1-Getting started with this baked sweet and sour chicken: First, preheat your oven to 325 degrees Fahrenheit to set the stage for even cooking. Cut the chicken breasts into 1-inch or slightly larger pieces and season them lightly with salt and pepper for a simple flavor base.

2-Coating the chicken: Next, place the 1 cup cornstarch in a gallon-sized zip-top bag, add the chicken pieces, seal it, and toss to coat evenly. This step helps create that crispy texture we all love. Then, whisk the 2 large eggs in a shallow dish and heat the ¼ cup canola, vegetable, or coconut oil in a large skillet over medium heat until it’s hot and rippling.

3-Cooking the chicken on the stove: Dip the cornstarch-coated chicken in the beaten eggs, then add to the skillet in a single layer. Cook for 20-30 seconds on each side just until a golden crust forms, but keep the chicken raw inside since it will finish in the oven. Transfer the pieces to a 9×13-inch baking dish in a single layer and repeat with any remaining chicken.

4-Preparing the sauce and baking: In a medium bowl, mix together the ½ to ¾ cup granulated sugar, 4 tablespoons ketchup, ½ cup apple cider vinegar (or your substitute), 1 tablespoon soy sauce, and 1 teaspoon garlic salt. Pour this homemade sauce over the chicken in the dish. Bake for one hour, turning the chicken once or twice to ensure it’s evenly coated with the sauce. For the best results, serve it hot over steamed rice to soak up all that flavorful goodness. If you want to explore more recipe ideas, check out our refreshing blueberry lemonade recipe for a complementary drink option.