Baked Sweet and Sour Chicken is a delightful dish that brings together flavors and textures in an enticing way. This recipe is easy to follow and perfect for busy weeknights or comforting family dinners. It combines crispy chicken pieces glazed in a luscious and tangy sauce, making it not only mouthwatering but also nostalgic for many who grew up enjoying it. With a perfect balance of sweet and sour, and a simple step-by-step approach, you’ll find yourself wanting to make this dish time and again.
Ingredients
The key to Baked Sweet and Sour Chicken lies in its fresh and vibrant ingredients. Begin with 1 lb (500 g) of chicken breast, cut into bite-sized cubes, ensuring they remain juicy once baked. Sprinkle 1/2 teaspoon of salt over the chicken, followed by 1 large egg (or 2 small eggs) lightly beaten to create a delectable coating.
Gather 1 cup of cornstarch, stored in a large ziplock bag for easy coating. When it comes to frying, you’ll need 3 to 5 tablespoons of vegetable or canola oil. You’ll also need to spray oil on your baking tray for the crispiest finish.
For the flavorful sauce, prepare 1/2 tablespoon of oil, 1 garlic clove, and 1 small onion diced into large pieces. Add in 1/2 red bell pepper and 1/2 green bell pepper, both cut into bite-sized pieces for color and crunch. Include one can (8oz/250g) of canned pineapple pieces, with the juice separated, since the sweet syrup is a key component of the sauce.
To create that delightful sweet and sour flavor, gather 1/2 cup of sugar (white or brown, as per your preference), 1/3 cup of apple cider vinegar, along with 2 to 3 tablespoons of pineapple juice taken from your canned pineapple. Add 3 tablespoons of ketchup, 1 teaspoon of Worcestershire sauce, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, and another 1/4 teaspoon of salt for depth of flavor. Lastly, a thickener made from 1 tablespoon of cornstarch mixed with 4 tablespoons of water will bring everything together beautifully.
Step-by-Step Directions
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Preheat the oven to 200°C (390°F) to prepare for your crispy chicken.
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Prepare the chicken: In a bowl, combine your cut chicken with the salt, then add the egg. Mix thoroughly to coat all the chicken pieces and drain any excess egg.
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Coat in cornstarch: In the ziplock bag with cornstarch, working in batches, shake off the excess egg mixture from each handful of chicken and place it in the bag, sealing it tightly. Shake well to coat all chicken pieces evenly. Discard any leftover cornstarch.
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Fry briefly: Heat oil in a large skillet over high heat. Add the chicken (in two batches if necessary) and fry for about 2 minutes, turning often to achieve a light golden and slightly crispy exterior, while the inside remains raw.
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Bake the chicken: Transfer the chicken to a baking tray, spray lightly with oil and bake for 15 to 20 minutes, until golden brown and crispy.
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Prepare the sauce: Meanwhile, discard the oil from the skillet but quickly wipe it down with a paper towel. Reduce the heat to medium-high and add 1/2 tablespoon of oil. Sauté the garlic for 20 seconds, then add the onion, cooking for 2 minutes until softened.
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Add bell peppers: Add the diced red and green bell peppers and cook for an additional minute for vibrant color and crunch.
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Mix the sauce: Add the sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and salt into the skillet. Stir until the sugar has dissolved and the sauce starts to bubble.
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Thicken the sauce: Add your cornstarch and water mixture to the sauce. Bring it to a simmer, stirring continuously until thickened to a syrup consistency, which should take about 3 minutes.
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Include the pineapple: Stir the warm pineapple pieces into the sauce just before removing from the heat.
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Combine chicken and sauce: When the chicken has finished baking, transfer it into the skillet and toss gently to coat the chicken thoroughly with the sauce.
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Serve and enjoy: Serve your Baked Sweet and Sour Chicken immediately, ideally over fluffy rice, or for a low-carb option, consider cauliflower rice. Garnish with sliced scallions if desired.
Tips & Tricks
For an extra crunch, consider double-coating your chicken when frying. Re-dip the chicken in the egg and give it another coating of cornstarch before baking. This will yield an even crispier result.
