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Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

This Baked Sweet and Sour Chicken recipe delivers a delicious balance of crispy chicken and a vibrant tangy-sweet sauce. Using simple ingredients and baking instead of frying, it offers a healthier twist while maintaining satisfying texture and flavor. Perfect for quick weeknight dinners or casual gatherings, this recipe pairs beautifully with rice or vegetables to create a complete meal.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken and Coating

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • Olive oil or cooking spray, for crisping

Vegetables & Fruit

  • 1 cup diced bell peppers
  • 1 cup pineapple chunks

Sweet and Sour Sauce

  • 1/2 cup ketchup
  • 1/4 cup rice vinegar or white vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 3 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger

Instructions

  1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper. Beat the eggs in a bowl and place the cornstarch in a separate bowl for dipping.
  2. Coat the Chicken: Dip each chicken piece first into the beaten eggs, then thoroughly coat with cornstarch to ensure a crispy, golden layer after baking.
  3. Arrange for Baking: Place the coated chicken pieces on a parchment-lined baking sheet. Lightly spray or brush with olive oil to help achieve crispiness.
  4. Bake the Chicken: Bake in a preheated oven at 425°F (220°C) for about 15 minutes, or until chicken is cooked through and the coating is crispy on the outside.
  5. Make the Sweet and Sour Sauce: While the chicken bakes, whisk together ketchup, rice or white vinegar, soy sauce, brown sugar, minced garlic, and grated ginger in a saucepan. Simmer gently until the sauce thickens slightly and the flavors meld.
  6. Combine and Bake Again: Toss the baked chicken with the sauce, diced bell peppers, and pineapple chunks. Return everything to the oven for 5 minutes to warm through and blend flavors.

Notes

  • Ensure each chicken piece is evenly coated for maximum crispiness.
  • Bake at high heat to develop a crunchy exterior without frying.
  • Do not overcrowd the baking sheet; space pieces evenly so they crisp properly.
  • Adjust simmering time of the sauce to achieve a thickness that clings well to the chicken.
  • Allow chicken to rest for a few minutes after baking to lock in juices.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 12 g
  • Sodium: 600 mg
  • Fat: 8 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Keywords: baked sweet and sour chicken, healthy chicken recipe, crispy chicken, easy weeknight dinner, gluten-free chicken, tangy sweet chicken, baked chicken