Baked Sweet and Sour Chicken

Step 3: Bake the Chicken

1. Bake the coated chicken in the preheated oven for 15–20 minutes, flipping halfway through to ensure even crispiness.
2. The chicken should be golden and cooked through. For extra crispiness, you can broil it for the last 2–3 minutes.

Step 4: Prepare the Sweet and Sour Sauce

1. In a small saucepan, combine ketchup, rice vinegar, brown sugar, and soy sauce over medium heat.
2. Stir until the sugar dissolves and the sauce starts to simmer.
3. Add the cornstarch slurry gradually while stirring continuously. The sauce will thicken in about 1–2 minutes.
4. If using vegetables or pineapple chunks, add them to the sauce and cook for another 2–3 minutes to soften slightly.

Step 5: Combine and Serve

1. Once the chicken is baked, transfer it into a large mixing bowl.
2. Pour the sweet and sour sauce over the chicken and gently toss until every piece is coated.
3. Serve immediately with steamed rice, noodles, or a fresh salad. Garnish with chopped green onions or sesame seeds for an extra touch.

Tips for Perfect Baked Sweet and Sour Chicken

• Crispier chicken: Use panko breadcrumbs in the coating for an extra crunch.
• Balanced flavor: Adjust sugar and vinegar in the sauce to suit your taste preference.
• Make ahead: Bake the chicken and store the sauce separately. Reheat and combine just before serving to maintain crispiness.

Baked Sweet and Sour Chicken is a delightful combination of tangy, sweet, and savory flavors, perfect for a family dinner or casual weeknight meal. With this method, you get all the crunch and taste of the traditional fried version without the extra oil—making it a lighter and equally satisfying choice.

If you want, I can also make a quick 10-minute “shortcut” version that skips flour coating but still tastes amazing—perfect for busy nights. Do you want me to do that?