Oven-Baked Sweet and Sour Chicken Recipe

If you’ve been craving a dish that bursts with vibrant flavors, a perfect balance of tangy and sweet, and a crispy yet tender texture, you are going to adore this Oven-Baked Sweet and Sour Chicken Recipe. It’s one of those dishes that feels like a comforting hug on a plate, combining juicy chicken with colorful bell peppers and pineapple chunks, all smothered in a luscious homemade sauce. Plus, baking instead of deep-frying keeps it lighter without sacrificing any of that irresistible taste and crunch. Let me take you through this delightful journey—your new favorite weeknight go-to is right here!

Ingredients You’ll Need

The magic of this Oven-Baked Sweet and Sour Chicken Recipe lies in its simplicity and how each ingredient plays a vital role. You’ll find everything is straightforward yet carefully chosen to bring out a harmonious blend of textures and flavors.

• Boneless, skinless chicken breast: Cubed for easy cooking and perfect bite-sized pieces.
• Cornstarch: The secret to achieving a crispy coating that stays crunchy after baking.
• Eggs: Beaten eggs help the cornstarch stick and create that lovely crust.
• Vegetable oil: For pan-frying the chicken pieces to a golden crisp.
• Granulated sugar: Adds the sweet component for the signature sauce balance.
• Ketchup: Brings tangy tomato flavor and body to the sauce.
• White vinegar: The punchy acidity that cuts through the sweetness.
• Soy sauce: Adds depth and a subtle umami touch.
• Garlic powder: For a gentle savory note in the sauce.
• Water: Helps dissolve the sugar and thin the sauce to a perfect consistency.
• Salt: Enhances all the flavors and rounds out the dish.
• Red and green bell peppers: For crunch, vibrant color, and fresh sweetness.
• Pineapple chunks: Introduce juicy bursts of tropical sweetness and acidity.
• Toasted sesame seeds (optional): For a nutty finishing touch and extra texture.
• Sliced green onions: Brighten the dish with mild, fresh onion flavor and color.

How to Make Oven-Baked Sweet and Sour Chicken Recipe

Step 1: Prepare Your Oven and Baking Dish

Start by preheating your oven to 325°F (163°C). Lightly grease a large baking dish so the chicken and sauce don’t stick during baking. This makes cleanup a breeze and gives you even heat for perfect results.

Step 2: Coat the Chicken with Cornstarch

Place the cubed chicken in a medium bowl and toss with cornstarch until every piece is fully covered. This coating is essential because it creates the crispy exterior once fried and baked.

Step 3: Dip Chicken in Beaten Eggs

In another bowl, beat the eggs thoroughly. Dip each cornstarch-coated chicken piece into the beaten eggs, ensuring each bite is nicely sealed for the best crunch.

Step 4: Fry the Chicken Pieces

Heat the vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken cubes and fry until they turn golden brown, about 4 minutes per side. This step locks in flavor and gives you the coveted crispiness that holds up in the oven.

Step 5: Transfer Chicken to the Baking Dish

Once golden and crispy, remove chicken pieces from the skillet and place them evenly in the greased baking dish, setting the stage for the next flavorful phase.

Step 6: Mix the Sweet and Sour Sauce

Combine sugar, ketchup, white vinegar, soy sauce, garlic powder, water, and salt in a small bowl. Whisk together until the sugar fully dissolves, creating that perfectly balanced sweet and sour glaze.

Step 7: Pour and Coat

Pour the sauce evenly over the chicken pieces in the baking dish, making sure every bite gets coated in that tangy, flavorful mixture.

Step 8: Add Veggies and Pineapple

Distribute the chopped red and green bell peppers along with the pineapple chunks across the dish. These colorful additions bring freshness, crunch, and bursts of juicy sweetness that elevate the dish’s character.

Step 9: Bake and Stir

Pop the baking dish into your preheated oven and bake for one hour. Every 15 minutes, give everything a good stir to ensure the chicken cooks evenly and the sauce thickens to a beautiful glaze that clings lovingly to each piece.

Step 10: Cool and Garnish

Once baked, remove from the oven and let it cool slightly. If you like, sprinkle toasted sesame seeds and sliced green onions on top for an irresistible finishing touch.

How to Serve Oven-Baked Sweet and Sour Chicken Recipe

Garnishes

Fresh green onions add a burst of color and a mild sharpness that complements the rich sauce, while toasted sesame seeds introduce a subtle nuttiness and extra crunch that makes each bite extra special.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up that tangy sauce. For a low-carb option, serve it over cauliflower rice or alongside stir-fried vegetables to keep the meal light and fresh.

Creative Ways to Present

Try serving your sweet and sour chicken over crispy lettuce wraps for a fun appetizer. Or spoon it into warm bao buns with a drizzle of sriracha mayo for an exciting fusion twist that’s guaranteed to impress your guests.

Make Ahead and Storage

Storing Leftovers

Place your leftovers in an airtight container and refrigerate. Your Oven-Baked Sweet and Sour Chicken Recipe holds up beautifully for up to three days, making it ideal for quick lunches or dinners later in the week.

Freezing

If you want to keep the dish longer, freeze it in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating for the best texture and flavor retention.

Reheating

Reheat leftovers gently in a covered skillet over medium heat or in the oven at 300°F (150°C) to keep the chicken crispy and prevent the sauce from drying out. Avoid microwaving if you want to preserve that delightful crunch.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add even more juiciness and flavor to your dish thanks to their higher fat content. Just be sure to cut them into similar-sized pieces for even cooking.

Is it necessary to fry the chicken before baking?

Yes, frying the chicken first gives it that golden, crispy exterior that baking alone can’t achieve. It locks in moisture and prevents the chicken from becoming soggy in the sauce.

Can I make this recipe gluten-free?

Yes, simply swap the cornstarch for a gluten-free alternative and use gluten-free soy sauce. This way, you keep all the flavors and textures without worrying about gluten.

How spicy is this Oven-Baked Sweet and Sour Chicken Recipe?

This recipe is mild and tangy rather than spicy, perfect for all taste buds. However, you can easily add chili flakes or a splash of hot sauce if you like to turn up the heat.

Can I substitute fresh pineapple with canned pineapple?

Definitely! Both fresh and canned pineapple chunks work equally well. Just be mindful to drain canned pineapple well to avoid excess liquid that can thin out the sauce.

Final Thoughts

This Oven-Baked Sweet and Sour Chicken Recipe is a delightful way to bring bright, bold flavors to your table with ease and confidence. It combines the cozy familiarity of home-cooked comfort food with an exciting tangy twist you won’t tire of. Give it a try, and watch this dish quickly become a beloved favorite in your recipe collection—your taste buds will thank you!

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