"My mother-in-law hardly eats anything these days, but she tore this up! The rest of the family loved it just as much. Made as directed. Going into my recipe box and will be used over and over!"

 

The Ultimate Family-Favorite Baked Sweet and Sour Chicken

"My mother-in-law hardly eats anything these days, but she tore this up! The rest of the family loved it just as much. Made as directed. Going into my recipe box and will be used over and over!"

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Introduction

When a recipe wins over someone with the pickiest appetite in the family, you know you have a keeper. This baked sweet and sour chicken is exactly that — a comforting, nostalgic dish that strikes the perfect balance between tangy, sweet, and savory, while remaining light enough to appeal to all palates. The best part? No deep-frying needed. The chicken is tender, juicy, and baked to a crisp perfection in the oven, then lovingly coated in a luscious homemade sauce that has just the right amount of zing.

This recipe has quickly become a family classic — it’s easy enough for weeknight dinners yet impressive enough for gatherings. It’s a brilliant blend of traditional flavors and modern convenience, making it the perfect dish to pull out when you want to delight everyone from kids to grandparents.

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Ingredients

Chicken Preparation

• 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized chunks (1-inch pieces)

• 1 cup cornstarch (for coating)

• 2 large eggs, beaten

• Salt and freshly ground black pepper, to taste

• 2 tablespoons vegetable oil (for quick searing)

Sweet and Sour Sauce

• ¾ cup granulated sugar

• ½ cup apple cider vinegar (or white vinegar)

• ¼ cup ketchup

• 1 tablespoon soy sauce

• ½ teaspoon garlic powder

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

Optional Vegetables and Extras

• 1 bell pepper (any color), diced

• 1 small onion, chopped

• ½ cup pineapple chunks (fresh or canned, drained)

• Green onions and sesame seeds for garnish

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Equipment Needed

• Large mixing bowls

• Whisk

• Baking dish (9x13 inch works well)

• Frying pan or skillet

• Measuring cups and spoons

• Paper towels

• Oven preheated to 325°F (165°C)

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Step-by-Step Instructions

Step 1: Prep the Chicken

1. Cut the chicken into bite-sized chunks, about 1 inch. Using thighs will keep the chicken juicy and flavorful, but breasts work well too for a leaner dish.

2. Season the chicken pieces lightly with salt and freshly ground black pepper. This initial seasoning ensures every bite is flavorful.

3. Coat with cornstarch. Place cornstarch in a shallow bowl or plate and toss the chicken pieces until each is lightly but evenly coated. This coating will give the chicken a beautiful crispy crust when baked.

4. Dip into beaten eggs. Transfer the coated chicken into the beaten eggs, making sure every piece is fully coated. This helps the cornstarch stick well and adds moisture for a tender bite.

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Step 2: Flash Sear for Crispiness

Though this dish is baked, quickly pan-frying the chicken pieces in a little oil gives them an incredible golden crust that won’t be achieved by baking alone.

1. Heat the vegetable oil in a large skillet over medium-high heat.

2. Add the chicken pieces in batches — avoid crowding the pan, which causes steaming instead of searing.

3. Cook for about 1–2 minutes on each side, until the chicken turns a light golden brown but is not cooked through. The goal is texture, not doneness.

4. Remove the chicken pieces and drain on paper towels to absorb excess oil.

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Step 3: Make the Sweet and Sour Sauce

The sauce is where the magic happens — balancing tangy vinegar with sweet sugar, rich ketchup, and umami soy sauce.

1. In a mixing bowl, whisk together sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder until the sugar dissolves and the sauce is smooth.

2. Set aside.

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Step 4: Assemble and Bake

1. Preheat your oven to 325°F (165°C).

2. Place the flash-fried chicken into a greased 9x13-inch baking dish, spreading it evenly.

3. Pour the sweet and sour sauce over the chicken, tossing gently with a spoon or spatula to coat every piece thoroughly.

