Certainly! Here’s a comprehensive 3000-word article on **Baked Sweet and Sour Chicken**—a delicious, healthier take on the classic Chinese-American favorite. This article will cover the recipe, ingredient insights, cooking tips, variations, side dish ideas, health benefits, and more.

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# Baked Sweet and Sour Chicken: A Healthier Twist on a Classic Favorite

Sweet and sour chicken is a beloved dish that combines tender, crispy chicken with a tangy, flavorful sauce. Traditionally deep-fried and drenched in sugary sauce, it’s delicious but can be heavy and oily. Baked Sweet and Sour Chicken offers a fantastic alternative that keeps the signature flavors while reducing fat and calories.

In this article, you’ll learn how to prepare perfectly baked sweet and sour chicken that’s crispy on the outside, juicy on the inside, and coated in a vibrant, homemade sweet and sour sauce. We’ll explore the history of the dish, key ingredients, step-by-step instructions, cooking tips, variations, and suggestions for serving.

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## What Is Sweet and Sour Chicken?

Sweet and sour chicken is a dish with roots in Chinese cuisine but popularized in Western countries, especially in Chinese-American and Chinese-Canadian restaurants. The classic dish features battered, fried chicken pieces coated in a tangy sauce made from vinegar, sugar, ketchup, and sometimes pineapple.

The sweet and sour combination balances fruity sweetness with a tangy bite, while the chicken provides a savory base. Typically served with steamed rice, it’s a comforting meal with bold flavors.

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## Why Bake Instead of Fry?

Traditional sweet and sour chicken involves deep-frying battered chicken, which makes the chicken crispy but adds a lot of oil and calories. Baking the chicken offers several benefits:

* **Healthier:** Less oil means lower fat and fewer calories.
* **Less Mess:** No deep-frying means less cleanup.
* **Easier:** No need to monitor hot oil or use a deep fryer.
* **Still Crispy:** With the right coating and baking technique, you get a satisfyingly crispy texture.

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## Ingredients for Baked Sweet and Sour Chicken

### For the Chicken:

* 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 1 cup all-purpose flour
* 2 large eggs
* 1 cup panko breadcrumbs (for extra crunch)
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* Cooking spray or olive oil for brushing

### For the Sweet and Sour Sauce:

* 1/2 cup pineapple juice (preferably fresh)
* 1/4 cup rice vinegar or apple cider vinegar
* 1/4 cup ketchup
* 1/3 cup brown sugar (adjust to taste)
* 2 tablespoons soy sauce
* 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
* Optional: 1/2 cup diced pineapple chunks
* Optional: 1/2 red bell pepper, diced
* Optional: 1/2 green bell pepper, diced

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## Equipment Needed

* Baking sheet
* Wire rack (to place on the baking sheet for air circulation)
* Bowls for dredging
* Saucepan for sauce
* Whisk and measuring cups/spoons

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## Step-by-Step Recipe for Baked Sweet and Sour Chicken

### Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. This allows hot air to circulate, helping the chicken get crispy on all sides.

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### Step 2: Prepare the Chicken

Cut the chicken into bite-sized pieces. Season with salt, pepper, and garlic powder.

Set up your dredging station:

* Bowl 1: All-purpose flour
* Bowl 2: Beaten eggs
* Bowl 3: Panko breadcrumbs

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### Step 3: Coat the Chicken

Dip each chicken piece into the flour, then the egg, then the breadcrumbs, ensuring an even coating. Place the coated chicken pieces on the wire rack spaced apart.

Lightly spray or brush the chicken with olive oil. This helps with browning and crispiness.

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### Step 4: Bake the Chicken

Bake in the preheated oven for 15-20 minutes, flipping halfway through. The chicken should be golden brown and cooked through (internal temp 165°F or 74°C).

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### Step 5: Prepare the Sweet and Sour Sauce

While the chicken bakes, prepare the sauce.

In a medium saucepan, whisk together pineapple juice, vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer over medium heat.

Once simmering, stir in the cornstarch slurry. Keep whisking until the sauce thickens (about 2-3 minutes).

Add diced pineapple and bell peppers if using. Simmer for another 2 minutes until veggies are tender but still crisp.

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### Step 6: Combine and Serve

Once the chicken is baked, toss it gently with the sweet and sour sauce until evenly coated. Serve immediately over steamed white rice or fried rice.

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## Tips for Crispy Baked Chicken

* Use panko breadcrumbs—they’re lighter and crispier than regular breadcrumbs.
* Don’t overcrowd the baking sheet; space out pieces for air circulation.
* Flip halfway to crisp both sides.
* Use a wire rack so the chicken doesn’t sit in its own juices.

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