Description

Crispy, juicy, and glazed in a homemade tangy-sweet sauce, this Baked Sweet and Sour Chicken brings your favorite takeout vibes straight to your kitchen. It’s packed with colorful veggies, pineapple, and golden chicken bites coated in an addictive sticky glaze—all oven-baked to caramelized perfection.

Ingredients

Chicken Coating
3 to 4 chicken breasts, about 1½ lbs, cut into bite-sized chunks
3 eggs
½ cup flour
1⅓ cups cornstarch
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground ginger
¼ teaspoon onion powder

Sweet and Sour Sauce
1½ cups granulated sugar (can substitute half with honey)
1 cup red wine vinegar
½ cup pineapple juice (reserved from canned pineapple)
⅓ cup ketchup
2 tablespoons reduced-sodium soy sauce
1 small yellow onion, diced
4 garlic cloves, minced
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon ground ginger

Vegetables and Fruit
1 (20 oz) can pineapple tidbits in juice
1 green bell pepper, chopped into 1-inch pieces
1 red bell pepper, chopped into 1-inch pieces
1 cup very thinly sliced carrots (about 2 to 3 carrots)

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Instructions

Make the Sweet and Sour Sauce
In a saucepan over medium heat, combine all sauce ingredients: sugar, vinegar, pineapple juice, ketchup, soy sauce, onion, garlic, salt, red pepper flakes, and ground ginger. Bring to a boil, then reduce heat and simmer while preparing the rest of the dish. Stir occasionally.
Prep Breading Stations and Oven
Preheat oven to 350°F. Grease a 9×13-inch baking dish. Whisk eggs in a bowl or gallon-size bag. Place flour in a second bag. In a third bag, mix cornstarch with garlic powder, salt, pepper, ginger, and onion powder.
Coat the Chicken
Dip chicken pieces into the egg mixture, letting excess drip off. Transfer to the flour bag and shake to coat, then remove and discard flour. Add floured chicken to the seasoned cornstarch bag and shake well. Transfer coated chicken to a colander and shake off excess.
Sear the Chicken
Heat a generous amount of neutral oil in a large skillet over high heat. In batches, brown the chicken for about 1 to 2 minutes per side until golden but not cooked through. Transfer the browned chicken to the prepared baking dish.
Add Sauce and Vegetables
Add the prepared carrots, green and red bell peppers, pineapple tidbits, and the sweet and sour sauce to the baking dish with the chicken. Gently stir to combine evenly.
Bake
Bake uncovered for 45 to 50 minutes at 350°F, stirring gently every 15 to 20 minutes. The sauce will slightly thicken and coat the chicken and veggies.
Serve
Serve warm over steamed white rice, cauliflower rice, noodles, or quinoa. Garnish with green onions or sesame seeds if desired.

Notes

For extra crunch, let the coated chicken rest for 5 minutes before searing to help the coating set.
For a lower sugar version, reduce sugar to ¾ cup and replace the rest with honey or pineapple juice.
You can make the sauce in advance and store it in the refrigerator for up to 3 days.
Want extra sauce? Double the sauce ingredients and reserve half for drizzling after baking.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Asian-American Fusion