Baked Sweet And Sour Chicken Recipe For Crowd Pleasing

Learn how to create the crowd-pleasing Baked Sweet and Sour Chicken, an oven-baked delight full of pineapple, carrots, and bell peppers.

Baked Sweet And Sour Chicken Recipe

Baked Sweet And Sour Chicken Recipe

This recipe impresses with its perfect balance of flavors, encased in crispy, breaded chicken that’s been baked, not fried, for a healthier twist. Ideal for mingling with friends or a cozy family meal, it’s a self-contained feast that combines vibrant veggies with succulent chicken in a tantalizing sweet and sour sauce, promising an unforgettable meal that’s as nourishing as it is delicious.

Ingredients

Chicken Breading 

  • 3-4 boneless skinless chicken breasts (1 ½ pounds), cut in bite-size pieces)**
  • 3 eggs
  • 1/2 cup flour
  • 1 1/3 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon onion powder

Sweet And Sauce

  • 1/2 cup pineapple juice from 20 oz. pineapple tidbits can listed below
  • 1 cup red wine vinegar
  • 1 1/2 cups sugar
  • 1/4 cup + 2 tablespoons ketchup
  • 1 small onion, diced
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ginger powder

Vegetables/Pineapple

  • 1 20 oz. can pineapple tidbits in juice
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup carrots sliced as THINLY as possible (2-3 carrots)

Baked Sweet And Sour Chicken Recipe 1

Instructions

  • Add “Sweet and Sour Sauce” ingredients to a medium/large saucepan, stir, and bring to a boil then reduce to a gentle simmer.
  • Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, that the sauce will not thicken, simmering is to soften the onions and blend flavors.
  • Preheat oven to 350 degrees and lightly grease a 9×13 baking dish with non-stick cooking spray.
  • Whisk eggs together in a large bowl or freezer bag, and set aside. Add ½ cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder, and onion powder to a separate freezer bag; set aside next to flour.
  • Add chicken to eggs and coat, then remove, allowing excess to drip off (I plop the chicken on paper towels), then add to freezer bag with the flour.
  • Toss until evenly coated then discard any extra flour. Add chicken to cornstarch/spices bag and shake until evenly coated. Transfer chicken to a colander to shake off excess coating.
  • Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Working in batches (change oil in between), add chicken and cook 1-2 minutes per side, or until browned but not cooked through. Transfer chicken to prepared 9×13 baking dish.
  • Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce thickens, stirring occasionally.
  • Serve over rice. Enjoy!

Baked Sweet And Sour Chicken Recipe

Serving Suggestions

  • Jasmine Rice
  • Fried Rice
  • Chow Mein
  • Steamed Broccoli
  • Egg Rolls
  • Spring Rolls
  • Asian Cucumber

Tips and Tricks

  • Don’t chop the chicken too small to avoid dryness; aim for 1” thick pieces.
  • After flouring, use a strainer to shake off any excess flour from the chicken.
  • Brown the chicken in a skillet before baking to help the coating stay intact and achieve a crispy texture.
  • You can prep the sweet and sour sauce and breading ahead of time.
  • If preparing in advance, place breaded chicken on a greased cooling rack over a baking sheet to help it crisp up in the oven.

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