Baked Sweet and Sour Chicken Recipe
📖 Introduction
Baked Sweet and Sour Chicken is a healthier take on a classic Chinese takeout favorite. Instead of deep-frying, the chicken is lightly coated, baked until crispy, and then tossed in a tangy, glossy sweet and sour sauce. This dish brings together the perfect balance of flavors — sweet pineapple, tangy vinegar, and savory chicken — making it a crowd-pleaser for both kids and adults. Serve it over steamed rice or noodles for a complete meal that’s both satisfying and wholesome.
📝 Ingredients
For the Chicken:
- 700g boneless chicken breast or thighs (cut into bite-sized chunks)
- ½ cup cornstarch
- 2 large eggs (beaten)
- 2 tbsp vegetable oil (for baking sheet)
- Salt & pepper to taste
For the Sweet and Sour Sauce:
- ½ cup ketchup
- ½ cup rice vinegar (or white vinegar)
- ⅓ cup soy sauce
- ¾ cup brown sugar (packed)
- 1 tsp garlic powder
- 1 tsp ginger (grated or powder)
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
For the Veggies & Add-ins:
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 small onion (sliced)
- 1 cup pineapple chunks (fresh or canned, drained)
For Serving:
- Steamed jasmine rice or fried rice
- Sesame seeds (for garnish)
- Chopped green onions
👩🍳 Instructions
- Prepare the Chicken
- Preheat oven to 190°C (375°F).
- Season chicken with salt and pepper.
- Toss pieces in cornstarch, dip in beaten eggs, and place on a greased baking sheet.
- Bake for 25–30 minutes, flipping halfway, until golden and crispy.
- Make the Sauce
- In a saucepan, combine ketchup, vinegar, soy sauce, brown sugar, garlic powder, and ginger.
- Bring to a simmer and cook for 5 minutes.
- If you prefer thicker sauce, stir in cornstarch slurry and cook another 2 minutes.
- Bake with Sauce
- Place baked chicken in a casserole dish.
- Pour sauce over and toss to coat evenly.
- Add bell peppers, onion, and pineapple chunks.
- Bake uncovered for another 20 minutes, stirring once halfway.
- Serve & Enjoy
- Serve hot over rice or noodles.
- Garnish with sesame seeds and green onions.
🛠️ Methods
- Classic Bake: Coat, bake, then toss with sauce in oven (as above).
- Stir-Fry Variation: Skip the oven and cook chicken quickly in a skillet, tossing everything together.
- Air Fryer Method: Air-fry chicken at 190°C (375°F) for 15–18 minutes, then mix with sauce and veggies.
- Vegetarian Option: Replace chicken with tofu or cauliflower florets.
📜 History
Sweet and sour flavors have origins in Chinese cuisine, particularly Cantonese cooking, where vinegar and sugar are often paired with pork or chicken. The dish became popular in the United States in the mid-20th century as part of Chinese-American takeout culture. The baked version is a modern, health-conscious adaptation that keeps the flavor but reduces oil and calories.
🌿 Benefits
- Lower in fat: Baking instead of deep-frying cuts calories and grease.
- Balanced flavors: Combines sweet, tangy, and savory in one meal.
- Nutrient boost: Bell peppers and pineapple add vitamin C and antioxidants.
- Family-friendly: Kids love the sweet flavor, adults love the tang.
🏗️ Formation
- Protein base: chicken pieces, seasoned and baked.
- Sauce layer: glossy sweet and sour glaze.
- Veggie & fruit mix: bell peppers, onions, pineapple.
- Final bake: everything combined in one dish for full flavor infusion.
❤️ Lovers of this Dish
- Chinese takeout lovers craving a healthier version.
- Families looking for an easy, shareable weeknight meal.
- Food explorers who love sweet-savory contrasts.
- Romantic dinners: colorful, flavorful, and impressive without being heavy.
✅ Conclusion
Baked Sweet and Sour Chicken proves that comfort food can also be wholesome. With its tender chicken, bright veggies, and glossy sauce, it offers both nutrition and indulgence. Whether served at a family table or for a casual dinner with friends, this dish is guaranteed to win hearts.