Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 cup cornstarch

• 2 large eggs, beaten

• Salt and black pepper, to taste

• 2 tablespoons olive oil

For the Sweet and Sour Sauce

• 1/2 cup sugar

• 1/4 cup ketchup

• 1/4 cup apple cider vinegar

• 1/4 cup soy sauce

• 1 tablespoon garlic powder

• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1.  Preheat the oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

2.  Coat the chicken

Season the chicken pieces with salt and black pepper.

Dredge each piece in cornstarch, then dip into the beaten eggs, coating evenly.

3.  Brown the chicken

Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 2–3 minutes per side, just until lightly golden. Do not

fully cook through.

4.  Arrange in the baking dish

Transfer the browned chicken pieces to the prepared baking dish and spread them out evenly.

5.  Prepare the sauce

In a saucepan over medium heat, combine sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder. Stir well.

Add the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly.

6.  Bake

Pour the sweet and sour sauce evenly over the chicken.

Bake uncovered for 35–40 minutes, turning the chicken halfway through, until fully cooked and coated in a glossy sauce.

7.  Serve

Remove from the oven and let rest for a few minutes. Serve hot with steamed rice or vegetables.

Tips

• For extra flavor, add pineapple chunks or bell peppers to the baking dish before baking.

• Adjust sugar or vinegar to balance sweetness and tanginess to your taste.

• Leftovers store well and taste even better the next day.

Sweet, tangy, and perfectly baked—this dish delivers classic sweet and sour flavor with less frying and more comfort.