Here is a classic recipe for Baked Sweet and Sour Chicken. This version is much healthier than the deep-fried takeout classic, but it delivers the same sticky, tangy, and delicious flavor. By baking the chicken instead of frying it, you get tender meat and a nice crispiness without all the oil.
Baked Sweet and Sour Chicken
This recipe has two parts: coating and baking the chicken, and making a thick, flavorful sweet and sour sauce from scratch.
Prep time: 20 minutes
Cook time: 30-35 minutes
Servings: 4
Ingredients
For the Chicken:
· 1 ½ lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch bite-sized pieces
· Salt and pepper, to taste
· 1 cup (125g) cornstarch
· 2 large eggs, beaten
· 1 ½ cups (150g) panko breadcrumbs (regular breadcrumbs work, but panko gets crispier)
For the Sweet and Sour Sauce:
· ½ cup (120ml) apple cider vinegar (or white vinegar)
· ½ cup (100g) packed light brown sugar
· ¼ cup (60ml) ketchup
· 1 tablespoon soy sauce (low sodium recommended)
· 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
· (Optional) 1 teaspoon sesame oil (for a nutty flavor)
For the Vegetables (Classic additions):
· 1 green bell pepper, cut into 1-inch chunks
· 1 red bell pepper, cut into 1-inch chunks
· 1 small onion, cut into 1-inch chunks
· 1 cup (150g) fresh or canned pineapple chunks (if using canned, drain them well)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C) . Line a large baking sheet with parchment paper or aluminum foil (for easy cleanup) and lightly spray it with cooking oil.
- Set Up Breading Station:
· In a shallow dish (like a pie plate), place the cornstarch. Season it with a pinch of salt and pepper.
· In a second shallow dish, beat the eggs.
· In a third shallow dish, place the panko breadcrumbs. - Coat the Chicken:
· Pat the chicken pieces dry with a paper towel (this helps the coating stick).
· Dredge each piece first in the cornstarch, shaking off the excess.
· Dip it next into the beaten egg, letting the excess drip off.
· Finally, coat it thoroughly in the panko breadcrumbs.
· Place the breaded chicken pieces on the prepared baking sheet in a single layer, making sure they aren’t touching. - Bake the Chicken:
· Lightly spray the tops of the chicken pieces with a little cooking oil. This helps them brown and get crispy.
· Bake for 25 minutes, flipping the pieces halfway through (at the 12-13 minute mark). - Make the Sauce (While Chicken Bakes):
· In a medium saucepan over medium heat, combine the vinegar, brown sugar, ketchup, soy sauce, and garlic powder.
· Whisk everything together until the sugar dissolves and the sauce is smooth.
· Bring the mixture to a simmer, then reduce the heat to low. Let it gently bubble and thicken for about 5-8 minutes, stirring occasionally. It should become thick and syrupy. If you are using fresh garlic, add it now so it cooks gently. Turn off the heat and stir in the sesame oil if using. - Add Vegetables and Pineapple:
· After the chicken has baked for 25 minutes, remove the baking sheet from the oven.
· Scatter the bell pepper chunks, onion chunks, and pineapple chunks around the chicken pieces.
· Drizzle about half of the sweet and sour sauce over everything (chicken and veggies). Toss gently on the baking sheet to coat. - Final Bake:
· Return the baking sheet to the oven and bake for another 10 minutes, or until the vegetables are tender-crisp and the chicken is cooked through and sticky. - Serve:
· Serve hot over steamed white rice or fried rice. Pass the remaining sauce at the table for those who like it extra saucy.
Tips for the Best Baked Version
· Don’t skip the cornstarch: Coating the chicken in cornstarch first acts as a “glue” to help the egg wash stick, and it creates a barrier that keeps the chicken moist.
· High heat is the enemy here: We bake at 325°F first to cook the chicken through without burning the breading. The final 10 minutes at the same temperature finishes the veggies and caramelizes the sauce.
· Make it Spicy: Add ½ teaspoon of red pepper flakes or a squirt of sriracha to the sauce while it simmers.