Baked Sweet & Sour Chicken (small batch comfort)

 

If you're craving classic take-out style sweet and sour chicken, but don't want the fuss, or the huge portions, this small-batch Baked Sweet & Sour Chicken is going to be a new favourite.  Tender pieces of chicken are lightly coated, browned until crisp, and then baked in a glossy homemade sweet and tangy sauce that thickens beautifully in the oven.

Its simple, satisfying, and perfect for one or two people. With everyday ingredients, and no deep-frying required, this is an easy weeknight dish that delivers all the flavour you love in a lighter, more mangeable way. Serve it over rice and enjoy a cozy, delicious takeout classic right from your own kitchen.

  

 

One of the dishes we enjoy most when we have a Chinese Meal is Sweet & Sour Chicken. I have a great recipe on here for a battered Sweet & Sour Chicken which I have been making for years and years. That one involves deep frying the chicken which is a bit more work. The batter always comes out crisp and beautiful, however, and the sauce is pretty amazing as well. You would be hard pressed to tell the difference between that and the restaurant version.

This Bakes Sweet & Sour Chicken is a recipe I adapted from a cookbook I have on my kindle by Six Sisters, entitled Homestyle Heritage: A Collection of Our Most Loved Recipes. I love their recipes. They are simple to follow, use simple ingredients and always turn out. 

 

I did not need a full batch recipe however, as it fed 8 people and me, I'm only one. I small-batched it to make only two servings. I did keep the sauce at an amount that would serve four people, because I like sauce to spoon over my rice.

It turned out beautifully. I did not bake it for quite as long as the recipe stated. It said one hour, I felt that for a small batch that was far too long. Plus I was cooking it in my My Place Oven Pro which is a much smaller oven. I use that a lot these days as I am usually cooking smaller batches and I don't always want to heat up my full oven.  Most things work out very well.

This was delicious. There is no other word for it. It had just the right amount of coating on the chicken, and the sauce thickened nicely. Doubling the sauce gave me plenty to spoon over my rice. I also chose to garnish it with some finely chopped spring onions for the win!  If you are a person who really enjoys sweet & sour chicken,  I highly recommend this recipe!

🍍INGREDIENTS NEEDED TO MAKE

BAKED SWEET & SOUR CHICKEN🍍

Simple ingredients put together in the most delicious way.

For the Chicken:

• 3/4 pound (340g) boneless, skinless chicken breasts
• salt and black pepper to taste
• 1/4 cup (32g) cornstarch (corn flour)
• 1 egg, beaten
• 2 TBS light olive oil

For the sauce:

• 1/2 cup (100g) sugar
• 2 TBS tomato ketchup
• 2 TBS white vinegar
• 2 TBS cider vinegar
• 2 tsp low sodium soy sauce
• 1/2 tsp garlic powder

🍍NOTES ON INGREDIENTS🍍

Chicken Breasts

Boneless, skinless chicken breasts are easy to cube and cook quickly. Because they're lean the long bake time helps them to stay tender while the sauce thickens.  You may also use thighs, but bear in mind they will take slightly longer to cook.

Salt and pepper

This simple seasoning gives the chicken a base layer of flavour before the coating and sauce goes on. Don't skip this step.

Cornstarch/Corn Flour

This creates that classic light, crisp coating you expect from sweet and sour chicken.

Egg (beaten)

The egg wash binds the cornstarch to the chicken and helps it to brown nicely in the skillet.

Sugar

This is the backbone of the sauce. You can adjust the sweetness to taste, but I find the amount given to be just right.

Ketchup

Adds colour, sweetness, and a familiar tang.

Vinegar

The combination of two types of vinegar gives the sauce it's bright, tangy flavour. Apple cider vinegar adds a fruitier note, while white vinegar brings sharper acidity. 

Low Sodium Soy Sauce

Adds a savoury depth and balances the sweetness. Using low sodium helps to keep the sauce from becoming too salty.

Garlic Powder

A quick way to add both garlic flavour and seasoning.

🍍HOW TO MAKE BAKED SWEET & SOUR CHICKEN🍍

This is really not all that difficult. Quick, easy and delicious.

1. Preheat the oven to 325*F/160*C/ gas mark 3. Spray a lipped, half sheet pan, with some nonstick cooking spray. (You will want a lip on your sheet pan to hold the sauce.)
2. Cut the chicken into bite sized pieces and season with salt and black pepper. (I cut mine into 1-inch cubes.)
3. Put the cornstarch in a bowl and the beaten egg in another bowl.
4. Dip the chicken into the cornstarch and then coat in the egg. (I use separate hands. Less mess that way.)
5. Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned all over. As it browns transfer the chicken to the baking sheet. (The chicken need not be cooked all the way through.)
6. Whisk all of the sauce ingredients together until well combined. (I do this in a small separate bowl.)
7. Pour the sauce over the chicken on the baking sheet, turning it to coat completely in the sauce.
8. Bake for 30 to 35 minutes, until the chicken is coated and sticky and cooked through. (I stir the chicken around halfway through the cook time.)
9. Serve hot, spooned over cooked rice.

