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Baked Sweet and Sour Chicken Recipe
Ash Tyrrell

Baked Sweet and Sour Chicken Recipe

I have to tell you, making this Baked Sweet and Sour Chicken 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.