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If you’ve been searching for a delightful weeknight dinner that hits all the right notes, the Baked Sweet and Sour Chicken Recipe is just what you need. Imagine tender chicken pieces with a crispy edge, tossed in a tangy and sweet sauce bursting with the brightness of pineapple and bell peppers. This baked version offers a lighter, fuss-free alternative to the usual fried takeout, while keeping all those flavors that make sweet and sour chicken so irresistible. It’s comfort food done right, with minimal mess and maximum taste.
Ingredients You’ll Need
This recipe keeps things simple but every ingredient plays a crucial role in building layers of flavor, texture, and color. From the juicy chicken breasts to the vibrant bell peppers and tangy pineapple, these components unite perfectly to create the classic sweet and sour experience at home.
- Chicken breast (1 lb / 500 g): Cut into bite-sized cubes for perfect, even cooking and a juicy bite every time.
- Salt (1/2 tsp): Enhances the natural flavor of the chicken and balances the sauce.
- Egg (1 large or 2 small, lightly beaten): Helps the cornstarch adhere, giving the chicken a crispy coating without frying.
- Cornstarch (1 cup): Creates that sought-after crispy outer layer while keeping the chicken tender inside.
- Vegetable or canola oil (3–5 tbsp): For quick skillet searing that sets the stage for baking.
- Oil spray: Keeps the chicken crispy while baking without adding heaviness.
- Garlic clove (1): Adds aromatic depth to the sauce.
- Onion (1 small, diced): Provides a mild sweetness and texture contrast.
- Red and green bell peppers (1/2 each, cut into pieces): Brighten the dish with crunch and color.
- Canned pineapple pieces (1 can, 8 oz/250 g): Bring natural sweetness and juicy bursts that define sweet and sour chicken.
- Sugar (1/2 cup): Balances the tartness and intensifies the sauce’s sweetness.
- Apple cider vinegar (1/3 cup): Adds that perfect tang essential for the sauce’s signature flavour.
- Pineapple juice (2–3 tbsp): Intensifies the fruity notes in the sauce.
- Ketchup (3 tbsp): Provides richness, tomato depth, and a touch of sweetness.
- Worcestershire sauce (1 tsp): Boosts umami without overpowering the dish.
- Soy sauce (1 tsp): Adds saltiness and a subtle savory edge.
- Oyster sauce (1 tsp): Adds complexity and rounded umami flavor.
- Salt (1/4 tsp): Balances the sauce flavors.
- Cornstarch + Water slurry (1 tbsp cornstarch + 4 tbsp water): Thickens the sauce to a glossy, luscious finish.
How to Make Baked Sweet and Sour Chicken Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 200C (390F). This ensures it’s nice and hot by the time the chicken is ready to finish baking. It’s a small step that makes a big difference in the crispiness of the chicken.
Step 2: Coat the Chicken
In a bowl, toss the bite-sized chicken cubes with 1/2 teaspoon salt and the beaten egg, making sure every piece is well-coated. Drain off any excess egg to avoid sogginess. Then working in batches, put the chicken into a ziplock bag with the cornstarch. Seal the bag while trapping some air inside to create a “balloon,” then shake vigorously until each piece is evenly dusted with cornstarch for a beautifully crisp crust.
Step 3: Sear the Chicken
Heat a few tablespoons of oil in a large skillet over high heat. Add the chicken in batches so they aren’t crowded, and cook for about 2 minutes, turning frequently. You want the outside to turn a light golden brown, just enough to set the crust, but the inside should still be raw. This quick sear jumpstarts browning and locks in juiciness.
Step 4: Bake to Crisp Perfection
Transfer the seared chicken pieces to a baking tray and lightly spray with oil to keep crisping in the oven. Bake for 15 to 20 minutes until the chicken pieces develop a more golden, crispy exterior and are cooked through. This baking step takes the ease of cooking to a new level while delivering perfect texture without frying in a pan.
Step 5: Make the Sweet and Sour Sauce
While the chicken bakes, heat 1/2 tablespoon oil in a skillet over medium heat. Add minced garlic and diced onion, sautéing until fragrant and translucent. Toss in the bell peppers and pineapple pieces, cooking briefly to soften but keep their vibrancy. Stir in sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and 1/4 teaspoon salt. Bring to a simmer.
Mix the cornstarch and water slurry and stir into the sauce to thicken it up into a glossy, luscious coating.
Step 6: Combine and Serve
Once the chicken is baked, toss it gently in the sweet and sour sauce until every piece is beautifully coated. The contrast of crispy chicken with the tangy, sugary sauce is truly addictive and irresistible. If needed, keep warm on very low heat while preparing your sides.
How to Serve Baked Sweet and Sour Chicken Recipe
Garnishes
Add a sprinkle of finely chopped spring onions or toasted sesame seeds on top. These little touches add fresh color and an extra bit of texture, making the dish pop on the plate and inviting everyone to dig in.
Side Dishes
This dish pairs beautifully with steamed jasmine rice, which soaks up the sauce perfectly without overpowering the flavors. For a bit of green, serve alongside steamed broccoli or snow peas to add crunch and freshness that refresh the palate.
