Baked Sweet and Sour Chicken

This baked sweet and sour chicken brings together the perfect balance of tangy and sweet flavors with juicy chicken bites and vibrant vegetables all coated in a glossy homemade sauce. It is a foolproof way to get that iconic takeout flavor straight from your own oven without any deep frying. Whenever I need something the whole family will happily devour, this is a dish I turn to again and again.

The first time I tried this method, my family would not believe it was not takeout and now it is a game night tradition in our house.

Gather Your Ingredients

• Boneless skinless chicken breasts: Using fresh chicken makes the bite-sized pieces super tender. Look for chicken with minimal additives if possible.
• Cornstarch: This creates a crisp outer layer and helps thicken the sauce. Go for fine texture cornstarch for the best coat.
• Eggs: Beaten eggs help the cornstarch stick to the chicken and add a little richness. Use large eggs for more coverage.
• Vegetable oil: Any neutral oil works. Heat it properly so the chicken browns quickly without absorbing too much.
• Sugar: Granulated sugar is classic for authentic sweet and sour flavor. Use superfine if you want to dissolve even faster.
• Ketchup: Brings a tangy base and gorgeous red color. Choose good quality ketchup with fewer additives.
• Apple cider vinegar: Adds brightness and tang. It also tenderizes the chicken. Organic or unfiltered brings extra zest.
• Low sodium soy sauce: Brings umami depth without making the dish overly salty. Try to get naturally brewed for best flavor.
• Garlic powder: Delivers background warmth and aroma. Use garlic powder over fresh for smooth blending.
• Salt: A touch enhances all the other flavors. Keep it light if your soy sauce is not low sodium.
• Black pepper: Adds just enough bite. Use freshly ground if possible for better flavor.
• Pineapple chunks: Bring natural sweetness and tropical notes. Fresh pineapple is great but canned saves time.
• Green bell pepper: Contributes crunch and earthy balance. Go for firm shiny peppers.
• Red bell pepper: Not only adds color but extra sweetness. Look for a deep rich red for max flavor.

How to Make It

Prepare the Oven:

Set your oven to 350 degrees Fahrenheit and lightly grease a nine by thirteen inch baking dish. This prevents sticking and sets the stage for even cooking.

Coat the Chicken:

Pour cornstarch into a large bowl. Add chicken pieces and toss until every piece is fully coated. Then dip each piece into beaten egg until fully covered. Place on a plate while you work.

Brown the Chicken:

Heat the vegetable oil in a large skillet over medium high heat. When the oil is shimmering add the chicken. Brown quickly on every side but do not cook through. Transfer browned chicken to your greased dish.

Make the Sauce:

In a medium bowl whisk together sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, salt and black pepper. Whisk until the mixture is fully smooth and the sugar is no longer visible.

Add Veggies and Pineapple:

Scatter chopped green and red bell peppers plus drained pineapple chunks evenly over the chicken.

Pour Over the Sauce:

Take your whisked sauce and pour it evenly over the chicken and vegetables.

Bake to Perfection:

Place the dish in your preheated oven and bake uncovered for forty five to fifty minutes. At the halfway point give it a stir. Continue baking until the chicken is cooked through and the sauce is bubbling thick.

Serve Hot:

Spoon it out while still hot and serve over fluffy white rice. You can add a sprinkle of green onion for color if you like.

Pineapple is my favorite ingredient here. It reminds me of my mom using fresh pineapple from our backyard for Sunday dinners. The combination of sweet and tangy flavors always brings back those memories of family meals and laughter around the table.

Flavor Boosters

Store leftovers in a tightly covered container in the fridge for up to four days. This dish freezes very well. If your sauce thickens too much after chilling just add a tiny splash of water before reheating to bring back the right consistency.

Serving Suggestions

Serve on steamed jasmine rice for the true experience or brown rice for more fiber. Garnish with sliced green onions, toasted sesame seeds or a drizzle of chili oil if you like a kick. Makes an awesome main for potlucks as it can be kept warm in a slow cooker.

Creative Twists

You can substitute boneless thighs for a juicier result or use orange bell pepper or thin sliced carrots for more color. Rice vinegar or lemon juice works in place of apple cider vinegar. Try coconut aminos instead of soy sauce if you need it gluten free.

This comfort food classic is proof you do not need a fryer for delicious sweet and sour chicken. Make it once and you will crave it every week!

Common Questions About This Recipe

→ How do I get the chicken crispy before baking?

Coat chicken pieces in cornstarch, dip in egg, then briefly brown in hot oil before transferring to the baking dish.

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Cut it into small chunks and use an equal amount for a brighter flavor.

→ Is it possible to prepare this ahead of time?

You can pre-chop the vegetables and mix the sauce in advance. For best texture, bake just before serving.

→ What can I serve with this dish?

White rice, brown rice, or steamed vegetables are great options to complement the tangy flavors.

→ Can I substitute the bell peppers?

You may substitute with snap peas, broccoli, or carrots for different textures and colors.