Baked Sweet and Sour Chicken Recipe

Introduction

This baked sweet and sour chicken recipe offers a deliciously crispy and tangy dish that’s perfect for a weeknight dinner. The chicken is lightly coated and baked to golden perfection, then tossed in a flavorful homemade sauce with bell peppers and pineapple. It’s a healthier twist on a classic favorite that’s easy to prepare and sure to satisfy.

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 (8oz/250g) 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 / corn starch mixed with 4 tbsp water (thickener)

Instructions

1. Step 1: Preheat the oven to 200°C (390°F).
2. Step 2: Place the chicken in a bowl, sprinkle with 1/2 tsp salt, then add the beaten egg. Mix well to coat all the chicken, then drain out any excess egg.
3. Step 3: Working with a handful at a time, shake off excess egg from the chicken pieces, place them into the ziplock bag with cornstarch, seal trapping as much air as possible, and shake well to coat evenly. Discard any excess cornstarch.
4. Step 4: Heat 3 to 5 tablespoons of oil in a large skillet over high heat. Cook the chicken in batches if needed, for about 2 minutes, turning to make the outside lightly golden and slightly crispy, but leaving the inside raw.
5. Step 5: Transfer the chicken pieces to a baking tray, spray with oil, and bake for 15 to 20 minutes until golden brown and crispy.
6. Step 6: While the chicken bakes, prepare the sauce. Discard the oil in the skillet and wipe it clean.
7. Step 7: Reduce heat to medium-high, add 1/2 tablespoon oil, then sauté the garlic for 20 seconds. Add the diced onion and cook for 2 minutes.
8. Step 8: Add the red and green bell peppers; cook for 1 minute.
9. Step 9: Stir in the 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 begins to bubble.
10. Step 10: Add the cornflour slurry (cornflour mixed with water) and bring the sauce to a simmer while stirring constantly. Cook until the sauce thickens to a syrupy consistency, about 3 minutes.
11. Step 11: Stir through the pineapple pieces just to warm them, then remove the skillet from the heat.
12. Step 12: When the chicken is done baking, add it to the skillet with the sauce and toss gently to coat well.
13. Step 13: Serve immediately with steamed rice or, for a low-carb option, cauliflower rice. Garnish with scallions if desired.

Tips & Variations

• For extra crispiness, spray the chicken with oil before baking and turn halfway through cooking.
• Try adding chopped pineapple juice or fresh ginger to the sauce for enhanced flavor.
• Use chicken thighs instead of breasts for a juicier result.
• Adjust vinegar and sugar quantities to balance sweetness and tanginess to your taste.

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. Sauce may thicken upon standing; add a splash of water or pineapple juice when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure the chicken is fully thawed and patted dry before coating and cooking to ensure proper crispiness.

Is it possible to make this recipe gluten-free?

Yes, substitute soy sauce and oyster sauce with gluten-free versions and ensure the cornstarch used is pure and gluten-free.

Baked Sweet and Sour Chicken Recipe

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★★★★★

4.9 from 90 reviews

This Baked Sweet and Sour Chicken recipe offers a healthier twist on the classic favorite by baking the chicken to crispy perfection rather than deep frying. Tender chicken breast cubes are coated in a light, crunchy cornstarch crust, briefly pan-seared, then baked until golden. They are tossed in a flavorful homemade sweet and sour sauce made with pineapple, bell peppers, and a balance of tangy vinegar, ketchup, and soy-based seasonings, resulting in a perfectly saucy and satisfying meal.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Chinese-inspired

Ingredients

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Chicken and Coating

• 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 for baking tray

Sauce

• 1/2 tbsp oil
• 1 garlic clove, minced
• 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)
• 3 tbsp ketchup (tomato sauce)
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 1/4 tsp salt
• 1 tbsp cornflour / cornstarch + 4 tbsp water, mixed together (thickener)

Instructions

1. Preheat Oven: Begin by preheating your oven to 200°C (390°F) to prepare for baking the chicken.
2. Prepare Chicken Coating: Place the cubed chicken in a bowl, sprinkle with salt, and add the beaten egg. Mix well to coat all pieces with egg, then drain out any excess egg mixture.
3. Coat Chicken with Cornstarch: Working in batches, shake off excess egg from the chicken pieces and place them into the ziplock bag containing cornstarch. Seal the bag trapping air inside to create a ‘balloon’ effect, then shake vigorously to evenly coat all chicken pieces. Discard any remaining cornstarch in the bag.
4. Pan-fry Chicken: Heat 3 to 5 tablespoons of oil in a large skillet over high heat. Add the chicken in batches if necessary, cooking each batch for about 2 minutes while turning, until the exterior is lightly golden and slightly crispy but the inside is still raw.
5. Bake Chicken: Transfer the partially cooked chicken to a baking tray. Lightly spray with oil and bake in the preheated oven for 15 to 20 minutes until the chicken turns a golden brown and achieves a crispy texture.
6. Prepare Sauce Base: While the chicken bakes, discard leftover oil in the skillet and wipe clean with paper towels. Reduce heat to medium-high and heat 1/2 tablespoon of oil. Add minced garlic and sauté for about 20 seconds until fragrant, then add diced onions and cook for 2 minutes until slightly softened.
7. Add Bell Peppers: Add the red and green bell pepper pieces to the skillet and cook for an additional 1 minute to retain some crunch.
8. Combine Sauce Ingredients: Pour in sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and salt. Stir continuously until the sugar dissolves and the mixture begins to bubble.
9. Thicken Sauce: Stir in the cornstarch-water mixture and bring the sauce to a simmer, stirring constantly. Continue cooking for about 3 minutes until the sauce thickens to a syrup-like consistency.
10. Add Pineapple Pieces: Stir through the canned pineapple pieces just to warm them without breaking them down, then remove the skillet from heat.
11. Combine Chicken and Sauce: Once the baked chicken is done and crispy, add it into the skillet with the sauce. Toss gently to thoroughly coat the chicken with the sweet and sour sauce.
12. Serve: Serve the sweet and sour chicken immediately over cooked rice or cauliflower rice for a low-carb option. Garnish with scallions if desired for added freshness and color.

Notes

• The Worcestershire, soy, and oyster sauces add a depth of umami; however, they can be adjusted or substituted with alternative sauces if unavailable.
• Do not overcook the chicken in the skillet; it is only lightly fried to create a crust before baking.
• Using the ziplock bag for coating ensures an even and mess-free dusting of cornstarch on the chicken.
• Spraying the baking tray and chicken before baking helps achieve a crispier crust without deep frying.
• For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
• Feel free to adjust sugar and vinegar quantities in the sauce to suit your preferred balance of sweetness and tanginess.

Keywords: Baked Sweet and Sour Chicken, Homemade Sweet and Sour Sauce, Healthy Chinese Chicken, Oven-baked Chicken, Pineapple Chicken