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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

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

RECIPE NOTES

  • Make Ahead: Sauce can be prepared 2 days ahead
  • Storage: Leftovers keep 3-4 days refrigerated
  • Reheating: Best reheated in oven or air fryer
  • Variations: Try with chicken thighs or pork
  • Vegetable Options: Add carrots, broccoli, or snap peas
  • Rice Tip: Start rice before chicken for perfect timing

NUTRITION
Calories: 385
Protein: 35g
Carbohydrates: 32g
Fat: 14g
Fiber: 2g
Sodium: 580mg

*Nutritional values are estimates and will vary based on specific ingredients used.



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