I love my Recipe for Sweet And Sour Chicken that melds simplicity with a burst of flavors. Featuring bite-size chicken breasts dusted with cornstarch and eggs, this dish bursts with the tang of apple cider vinegar and brown sugar plus the crunch of red and green bell peppers with pineapple.

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I’ve always been a fan of experimenting in the kitchen, and today I wanna share with you my take on Baked Sweet And Sour Chicken. This recipe is a game changer, trust me, it’s so close to that take-out flavor but totally homemade.

I start with 2 lbs of boneless, skinless chicken breasts cut into bite-size pieces, then I coat them in 1 cup of cornstarch mixed with a couple of lightly beaten eggs, salt and pepper to taste. After baking until crispy, I whip up a tangy sauce with 1/2 cup apple cider vinegar, 1/2 cup brown sugar, 1/3 cup ketchup and 2 tbsp soy sauce.

I toss in chopped red and green bell peppers, a sliced small onion along with pineapple chunks to give it that unique twist. Its easy, its delicious and its a fresh spin on classic Chinese food recipes.

Enjoy making this at home, its quick and full of flavor!

Why I Like this Recipe

1. I love how simple this recipe is to make even though the chicken turns out so crispy and flavorful, which beats any greasy take-out.
2. I really appreciate the sweet and tangy sauce – it coats every piece perfectly and gives the dish a unique, homemade taste that always reminds me of my childhood.
3. The mix of peppers, onions, and pineapple makes it extra special, adding a bit of unexpected crunch and sweetness that i just can’t get enough of.
4. I like that it only uses a few ingredients i usually have in my kitchen, so i can whip it up quickly and not worry about spending too much time or money.

Ingredients

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Chicken: High in protein and lean, helps build muscles and gives a hearty chew.
Cornstarch: Mostly carbohydrates that crisply coat the chicken and acts as a thickener.
Eggs: Offer extra protein, make the breading stick and add a moist texture.
Apple cider vinegar: Brings a tangy sour kick that balances the sweet layers well.
Brown sugar: Provides natural sweetness that counters the savory spices used here.
Pineapple: Has natural sugars and fiber, giving bursts of juicy freshness in every bite.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts cut into bite-size pieces

1 cup cornstarch

2 large eggs lightly beaten

Salt and pepper to taste

Cooking spray

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/3 cup ketchup

2 tbsp soy sauce

1 red bell pepper chopped

1 green bell pepper chopped

1 small onion sliced

1/2 cup pineapple chunks drained

1 tbsp cornstarch for the sauce

1/4 cup water for making the sauce slurry

How to Make this

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1. Preheat your oven to 425°F and lightly spray a large baking sheet with cooking spray.

2. Season the chicken pieces with salt and pepper in a large bowl, then toss them in 1 cup of cornstarch until they are well coated.

3. Dip the chicken pieces in the beaten eggs so they get a nice even coat and arrange them on the prepared baking sheet.

4. Bake the chicken for about 20 to 25 minutes until they look golden and crispy, turning them halfway through if needed.

5. While the chicken is baking, mix the apple cider vinegar, brown sugar, ketchup, and soy sauce in a medium saucepan.

6. Add the chopped red and green bell peppers, sliced onion, and pineapple chunks to the sauce; let it simmer gently over medium heat.

7. In a small cup, mix 1 tbsp of cornstarch with 1/4 cup water to form a slurry and slowly stir it into the simmering sauce.

8. Keep stirring the sauce for about 3 to 5 minutes until it thickens up nicely, being careful not to let it boil too hard.

9. Once the chicken is baked, take it out and pour the hot sweet and sour sauce over the chicken pieces so every piece gets covered.

10. Put everything back into the oven for another 5 minutes so the sauce can settle into the crispy chicken, then serve hot and enjoy!

Equipment Needed

1. An oven preheated to 425°F
2. A large baking sheet and cooking spray
3. A large mixing bowl for seasoning the chicken
4. A separate bowl for beating the eggs
5. Measuring cups and spoons
6. A medium saucepan for simmering the sauce
7. A knife and cutting board for chopping the bell peppers, onion, and pineapple
8. A small cup or bowl for mixing the cornstarch slurry
9. A spatula or tongs for turning the chicken and stirring the sauce

FAQ

Can I use chicken thighs instead of breasts? A: Yeah, you can, but thighs cook a bit differently. They might need a little extra time to get fully cooked, so keep an eye on 'em.

