Eggs Beaten
- 1/4 Cup Vegetable Oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a small bowl, combine the ketchup, vinegar, soy sauce, garlic powder, salt, pepper and brown sugar. Whisk until smooth.
- Place the cornstarch in a shallow dish or bowl, add the beaten egg to a separate shallow dish or bowl.
- Dredge the chicken pieces in the cornstarch, shaking off any excess, then dip them into the beaten eggs.
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the coated chicken pieces for about 2 minutes per side, or until they are golden brown. Transfer the chicken to the prepared baking dish.
- Pour the sweet and sour sauce over the chicken pieces in the baking dish.
- Bake the chicken in the preheated oven for 35-40 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (74°C). Stir the chicken about every 10-15 minutes for an even coating of the sweet and sour sauce.
- Serve the baked sweet and sour chicken over steamed rice, garnish with toasted sesame seeds and sliced green onions if desired. Enjoy!
Nutrition
Calories: 503kcal | Carbohydrates: 54g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 952mg | Potassium: 699mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg