Baked Sweet and Sour Chicken

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 cup cornstarch
• 3 large eggs, beaten
• 1/4 cup vegetable oil

For the Sweet and Sour Sauce:

• 3/4 cup sugar
• 1/4 cup ketchup
• 1/2 cup rice vinegar or apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup water

Get the chicken ready:

Set the oven temperature to 325°F (163°C). Use salt and pepper to season the chicken pieces. Put the beaten eggs in a separate bowl and the cornstarch in a shallow bowl. Coat each chicken piece thoroughly by dipping it first in the cornstarch and then in the beaten eggs.

Prepare the chicken:

In a large skillet, heat the vegetable oil over medium-high heat. Cook the chicken pieces in the skillet for two to three minutes on each side, or until they are browned on both sides but not cooked through, if needed in batches.

Create the Sweet and Sour Sauce by thoroughly combining the sugar, ketchup, vinegar, soy sauce, salt, garlic powder, and water in a medium-sized bowl. Evenly cover the chicken in the baking dish with the sauce.

To bake the chicken,

put the baking dish in the oven that has been warmed and bake it for an hour. Stir the chicken every 15 minutes to make sure the sauce coats it evenly and prevents it from drying out. The sauce should be thick and sticky after an hour, and the chicken should be tender.

Serve:

Serve the baked sweet and sour chicken over steamed rice, with a side of vegetables like broccoli or snap peas, if desired.

Tips:

Vegetable Additions:

You can add chunks of bell peppers, onions, or pineapple to the baking dish for extra flavor and texture.

Thickening the Sauce:

If you prefer a thicker sauce, you can dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water and stir it into the sauce during the last 15 minutes of baking.