BAKED SWEET AND SOUR CHICKEN

Skip the takeout! This homemade sweet and sour chicken delivers all the restaurant flavor with simple ingredients and mainly hands-off oven time. The perfect balance of tangy and sweet makes this a family favorite!

THE TAKEOUT FAVORITE MADE EASY

Want to know the secret to restaurant-style sweet and sour chicken without deep frying? This oven-baked version creates perfectly tender chicken with a delicious sticky sauce, and you won’t believe how simple it is to make at home!

FREQUENTLY ASKED QUESTIONS:

Can I prepare the sauce ahead of time?

Yes! The sauce can be mixed up to 2 days ahead and stored in the refrigerator. Just give it a good stir before using.

Why coat the chicken in cornstarch?

Cornstarch creates a light coating that helps the chicken brown nicely and thickens the sauce as it bakes.

Can I add different vegetables?

Absolutely! Try adding carrots, broccoli, or snap peas. Just add firmer vegetables earlier in the cooking process.

TIPS FOR SUCCESS:

Cut chicken pieces uniformly for even cooking
Don’t overcrowd the pan when browning
Use fresh pineapple for best flavor
Let dish rest 5-10 minutes before serving
Stir halfway through baking
Serve immediately while sauce is hot

BAKED SWEET AND SOUR CHICKEN

A healthier take on the takeout favorite that’s just as delicious as restaurant versions! Perfect for family dinners.

Course: Main Dish
Cuisine: Asian-Inspired
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6

INGREDIENTS

For the Chicken:

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Sauce:

1/2 cup pineapple juice
1/2 cup ketchup
1/4 cup brown sugar, packed
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil (optional)

For the Vegetables:

1 medium onion, cut into chunks
1 red bell pepper, cut into chunks
1 cup fresh pineapple chunks
2 green onions, sliced (for garnish)

For Serving:

Cooked white rice
Sesame seeds (optional)

INSTRUCTIONS

Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish.
In a shallow dish, combine cornstarch, garlic powder, salt, and pepper.
Dredge chicken pieces in cornstarch mixture, shaking off excess.
Heat olive oil in large skillet over medium-high heat. Brown chicken in batches, about 2-3 minutes per side.
While chicken browns, whisk together sauce ingredients in a bowl.
Transfer browned chicken to prepared baking dish.
Add onion, bell pepper, and pineapple chunks around chicken.
Pour sauce evenly over chicken and vegetables.
Bake uncovered for 25-30 minutes, stirring once halfway through.
Let rest 5 minutes before serving over rice. Garnish with green onions and sesame seeds.

RECIPE NOTES