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Baked Sweet and Sour Chicken Recipe

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★★★★★

4.5 from 135 reviews

This Baked Sweet and Sour Chicken recipe offers a deliciously crispy chicken coated in a tangy, flavorful homemade sweet and sour sauce with pineapple and bell peppers. The chicken is lightly pan-fried then baked to perfection, combining a crispy exterior with tender, juicy meat inside. A perfect balance of sweet, sour, and savory flavors that pairs wonderfully with steamed rice or cauliflower rice for a low-carb alternative.

Ingredients

Scale

Chicken

  • 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

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 (pineapple and juice separated)
  • 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 (tomato sauce)
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 1/4 tsp salt
  • 1 tbsp cornflour/corn starch + 4 tbsp water, mixed together (thickener)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the chicken.
  2. Prepare Chicken: Place the chicken cubes in a bowl, sprinkle with 1/2 tsp salt, then add the beaten egg. Mix well to coat all pieces, then drain out any excess egg to avoid clumping in the next step.
  3. Coat Chicken: Working in handfuls, shake off excess egg from chicken, then place pieces into the ziplock bag containing 1 cup cornstarch. Seal the bag trapping some air to create a balloon effect, and shake vigorously to coat the chicken evenly. Discard any extra cornstarch.
  4. Pan-Fry Chicken: Heat 3 to 5 tbsp oil in a large skillet over high heat. Add chicken pieces (in batches if necessary) and cook briefly for about 2 minutes, turning occasionally until the outside is lightly golden and slightly crispy but the chicken remains raw inside.
  5. Bake Chicken: Transfer the chicken pieces to a baking tray, spray them lightly with oil spray, then bake in the preheated oven for 15 to 20 minutes until the chicken turns a deeper golden brown and becomes crispy.
  6. Prepare Sauce Base: While the chicken bakes, discard the oil from the skillet and wipe it clean with paper towels. Reduce heat to medium-high, add 1/2 tbsp oil, then sauté minced garlic for 20 seconds.
  7. Sauté Vegetables: Add diced onion and cook for 2 minutes until softened. Then add red and green bell peppers and cook for an additional 1 minute.
  8. Add Sauce Ingredients: Stir in sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and 1/4 tsp salt. Stir continuously until the sugar dissolves and the mixture begins to bubble.
  9. Thicken Sauce: Add the prepared cornflour slurry (1 tbsp cornflour mixed with 4 tbsp water). Bring to a simmer while stirring constantly. Continue cooking until the sauce thickens to a syrupy consistency, about 3 minutes.
  10. Incorporate Pineapple: Stir in the pineapple pieces just to warm them through, then remove the skillet from heat.
  11. Combine Chicken and Sauce: When the chicken is done baking, add it into the skillet with the sauce. Toss thoroughly to coat each piece evenly with the sweet and sour sauce.
  12. Serve: Serve the chicken immediately over steamed rice or cauliflower rice for a low-carb option. Garnish with chopped scallions if desired.

Notes

  • Note 1: Worcestershire sauce, soy sauce, and oyster sauce add depth and umami to the sauce. If you prefer a vegetarian version, substitute oyster sauce with mushroom sauce or omit.
  • Note 2: Draining excess egg before coating chicken in cornstarch prevents clumps and ensures a crisp coating.
  • Tip: To keep the chicken extra crispy, ensure pieces are coated evenly and do not overcrowd the skillet when pan-frying.
  • For a gluten-free version, use gluten-free soy sauce and ensure other sauces are gluten-free.
  • Serve with steamed jasmine rice or cauliflower rice to complement the dish.

Keywords: sweet and sour chicken, baked chicken recipe, crispy chicken, homemade sweet and sour sauce, pineapple chicken, Asian chicken dish, healthy chicken recipe

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