Of course! Baked Sweet and Sour Chicken is a fantastic homemade version of the takeout classic. It’s often considered healthier and tastier because you control the ingredients, and baking gives the chicken a perfect texture without deep-frying.
Here’s a tried-and-true recipe that creates a sticky, glossy, and utterly delicious sauce.
Crispy Baked Sweet and Sour Chicken
This method involves par-frying or baking the chicken with a light cornstarch coating to get that classic crispy texture before tossing it in the sauce and baking.
Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 4-6
Ingredients
For the Chicken:
· 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
· ½ cup cornstarch
· 2 large eggs, lightly beaten
· Salt and black pepper
· Optional for Crispiness: 2 tablespoons vegetable oil (for tossing)
For the Sweet and Sour Sauce:
· ¾ cup granulated sugar
· ½ cup apple cider vinegar or white vinegar
· ¼ cup ketchup
· 2 tablespoons soy sauce
· 1 teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon salt
· 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Casserole:
· 1 medium bell pepper (any color), cut into 1-inch pieces
· 1 small onion, cut into 1-inch pieces
· 1 (20 oz) can pineapple chunks, drained (reserve the juice!)
Instructions
- Preheat and Prep: Preheat your oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish.
- Coat the Chicken: Season the chicken pieces with salt and pepper. Place the cornstarch in one bowl and the beaten eggs in another. Dip each piece of chicken first in the cornstarch, then in the egg. Place them in a single layer in the prepared baking dish.
· Pro-Tip for Extra Crisp: For a crispier result without deep-frying, toss the cornstarch-and-egg-coated chicken pieces with the 2 tablespoons of oil and spread them on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15-20 minutes until crispy, then transfer to the baking dish with the sauce and veggies and continue with the recipe. - Make the Sauce: In a medium saucepan, combine the sugar, vinegar, ketchup, soy sauce, garlic powder, onion powder, and salt. Add enough water to the reserved pineapple juice to make ½ cup of liquid, and add it to the saucepan. Whisk everything together over medium-high heat until it comes to a simmer.
- Thicken the Sauce: In a small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth “slurry.” While whisking the simmering sauce continuously, slowly pour in the cornstarch slurry. Whisk until the sauce thickens and becomes glossy, about 1-2 minutes. Remove from heat.
- Assemble: Scatter the bell pepper, onion, and pineapple chunks over and around the chicken in the baking dish. Pour the thickened sweet and sour sauce evenly over everything.
- Bake: Bake, uncovered, for 50-60 minutes, stirring once or twice throughout the baking time. The chicken is done when it’s cooked through and the sauce is bubbly and has caramelized slightly around the edges.
- Serve: Let it cool for a few minutes before serving. It’s perfect over a bed of steamed white rice or jasmine rice.
Recipe Variations & Tips
· Spicy Kick: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce for a spicy version.
· Different Proteins: This works great with pork tenderloin cubes or even large shrimp (add shrimp in the last 15-20 minutes of baking).
· More Veggies: Feel free to add other vegetables like broccoli florets, sliced carrots, or snow peas. For quicker-cooking veggies like snow peas, add them in the last 20 minutes of baking.
· Make it Ahead: You can assemble the entire casserole (without baking) up to a day in advance. Keep it covered in the refrigerator. You may need to add 5-10 minutes to the baking time since it will be cold.
· The Cornstarch/Egg Coating: This is the secret to the classic texture! It creates a protective layer that keeps the chicken juicy and gives it a slight crispiness that holds up well in the sauce.
Enjoy your homemade, healthier, and incredibly flavorful Baked Sweet and Sour Chicken