This Baked Sweet and Sour Chicken is a healthier take on the classic takeout dish, without sacrificing flavor. Crispy, golden-brown chicken pieces are coated in a tangy and sweet sauce made with ingredients you probably already have in your pantry. With a simple preparation and baking, it’s an easy weeknight dinner that the whole family will love!

Necessary Kitchen Equipment

Baking sheet
Parchment paper or aluminum foil (for easy cleanup)
Mixing bowls
Whisk
Tongs or spoon for flipping chicken
Measuring cups and spoons
Cooking spray (optional)

Ingredients

For the Chicken:

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
Cooking spray (for baking)

For the Sweet and Sour Sauce:

¼ cup ketchup
¼ cup rice vinegar
⅓ cup sugar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch, dissolved in 2 tablespoons water
1 teaspoon garlic powder
1 teaspoon ginger powder
Pinch of red pepper flakes (optional, for some heat)

Step-by-Step Instructions

Prepare the Chicken:

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Prepare Coating: In a shallow bowl, whisk together the flour, salt, pepper, garlic powder, and paprika. In a second bowl, beat the eggs. In a third bowl, place the panko breadcrumbs.
Coat the Chicken: Dip each piece of chicken first into the flour mixture, then into the egg, and finally into the panko breadcrumbs, pressing lightly to coat the chicken evenly. Place the coated chicken on the prepared baking sheet.
Bake the Chicken: Lightly spray the chicken with cooking spray and bake for 20-25 minutes, or until the chicken is golden brown and crispy, flipping halfway through to ensure even cooking.

Prepare the Sweet and Sour Sauce:

Mix the Sauce: In a medium saucepan, combine the ketchup, rice vinegar, sugar, soy sauce, Worcestershire sauce, garlic powder, ginger powder, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat.
Thicken the Sauce: Once simmering, whisk in the cornstarch mixture (cornstarch dissolved in water) and cook for an additional 2-3 minutes until the sauce thickens. Remove from heat.

Combine the Chicken and Sauce:

Toss the Chicken: Once the chicken is done, remove it from the oven and transfer it to a large mixing bowl. Pour the sweet and sour sauce over the chicken and toss gently to coat all the pieces evenly.

Serve:

Serve Immediately: Serve the Baked Sweet and Sour Chicken over steamed rice or with your favorite side dishes like vegetables or a salad.

Recipe Tips

Make it Spicy: If you like some heat, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce mixture.
Gluten-Free: Substitute the flour and breadcrumbs with gluten-free alternatives.
Double the Sauce: If you prefer extra sauce to drizzle over the chicken or rice, feel free to double the sauce ingredients.

What to Serve with Baked Sweet and Sour Chicken

Steamed Rice: Perfect for soaking up the tangy sauce.
Stir-Fried Vegetables: A colorful medley of bell peppers, carrots, and broccoli adds a fresh crunch.
Asian-Inspired Salad: A refreshing cucumber or cabbage salad with sesame dressing pairs well.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts? Yes, chicken thighs are a great substitute and will be slightly juicier.

2. Can I make the sauce ahead of time? Yes, the sweet and sour sauce can be made in advance and stored in the fridge for up to a week. Reheat it before tossing with the chicken.

3. Can I bake the chicken without breading? Yes, if you prefer a lighter version, you can skip the breading and simply bake the chicken pieces.

Enjoy this delicious Baked Sweet and Sour Chicken, a healthier yet equally satisfying take on the classic favorite!