Baked Sweet and Sour Chicken


  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for baking)

For the Sweet and Sour Sauce:

  • 1 cup pineapple juice (reserve from canned pineapple chunks)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar (adjust for sweetness)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger (optional, for extra zing)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Optional Mix-Ins:

  • 1 cup pineapple chunks (fresh or canned)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup sliced carrots

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 400°F (200°C).
  2. Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.

2. Coat the Chicken

  1. In a bowl, toss the chicken pieces with cornstarch, salt, and black pepper until evenly coated.

3. Bake the Chicken

  1. Arrange the coated chicken pieces on the prepared baking sheet in a single layer.
  2. Drizzle the chicken lightly with olive oil to help it crisp up in the oven.
  3. Bake for 15–20 minutes, flipping halfway through, until the chicken is cooked through and slightly golden.

4. Make the Sweet and Sour Sauce

  1. In a small saucepan, combine the pineapple juice, ketchup, brown sugar, vinegar, soy sauce, and ginger (if using). Stir well and bring to a simmer over medium heat.
  2. Stir in the cornstarch slurry and cook for 2–3 minutes, stirring constantly, until the sauce thickens slightly.

5. Combine and Bake

  1. Remove the chicken from the oven and pour the sweet and sour sauce over the top, tossing gently to coat.
  2. Optional: Add pineapple chunks, bell peppers, and carrots to the baking sheet and toss with the chicken.
  3. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the vegetables are tender and the sauce is bubbly.

6. Serve and Enjoy

  1. Transfer the baked sweet and sour chicken to a serving platter.
  2. Optional: Garnish with sesame seeds or chopped green onions for added flair.
  3. Enjoy every bite of this tangy, sweet, and indulgent Baked Sweet and Sour Chicken!
  4. Perfect as a standalone meal or paired with steamed rice, noodles, or a side salad for a complete spread.

Tips for Success

  • Use Fresh Ingredients: Freshly grated ginger and high-quality chicken make a noticeable difference in flavor.
  • Switch Proteins: Substitute chicken with tofu, shrimp, or pork for variety.
  • Add Veggies: Stir in broccoli florets, snap peas, or baby corn for extra nutrition.
  • Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.

Why This Recipe Works

This Baked Sweet and Sour Chicken combines the savory juiciness of chicken with the bold, tangy flavors of a homemade sweet and sour sauce into a dish that’s both satisfying and indulgent. The baking method ensures a healthier alternative to traditional fried versions, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone meal or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.

Conclusion: A Dish Everyone Will Love

Whether you’re craving something tangy and sweet, looking for a way to elevate your weeknight dinners, or simply want to enjoy a homemade treat, this Baked Sweet and Sour Chicken is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dish might just inspire others to try it too! 🍴✨


 

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