Print

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.

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

  1. Preheat oven: Preheat your oven to 200°C (390°F) to prepare for baking the chicken later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add vegetables: Add the chopped red and green bell peppers to the skillet and cook for an additional 1 minute, stirring.
  8. 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.
  9. 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.
  10. Add pineapple pieces: Stir in the canned pineapple pieces just to warm through, then remove the skillet from the heat.
  11. 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.
  12. 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

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