Baked Sweet and Sour Chicken: A Delicious and Easy Recipe for Family Dinners

Baked Sweet and Sour Chicken is a delightful dish that brings a burst of flavor to your dinner table. This recipe combines tender chicken pieces with a tangy, sweet sauce that is sure to please even the pickiest eaters. Originating from Chinese cuisine, sweet and sour chicken has become a beloved staple in many households around the world, often enjoyed for its vibrant colors and mouthwatering taste.

What I love most about Baked Sweet and Sour Chicken is its perfect balance of flavors and textures. The crispy coating on the chicken contrasts beautifully with the luscious sauce, creating a dish that is both satisfying and comforting. Plus, baking instead of frying makes it a healthier option without sacrificing taste. Whether you’re preparing a weeknight meal or hosting a gathering, this recipe is not only convenient but also a surefire way to impress your family and friends. Join me as we dive into this delicious recipe that will surely become a favorite in your home!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup cornstarch
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1 tablespoon vegetable oil
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 bell pepper, chopped (red or green for color)
• 1 onion, chopped
• 1 cup sugar
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• Chopped green onions for garnish (optional)
• Sesame seeds for garnish (optional)

Preparing the Chicken

1. **Preheat the Oven**: Start by preheating your oven to 400°F (200°C). This ensures that your chicken will cook evenly and get that lovely golden color. 2. **Prepare the Chicken**: In a large bowl, take your bite-sized chicken pieces and season them with salt and pepper. This simple step adds a lot of flavor right from the start. 3. **Set Up Breading Station**: In three separate shallow bowls, set up your breading station: – In the first bowl, add the cornstarch. – In the second bowl, pour in the beaten eggs. – In the third bowl, place the breadcrumbs. 4. **Bread the Chicken**: Take each piece of chicken, coat it in cornstarch, then dip it into the beaten eggs, and finally roll it in the breadcrumbs until fully coated. This triple-layered breading will give your chicken a fantastic crunch. 5. **Arrange on Baking Sheet**: Line a baking sheet with parchment paper for easy cleanup. Place the breaded chicken pieces on the sheet, making sure they are spaced out evenly. Drizzle the vegetable oil over the chicken to help it crisp up in the oven.

Baking the Chicken

6. **Bake the Chicken**: Pop the baking sheet into the preheated oven and bake for about 20-25 minutes, or until the chicken is golden brown and cooked through. I like to flip the chicken halfway through to ensure even cooking. 7. **Check for Doneness**: To ensure the chicken is fully cooked, you can use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, just cut into a piece to check that it’s no longer pink inside.

Preparing the Sweet and Sour Sauce

8. **Combine Sauce Ingredients**: While the chicken is baking, let’s whip up the sweet and sour sauce. In a medium saucepan, combine the sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and ginger powder. Stir well to combine. 9. **Cook the Sauce**: Place the saucepan over medium heat and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer for about 5-7 minutes, stirring occasionally. This will help the flavors meld together beautifully. 10. **Thicken the Sauce**: If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to create a slurry. Gradually add this to the simmering sauce while stirring continuously until it thickens to your desired consistency.

Preparing the Vegetables

11. **Sauté the Vegetables**: In a separate skillet, heat a little oil over medium heat. Add the chopped bell pepper and onion, and sauté for about 5-7 minutes until they are tender but still crisp. This adds a nice texture and flavor to the dish. 12. **Add Pineapple**: Once the vegetables are cooked, add the pineapple chunks to the skillet and stir for another 2-3 minutes. This will warm the pineapple and enhance its sweetness.

Assembling the Dish

13. **Combine Chicken and Sauce**: Once the chicken is done baking, remove it from the oven and place it in a large mixing bowl. Pour the sweet and sour sauce over the chicken and toss gently to coat all the pieces evenly. 14. **Add Vegetables**: Next, add the sautéed vegetables and pineapple to the bowl with

Conclusion:

In summary, this Baked Sweet and Sour Chicken recipe is an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of comfort. The combination of tender chicken, vibrant bell peppers, and that irresistible sweet and sour sauce creates a dish that is not only delicious but also visually appealing. Plus, the fact that it’s baked rather than fried means you can enjoy all the flavors without the guilt! For serving suggestions, I recommend pairing this dish with a side of fluffy jasmine rice or steamed broccoli to balance out the sweetness. If you’re feeling adventurous, you can also try adding pineapple chunks for an extra tropical twist or swapping out the chicken for tofu or shrimp for a delightful variation. The possibilities are endless! I truly encourage you to give this Baked Sweet and Sour Chicken a try. I promise it will become a favorite in your household, just as it has in mine. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the joy of cooking together! Happy baking! Print