If you’ve been craving that perfect balance of tangy sweetness and crispy chicken goodness, this Oven-Baked Sweet and Sour Chicken Recipe is your new go-to comfort meal. It captures all the flavors you love about the classic takeout dish, but with a healthier twist that doesn’t skimp on texture or taste. Tender chicken coated in a crisp cornstarch crust meets a vibrant homemade sauce bubbling with pineapple juice, rice vinegar, and spices, creating a dish that’s both bright and deeply satisfying. Trust me, once you try this, you’ll want to make it again and again.
Ingredients You’ll Need
Simple ingredients with clear roles make this recipe a delightful and approachable meal to prepare. Each one adds a crucial layer of flavor or texture, from the crisp chicken coating to the tangy, luscious sauce and colorful veggies. Here’s everything to gather before you dive in:
- Chicken breast (1 pound): Cut into bite-sized pieces for quick cooking and easy serving.
- Cornstarch (1/2 cup): Gives the chicken a satisfyingly crispy and light coating.
- Salt (1/2 teaspoon): Enhances all the flavors beautifully.
- Black pepper (1/4 teaspoon): Adds a subtle kick to balance the sweetness.
- Large eggs (2, beaten): Helps the cornstarch stick perfectly to the chicken pieces.
- Vegetable oil (1/4 cup): For frying the chicken until golden and crisp.
- Pineapple juice (1/2 cup): The star ingredient that brings that fresh sweet tang.
- Rice vinegar (1/4 cup): Adds bright acidity to balance sweetness.
- Ketchup (1/4 cup): Provides a rich tomato base and color to the sauce.
- Brown sugar (1/4 cup): Deepens the sweetness with molasses notes.
- Soy sauce (1 tablespoon): Brings umami depth and saltiness.
- Garlic powder (1/2 teaspoon): A warm aromatic kick that plays beautifully against the sweet notes.
- Grated ginger (1/2 teaspoon): Adds subtle heat and freshness.
- Chopped bell pepper (1/2 cup): For crunch, color, and mild sweetness.
- Chopped onion (1/4 cup): Caramelizes to bring savory richness.
- Pineapple chunks (1/4 cup): Juicy bursts of sweetness and tropical flavor.
How to Make Oven-Baked Sweet and Sour Chicken Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Lining your baking sheet with parchment paper or giving it a light grease ensures the chicken won’t stick and gets nice crisp edges. This prep step sets the stage for perfectly cooked chicken later on.
Step 2: Cut and Season the Chicken
Trim and slice your chicken breast into bite-sized chunks that’ll cook evenly. Having similar sizes helps every piece cook through simultaneously — no one likes a dry or undercooked bite!
Step 3: Mix the Dry Ingredients
In a bowl, combine cornstarch, salt, and black pepper. This mixture provides the crisp coating’s base and delivers just the right seasoning to the chicken’s surface.
Step 4: Beat the Eggs
Beat your eggs until smooth and lightly frothy. This egg wash will make the cornstarch cling perfectly to the chicken, ensuring a crispy crust once fried.
Step 5: Coat the Chicken
Dip each chicken piece into the beaten eggs, letting excess drip back into the bowl. Then dredge each piece in the cornstarch mixture until it’s fully coated. This two-step coating technique is the secret to that irresistible crunch.
Step 6: Fry the Chicken Pieces
Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry the chicken in batches, turning them so each side browns beautifully – usually about 4 to 5 minutes per batch. This step creates the golden, crunchy exterior everyone loves.
Step 7: Bake the Chicken
Place the browned chicken pieces onto your prepared baking sheet and slide them into the oven. Bake for 10 to 12 minutes to ensure they cook through and the coating crisps up even more, locking in juiciness.
Step 8: Make the Sweet and Sour Sauce
While the chicken bakes, combine pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, garlic powder, and grated ginger in a small saucepan. Stir over medium heat and bring to a simmer, then cook until the sauce thickens slightly, about 5 to 7 minutes.
Step 9: Sauté the Vegetables and Pineapple
In a separate pan, heat a splash of oil and sauté the chopped bell pepper and onion until tender and ever-so-slightly caramelized, around 3 to 4 minutes. Add the pineapple chunks last, stirring them in to warm through and meld flavors.
Step 10: Combine and Toss Everything
Remove the crispy chicken from the oven, transfer it to a mixing bowl, and pour the luscious sweet and sour sauce over it. Toss well to ensure every piece gleams with sauce. Gently stir in the sautéed veggie and pineapple mixture for bursts of texture and flavor every bite.
How to Serve Oven-Baked Sweet and Sour Chicken Recipe
Garnishes
A sprinkle of chopped green onions or toasted sesame seeds adds an extra layer of freshness and crunch that elevates the dish’s look and flavor. Fresh herbs like cilantro can brighten the plate beautifully too.
Side Dishes
This dish pairs wonderfully with fluffy white rice or steamed jasmine rice, which soaks up all the sauce perfectly. For a lower-carb option, try cauliflower rice or simply steamed vegetables for a fresh, healthy companion.
Creative Ways to Present
For a fun twist, serve the chicken in lettuce wraps for a handheld delight. You can also plate it over fried rice or toss it with noodles to turn it into a completely different meal that still highlights the signature sweet and sour flavors.
Make Ahead and Storage
Storing Leftovers
Cool your leftover oven-baked sweet and sour chicken to room temperature, then place it in an airtight container. It will keep fresh in the refrigerator for up to 3 days, making for a tasty next-day lunch or dinner.
Freezing
This recipe freezes well. Arrange the cooked chicken and vegetable mixture in a freezer-safe container or bag. It’s best consumed within a month for optimal flavor and texture. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat leftovers in a skillet over medium heat to keep the crispy coating from becoming soggy. You can also use an oven set to 350°F, spreading out the chicken on a baking sheet for about 10 minutes to regain crispiness and warmth.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option because they stay juicier during cooking. Just make sure to cut them into similar bite-sized pieces and adjust cooking times if needed.
Is it necessary to fry the chicken before baking?
Frying the chicken first creates that signature crispy crust that baking alone can’t achieve. However, for a lighter version, you can bake directly, but expect a less crunchy coating.
Can I make the sauce ahead of time?
Yes, you can prepare the sweet and sour sauce a day in advance and store it in the fridge. Reheat gently before tossing with the chicken to enjoy fresh flavors.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, apple cider vinegar or white vinegar can work in a pinch. Just use slightly less, as they’re a bit stronger and more acidic.
Is this recipe gluten-free?
It can be gluten-free if you use gluten-free soy sauce and double-check the cornstarch brand. Otherwise, soy sauce often contains wheat, so consider tamari for a gluten-free swap.
Final Thoughts
I honestly can’t recommend this Oven-Baked Sweet and Sour Chicken Recipe enough. It captures the magic of a favorite takeout classic in a homemade, healthier form that’s bursting with flavor and texture. Whether you’re cooking for yourself or sharing with loved ones, this dish is sure to become a cherished staple in your recipe collection. Give it a go and get ready for some serious deliciousness!
