Description
This Baked Sweet and Sour Chicken features tender chicken breast coated in a crispy cornstarch crust, briefly pan-fried, then oven-baked to golden perfection. It is served with a vibrant homemade sweet and sour sauce with pineapple, bell peppers, and a blend of savory condiments, making it a flavorful and healthier alternative to traditional fried versions.
Ingredients
Scale
Chicken and Coating
- 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
Sauce and Vegetables
- 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, separate pineapple from juice
- 1/2 cup sugar (white or brown)
- 1/3 cup apple cider vinegar
- 2 – 3 tbsp pineapple juice (from canned pineapple pieces)
- 3 tbsp ketchup (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
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for baking the chicken.
- Prepare Chicken: In a bowl, sprinkle salt over the chicken cubes, then add the beaten egg. Mix thoroughly to coat all chicken pieces evenly and drain any excess egg.
- Coat Chicken with Cornstarch: Working in small batches, shake off excess egg from chicken pieces, then place them in a ziplock bag with cornstarch. Seal the bag trapping some air to create a balloon effect and shake vigorously to evenly coat the chicken in cornstarch. Discard any leftover cornstarch.
- Pan-Fry Chicken: Heat 3 to 5 tablespoons of oil in a large skillet over high heat. Add the coated chicken in batches if needed and cook for about 2 minutes, turning occasionally, just until the outside is lightly golden and crispy but the inside remains raw.
- Bake Chicken: Transfer the partially cooked chicken to a baking tray, spray with oil for extra crispness, and bake in the preheated oven for 15 to 20 minutes until the chicken is golden brown and crispy on the outside and fully cooked inside.
- Prepare Sauce Base: While the chicken bakes, discard the oil used for frying from the skillet and wipe clean with paper towels. Heat 1/2 tablespoon oil over medium-high heat. Add minced garlic and sauté for 20 seconds until fragrant, then add diced onion and cook for about 2 minutes to soften.
- Add Bell Peppers: Add the red and green bell pepper pieces to the skillet and cook for 1 minute to slightly soften while retaining crunch.
- Combine Sauce Ingredients: Stir in sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and salt. Stir continuously until the sugar dissolves and the sauce starts bubbling gently.
- Thicken Sauce: Pour in the cornstarch slurry (cornstarch mixed with water) and bring the sauce to a simmer, stirring constantly. Cook for about 3 minutes until the sauce thickens to a syrupy consistency.
- Add Pineapple: Stir in the canned pineapple pieces to warm them through, then remove the sauce from the heat.
- Toss Chicken with Sauce: When the chicken is fully baked, add it back into the skillet with the sweet and sour sauce. Toss gently to coat all the chicken pieces evenly.
- Serve: Serve the baked sweet and sour chicken immediately with steamed rice or for a low-carb option, try cauliflower rice. Garnish with chopped scallions if desired.
Notes
- Note 1: Worcestershire sauce, soy sauce, and oyster sauce provide depth of umami flavor to the sauce.
- Note 2: Draining excess egg before coating ensures an even and crispy coating without sogginess.
- Baking after pan-frying reduces oil usage and creates a crispy yet tender chicken.
- Using pineapple juice from the canned pineapple enhances the sweet and sour flavor naturally.
- Adjust sauce sweetness and tanginess by varying sugar and vinegar amounts slightly to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Chinese-inspired
Keywords: sweet and sour chicken, baked chicken recipe, crispy chicken, pineapple chicken, homemade sweet and sour sauce, healthy chicken recipes
