It is 6pm. You are tired. Dinner needs to happen fast. Skip the long wait for takeout tonight. You can make this baked sweet and sour chicken in your own kitchen. It is fresh, vibrant, and much better for you. This dish is a total kid-approved favorite at my house.
It is the perfect way to brighten up a rainy Tuesday. You get all the flavor without the heavy grease. Your family will love the sweet pineapple and crispy chicken. The kitchen fills with a warm, tangy aroma while it bakes. Let’s get cooking together!
Why This Baked Sweet and Sour Chicken Is a Winner
This recipe is a winner because it is so simple. You do not need any fancy equipment or deep fryers. The chicken stays incredibly tender inside while baking. The cornstarch creates a delicate crispy crust on every piece. It holds onto the sauce perfectly as it thickens. You get a restaurant-quality meal without the high cost.
It is a much lighter way to eat at home. Your kitchen will stay cleaner and smell wonderful. This is the ultimate comfort food for busy families. Everyone will be asking for seconds before the night is over. It is a dish that feels like a treat every time.
Simple Cooking Steps
First, you will coat the chicken pieces in cornstarch and egg. This step is very easy for beginners to master. Then, you sear them quickly in a hot pan. This locks in all the juices and flavor. Finally, the oven finishes the hard work for you. It transforms the sauce into a thick glossy glaze. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
This recipe uses mostly pantry staples that you likely already have. Fresh produce makes the colors really pop on the plate.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- 1 cup pineapple chunks, canned or fresh
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1/2 yellow onion, chopped into 1-inch pieces
Step-by-Step Directions
- Preheat oven to 325°F (165°C).
- Season chicken cubes with salt and pepper, dredge in cornstarch, and then dip into beaten eggs until coated.
- Heat vegetable oil in a large skillet over medium-high heat; sear chicken pieces until golden brown on all sides, then transfer to a 9×13 inch baking dish.
- Add the chopped bell peppers, onion, and pineapple chunks to the baking dish with the chicken.
- In a medium mixing bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt until smooth.
- Pour the sauce mixture evenly over the chicken and vegetables.
- Bake for 60 minutes, stirring the mixture every 15 minutes to ensure even coating as the sauce thickens and glazes the ingredients.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy white rice. The rice soaks up all the extra tangy sauce. You can also use brown rice or quinoa. Add some steamed broccoli or snap peas on the side. It adds a nice crunch and bright green color. This is a complete balanced meal for your family. For a special date night, use your best plates. It feels like a fancy night out in your own home.
Keep It Fresh
Leftovers are even better the next day for lunch. The flavors have more time to meld together perfectly. Store them in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use the oven or a skillet. This keeps the chicken from getting too soft. It is a great meal prep option for busy weeks. You can even freeze the cooked chicken for later.
Recipe Tips
- Cut your chicken into even 1-inch pieces for even cooking.
- Do not skip the searing step for the best texture.
- Use fresh bell peppers for a vibrant and fresh look.
- Whisk the sauce until all the sugar is fully dissolved.
- Stir the dish every 15 minutes while it is baking.
- Use a large 9×13 dish so the sauce can bubble.
- If you like heat, add a pinch of red pepper flakes.
- Drain your pineapple well to avoid a watery sauce.
Ways to Switch It Up
- Try using chicken thighs for a juicier and richer flavor.
- Swap the granulated sugar for honey or maple syrup.
- Add sliced carrots or water chestnuts for extra crunch.
- Use shrimp instead of chicken for a faster seafood version.
- Make it gluten-free by using tamari instead of soy sauce.
Quick Answers
Can I make this ahead of time?
You can prep the chicken and sauce the night before. Keep them in separate containers in the refrigerator. When you are ready, just sear and bake as directed. It makes holiday entertaining much easier for everyone.
Is this dish too spicy for children?
Not at all! This sauce is sweet and tangy rather than spicy. It is very picky-eater friendly and kids love the pineapple. You can always leave out the peppers if they prefer.
What if I do not have apple cider vinegar?
You can use white vinegar or rice vinegar instead. Rice vinegar will give it a slightly milder taste. It still creates a perfectly balanced sauce for the chicken.
I hope this cozy recipe brightens your weeknight dinner routine. Give it a try and let the sweet aromas fill your home. Happy cooking!
— Lidia
Baked Sweet and Sour Chicken with Pineapple
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1/2 cup cornstarc h
- 2 large eggs , beaten
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup ketchu p
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- 1 cup pineapple chunks, canned or fresh
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1/2 yellow onion , chopped into 1-inch pieces
Instructions
- Preheat oven to 325°F (165°C).
- Season chicken cubes with salt and pepper, dredge in cornstarch, and then dip into beaten eggs until coated.
- Heat vegetable oil in a large skillet over medium-high heat; sear chicken pieces until golden brown on all sides, then transfer to a 9x13 inch baking dish.
- Add the chopped bell peppers, onion, and pineapple chunks to the baking dish with the chicken.
- In a medium mixing bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt until smooth.
- Pour the sauce mixture evenly over the chicken and vegetables.
- Bake for 60 minutes, stirring the mixture every 15 minutes to ensure even coating as the sauce thickens and glazes the ingredients.