Experiment with the vegetables! Feel free to customize the dish by adding other colorful veggies such as snap peas, carrots, or even mushrooms to the mix.
To enhance the flavor of your sauce, let it cool and refrigerate overnight. This allows the ingredients to meld together and intensifies the taste.
Serving Suggestions & Pairings
Baked Sweet and Sour Chicken pairs wonderfully with steamed Jasmine rice, making it a wholesome meal. For those looking for a lighter option, serve it over cauliflower rice or enjoy it with a side of crispy stir-fried vegetables. This dish is perfect for family gatherings or casual dinner parties where you want to impress without spending all day in the kitchen.
Nutritional Information
This dish provides a hearty serving of protein thanks to the chicken, while the sauce brings a delightful blend of carbohydrates from the sugar and pineapple juice. A typical serving of Baked Sweet and Sour Chicken contains approximately 400 calories, 20 grams of carbohydrates, and 25 grams of protein. Always consider balancing your meal with fresh vegetables to add vitamins and minerals.
Storing Tips & Variations
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing, where it can keep for up to 2 months. To reheat, simply thaw in the refrigerator overnight and warm in a skillet over medium heat until heated through.
For a twist on this recipe, you might try adding different sauces such as teriyaki for a different flavor profile. Alternatively, turn this dish into a vegetarian option by substituting chicken with tofu or tempeh.
Conclusion
This Baked Sweet and Sour Chicken recipe is an easy, flavorful dish that is sure to become a family favorite. The combination of crispy chicken and vibrant sauce creates a comforting meal that both kids and adults will love. We encourage you to try this recipe at home, explore your variations, and share your experiences with friends and family!
FAQs
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Can I make this dish gluten-free?
Yes! You can use gluten-free soy sauce and ensure that the cornstarch is certified gluten-free. -
How can I make it spicier?
To add heat, consider including sliced jalapeños or a dash of chili flakes into the sauce when cooking. -
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will work just as well and can enhance the dish’s flavor. -
Is this dish suitable for meal prep?
Definitely! This is a great option for meal prepping as it reheats well and retains its flavor. -
How can I make this recipe even healthier?
Consider using skinless chicken breast, reducing the sugar in the sauce, and loading it with fresh vegetables to improve its nutritional value.
Baked Sweet and Sour Chicken
Ingredients
Method
- Preheat the oven to 200°C (390°F) to prepare for your crispy chicken.
- In a bowl, combine your cut chicken with the salt, then add the egg. Mix thoroughly to coat all the chicken pieces and drain any excess egg.
- In the ziplock bag with cornstarch, working in batches, shake off the excess egg mixture from each handful of chicken and place it in the bag, sealing it tightly. Shake well to coat all chicken pieces evenly. Discard any leftover cornstarch.
- Heat oil in a large skillet over high heat. Add the chicken (in two batches if necessary) and fry for about 2 minutes, turning often to achieve a light golden and slightly crispy exterior, while the inside remains raw.
- Transfer the chicken to a baking tray, spray lightly with oil and bake for 15 to 20 minutes, until golden brown and crispy.
- Meanwhile, discard the oil from the skillet but quickly wipe it down with a paper towel. Reduce the heat to medium-high and add 1/2 tablespoon of oil. Sauté the garlic for 20 seconds, then add the onion, cooking for 2 minutes until softened.
- Add the diced red and green bell peppers and cook for an additional minute for vibrant color and crunch.
- Add the sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and salt into the skillet. Stir until the sugar has dissolved and the sauce starts to bubble.
- Add your cornstarch and water mixture to the sauce. Bring it to a simmer, stirring continuously until thickened to a syrup consistency, which should take about 3 minutes.
- Stir the warm pineapple pieces into the sauce just before removing from the heat.
- When the chicken has finished baking, transfer it into the skillet and toss gently to coat the chicken thoroughly with the sauce.
- Serve your Baked Sweet and Sour Chicken immediately, ideally over fluffy rice, or for a low-carb option, consider cauliflower rice. Garnish with sliced scallions if desired.
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