Name: Baked Sweet and Sour Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 lbs boneless; 1/2 cup cornstarch – gives the chicken a light (crispy coating. I always sift it first to avoid clumps.); 2 large eggs – beaten. This helps the cornstarch stick to the chicken evenly.; Salt and pepper – to taste. Season well to enhance flavor.; 1/4 cup vegetable oil – for brushing or drizzling. It keeps the chicken crispy without deep-frying.; 1 cup pineapple chunks – fresh is ideal (but canned works too. Drain well to prevent excess liquid.); 1 bell pepper – diced. I like red for sweetness and visual appeal.; 1/2 cup onion – chopped. Adds savory depth.; 3/4 cup sweet and sour sauce – homemade or store-bought. I usually make mine for fresher taste.

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I have to tell you, making this Baked Sweet and Sour Chicken Recipe at home completely changed my weeknight dinners. The first time I tried it, I couldn’t believe how crispy the chicken turned out without deep-frying, similar to how satisfying the easy bourbon chicken recipe can be when you want bold flavor without extra effort.

I love that it balances tangy, sweet, and slightly savory flavors in every bite. It’s one of those recipes that’s impressive but surprisingly simple. After making it several times, I feel confident sharing it with anyone who loves easy, flavorful meals.

Ingredients

Here’s everything you’ll need to make this dish perfectly. I’ve included some tips from my own experience to help you get the best results.

2 lbs boneless, skinless chicken breasts – cut into bite-sized pieces. I prefer fresh chicken for better texture; frozen tends to release water and sogginess.
1/2 cup cornstarch – gives the chicken a light, crispy coating. I always sift it first to avoid clumps.
2 large eggs – beaten. This helps the cornstarch stick to the chicken evenly.
Salt and pepper – to taste. Season well to enhance flavor.
1/4 cup vegetable oil – for brushing or drizzling. It keeps the chicken crispy without deep-frying.
1 cup pineapple chunks – fresh is ideal, but canned works too. Drain well to prevent excess liquid.
1 bell pepper – diced. I like red for sweetness and visual appeal.
1/2 cup onion – chopped. Adds savory depth.
3/4 cup sweet and sour sauce – homemade or store-bought. I usually make mine for fresher taste.

Note: Several servings

Variations

Making this recipe your own is easy! Here are a few ideas I’ve tried:

Use chicken thighs instead of breasts for a juicier, more flavorful bite.
Make it sugar-free by swapping regular sugar in the sauce for honey or a sugar substitute.
Try dairy-free options if using any creamy sauce variations, especially if you enjoy rich textures like those found in a creamy garlic chicken recipe.
Add pineapple juice or orange zest for a citrus twist.
Toss in a few red chili flakes if you like a hint of heat.

Cooking Time

Here’s a quick overview so you can plan your meal:

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minute

Equipment You Need

Here’s what I used to make the process smooth:

Baking sheet – for baking the chicken evenly.
Parchment paper – prevents sticking and makes cleanup easy.
Mixing bowls – to coat the chicken in cornstarch and eggs.
Whisk – to beat the eggs and mix the sauce.
Knife and cutting board – to prep vegetables and chicken.
Measuring cups and spoons – for accuracy in the sauce and coating.

How to Make Baked Sweet and Sour Chicken

Preparing the Chicken

I start by cutting the chicken into bite-sized pieces so they cook evenly. Then I season them lightly with salt and pepper, which helps boost the flavor before the coating step.

Coating the Chicken

Next, I dip each piece first in the beaten eggs, then in cornstarch. This double layer is key for that crispy, golden exterior. I make sure each piece is evenly coated without clumps.

Baking the Chicken

I arrange the coated chicken on a parchment-lined baking sheet. A quick drizzle of vegetable oil ensures the pieces crisp up in the oven. Then I bake until golden and cooked through, usually around 20-25 minutes.

Preparing the Vegetables

While the chicken bakes, I chop the bell pepper and onion, and drain the pineapple chunks. I sauté them lightly if I want extra softness, or leave them raw for a fresh crunch.

Making the Sauce

I whisk together sweet and sour sauce ingredients in a small bowl. If I make my own, I combine vinegar, ketchup, brown sugar, and a touch of soy sauce. Heating it slightly helps it coat the chicken better.

Combining Everything

Once the chicken is done, I toss it gently with the veggies, pineapple, and sauce. The key is to coat everything evenly without breaking the chicken apart. Serve immediately for best taste.

Additional Tips for Making this Recipe Better

From my experience, a few tricks make this dish shine:

I always pat the chicken dry before coating to get maximum crispiness.
Brushing a little oil on top before baking prevents the cornstarch from drying out.
I like to preheat the baking sheet in the oven; it helps the chicken crisp faster.
Let the chicken rest for 5 minutes after baking; it keeps it juicy.
For extra flavor, I sometimes marinate the chicken in a bit of soy sauce for 15 minutes before coating.

How to Serve Baked Sweet and Sour Chicken

Serving this dish can be just as fun as making it. I love placing it over steamed white or jasmine rice to soak up the sauce. For color and texture, I sprinkle some chopped green onions or sesame seeds on top. A few fresh pineapple chunks around the plate add a restaurant-quality touch.

Nutritional Information

Here’s a rough estimate per serving, based on my calculations:

Calories: 350-400 kcal
Protein: 30 g
Carbohydrates: 25 g
Fat: 15 g

This gives a balanced meal with protein, carbs, and a touch of fat, perfect for lunch or dinner.

Make Ahead and Storage

Storing: I let the chicken cool completely, then store it in an airtight container in the fridge for up to 3 days.

Freezing: If I want to prep ahead, I freeze cooked chicken and sauce separately in freezer-safe containers for up to 2 months.

Reheating: I reheat in the oven at 350°F for 10 minutes or until heated through. I avoid microwaving for too long; it can make the chicken soggy.

Why You’ll Love This Recipe

Here’s why this Baked Sweet and Sour Chicken has become a staple in my kitchen:

It’s easy to make – no deep-frying needed, perfect for weeknights.
Versatile – swap chicken types, veggies, or tweak the sauce to your liking.
Flavorful – the tangy, sweet, and savory sauce hits every taste bud.
Family-friendly – kids and adults alike love it.
Customizable – add heat, extra sweetness, or make it sugar-free with minor tweaks.

Ash Tyrrell