🍍HINTS AND TIPS FOR SUCCESS🍍

Brown the chicken in small batches

Crowding the pan cools the oil and leads to pale soggy coating. Smaller batches keep the oil hot, giving you a beautiful browned exterior before baking.

Adjust the vinegar to your own taste

If you wish you can reduce the vinegar for a milder sauce.

Add veggies or pineapple for extra flavour and texture

Bell peppers, onions, carrots, and pineapple chunks bake beautifully in the sauce and add flavour and texture, making the dish feel more like a restaurant-style sweet and sour chicken.

Want more sauce? Double it

If your family loves saucy dishes, simply double the sauce ingredients. This will give you extra for spooning over the rice.

For easier prep, coat all chicken pieces first

Coat the chicken first and set it aside before frying. This keeps your hands cleaner and speeds up the process.

Can I use frozen chicken nuggets

Yes, I have done that before with great success. Simply bake them for half the time required according to the package directions, to seal the coating and crisp it up. After that you can add the sauce and proceed as per the recipe. This can be a time saver and creates less mess.

🍍FREQUENTLY ASKED QUESTIONS🍍

DO I REALLY DIP THE CHICKEN IN CORNSTARCH/CORNFLOUR BEFORE THE EGG?

Yes, although it seems backwards, that is exactly how this recipe works. Dipping it into the cornstarch before the egg actually helps the coating to cling to the chicken better.

CAN I USE REGULAR FLOUR INSTEAD OF CORNSTARCH/CORNFLOUR?

Yes, flour will work just fine as a substitute if you don't have cornstarch.

DO I NEED TO USE BOTH TYPES OF VINEGAR?

This recipe uses both white and cider vinegars.  The amounts given are just the right amount for the right amount of tang. You could also substitute in rice vinegar for a milder, sweeter tang.

CAN I ADD VEGETABLES OR PINEAPPLE TO THE DISH?

Absolutely. You can add bell peppers, onions, carrots or pineapple chunks. They bake beautifully in the sauce and make the dish more like restaurant-style sweet and sour chicken.

IS IT OKAY TO USE VEGETABLE OIL INSTEAD OF LIGHT OLIVE OIL?

Yes, vegetable oil is a great substitute. Light olive oil is a personal preference.

CAN THIS RECIPE BE MADE GLUTEN-FREE?

Yes, so long as you use gluten-free soy sauce. Cornstarch/corn flour is already gluten-free.

CAN I USE CHICKEN THIGHS INSTEAD OF CHICKEN BREASTS?

Yes, chicken thighs work great and can be prepared in the same way. They do take slightly longer to cook through.

🍍A FEW OTHER SMALL BATCH CHICKEN RECIPES TO ENJOY🍍 

As a singleton living on my own for the most part, small-batch cooking is the way to go.  There is a lot less waste involved. Here are a few other small batch chicken recipes which we enjoy.

SMALL BATCH CHICKEN & DUMPLINGS - Tender chicken thighs simmered with sweet onions, carrots, celery and fragrant maritime herbs until the gravy becomes rich, savory, and deeply flavorful.  Fluffy, buttery dumplings steam to perfection right on top, creating a one-pan dish that feels like a warm hug in every spoonful. Simple ingredients, straightforward steps, and soul warming results.

CHICKEN PARMESAN MAC & CHEESE - Weeknight comfort that feels like a treat without any fuss. Tender bites of crispy chicken nestled into a rich, creamy one-pot macaroni and cheese, all crowned with bright marinara sauce and melty mozzarella. It's hearty, indulgent and wonderfully satisfying, yet sized perfectly for two to three people. With simple ingredients, no separate sauce to make and a bubbly, golden finish in the oven, this is the kind of dish that you will want to make again and again.

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Yield: Serves 2

Author: Marie Rayner

Baked Sweet & Sour Chicken

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

This delicious restaurant style sweet and sour chicken goes together very easily with a homemade sauce. It bakes to perfection every single time. Sized for two but can easily be multiplied to feed more.

Ingredients

For the Chicken:

• 3/4 pound (340g) boneless, skinless chicken breasts
• salt and black pepper to taste
• 1/4 cup (32g) cornstarch (corn flour)
• 1 egg, beaten
• 2 TBS light olive oil

For the sauce:

• 1/2 cup (100g) sugar
• 2 TBS tomato ketchup
• 2 TBS white vinegar
• 2 TBS cider vinegar
• 2 tsp low sodium soy sauce
• 1/2 tsp garlic powder

Instructions

1. Preheat the oven to 325*F/160*C/ gas mark 3. Spray a lipped, half sheet pan, with some nonstick cooking spray.
2. Cut the chicken into bite sized pieces and season with salt and black pepper.
3. Put the cornstarch in a bowl and the beaten egg in another bowl.
4. Dip the chicken into the cornstarch and then coat in the egg.
5. Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned all over. As it browns transfer the chicken to the baking sheet.
6. Whisk all of the sauce ingredients together until well combined.
7. Pour the sauce over the chicken on the baking sheet, turning it to coat completely in the sauce.
8. Bake for 30 to 35 minutes, until the chicken is coated and sticky and cooked through.
9. Serve hot, spooned over cooked rice.

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