Sweet & Sour Chicken Thighs Recipe – Easy Oven-Baked Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Sweet & Sour Chicken Thighs Recipe – Easy Oven-Baked Indian Fusion

Hey everyone! If you’re anything like me, you love a good Indo-Chinese dish. There’s just something about that sweet, tangy, and slightly spicy flavor combo that hits the spot. I’m so excited to share my recipe for Sweet & Sour Chicken Thighs – it’s a family favorite and surprisingly easy to make, especially because we’re doing most of the cooking in the oven!

Why You’ll Love This Recipe

This isn’t your typical, complicated sweet and sour chicken. It’s simplified for the home cook, using oven-baking to make things a little less messy and a lot more convenient. Plus, the flavors are spot-on – that perfect balance of sweet, sour, and savory that we all crave. It’s a fantastic weeknight meal, and honestly, it’s always a hit when I make it for gatherings.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 800 grams chicken thighs
• 1 cup sugar
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 cup tomato ketchup
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 cup corn flour / corn starch
• 2 eggs
• 1 cup vegetable oil
• 1 tsp sesame seed
• Green onion for garnish
• Salt & pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! This recipe really shines because of the fusion of flavors.

• Soy sauce & Ketchup: These are the cornerstones of that classic Indian-Chinese taste. Don’t skimp on quality here – a good ketchup makes all the difference!
• Corn Flour: We’re using corn flour (or cornstarch) to get that lovely crispy coating. It’s super common in Indian snacks like pakoras, so it feels right at home in this recipe.
• Vinegar Balance: The mix of white and apple cider vinegar is key. White vinegar gives that sharp tang, while apple cider vinegar adds a subtle fruity sweetness. It’s all about balance, you know?

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the sweet & sour sauce. In a bowl, whisk together the sugar, white vinegar, apple cider vinegar, ketchup, soy sauce, and garlic powder. Give it a good whisk and set it aside – we’ll need it later.
2. Preheat your oven to 160°C (325°F). Line a baking sheet with parchment paper. This makes cleanup a breeze!
3. Now, season your chicken thighs with salt and pepper. Then, coat them evenly with corn flour. Make sure each piece is nicely covered.
4. In a separate bowl, beat the eggs. Dip each corn flour-coated chicken piece into the beaten eggs, letting any excess drip off.
5. Heat the vegetable oil in a skillet over medium-high heat. Lightly fry the chicken in batches for about 2 minutes per side, just until golden. We’re not fully cooking it yet – just getting a nice color.
6. In a bowl, toss the partially cooked chicken with about half of the sweet & sour sauce, making sure everything is evenly coated.
7. Arrange the chicken on the prepared baking sheet. Brush the chicken with the remaining sauce.
8. Bake for 30 minutes. Then, flip the chicken, brush with any remaining sauce, and broil for the last 10 minutes, keeping a close eye to prevent burning.
9. Garnish with sesame seeds and chopped green onions. Serve immediately with rice and extra sauce for dipping!

Expert Tips

• Don’t overcrowd the skillet when frying the chicken. Work in batches to ensure even cooking.
• For extra crispy chicken, you can double coat it in corn flour.
• Taste the sauce before adding it to the chicken and adjust the sugar or vinegar to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Add a pinch of red chili flakes to the sauce for a mild kick, or a tablespoon of chili garlic sauce for medium heat. For a really hot version, add a finely chopped green chili! My friend, Priya, loves it super spicy.
• Gluten-Free Adaptation: Simply use gluten-free soy sauce and gluten-free corn flour. Easy peasy!
• Festival Adaptation: This makes a fantastic appetizer for Chinese New Year or Diwali parties. Serve with toothpicks for easy grabbing.
• Vegan Adaptation: Use a plant-based chicken substitute! There are some great options available these days that work really well with this sauce.

Serving Suggestions

This Sweet & Sour Chicken is amazing with:

• Steamed rice (Jasmine rice is my go-to!)
• Noodles (Lo Mein or Hakka noodles would be perfect)
• A side of stir-fried vegetables (broccoli, carrots, and bell peppers are great choices)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The chicken might lose a little of its crispiness, but it will still be delicious!

FAQs

1. Can I use chicken breast instead of thighs?

You can, but thighs stay much more tender and juicy. If you use breast, be careful not to overcook it!

2. What is the best way to adjust the sweetness/sourness of the sauce?

Add more sugar for sweetness, and more vinegar for sourness. Start with small increments and taste as you go.

3. Can this be made in an air fryer?

Absolutely! Air fry at 180°C (350°F) for about 20-25 minutes, flipping halfway through.

4. How can I make the sauce thicker?

Mix a teaspoon of corn flour with a tablespoon of cold water to create a slurry. Add this to the sauce while it’s simmering and cook for a minute or two until thickened.

5. What type of rice pairs best with this Sweet & Sour Chicken?

Jasmine rice is my favorite! Its fragrant aroma complements the flavors beautifully.

6. Can I prepare the sauce ahead of time?

Yes! You can make the sauce a day or two in advance and store it in the refrigerator. Just give it a good stir before using.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!