Baked Sweet and Sour Chicken.

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Crispy Baked Sweet and Sour Chicken

Skip the heavy deep-fryer and the takeout delivery fees! This homemade Baked Sweet and Sour Chicken gives you all the irresistible crunch, vibrant colors, and classic tangy-sweet flavor you love, but with a lighter, oven-baked method. The chicken stays tender on the inside with a crisp coating, tossed together with bright bell peppers, pineapple chunks, and a glossy, perfectly balanced sauce.

1. Essential Ingredients

  • The Chicken & Coating:
    • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
    • Salt and black pepper to taste
    • 1/2 cup all-purpose flour (or cornstarch for a super-crispy gluten-free crust)
    • 2 large eggs, beaten
  • The Vegetables & Fruit:
    • 1 medium red bell pepper, chopped into bite-sized squares
    • 1 medium green bell pepper, chopped into bite-sized squares
    • 1 small yellow onion, chopped
    • 1 cup fresh or canned pineapple chunks (drain if canned, and save 2 tablespoons of the juice for the sauce!)
  • The Sweet and Sour Sauce:
    • 1/2 cup ketchup
    • 1/3 cup apple cider vinegar
    • 1/3 cup granulated sugar (or brown sugar for a deeper molasses note)
    • 2 tbsp low-sodium soy sauce
    • 1 tbsp pineapple juice (saved from the chunks)
    • 1 clove garlic, minced

2. Step-by-Step Instructions

  • Prep and Preheat: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
  • Bread the Chicken: Season your chicken chunks with salt and pepper. Set up a simple two-bowl station: dip each piece of chicken first into the beaten eggs, letting any excess drip off, and then roll it thoroughly in the flour (or cornstarch) until evenly coated.
  • Bake Until Crispy: Arrange the coated chicken pieces in a single layer on your prepared baking sheet. Lightly mist or spray the tops with a little cooking spray or oil to help them brown. Bake for 20 to 22 minutes, flipping halfway through, until golden brown and cooked through.
  • Mix the Sauce: While the chicken bakes, whisk together the ketchup, apple cider vinegar, sugar, soy sauce, pineapple juice, and minced garlic in a small saucepan over medium heat. Bring it to a gentle simmer for 3 to 4 minutes until the sugar dissolves and the sauce thickens slightly into a glossy glaze.
  • Sauté the Veggies and Pineapple: In a separate large skillet or wok, heat a tablespoon of oil over medium-high heat. Toss in the diced onions, red bell peppers, green bell peppers, and pineapple chunks. Stir-fry for 3 to 4 minutes until the veggies are tender-crisp and vibrant.
  • Bring It Together: Once the chicken is out of the oven, add the crispy baked chicken directly into the skillet with the veggies and pineapple. Pour the warm sweet and sour sauce all over the top. Toss everything gently together for 1 to 2 minutes until every piece of chicken and vegetable is coated in that sticky, tangy glaze.

💡 Pro-Tip

Serve this vibrant dish piping hot over a bed of fluffy steamed jasmine rice or brown rice, and garnish with a sprinkle of sesame seeds or sliced green onions for a restaurant-quality finish!

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