Baked Sweet and Sour Chicken

• Preheat and Prep:
  • Preheat your oven to 325°F (163°C).
  • Line a 13 x 9-inch pan with parchment paper and set aside.
  • Season the chicken pieces with salt and pepper.
• Coat the Chicken:
  • Place the cornstarch in a large Ziploc bag.
  • Add the chicken pieces to the bag and shake to coat evenly.
• Dip and Sear:
  • In a shallow bowl, beat the eggs.
  • Heat the vegetable oil in a skillet over medium-high heat until sizzling.
  • Dip each cornstarch-coated chicken piece into the beaten eggs, then add to the skillet.
  • Sear the chicken until golden brown on all sides, then transfer to the prepared baking pan.
• Make the Sauce:
  • In a medium bowl, whisk together the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt until well combined.
• Bake the Chicken:
  • Pour the sweet and sour sauce over the chicken in the baking pan.
  • Bake for 1 hour, tossing the chicken halfway through to ensure even coating.
• Serve:
  • Serve the baked sweet and sour chicken hot, over a bed of rice.

Tips:

• For added flavor, garnish with chopped green onions or sesame seeds before serving.
• If you prefer a spicier version, add a pinch of red pepper flakes to the sauce mixture.
• This dish pairs well with steamed vegetables like broccoli or snap peas for a complete meal.