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
Scale
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.