Description
This Oven-Baked Sweet and Sour Chicken recipe offers tender, crispy chicken pieces coated in a tangy, flavorful sweet and sour sauce, baked to perfection with colorful bell peppers and juicy pineapple chunks. Perfectly balanced between sweet and tangy, this dish is a comforting and irresistible meal that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 cup cornstarch
- 3 large eggs, beaten
Sauce
- 1/2 cup granulated sugar
- 1/4 cup ketchup
- 1/2 cup white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon water
- 1/2 teaspoon salt
Vegetables and Garnishes
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 cup pineapple chunks (canned or fresh)
- 1/3 cup vegetable oil
- 1 tablespoon toasted sesame seeds (optional)
- Sliced green onions (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 325°F (163°C). Lightly grease a large baking dish and set it aside to prevent sticking during baking.
- Coat Chicken with Cornstarch: Place the chicken cubes in a medium bowl and coat them evenly with cornstarch, making sure each piece is fully covered to create a crispy texture after frying.
- Dip Chicken in Egg Wash: Beat the eggs in another bowl. Dip each cornstarch-coated chicken piece into the beaten eggs to help the coating adhere and enhance browning when fried.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and fry them, turning occasionally until they are golden brown on all sides, approximately 4 minutes per side.
- Transfer to Baking Dish: Remove the fried chicken pieces from the skillet and carefully place them into the prepared baking dish, arranging them evenly.
- Prepare the Sweet and Sour Sauce: In a small bowl, whisk together the sugar, ketchup, white vinegar, soy sauce, garlic powder, water, and salt until the sugar dissolves completely, forming a smooth sauce.
- Add Sauce to Chicken: Pour the prepared sweet and sour sauce evenly over the chicken pieces, ensuring all are fully coated to maximize flavor absorption during baking.
- Add Vegetables and Pineapple: Distribute the chopped red and green bell peppers and pineapple chunks evenly over and around the chicken in the baking dish.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 1 hour. Every 15 minutes, stir the chicken and vegetables gently to ensure even cooking and consistent glazing of the sauce.
- Cool Slightly: Once the baking time is complete, remove the dish from the oven and allow it to cool for a few minutes to let the flavors meld and the dish set slightly.
- Garnish and Serve: Optionally sprinkle toasted sesame seeds on top and garnish with sliced green onions before serving for added texture and fresh flavor.
Notes
- For extra crispiness, fry the chicken until golden brown before baking.
- You can substitute pineapple chunks with fresh or canned peaches for a different fruit variation.
- If you prefer a spicier sauce, add a pinch of red pepper flakes or a dash of hot sauce.
- Use low-sodium soy sauce to reduce the salt content if desired.
- Stirring every 15 minutes during baking helps the sauce evenly coat the chicken and prevents sticking.
