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Baked Sweet and Sour Chicken Recipe

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4.2 from 2 reviews

This baked sweet and sour chicken is a simple and delicious weeknight dinner featuring tender chicken pieces, crisp bell pepper, and pineapple chunks baked in a glossy, homemade sweet and tangy sauce. The dish is prepared in one pan, making it easy to clean up, and pairs perfectly with steamed rice or noodles for a comforting meal with a takeout-style flavor.

  • Total Time: 52 minutes
  • Yield: 4 servings

Ingredients

Chicken and Vegetables

  • 1 lb boneless skinless chicken breast – cut into bite-size pieces
  • 2 Tbsp cornstarch
  • 1 Tbsp cooking oil
  • 1 bell pepper – chopped
  • 1 cup pineapple chunks (optional)

Sweet and Sour Sauce

  • ½ cup lemon juice or pineapple juice
  • ¼ cup brown sugar
  • 3 Tbsp ketchup
  • 2 Tbsp rice vinegar or white vinegar
  • 1 Tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp cornstarch

Instructions

  1. Preheat the oven. Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the chicken evenly.
  2. Prepare the chicken. Cut 1 lb of boneless skinless chicken breast into bite-sized pieces and toss them with 2 tablespoons of cornstarch, coating each piece evenly to help achieve a light crispness.
  3. Mix the sauce. In a bowl, whisk together ½ cup of pineapple or lemon juice, ¼ cup brown sugar, 3 tablespoons ketchup, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon garlic powder, and 1 teaspoon cornstarch until the sauce is smooth and well combined.
  4. Sear the chicken. Heat 1 tablespoon of cooking oil in a large oven-safe skillet over medium-high heat. Add the coated chicken pieces and sear them for 30 to 60 seconds on each side just until they turn lightly golden, avoiding overcooking.
  5. Add vegetables and pineapple. Stir in the chopped bell pepper and pineapple chunks (if using) to the skillet with the chicken to distribute evenly.
  6. Pour in the sauce. Pour the prepared sweet and sour sauce over the chicken and vegetables, stirring gently to coat everything uniformly.
  7. Bake the dish. Transfer the skillet directly to the preheated oven. Bake for 25 to 30 minutes, stirring halfway through, until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).
  8. Serve. Spoon the baked sweet and sour chicken over cooked white rice or noodles. Optionally, garnish with green onions or sesame seeds to add color and extra flavor.

Notes

  • Cut chicken pieces evenly to ensure consistent cooking.
  • Do not omit the 1 teaspoon cornstarch in the sauce as it helps create a glossy coating.
  • Sear chicken quickly to prevent drying before baking.
  • Stir the dish halfway through baking to help the sauce thicken evenly and coat the chicken well.
  • Add pineapple at the start of baking for a softer texture or at the end for a brighter, fresher flavor.
  • Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
  • Freeze leftovers for up to 2 months in a freezer-safe container.
  • Reheat gently in a skillet or microwave, adding a splash of water if the sauce thickens too much.
  • Author: Monica
  • Prep Time: 12 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian American

Find it online: https://monicarecipes.com/baked-sweet-and-sour-chicken-recipe/