Creative Ways to Present
For a fun twist, serve the Baked Sweet and Sour Chicken Recipe in lettuce cups for a crisp, hand-held delight. Alternatively, spoon the saucy chicken over a bed of cauliflower rice or even noodles for a comforting bowl that’s perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken and sauce stored separately in airtight containers in the refrigerator. This will preserve their textures and flavors for up to 3 days. Storing them separately also prevents the chicken from becoming soggy.
Freezing
You can freeze cooked chicken pieces and sauce individually if you want to save some for later. Make sure they’re well sealed and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the chicken in a preheated oven at 180C (350F) to help it regain crispness, while warming the sauce separately on the stove. Then combine and serve immediately for the best texture and flavor experience.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add more juiciness and flavor, though they may take a little longer to bake through. Just cut to bite-sized pieces and follow the same method.
Is it possible to make this recipe gluten-free?
Yes, simply use gluten-free soy sauce and oyster sauce alternatives, along with cornstarch which is naturally gluten-free. This way you keep all the delicious flavors without gluten.
Can I prepare the sauce in advance?
Definitely, the sweet and sour sauce can be made a day ahead and refrigerated. Just reheat gently before tossing with fresh-baked chicken for convenience on busy nights.
What if I don’t have pineapple juice for the sauce?
You can substitute pineapple juice with an equal amount of orange juice or even water with a splash of lemon juice to maintain the fruity acidity in the sauce.
How do I make sure the chicken stays crispy when baking?
Coating the chicken well in cornstarch and searing it first helps build a crispy crust. Spraying with oil before baking further crisps the edges. Avoid overcrowding the tray to ensure even cooking.
Final Thoughts
This Baked Sweet and Sour Chicken Recipe is a true crowd-pleaser that brings together vibrant flavors and textures in a way that’s both satisfying and easy to prepare. Whether for a cozy family dinner or an inviting meal with friends, this dish makes every bite exciting and comforting. Give it a try—you’ll find it quickly becomes one of your favorite go-to recipes.
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Baked Sweet and Sour Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Description
This Baked Sweet and Sour Chicken recipe combines crispy oven-baked chicken pieces with a tangy, flavorful homemade sweet and sour sauce featuring pineapple, bell peppers, and a perfect balance of vinegar and sugar. It’s a healthier take on the classic favorite, with a light coating of cornstarch and baking method that keeps the chicken tender inside with a crispy exterior.
Ingredients
Chicken 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
Cooking Oils
- 3 to 5 tbsp oil (vegetable or canola)
- Oil spray
- 1/2 tbsp oil
Vegetables & Fruit
- 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
Sweet and Sour Sauce
- 1/2 cup sugar (white or brown)
- 1/3 cup apple cider vinegar
- 2 – 3 tbsp pineapple juice (from 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 + 4 tbsp water, mixed together (cornstarch slurry)
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to get it ready for baking the chicken to a crispy perfection.
- Prepare Chicken: In a bowl, place the bite-sized chicken cubes and sprinkle with 1/2 tsp salt. Add the lightly beaten egg and mix well to coat all the chicken pieces evenly. Then, drain off any excess egg mixture to avoid clumping during coating.
- Coat Chicken with Cornstarch: Working in batches, shake off excess egg from the chicken pieces and add them to the ziplock bag containing 1 cup cornstarch. Seal the bag trapping some air to create a balloon effect, then shake vigorously to evenly coat each piece in cornstarch. Discard any leftover cornstarch.
- Initial Searing: Heat 3 to 5 tablespoons of oil in a large skillet over high heat. Add the chicken pieces (in two batches if needed) and cook for about 2 minutes, turning them to get a light golden and slightly crispy exterior while keeping the inside raw.
- Bake Chicken: Transfer the lightly fried chicken pieces to a baking tray. Spray with oil to help crisp them further, then bake in the preheated oven for 15 to 20 minutes until the chicken turns a deeper golden brown and achieves a crispy texture.
- Prepare Sauce Base: While the chicken bakes, heat 1/2 tbsp oil in a skillet over medium heat. Add 1 crushed garlic clove and 1 small diced onion, sauté until fragrant and tender.
- Add Vegetables and Pineapple: Stir in the diced red and green bell peppers and canned pineapple pieces. Cook for a few minutes until vegetables soften slightly.
- Make Sweet and Sour Sauce: Add 1/2 cup sugar, 1/3 cup apple cider vinegar, 2 to 3 tbsp pineapple juice, 3 tbsp ketchup, 1 tsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp oyster sauce, and 1/4 tsp salt to the skillet. Stir well and bring to a simmer.
- Thicken Sauce: Slowly add the cornstarch slurry (1 tbsp cornflour mixed with 4 tbsp water) to the simmering sauce while stirring continuously to thicken the mixture to a glossy, pourable consistency.
- Combine Chicken and Sauce: When the chicken is done baking and crispy, add it directly into the sauce skillet or pour the sauce over the chicken in the baking tray. Toss gently to coat all pieces evenly in the sweet and sour sauce.
- Serve: Serve the baked sweet and sour chicken hot with steamed rice or your preferred side dish.
Notes
- Note 1: Worcestershire sauce, soy sauce, and oyster sauce add depth of flavor but can be substituted with gluten-free versions if needed.
- Note 2: Draining excess egg prior to coating helps prevent a clumpy, uneven surface on the chicken pieces.
- The cornstarch coating and baking method provide a healthier alternative to deep frying without sacrificing crispiness.
