Description
Baked Sweet and Sour Chicken is a healthier, oven-baked twist on a takeout classic. Featuring crispy coated chicken chunks tossed in a glossy, sweet-tangy sauce, it’s paired perfectly with bell peppers and pineapple for added brightness. Ideal for family dinners or meal prep, this dish offers all the flavor without the frying.
Ingredients
Scale
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts (cut into 1-inch chunks)
- 1/2 cup cornstarch
- 2 large eggs, beaten
- Salt and black pepper, to taste
- 1–2 tbsp vegetable oil (optional, for brushing)
For the Sweet and Sour Sauce:
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/2 cup apple cider vinegar
- 1 tbsp soy sauce
- 1 tsp garlic powder (optional)
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
Optional Vegetable Mix:
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup pineapple chunks (drained if canned)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or use a wire rack.
- Season chicken with salt and pepper. Pat dry.
- Dip each piece in cornstarch, then in beaten egg.
- Arrange chicken on prepared baking sheet. Brush lightly with oil if using.
- Bake for 20–25 minutes, flipping halfway through.
- While baking, combine sugar, ketchup, vinegar, soy sauce, and garlic powder in a saucepan.
- Heat over medium, stir until combined, then add cornstarch slurry.
- Simmer until thickened to glaze consistency.
- Optionally, sauté bell peppers and pineapple until slightly softened.
- Toss baked chicken with sauce and sautéed vegetables.
- Serve hot over rice or noodles.