This Baked Sweet and Sour Chicken offers a refined, homemade alternative to traditional Chinese takeout. By baking rather than deep-frying, this recipe provides a lighter, yet equally flavorful dish, perfect for those seeking a balanced approach to classic flavors using readily available ingredients.

Ingredients
4 boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup cornstarch
2 large eggs
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon sea salt

Preparation Method
Preheat the oven to 325°F (160°C) and prepare a 13×9-inch baking dish by lining it with parchment paper.
Season the chicken pieces lightly with salt and freshly ground black pepper.
Place the cornstarch in a large resealable bag. Add the chicken pieces, then gently shake to ensure an even coating.
In a shallow bowl, whisk the eggs until fully combined.
Heat the vegetable oil in a skillet over medium-high heat until shimmering.
Dip each piece of chicken into the beaten eggs, then sear in the skillet until golden brown on all sides. Transfer the seared chicken to the prepared baking dish.
In a separate bowl, combine the sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt. Whisk thoroughly to create a balanced sweet and sour sauce.
Pour the sauce evenly over the chicken pieces.
Bake for 60 minutes, gently tossing the chicken halfway through to ensure even cooking and thorough coating with the sauce.