Description
Oven-Baked Sweet and Sour Chicken Bites
Ingredients
1.5 lbs (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup cornstarch
3 large eggs, beaten
1/3 cup all-purpose flour
Salt and pepper to taste
1/2 cup vegetable oil (for initial searing)
Sweet and Sour Sauce
1/2 cup granulated sugar
1/4 cup ketchup
1/2 cup apple cider vinegar
1/4 cup soy sauce
1 tsp garlic powder
1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Prepare Chicken Coating:
Season chicken pieces with salt and pepper.
Dredge each piece in cornstarch, dip into the beaten eggs, and then lightly coat with all-purpose flour.
Pan-Fry for Crispiness:
Heat vegetable oil in a skillet over medium-high heat.
Quickly sear the chicken pieces until golden brown (they don’t need to be fully cooked).
Make Sweet and Sour Sauce:
In a saucepan, combine sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder. Heat over medium heat until simmering.
Add the cornstarch slurry, stirring constantly until the sauce thickens slightly. Remove from heat.
Bake Chicken:
Place the seared chicken bites in a single layer in the prepared baking dish. Pour the sweet and sour sauce evenly over the chicken.
Bake for 25-30 minutes, stirring halfway through, until the chicken is fully cooked and the sauce is caramelized and sticky.
Serve:
Enjoy your sweet and sour chicken bites with steamed rice or as a party appetizer.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect results. First, cut chicken into uniform 1-inch pieces for even cooking. In three separate shallow dishes, place cornstarch, beaten eggs, and flour. Dredge each piece thoroughly in cornstarch, shaking off excess. Next, fully coat in egg, letting excess drip back into the bowl. Finally, roll in flour to create a light, final layer. For searing, ensure oil is shimmering hot before adding chicken in a single layer, working in batches to avoid overcrowding. Sear for just 60-90 seconds per side until golden. While chicken bakes, prepare the sauce by whisking all ingredients except the slurry in a saucepan. Bring to a gentle simmer, then whisk in the slurry. Cook for 1-2 minutes until glossy and thickened.
Serving Suggestions
Serve these sticky bites over a bed of steamed jasmine rice to soak up the delicious sauce. For a complete meal, add a side of stir-fried vegetables like bell peppers, broccoli, or snap peas. As an appetizer, skewer the bites with toothpicks and garnish with sesame seeds and sliced green onions. For a low-carb option, serve atop cauliflower rice or a crisp Asian slaw.
How-to Summary
Cut chicken, then coat in cornstarch, egg, and flour. Sear quickly in hot oil until golden. Simmer sauce ingredients, thicken with a cornstarch slurry, then pour over chicken in a baking dish. Bake at 375°F for 25-30 minutes, stirring halfway, until chicken is cooked through and sauce is caramelized.
Frequently Asked Questions
Can I make this recipe without frying? Yes. For a lighter version, skip the searing step. Place the coated chicken directly in the baking dish, spray lightly with oil, and bake for 30-35 minutes. Add the sauce in the last 10 minutes of baking.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water to revive the sauce, or in the microwave covered with a damp paper towel.
Can I use chicken thighs instead of breasts? Absolutely. Thighs will yield a juicier, more flavorful bite. Adjust baking time as needed, as thighs may take slightly longer to cook through.
My sauce is too thin. How can I fix it? Create an additional cornstarch slurry (1 tsp cornstarch + 1 tbsp water). Whisk it into the simmering sauce until it reaches your desired thickness.
Can I prepare this dish ahead of time? You can coat the chicken and prepare the sauce a day in advance. Store separately in the fridge. When ready, sear the chicken, combine with sauce, and bake.
Common Mistakes to Avoid
Avoid overcrowding the skillet when searing, as this steams the chicken instead of creating a crisp crust. Do not skip the cornstarch dredge—it’s crucial for the signature crispy texture. Ensure your sauce simmers before adding the slurry; adding cornstarch to a cold liquid will cause lumps. Finally, do not over-bake, as this can dry out the chicken breasts. Use a meat thermometer to check for an internal temperature of 165°F.
Conclusion
This oven-baked sweet and sour chicken delivers the perfect balance of crispy texture and sticky, flavorful sauce without the deep-fryer. By mastering the simple coating technique and a homemade sauce, you can create a crowd-pleasing dish that surpasses any takeout. It’s a versatile recipe perfect for weeknight dinners or entertaining guests. Enjoy the delicious, customizable results of cooking this classic favorite in your own kitchen.