Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

The secret is baking the coated chicken pieces on a well-oiled, preheated sheet pan, which mimics the sizzle of frying. The sauce is a perfect balance of sweet pineapple, tangy vinegar, and savory soy, thickened to a gorgeous gloss on the stovetop while the chicken bakes.

Ingredients (Serves 4)

For the Chicken:

• 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into 1-inch chunks

• ½ teaspoon sea salt

• ¼ teaspoon freshly ground black pepper

• ½ cup cornstarch

• 2 large eggs, beaten

• 3 tablespoons neutral oil (canola, avocado, or vegetable)

For the Sweet and Sour Sauce:

• ½ cup pineapple juice (from canned pineapple chunks, see below)

• ⅓ cup rice vinegar or apple cider vinegar

• ¼ cup ketchup

• ¼ cup granulated sugar (or honey)

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

• 2 garlic cloves, minced

• 1 teaspoon fresh ginger, grated (optional, for a brighter flavor)

For the Vegetables & Fruit:

• 1 red bell pepper, cut into 1-inch chunks

• 1 green bell pepper, cut into 1-inch chunks

• 1 small yellow onion, cut into 1-inch chunks

• 1 cup canned pineapple chunks in juice (drained, juice reserved for the sauce)

For Serving:

• Steamed jasmine or white rice

• Sliced green onions

• Toasted sesame seeds

Instructions

1. Preheat the Oven & Pan: Place a large, rimmed baking sheet in the oven and preheat to 425°F (220°C). Letting the baking sheet get screaming hot in the oven is crucial for crisping the chicken.

2. Prep the Chicken: In a large bowl, season the chicken chunks with salt and pepper. Sprinkle the cornstarch over the chicken and toss thoroughly until every piece is evenly coated and no powdery spots remain. Pour the beaten eggs over the cornstarch-coated chicken and mix well until the pieces are coated in a pale, slightly sticky batter.

3. Crisp in the Oven: Carefully remove the hot baking sheet from the oven. Add the 3 tablespoons of oil to the pan, tilting to coat the entire surface. Working quickly, spread the battered chicken in a single, even layer on the hot, oiled pan. Bake for 12 minutes, then flip each piece with a spatula. Bake for another 10-12 minutes, until the chicken is deeply golden, crispy, and cooked through.

4. Make the Sweet and Sour Sauce: While the chicken bakes, combine the pineapple juice, vinegar, ketchup, sugar, soy sauce, garlic, and ginger in a small saucepan over medium heat. Bring to a gentle simmer, whisking constantly. Once simmering, whisk in the cornstarch slurry. Cook, stirring continuously, for 2-3 minutes until the sauce thickens to a glossy, syrup-like consistency that coats the back of a spoon. Remove from heat and set aside.

5. Sauté the Vegetables: In a large skillet or wok over medium-high heat, add a drizzle of oil. Stir-fry the bell pepper chunks, onion chunks, and pineapple chunks for 3-4 minutes. You want them to be tender-crisp with a slight char, not soft.

6. Combine and Glaze: Add the crispy baked chicken to the skillet with the vegetables. Pour the thickened sweet and sour sauce over everything. Toss gently and continuously for 1-2 minutes over medium heat until every piece of chicken and vegetable is coated in a glossy, sticky layer of sauce.

7. Serve Immediately: Pile the sweet and sour chicken onto a platter or serve directly over bowls of steamed rice. Garnish with sliced green onions and a sprinkle of sesame seeds. For the full takeout experience, serve with fortune cookies on the side.

Make It Your Own:

• Extra Crunch: Add a handful of cashews or peanuts when tossing everything together.

• Spicy Version: Stir a tablespoon of sriracha or a spoonful of chili garlic sauce into the sweet and sour sauce.

• Lighter Option: Use cubed chicken breast and halve the oil, keeping a close eye to prevent drying out.

Let me know if you’d like a recipe for quick veggie fried rice or egg rolls to complete the feast!