Do I need to marinate the chicken? A: Not really. The egg and cornstarch help the sauce stick. If you wanna amp up the flavor, marinate it for about 15 minutes, but it's totally optional.

What temperature should I preheat my oven to? A: Preheat your oven to 400°F. That temp lets the chicken get crispy on the outside and stay juicy inside.

Can I add other veggies to this dish? A: Sure thing! Feel free to toss in extra veggies like carrots or broccoli if you like, but remember they might need different cooking times.

How do I thicken the sauce? A: Mix 1 tbsp of cornstarch with 1/4 cup of water to make a slurry. Stir it into the sauce and let it cook for a few minutes until it thickens up.

Baked Sweet And Sour Chicken Recipe Substitutions and Variations

If you’re short on chicken breasts, try using chicken thighs instead. They work well and add a bit more flavor.
No cornstarch? Rice flour is a decent alternative that still helps thicken the batter.
If apple cider vinegar isn’t available, white vinegar or even a squeeze of lemon juice can do the trick for that tangy kick.
Out of brown sugar? Honey or maple syrup can replace it, though your sauce might be a tad sweeter.
If you don’t have ketchup, mix some tomato paste with a little sugar and vinegar to mimic the flavor.

Pro Tips

1. Make sure that you coat the chicken evenly with cornstarch so that the crispy texture stays consistent, and dont overcrowd the pan so the pieces cook evenly.
2. When you dip the chicken in the egg, let a little extra drip off sooo you dont end up with a soggy coating after baking.
3. Keep stirring the sauce gently when adding the cornstarch slurry so that it thickens smoothly and doesnt clump up.
4. After you pour the sauce over the baked chicken, try tossing everything around a little before a quick final bake to get that extra burst of flavor in every bite.

Baked Sweet And Sour Chicken Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

468

kcal

Equipment: 1. An oven preheated to 425°F
2. A large baking sheet and cooking spray
3. A large mixing bowl for seasoning the chicken
4. A separate bowl for beating the eggs
5. Measuring cups and spoons
6. A medium saucepan for simmering the sauce
7. A knife and cutting board for chopping the bell peppers, onion, and pineapple
8. A small cup or bowl for mixing the cornstarch slurry
9. A spatula or tongs for turning the chicken and stirring the sauce

Ingredients

2 lbs boneless, skinless chicken breasts cut into bite-size pieces
1 cup cornstarch
2 large eggs lightly beaten
Salt and pepper to taste
Cooking spray
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/3 cup ketchup
2 tbsp soy sauce
1 red bell pepper chopped
1 green bell pepper chopped
1 small onion sliced
1/2 cup pineapple chunks drained
1 tbsp cornstarch for the sauce
1/4 cup water for making the sauce slurry

Directions

Preheat your oven to 425°F and lightly spray a large baking sheet with cooking spray.
Season the chicken pieces with salt and pepper in a large bowl, then toss them in 1 cup of cornstarch until they are well coated.
Dip the chicken pieces in the beaten eggs so they get a nice even coat and arrange them on the prepared baking sheet.
Bake the chicken for about 20 to 25 minutes until they look golden and crispy, turning them halfway through if needed.
While the chicken is baking, mix the apple cider vinegar, brown sugar, ketchup, and soy sauce in a medium saucepan.
Add the chopped red and green bell peppers, sliced onion, and pineapple chunks to the sauce; let it simmer gently over medium heat.
In a small cup, mix 1 tbsp of cornstarch with 1/4 cup water to form a slurry and slowly stir it into the simmering sauce.
Keep stirring the sauce for about 3 to 5 minutes until it thickens up nicely, being careful not to let it boil too hard.
Once the chicken is baked, take it out and pour the hot sweet and sour sauce over the chicken pieces so every piece gets covered.
Put everything back into the oven for another 5 minutes so the sauce can settle into the crispy chicken, then serve hot and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 250g
Total number of serves: 6
Calories: 468kcal
Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Polyunsaturated: 1g
Monounsaturated: 3g
Cholesterol: 150mg
Sodium: 600mg
Potassium: 500mg
Carbohydrates: 60g
Fiber: 3g
Sugar: 20g
Protein: 27g
Vitamin A: 1000IU
Vitamin C: 40mg
Calcium: 30mg
Iron: 1.5mg

Baked Sweet And Sour Chicken Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Baked Sweet And Sour Chicken Recipe Substitutions and Variations

Pro Tips