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Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

A simple and delicious Baked Sweet and Sour Chicken recipe that combines tender baked chicken coated in a flavorful sweet and sour sauce. This healthier twist on a classic favorite features crispy chicken with a tangy-sweet glaze and colorful vegetables, perfect for quick family dinners.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/4 cup cornstarch
  • Salt and pepper, to taste
  • Olive oil or cooking spray, for baking

Sweet and Sour Sauce

  • 1/3 cup ketchup
  • 2 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce (use tamari for gluten-free option)
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger

Vegetables & Fruit

  • 1 cup pineapple chunks (fresh or canned)
  • 1 cup diced bell peppers (any color)

Instructions

  1. Prepare the Chicken: Cut chicken into bite-sized pieces. Toss them in a mixture of cornstarch, salt, and pepper to lightly coat each piece. This coating helps create a crispy outer layer when baked.
  2. Make the Sweet and Sour Sauce: In a bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, minced garlic, and grated ginger until smooth and well combined. This sauce provides the signature tangy and sweet flavor.
  3. Bake the Chicken: Arrange the coated chicken pieces on a baking sheet lined with parchment paper or sprayed with cooking spray. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through to ensure even crispness.
  4. Add Vegetables and Pineapple: During the last 10 minutes of baking, add diced bell peppers and pineapple chunks to the baking sheet to roast alongside the chicken. This enhances their sweetness while keeping a slight crunch.
  5. Combine and Glaze: Remove the chicken and veggies from the oven and immediately toss them in the prepared sweet and sour sauce, coating every piece thoroughly. Return to the oven for an additional 5 minutes to allow the sauce to thicken and glaze the chicken beautifully.

Notes

  • Pat chicken dry before coating to help cornstarch adhere better for crispiness.
  • Use a wire rack on the baking sheet to allow air circulation and prevent sogginess.
  • Do not overcrowd the baking sheet; leave space between pieces for even cooking.
  • Taste the sauce before glazing and adjust sweetness or tanginess as preferred.
  • Serve immediately for best texture and flavor.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 15 g
  • Sodium: 700 mg
  • Fat: 8 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 80 mg

Keywords: sweet and sour chicken, baked chicken recipe, healthy chicken dinner, family friendly chicken, quick dinner recipe