Introduction

Baked Sweet and Sour Chicken offers a deliciously tangy and crispy take on a classic favorite. This healthier baked version keeps the chicken tender inside with a crunchy coating, all smothered in a vibrant homemade sweet and sour sauce. It’s perfect for a satisfying weeknight meal.

Baked Sweet and Sour Chicken Recipe - Recipe Image

Ingredients

1 lb / 500 g chicken breast, cut into bite size cubes
1/2 tsp salt
1 large egg or 2 small eggs, lightly beaten (enough to coat chicken)
1 cup cornstarch / cornflour, placed in a large ziplock bag
3 to 5 tbsp oil (vegetable or canola)
Oil spray
1/2 tbsp oil
1 garlic clove
1 small onion, cut into large dice
1/2 red bell pepper, cut into bite size pieces
1/2 green bell pepper, cut into bite size pieces
1 can (8 oz / 250 g) canned pineapple pieces in natural juice, separated from juice
1/2 cup sugar (white or brown)
1/3 cup apple cider vinegar
2 – 3 tbsp pineapple juice (from the canned pineapple pieces)
3 tbsp ketchup (Australia: tomato sauce)
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp oyster sauce
1/4 tsp salt
1 tbsp cornflour / cornstarch mixed with 4 tbsp water (thickener)

Instructions

Step 1: Preheat your oven to 200°C (390°F).
Step 2: Place the chicken cubes in a bowl and sprinkle with 1/2 tsp salt. Add the beaten egg and mix well to coat all the chicken pieces, then drain off any excess egg.
Step 3: Working with a handful of chicken at a time, shake off excess egg and put the pieces into a large ziplock bag containing cornstarch. Seal the bag trapping air inside like a balloon, then shake vigorously to coat the chicken evenly. Discard excess cornstarch from the bag.
Step 4: Heat 3 to 5 tbsp oil in a large skillet over high heat. Add the chicken in batches if needed, and cook for about 2 minutes, turning to lightly brown and crisp the outside. The chicken will remain raw inside at this point.
Step 5: Transfer the partially cooked chicken to a baking tray, spray lightly with oil spray, and bake for 15 to 20 minutes until golden and crispy.
Step 6: While the chicken bakes, discard oil from the skillet and quickly wipe clean with paper towels. Reduce heat to medium-high and heat 1/2 tbsp oil. Add minced garlic and sauté for 20 seconds until fragrant.
Step 7: Add diced onion and cook for 2 minutes, then add the red and green bell peppers and cook for another minute.
Step 8: Stir in sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and 1/4 tsp salt. Cook, stirring, until the sugar dissolves and the sauce bubbles gently.
Step 9: Mix the cornflour and water slurry into the sauce and bring to a simmer, stirring constantly until thickened to a syrupy consistency, about 3 minutes.
Step 10: Add the pineapple pieces to warm through, then remove the sauce from the heat.
Step 11: Once the chicken is done baking, return it to the skillet with the sauce and toss gently to coat all pieces evenly.
Step 12: Serve immediately with steamed rice or try cauliflower rice for a low-carb option. Garnish with scallions if desired.

Tips & Variations

Use fresh pineapple instead of canned for a more natural flavor and texture.
For extra crispiness, double coat the chicken by repeating the egg and cornstarch steps.
Add a pinch of chili flakes to the sauce if you prefer a spicy kick.
Use tamari instead of soy sauce for a gluten-free version.

Storage

Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs work well and stay juicy. Cut them into bite-sized pieces and adjust cooking time if needed.

Is this recipe suitable for meal prep?

Absolutely. Keep the chicken and sauce separate when storing to maintain the crispy texture, then combine and reheat before serving.