Baked Sweet And Sour Chicken

Okay, full confession: I get a little giddy every time I make this Baked Sweet and Sour Chicken. The first bite delivers that perfect contrast — tangy, sticky sauce clinging to crisped edges, bright pops of pineapple, and soft, juicy chicken inside. I love how the kitchen fills with a sweet-vinegary perfume that pulls everyone out of whatever they’re doing. This version keeps things simple and oven-friendly: no deep fryer, no fussy batter, just a light cornstarch coating, a quick bake at 425°F, and a glossy sauce that simmers in one pan. If you want weekday-friendly comfort that still feels a little celebratory, this one’s your new go-to.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe gives you all the classic sweet-and-sour vibes — tang, sweetness, and a little umami — without standing over a hot stove or deep-frying anything. The outside crisps up pleasantly while the inside stays tender and juicy. The sauce thickens into a glossy, clingy coat that sings with color: deep red-orange and shiny. It’s family-friendly, quick, and so satisfying that your takeout habit won’t miss you for long. Who doesn’t love crispy edges and a sticky napkin moment?

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons vegetable oil (for tossing the chicken)
• 1 cup pineapple chunks (canned or fresh)
• 1 red bell pepper, cut into 1-inch pieces
• 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (optional)

For the Sauce / Garnish (if applicable):

• 1/2 cup ketchup
• 1/3 cup rice vinegar (or apple cider vinegar)
• 1/3 cup brown sugar, packed
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup pineapple juice (from the can or fresh)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
• 1 clove garlic, minced

How I Make It

Step 1:

Preheat the oven to 425°F. I pat the chicken dry so the coating sticks — that little towel-work makes a world of difference. Toss the chicken pieces in a bowl with salt and pepper, then dip each piece into the beaten eggs, followed by a quick toss in the cornstarch. Shake off excess so you get a thin, even coat. Drizzle the pieces with 2 tablespoons vegetable oil and spread them on a rimmed baking sheet in a single layer. You want space between pieces so they crisp, not steam.

Step 2:

Bake the chicken at 425°F for about 12 minutes, flip once, then bake another 8–10 minutes until golden at the edges. The kitchen will start smelling sweet and toasty — that’s your cue. I like to line the sheet with foil for easy cleanup and to help the underside brown evenly. If you have a convection setting, use it for even crisper edges.

Step 3:

While the chicken bakes, make the sauce: combine ketchup, rice vinegar, brown sugar, soy sauce, pineapple juice, ginger, and garlic in a small saucepan. Bring the mixture to a simmer over medium heat so the sugar dissolves and the aroma brightens the kitchen. Whisk in the cornstarch slurry and cook 1–2 minutes until the sauce becomes glossy and thick enough to coat the back of a spoon.

Step 4:

When the chicken comes out of the oven, the pieces should show golden, crisp edges and a juicy center when you press — if you cut one, the meat looks white and firm with no pink. Toss the hot chicken and pineapple chunks and red bell pepper in the saucepan, stirring so the sauce clings and the pineapple warms through. You’ll hear a gentle sizzle and see the sauce bubble up shiny and vibrant.

Step 5:

Serve immediately over steamed rice or cauliflower rice, sprinkle with sliced green onions and sesame seeds. Let the dish sit for a minute so the sauce thickens slightly more and everything melds. I always taste a piece and decide whether it needs a tiny splash more vinegar or a pinch more sugar — adjust to your taste.

Pro Tips

• For extra crunch, switch half the cornstarch for panko breadcrumbs — toss the panko on right before baking for a golden crust.
• Use thighs if you want richer flavor and more forgiving meat; they stay juicier than breasts.
• If your sauce gets too thick, whisk in a tablespoon or two of water or pineapple juice to loosen it — no clumps allowed.
• Want it ahead? Bake the chicken, cool completely, and store separate from sauce for up to 2 days; reheat and toss with freshly warmed sauce.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press, cube, toss in cornstarch, and bake) — you’ll trade meaty chew for silky, pillow-like bites.
• Use tamari and gluten-free cornstarch for a gluten-free version; the flavor stays almost identical.
• Replace brown sugar with maple syrup or honey for different sweetness profiles; expect a slightly thinner sauce with honey.
• For oil replacement, use avocado oil or light olive oil — they crisp similarly without changing the flavor too much.

Variations & Tips

• Spicy kick: add 1–2 teaspoons sriracha to the sauce or toss with red pepper flakes.
• Kid-friendly: reduce vinegar by a tablespoon and add extra pineapple juice for a sweeter, milder sauce.
• Vegetarian: swap chicken for mixed vegetables and tofu, roast longer until vegetables caramelize.
• Low-sugar: cut brown sugar to 2 tablespoons and add a tablespoon of orange juice concentrate for body.
• Crispy air-fryer version: air-fry chicken at 400°F for 10–12 minutes, shaking halfway.
• Creative twist: finish with a squeeze of fresh lime and chopped cilantro for a tangy, herbaceous lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake the chicken and cool completely, store in an airtight container for up to 48 hours. Keep the sauce separate. Reheat chicken in a hot oven at 375°F for 6–8 minutes, then toss with warmed sauce just before serving to preserve crispiness.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through so everything cooks evenly. You might need an extra minute or two of bake time if pieces crowd more tightly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden, crisp edges and a juicy, opaque center. Chicken reaches a safe internal temp of 165°F — use an instant-read thermometer if you want precision.

What if I don’t have ingredient X?

No panic: no ketchup? Use tomato paste plus a tablespoon of sugar and an extra splash of pineapple juice. Out of rice vinegar? Use apple cider vinegar but dial back by a teaspoon if you want milder tang.

How I Like to Serve It

I pile this on steamed jasmine rice with extra pineapple and green onions, and serve soy-sesame broccoli on the side. It shines at weeknight dinners and shows up looking cute at potlucks. For warm-weather evenings, I swap rice for cold rice noodles and add crunchy cucumber slices. Pair with a citrusy mocktail or an icy lager for the ultimate comfort/palate-cleanser combo.

Notes

• Store cooked chicken and sauce separately in the fridge up to 2 days; reheat the chicken in the oven to restore crispness.
• Always cook chicken to a safe temperature of 165°F.

Final Thoughts

Closing: Go on — make this saucy, crunchy, sweet-and-tangy chicken tonight and enjoy the applause. Or at least the happy sighs around your dinner table.