This easy sweet and sour chicken is made healthier by baking the chicken rather than frying it. The chicken maintains its crispy exterior and is absolutely delicious. Plus, you can make the dish in about 30 minutes.
I’ve had an insatiable craving for sweet and sour chicken lately. We’ve been eating it quite a lot. I realized I never did a baked version of the recipe on the blog before, so here it is.
I made extra sauce because Mr. K likes to just eat the sauce with rice. I also added some heat to the sauce because the sweet and sour chicken I grew up eating was also spicy. This plate disappeared super fast. Time to make another batch!
Baked Sweet and Sour Chicken
- 1 lb boneless chicken breast
- 2 cups panko breadcrumbs I recommend Kikkoman brand
- 2 eggs whisked
for the sauce
- 3/4 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 3 tbsp sriracha sauce
- 1 Tbsp light sodium soy sauce
- 1/2 tsp garlic powder
- 3 tsp cornstarch + 2 tbsp water
- Preheat oven to 400°F. Cut chicken into bite-sized cubes. Pour whisked eggs in a small bowl. Pour panko bread crumbs in another bowl. Coat chicken in egg and then in bread crumbs. Place on baking sheet lined with parchment paper. Repeat until all chicken is coated.
- Bake chicken for about 20 minutes until chicken is cooked and breadcrumbs turn golden brown.
- While chicken is cooking, make the sauce. In a small sauce pot on stove, add all ingredients except cornstarch and water. Bring to a low boil and stir with a large wooden spoon. Once sauce boils, completely dissolve cornstarch in water and then add to sauce. Let sauce cook until it thickens. Coat finished chicken in sauce. Garnish with parsley or green scallions if desired.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.