Instructions
Cut chicken into roughly 1-inch pieces.
Preheat the oven to about 325 degrees Fahrenheit. Coat a 9 x 13 baking dish with nonstick cooking spray or lightly oil it.
Combine ketchup, garlic powder, sugar, vinegar, and soy sauce in a bowl; place aside.
Season chicken with pepper and salt. Add cornstarch and toss lightly to coat. Dip each chicken piece into the eggs one at a time.
In a big saucepan, heat the vegetable oil. Cook the chicken for 1-2 minutes, or until golden brown. Take out to a dish lined with kitchen paper towels to drain any extra oil.
Transfer the chicken to the prepared baking pan. Toss with prepared sauce mixture—Bake for around 50 minutes, or until the sauce thickens.
Turn the chicken over after 15 minutes to ensure equal cooking.
Garnish with green onion for added flavor and color. Serve immediately and enjoy!
Chef’s Notes
For faster and even cooking, try to use equal-sized chicken pieces.
You can adjust the spices according to your taste.
If you have any leftovers, you can refrigerate them for up to 4-5 days. Just make sure to keep them in an airtight container to maintain the flavor.
That’s all! Next time you are in the mood to eat sweet & sour chicken, save yourself the work, pile on the flavor, and make a batch of this baked sweet & sour chicken. You will be happy that you did.
