Embark on a culinary journey with our Baked Sweet and Sour Chicken, a delightful fusion of crispy chicken bites enveloped in a luscious sweet and tangy sauce. This recipe not only satisfies your taste buds but also offers a healthier twist by baking instead of frying. Elevate your dining experience with the perfect balance of flavors, textures, and a vibrant vegetable stir-fry if you crave an extra burst of freshness.
For the Chicken:
Boneless, Skinless Chicken Breasts (1.5 lbs):
Begin with high-quality chicken breasts, cut into bite-sized pieces for a perfect blend of tenderness and crispiness.
Salt and Pepper:
Season the chicken pieces with a sprinkle of salt and pepper, enhancing the savory notes.
Cornstarch (1 cup):
Create a crisp coating by dredging the chicken pieces in cornstarch, providing the ideal texture.
Eggs (2 large, beaten):
Dip the cornstarch-coated chicken into beaten eggs, ensuring a golden and crispy exterior when baked.
For the Sweet and Sour Sauce:
Ketchup (1/2 cup):
Infuse a rich and savory base into the sauce with ketchup.
Apple Cider Vinegar (1/4 cup):
Add a hint of acidity and fruitiness with apple cider vinegar.
Reduced-Sodium Soy Sauce (1/4 cup):
Enhance the umami flavor profile with reduced-sodium soy sauce.
Honey or Sugar Substitute (1/4 cup – adjust to taste):
Achieve the perfect balance of sweetness with honey or a suitable sugar substitute.
Garlic Powder (1 teaspoon) and Minced Ginger (1 teaspoon):
Elevate the sauce with aromatic garlic powder and the fresh kick of minced ginger.
Cornstarch Slurry (1 tablespoon cornstarch mixed with 2 tablespoons water):
Ensure the sauce achieves the desired thickness with a cornstarch slurry.
For the Vegetable Stir-Fry (Optional):
Bell Pepper (1, cut into chunks), Onion (1, cut into chunks), Pineapple Chunks (1 cup – fresh or canned):
Introduce a medley of colorful vegetables and sweet pineapple for a delightful stir-fry.
Preheat the Oven:
Begin your culinary adventure by preheating the oven to a perfect 400°F (200°C).
Season, Dredge, and Dip:
Season the chicken pieces with salt and pepper. Dredge them in cornstarch, followed by a dip in the beaten eggs. Place the coated chicken on a parchment-lined baking sheet and lightly spray with cooking spray.
Bake to Perfection:
Bake in the preheated oven for approximately 20-25 minutes or until the chicken achieves a delightful crispiness.
Prepare the Sweet and Sour Sauce:
While the chicken bakes, create the sweet and sour sauce by combining ketchup, apple cider vinegar, soy sauce, honey, garlic powder, and ginger in a saucepan. Bring the mixture to a simmer.
Thicken the Sauce:
In a small bowl, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Add this slurry to the saucepan, stirring continuously until the sauce thickens to perfection.
Optional Vegetable Stir-Fry:
If you crave an extra burst of freshness, sauté bell pepper, onion, and pineapple chunks in a separate pan until tender-crisp.
Toss and Coat:
Once the chicken is done baking, toss it generously in the sweet and sour sauce until each piece is well coated.
Serve with Style:
Present the Baked Sweet and Sour Chicken over brown rice or cauliflower rice. For an added touch, include the optional vegetable stir-fry on the side.
Remember to Adjust:
Tailor the ingredient quantities to your preferences and check the specific SmartPoints values based on the products you use for accurate WW calculations.
Our Baked Sweet and Sour Chicken is more than a recipe; it’s a celebration of flavors and a commitment to healthier choices. Let the aroma of baked perfection fill your kitchen as you savor each bite of crispy chicken enveloped in the sweet and tangy embrace of the sauce. Whether you’re a culinary enthusiast or a health-conscious diner, this recipe is a testament to the harmony of taste and wellness. Enjoy the journey of flavors and textures in every delicious bite.
For the chicken:
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1 cup cornstarch
2 large eggs, beaten
For the sweet and sour sauce:
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup reduced-sodium soy sauce
1/4 cup honey or a sugar substitute (adjust to taste)
1 teaspoon garlic powder
1 teaspoon ginger, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the vegetable stir-fry (optional):
1 bell pepper, cut into chunks
1 onion, cut into chunks
1 cup pineapple chunks (fresh or canned)
Preheat your oven to 400°F (200°C).
Season the chicken pieces with salt and pepper.
Dredge the chicken pieces in cornstarch, shaking off any excess, and then dip them into the beaten eggs.
Place the coated chicken pieces on a baking sheet lined with parchment paper, and lightly spray them with cooking spray.
Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and crispy.
While the chicken is baking, prepare the sweet and sour sauce. In a saucepan, combine ketchup, apple cider vinegar, soy sauce, honey, garlic powder, and ginger. Bring to a simmer.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the saucepan, stirring continuously until the sauce thickens.
If you’re making a vegetable stir-fry, sauté the bell pepper, onion, and pineapple chunks in a separate pan until they are tender-crisp.
Once the chicken is done baking, toss it in the sweet and sour sauce until well coated.
Serve the sweet and sour chicken over brown rice or cauliflower rice, and add the optional vegetable stir-fry on the side.
Remember to adjust ingredient quantities and check the specific SmartPoints values based on the products you use for accurate WW calculations.