Baked Sweet and Sour Chicken (Print-Friendly Version)
Juicy chicken baked in tangy sweet and sour sauce with pineapple and bell peppers for vibrant flavors.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 and 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
02 -
1 cup cornstarch
03 -
2 large eggs, beaten
04 -
1/4 cup vegetable oil
→ Sauce and Flavorings
05 -
1/2 cup granulated sugar
06 -
1/4 cup ketchup
07 -
1/2 cup apple cider vinegar
08 -
1 tablespoon low-sodium soy sauce
09 -
1 teaspoon garlic powder
10 -
1/4 teaspoon salt
11 -
1/2 teaspoon ground black pepper
→ Vegetables and Fruit
12 -
1 can (15 ounces) pineapple chunks, drained
13 -
1 medium green bell pepper, chopped
14 -
1 medium red bell pepper, chopped
# How to Make It:
01 -
Preheat the oven to 350°F (177°C). Lightly grease a 9 by 13-inch baking dish.
02 -
In a large bowl, toss chicken breast pieces with cornstarch until evenly coated. Dip each piece in the beaten eggs and set aside on a plate.
03 -
Warm vegetable oil in a large skillet over medium-high heat. Sear the coated chicken pieces quickly on all sides until lightly golden, but not cooked through. Transfer the browned chicken to the prepared baking dish.
04 -
In a medium bowl, whisk together granulated sugar, ketchup, apple cider vinegar, low-sodium soy sauce, garlic powder, salt, and black pepper until the mixture is smooth.
05 -
Scatter chopped green bell pepper, red bell pepper, and drained pineapple chunks evenly over the chicken in the baking dish.
06 -
Pour the prepared sauce evenly over the chicken and vegetables. Bake uncovered for 45 to 50 minutes, stirring once halfway through, until the chicken is thoroughly cooked and the sauce is thick and bubbly.
07 -
Serve hot. Accompany with cooked white rice if desired.
# Extra Suggestions:
01 -
For even coating, shake chicken pieces and cornstarch together in a food-safe plastic bag before dipping in egg.
02 -
Use freshly chopped bell peppers for optimal texture and flavor.