Introduction

This Baked Sweet and Sour Chicken is a deliciously tangy and crispy dish that’s perfect for a weeknight dinner. Tender chicken pieces are coated in a light, crunchy crust and tossed in a vibrant homemade sauce with bell peppers and pineapple. Enjoy a healthier twist on this classic favorite without deep frying.

A white bowl filled with sweet and sour chicken, showing about three layers: the base has thick, shiny brown sauce covering chunks of golden fried chicken, bright green and red bell peppers, and soft white onions; on top, thin slices of fresh green onions are sprinkled, adding a pop of color. A spoon is placed in the bowl with a piece of chicken on it. In the background, there is a small cup filled with dark soy sauce and a white bowl with plain white rice, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb / 500 g chicken breast, cut into bite size cubes

1/2 tsp salt

1 large egg or 2 small eggs, lightly beaten (enough to coat chicken)

1 cup cornstarch / cornflour, placed in a large ziplock bag

3 to 5 tbsp oil (vegetable or canola)

Oil spray

1/2 tbsp oil

1 garlic clove

1 small onion, cut into large dice

1/2 red bell pepper, cut into bite size pieces

1/2 green bell pepper, cut into bite size pieces

1 can (8oz/250g) canned pineapple pieces in natural juice, separated from juice

1/2 cup sugar (white or brown)

1/3 cup apple cider vinegar

2 – 3 tbsp pineapple juice (from the canned pineapple pieces)

3 tbsp ketchup (Australia: tomato sauce)

1 tsp Worcestershire sauce

1 tsp soy sauce

1 tsp oyster sauce

1/4 tsp salt

1 tbsp cornflour / cornstarch + 4 tbsp water, mixed together (thickener)

Instructions

Step 1: Preheat the oven to 200°C (390°F).

Step 2: Place the chicken cubes in a bowl and sprinkle with 1/2 teaspoon salt. Add the beaten egg and toss to coat all the chicken pieces evenly. Drain out any excess egg.

Step 3: Working with a handful at a time, shake off excess egg from the chicken, then place the pieces into the ziplock bag with cornstarch. Seal the bag trapping as much air as possible to create a balloon, then shake well to coat the chicken thoroughly. Discard any leftover cornstarch.

Step 4: Heat 3 to 5 tablespoons of oil in a large skillet over high heat. Add the chicken in batches if needed, and cook briefly for about 2 minutes, turning frequently until the outside is lightly golden and slightly crispy but the inside remains raw.

Step 5: Transfer the chicken pieces to a baking tray, lightly spray with oil, and bake for 15 to 20 minutes until the chicken turns a deeper golden brown and develops crispiness.

Step 6: Meanwhile, discard the oil from the skillet and wipe it clean with paper towels. Reduce heat to medium-high and heat 1/2 tablespoon oil. Add the garlic and sauté for about 20 seconds until fragrant.

Step 7: Add the diced onion and cook for 2 minutes until softened.

Step 8: Add the red and green bell peppers and cook for an additional 1 minute.

Step 9: Stir in the sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and 1/4 teaspoon salt. Cook while stirring until the sugar dissolves and the sauce begins to bubble.

Step 10: Add the cornflour mixed with water to the sauce and bring to a simmer, stirring constantly. Cook until the sauce thickens to a syrupy consistency, about 3 minutes.

Step 11: Stir in the pineapple pieces just to warm through, then remove the skillet from heat.

Step 12: Once the chicken is done baking, add it to the skillet and toss gently to coat each piece well with the sweet and sour sauce.

Step 13: Serve immediately with steamed rice, or for a lighter option, try cauliflower rice. Garnish with scallions if desired.

Tips & Variations

For extra crispiness, make sure not to overcrowd the skillet when browning the chicken to allow even cooking.

Substitute chicken breast with chicken thighs for juicier results.

Adjust the sweetness or acidity by adding more sugar or vinegar to suit your taste.

Try adding sliced carrots or snap peas for additional crunch and color.

Use low-sodium soy sauce to reduce saltiness if preferred.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce and oyster sauce to make this dish gluten-free. Also, double-check all processed ingredients for gluten content.

Can I prepare this dish in advance?

You can prepare the chicken and sauce ahead of time, but it’s best to combine and bake the chicken just before serving to keep it crispy.

Dinner

Baked Sweet and Sour Chicken Recipe