I’m so happy to share my Baked Sweet and Sour Chicken recipe with you! This dish brings crispy chicken pieces together with a bright, sticky sweet and sour sauce that is full of flavor. The chicken stays tender inside while the sauce adds the perfect mix of sweet, tangy, and savory tastes. It is a fun homemade dinner that feels like a restaurant meal but is simple enough for a weeknight.
Level: Moderate
Total Time: about 40 minutes
Prep Time: about 15 minutes
Cook Time: about 25 minutes
Yield: 4 servings
Course: Main Course
Cuisine: Asian inspired
I still remember how much I enjoy making homemade versions of favorite takeout meals. This baked sweet and sour chicken is a great way to enjoy crispy chicken with a flavorful sauce made right in your own kitchen.
The chicken pieces are lightly coated, baked until golden, then mixed with a homemade sauce made with pineapple, peppers, and simple seasonings. The sauce has a nice balance of sweet and tangy flavors without being too heavy. It is a wonderful meal for family dinners, special weekends, or whenever you want something a little different.
How to Make Baked Sweet and Sour Chicken
This dish combines crispy chicken with a colorful sweet and sour sauce that brings everything together. Here is how it all comes together:
• Chicken pieces are coated with egg and cornstarch to create a light crispy outside.
• The chicken is lightly cooked first, then finished in the oven until golden.
• Fresh garlic, onion, and bell peppers add flavor and color to the sauce.
• Pineapple pieces bring a sweet and fruity taste to the dish.
• A homemade sweet and sour sauce creates a glossy coating for the chicken.
• The finished chicken is served warm with rice or your favorite side dish.
It is a comforting homemade meal with crispy chicken, bold flavors, and simple preparation.
Ingredients
• 1 pound chicken breast, cut into bite-sized cubes
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup cornstarch
• 3 to 5 tablespoons vegetable oil or canola oil
• Oil spray
• 1/2 tablespoon oil
• 1 garlic clove, minced
• 1 small onion, cut into large pieces
• 1/2 red bell pepper, cut into bite-sized pieces
• 1/2 green bell pepper, cut into bite-sized pieces
• 1 can (8 ounces) pineapple pieces in natural juice, separated from juice
Sweet and Sour Sauce:
• 1/2 cup white or brown sugar
• 1/3 cup apple cider vinegar
• 2 to 3 tablespoons pineapple juice from the canned pineapple
• 3 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 1/4 teaspoon salt
Sauce Thickener:
• 1 tablespoon cornstarch mixed with 4 tablespoons water
Directions
- Prepare the Chicken:
- Preheat the oven to 400°F (200°C).
- Place the chicken pieces in a bowl and sprinkle with salt. Add the beaten egg and mix until the chicken is coated. Remove any extra egg mixture.
- Coat the Chicken:
- Place the cornstarch in a large bag or container.
- Add the chicken pieces and shake well until each piece is covered with cornstarch. Remove any extra coating.
- Lightly Cook the Chicken:
- Heat 3 to 5 tablespoons of oil in a large skillet over high heat.
- Cook the chicken in batches for about 2 minutes, turning as needed, until the outside becomes lightly golden. The chicken does not need to be fully cooked yet.
- Bake the Chicken:
- Transfer the chicken to a baking tray and lightly spray with oil.
- Bake for about 15 to 20 minutes until the chicken becomes golden and crispy.
- Start the Sauce:
- Remove extra oil from the skillet and wipe it clean. Add 1/2 tablespoon oil over medium-high heat.
- Cook the garlic for about 20 seconds, then add the onion and cook for about 2 minutes.
- Cook the Vegetables:
- Add the red and green bell peppers to the skillet.
- Cook for about 1 minute until they begin to soften slightly.
- Make the Sweet and Sour Sauce:
- Add sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and salt.
- Stir until the sugar dissolves and the sauce begins to bubble.
- Thicken and Finish the Dish:
- Add the cornstarch mixture and stir constantly until the sauce thickens, about 3 minutes.
- Add the pineapple pieces and warm them through. Toss the baked chicken in the sauce until coated.
Process Details
• Coating the Chicken: The cornstarch coating helps create a light, crispy outside while keeping the chicken tender inside.
• Baking the Chicken: Finishing the chicken in the oven helps it become golden and gives it a nice texture.
• Building the Sauce: Cooking the sauce ingredients together allows the sweet, sour, and savory flavors to blend.
• Adding Pineapple: Pineapple adds a fresh fruit flavor that balances the tangy sauce.
• Thickening the Sauce: The cornstarch mixture helps the sauce become smooth and thick enough to coat every piece of chicken.
Tips for Success
• Cut Chicken Evenly: Cut the chicken pieces into similar sizes so they cook evenly.
• Do Not Overbake: Keep an eye on the chicken while baking so it stays tender and does not become dry.
• Adjust the Sweetness: You can slightly change the amount of sugar to match your preferred sweet and sour flavor.
• Use Fresh Vegetables: Fresh bell peppers and onion add great texture and color to the dish.
• Serve Right Away: The chicken stays crispiest when it is mixed with the sauce and served soon after cooking.
Serving Ideas
• Rice Bowl: Serve the chicken over white rice or brown rice to soak up the sweet and sour sauce.
• Fresh Side Dish: Add a simple salad or steamed vegetables for a balanced meal.
• Family Dinner: Place the chicken on a large serving plate with extra pineapple pieces for a colorful presentation.
• Extra Toppings: Add sliced green onions or sesame seeds for a fresh finishing touch.
Storage & Freezing
• Refrigerator: Store leftover chicken in an airtight container for up to 3 to 4 days.
• Reheating: Warm the chicken gently in the oven or microwave. The sauce may soften the crispy coating after storing.
• Freezing: Freeze cooled chicken in a freezer-safe container for up to about 2 months.
• Best Texture: For the crispiest results, reheat frozen or refrigerated chicken in the oven instead of only using the microwave.
Nutrition Info (Approximate per Serving)
• Calories: ~530
• Protein: ~43g
• Carbohydrates: ~54g
• Fat: ~16g
• Fiber: ~2g
• Sodium: ~825mg
• Sugar: ~35g
My Baked Sweet and Sour Chicken recipe is a delicious mix of crispy chicken, colorful vegetables, juicy pineapple, and a flavorful homemade sauce. It is a comforting dinner that brings the taste of a favorite takeout meal right to your kitchen.
I hope you enjoy making and sharing this recipe with your family. Give it a try when you want a simple homemade meal that is fun, flavorful, and full of sweet and tangy goodness.