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Sweet and Sour Baked Chicken served with vegetables on a plate

Baked Sweet and Sour Chicken

A delightful dish combining crispy chicken pieces with a luscious and tangy sauce, perfect for busy weeknights and family dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast, cut into bite-sized cubes Ensure they remain juicy once baked.
  • 1/2 teaspoon salt
  • 1 large egg Or 2 small eggs, lightly beaten.
  • 1 cup cornstarch Stored in a ziplock bag for easy coating.
  • 3-5 tablespoons vegetable or canola oil
  • as needed spray oil For the baking tray.
For the Sauce
  • 1/2 tablespoon oil
  • 1 clove garlic Minced.
  • 1 small onion Diced into large pieces.
  • 1/2 red bell pepper Cut into bite-sized pieces.
  • 1/2 green bell pepper Cut into bite-sized pieces.
  • 1 can (8oz) canned pineapple pieces With juice separated.
  • 1/2 cup sugar White or brown.
  • 1/3 cup apple cider vinegar
  • 2-3 tablespoons pineapple juice From your canned pineapple.
  • 3 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch Mixed with 4 tablespoons of water as a thickener.

Method
 

Preparation
  1. Preheat the oven to 200°C (390°F) to prepare for your crispy chicken.
  2. 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.
  3. 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.
Cooking
  1. 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.
  2. Transfer the chicken to a baking tray, spray lightly with oil and bake for 15 to 20 minutes, until golden brown and crispy.
  3. 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.
  4. Add the diced red and green bell peppers and cook for an additional minute for vibrant color and crunch.
  5. 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.
  6. 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.
  7. Stir the warm pineapple pieces into the sauce just before removing from the heat.
  8. When the chicken has finished baking, transfer it into the skillet and toss gently to coat the chicken thoroughly with the sauce.
Serving
  1. 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.

Notes

For an extra crunch, consider double-coating your chicken when frying. Experiment with vegetables by adding snap peas, carrots, or mushrooms.