Introduction

Baked Sweet and Sour Chicken is a deliciously tangy and crispy dish that’s perfect for an easy weeknight meal. This recipe uses oven-baking to achieve a golden crust without deep frying, paired with a vibrant homemade sauce full of pineapple and bell peppers.

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 (8oz/250g) canned pineapple pieces in natural juice, pineapple 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 (or 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

Instructions

Step 1: Preheat the oven to 200°C (390°F).
Step 2: Place the chicken cubes in a bowl, sprinkle with 1/2 tsp salt, then add the beaten egg. Mix well to coat the chicken, then drain out any excess egg.
Step 3: Working a handful at a time, shake excess egg off chicken pieces, then place them into the ziplock bag containing cornstarch. Seal the bag trapping as much air as possible to create a balloon, and shake well to coat the chicken evenly. Discard any excess cornstarch.
Step 4: Heat 3 to 5 tablespoons of oil in a large skillet over high heat. Add chicken in batches if needed, cooking for about 2 minutes, turning frequently to make the outside lightly golden and slightly crispy. The chicken should remain raw inside.
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.
Step 6: For the sauce, discard the skillet oil and wipe the pan clean with paper towels. Reduce heat to medium-high and heat 1/2 tablespoon oil.
Step 7: Add minced garlic and sauté for 20 seconds. Then add the onion and cook for 2 minutes until softened.
Step 8: Add the red and green bell peppers and cook for 1 minute, stirring occasionally.
Step 9: Add sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and 1/4 teaspoon salt. Stir until the sugar dissolves and the sauce starts to bubble.
Step 10: Stir in the cornflour and water mixture. Bring the sauce to a simmer, stirring constantly, and cook for about 3 minutes until it thickens to a syrupy consistency.
Step 11: Add the pineapple pieces to the sauce just to warm through, then remove the pan from heat.
Step 12: Once the chicken is baked, add it to the skillet with the sauce and toss to coat evenly.
Step 13: Serve immediately with steamed rice or cauliflower rice for a low-carb option. Garnish with chopped scallions if desired.

Tips & Variations

For extra crispiness, spray the chicken pieces with oil before baking.
You can substitute chicken thighs for a juicier result.
Adjust the sugar and vinegar amounts to suit your preferred balance of sweet and sour.
Add sliced carrots or snap peas for additional vegetables and color.
Use low-sodium soy sauce to reduce saltiness if preferred.

Storage

Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Note that the chicken may lose some crispiness when stored and reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and oyster sauce to make the sauce gluten-free. Ensure your cornstarch is pure and uncontaminated.

Can I prepare this dish ahead of time?

You can prepare the sauce and coat the chicken ahead, then bake just before serving. For best texture, bake the chicken fresh to keep it crispy.

Baked Sweet and Sour Chicken Recipe

Print Recipe

★★★★★

4.8 from 72 reviews

This Baked Sweet and Sour Chicken recipe offers a healthier twist on a classic Chinese takeout favorite by combining lightly fried and baked chicken breast cubes with a vibrant, tangy homemade sweet and sour sauce featuring pineapple, bell peppers, and a blend of flavorful condiments. The chicken is first coated in cornstarch and lightly pan-fried to develop a crispy exterior before finishing in the oven for golden perfection. Served with rice or cauliflower rice, this dish balances crispy textures and bold sweet and tangy flavors in a simple, oven-baked preparation.

Author: Nora
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Chinese-inspired

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, 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 (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

Preheat oven: Preheat your oven to 200°C (390°F) to prepare for baking the chicken later.
Prepare chicken coating: Place the cubed chicken in a bowl, sprinkle with 1/2 teaspoon salt, then add the beaten egg. Mix thoroughly to coat all pieces evenly. Drain off any excess egg from the chicken.
Coat in cornstarch: Working with a handful at a time, shake off excess egg mixture from the chicken, then place the pieces into a large ziplock bag containing 1 cup cornstarch. Seal the bag trapping some air to create a balloon and shake vigorously until all chicken pieces are well coated. Discard any excess cornstarch.
Lightly fry chicken: Heat 3 to 5 tablespoons of vegetable or canola oil in a large skillet over high heat. Add the chicken in batches if necessary to avoid overcrowding. Fry each batch for about 2 minutes, turning occasionally, until the outside is light golden and slightly crispy but the chicken remains raw inside.
Bake chicken: Transfer the lightly fried chicken pieces to a baking tray. Spray them lightly with oil spray and bake in the preheated oven for 15 to 20 minutes, until the chicken turns more golden brown and develops a crispy exterior.
Prepare sauce base: While the chicken is baking, discard the oil in the skillet and wipe it clean with paper towels. Reduce heat to medium-high and add 1/2 tablespoon oil. Sauté minced garlic for 20 seconds, then add the diced onion and cook for 2 minutes until slightly softened.
Add vegetables: Add the chopped red and green bell peppers to the skillet and cook for an additional 1 minute, stirring.
Combine sauce ingredients: Pour in the sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and 1/4 teaspoon salt. Stir the mixture until the sugar dissolves and the sauce begins to bubble.
Thicken sauce: Stir in the cornflour mixture (1 tbsp cornflour mixed with 4 tbsp water). Bring the sauce to a simmer, stirring constantly, and cook for about 3 minutes until it thickens to a syrupy consistency.
Add pineapple pieces: Stir in the canned pineapple pieces just to warm through, then remove the skillet from the heat.
Toss chicken with sauce: When the baked chicken is ready, add it to the skillet with the sauce and toss gently to coat all the pieces evenly.
Serve: Serve immediately with steamed rice or cauliflower rice for a low-carb option. Garnish with chopped scallions if desired for extra flavor and color.

Notes

Note 1: Worcestershire sauce, soy sauce, and oyster sauce add umami complexity; if following specific dietary restrictions, opt for suitable alternatives or omit accordingly.
Note 2: Draining excess egg prevents the cornstarch from clumping and helps chicken achieve a crispy coating.
To ensure even cooking, avoid overcrowding the skillet when frying the chicken.
For a low-fat version, you can reduce the amount of oil used during frying and opt for oil spray in baking.
This dish pairs well with steamed jasmine rice or cauliflower rice for a lower-carb meal.

Keywords: sweet and sour chicken, baked chicken, Chinese recipe, homemade sauce, pineapple chicken, healthy chicken recipe