4. If using, scatter bell peppers, onions, and pineapple chunks over the chicken for added texture, color, and flavor.

5. Cover the baking dish loosely with foil (optional to prevent drying, but uncovered works well for sauce thickening).

6. Bake for 55 minutes to 1 hour, stirring every 15 minutes to redistribute the sauce and ensure even cooking. The sauce will thicken and coat the chicken with a sticky glaze.

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Step 5: Thicken Sauce (Optional)

If the sauce is thinner than you like near the end of baking, you can thicken it on the stovetop:

1. Remove a portion of the sauce from the pan into a small saucepan.

2. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

3. Heat over medium, stirring constantly until the sauce thickens.

4. Pour the thickened sauce back over the chicken and give it a final stir before serving.

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Step 6: Serve and Garnish

• Serve hot over freshly steamed white rice, jasmine rice, or even cauliflower rice for a low-carb option.

• Garnish with chopped green onions and a sprinkle of toasted sesame seeds for a beautiful finish.

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Why This Recipe Works

• Balanced Flavor: The vinegar’s acidity cuts through the sweetness, while ketchup and soy sauce bring depth and complexity.

• Crispy & Tender: Flash searing the chicken before baking locks in juiciness while creating a satisfyingly crispy texture.

• Easy Prep: Using the oven means less hands-on time, fewer dishes, and more room to prepare side dishes or relax.

• Family Approved: This recipe appeals to all ages, from the pickiest eaters to seasoned food lovers.

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Variations and Customizations

• Vegetables: Feel free to add sliced carrots, snap peas, broccoli florets, or water chestnuts for crunch. Add them in the last 20 minutes of baking to keep them crisp-tender.

• Protein Swap: Use tofu or cauliflower bites instead of chicken for a vegetarian version. Coat and bake similarly.

• Sauce Tweaks: Adjust sugar or vinegar amounts to suit your taste — more sugar for sweeter sauce or more vinegar for tangier. You can also substitute honey or brown sugar for granulated sugar for a richer flavor.

• Spicy Kick: Add a teaspoon of chili garlic sauce or red pepper flakes for a spicy twist.

• Gluten-Free: Use tamari instead of soy sauce and ensure cornstarch and other ingredients are certified gluten-free.

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Troubleshooting Tips

• Chicken Not Crispy: Make sure to flash fry on medium-high heat without crowding the pan. Also, pat chicken dry before coating to help cornstarch stick better.

• Sauce Too Runny: Use the cornstarch slurry to thicken or bake uncovered for the last 10-15 minutes to reduce liquid.

• Chicken Dry: Avoid overcooking; chicken should be just done and still juicy. Use thighs for more forgiving, moist results.

• Flavor Too Sweet or Sour: Adjust vinegar and sugar balance gradually and taste before baking.

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Serving Suggestions

• Serve alongside steamed or fried rice to soak up the delicious sauce.

• Add a side of sautéed green beans, bok choy, or stir-fried broccoli for greens.

• For an Asian-inspired meal, accompany with egg rolls or dumplings.

• Garnish with fresh herbs like cilantro or basil for an extra pop of flavor.

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Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat gently in the oven or microwave, adding a splash of water or sauce to prevent drying out.

• The sauce will thicken as it cools — reheat slowly to restore the perfect glaze.

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The Heart of the Recipe: Family and Tradition

There’s something magical about food that brings family together — especially a dish that wins over even the most selective eaters. This baked sweet and sour chicken recipe isn’t just about ingredients and technique; it’s about shared moments around the table, stories exchanged, and the comfort of a home-cooked meal. When your mother-in-law, who rarely eats much, enjoys every bite, it’s a testament to the love and care poured into this dish.

Whether it’s a busy weeknight or a special occasion, this recipe is your reliable go-to for nourishing, flavorful, and universally loved food. Keep it in your recipe box, make it often, and watch how it becomes a beloved family tradition.

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If you'd like, I can also include a printable version, shopping list, and meal prep tips. Just say the word!