Ditch the Takeout: Mastering Sweet and Sour Chicken at Home

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Leave the takeout menu in the drawer and preheat your oven. Today, we’re making a healthier, homemade version of a Chinese classic: Sweet and Sour Chicken.

Introduction

Sweet and sour chicken is a universally adored dish, eclipsing even its pork counterpart in popularity. The secret? A sublime balance of sweet and tart flavors that pairs perfectly with fluffy white rice.

Our version of this dish takes a healthier approach, replacing deep frying with baking and still achieving that delicious taste you crave.

Baked Sweet and Sour Chicken

Baking chicken might not be your first instinct, but the benefits are undeniable. With a cornstarch coating, the chicken turns out juicy with a hint of crunchiness. And better yet, there’s no need for expensive oil, messy cleanup, or unwanted splatter.

Not to mention, this method is healthier. You can enjoy this dish guilt-free every night, and trust us, you’ll want to.

Follow these steps to prepare your baked sweet and sour chicken:

Season the Chicken: Preheat your oven to 450ºF and season your chicken with salt and pepper.
Apply the Coating: Coat your chicken in cornstarch for a light and crispy texture. Alternatively, you could use potato starch.
Bake: Bake your chicken for 20 minutes, then flip and bake for an additional 10 minutes.
Prepare the Sauce: While your chicken is baking, you can use this time to make the sauce. Also, chop your onions and pineapple.
Combine: Once everything is ready, combine your chicken with the sauce, onions, and pineapple.
Serve and Enjoy!

Sweet and Sour Sauce

The sauce is where the magic happens. It’s where the sweet and sour flavors come to life. But what are the ingredients for this magical concoction?

Ketchup: It may seem out of place, but ketchup is a staple in many Chinese kitchens and is often used to enhance flavors. It’s the secret to achieving the unique tangy taste in sweet and sour dishes.
Pineapple: Although not mandatory, pineapple is traditionally included in sweet and sour dishes. It adds a refreshing sweetness that balances out the tanginess. However, if you don’t have it on hand, feel free to use other crunchy, juicy vegetables like red onion and yellow peppers.

Tips for Success

To make your sweet and sour chicken the best it can be, keep these tips in mind:

Don’t forget to oil your wire rack before baking the chicken. It prevents sticking and somehow makes the chicken crunchier on the bottom.
To achieve an extra crunch, increase the heat towards the end of the baking time to deeply brown the chicken. But, keep a watchful eye to avoid burning.

Serving Suggestions

We love pairing this dish with some of these favorites:

Fluffy White Rice
Salted Egg Yolk Fried Chicken
Classic Chinese Tomato Egg Stir Fry
Chinese BBQ Pork aka Char Siu
15 Minute Spicy Shrimp and Snap Pea Stir Fry
Easy Keto Friendly Low Carb Beef and Broccoli Stir Fry
Rice Noodle Rolls Wrapped Around Chinese Doughnuts
Spicy Chili Oil Wontons

Sweet and Sour Chicken Recipe

Now that you’re equipped with all the knowledge you need, it’s time to get cooking. Here’s our easy, 8-ingredient, no deep-fry recipe for that classic take out favorite, Chinese sweet and sour chicken.

Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes

Ingredients

1 lb boneless skinless chicken thighs, cubed
2 tbsp cornstarch
1/4 cup sugar
3 tbsp ketchup
2 tbsp white vinegar
1 tbsp soy sauce
1 bell pepper, cubed
1/2 red onion, cubed

Instructions

Preheat your oven to 450°F. Season the chicken with salt and pepper.
Place the chicken in a ziploc bag along with 1 tablespoon cornstarch. Shake well to coat, then place on an oiled rack on a foil-lined baking sheet.
Bake for 20-30 minutes, flipping halfway, until golden brown and crispy.
While the chicken bakes, prepare the sauce. Whisk the remaining cornstarch with 1/4 cup water, then add the sugar, ketchup, vinegar, and soy sauce.
Bring the sauce to a boil in a nonstick pan. Once bubbling, reduce the heat, add the vegetables, and cook until done to your liking (we recommend keeping them almost raw).
Once the chicken is cooked, add it to the sauce and toss until well coated. Serve with rice and enjoy!

Nutritional Information

This recipe serves 2-4 people, and the nutritional facts below are based on a 2000 calorie diet.

Calories: 307 Fat: 8.5g Saturated Fat: 2.3g Cholesterol: 101mg Sodium: 450mg Potassium: 409mg Carbohydrates: 22.9g Fiber: 0.8g Sugar: 17.2g Protein: 33.7g

Comments

We love hearing your feedback on our recipes. Check out what some of our readers had to say about our sweet and sour chicken recipe:

“How many people does this serve?” – Rhianna
- “It serves 2-4 :)” – Stephanie
“So glad whatever web problem you had is gone – I miss looking at your blog!” – sillygirl
“Wow, just found this blog now! For a student living alone it will be an amazing space 🙂 have you posted any Brazilian food?” – mariana
“I made this tonight. I 4X the recipe, and it still came out perfect. I was licking the sauce off the spoon. My next attempt would be to actually make it with pork pieces. Any suggestion what cut to use? I know nothing about cooking. Also next recipe is your General Tao, I can’t wait!” – debbie

About

i am a food blog is an award-winning food blog that’s been around since 2010 featuring hundreds of easy, fun, and delicious modern Asian and globally-inspired recipes. Our tips and tricks will have you cooking like a pro in no time. Pull up a chair and stick around for awhile, let’s be friends and eat together!

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