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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/baked-sweet-and-sour-chicken-recipe-2/