Baked Sweet and Sour Chicken — Full Recipe

A delicious homemade version of the classic takeout favorite: crispy baked chicken pieces coated in a sticky sweet and tangy sauce with pineapple and colorful vegetables.

Ingredients

For the Chicken

• 500 g boneless chicken breast or thighs, cut into bite-size pieces

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 2 eggs, beaten

• ½ cup cornstarch

• 2 tablespoons vegetable oil

For the Sweet and Sour Sauce

• ½ cup ketchup

• ⅓ cup brown sugar

• ¼ cup rice vinegar (or white vinegar)

• 2 tablespoons soy sauce

• 1 tablespoon cornstarch

• ½ cup pineapple juice (or water)

Vegetables & Add-ins

• 1 cup pineapple chunks

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• ½ onion, chopped

Instructions

1. Prepare the Chicken

1. Preheat oven to 200°C (400°F).

2. Line a baking dish or tray with parchment paper.

3. Season chicken pieces with salt, pepper, and garlic powder.

2. Coat the Chicken

1. Dip chicken pieces into beaten eggs.

2. Coat them in cornstarch.

3. Arrange chicken pieces on the baking tray.

4. Drizzle or brush lightly with vegetable oil.

3. Bake the Chicken

Bake in the oven for 20–25 minutes, turning once halfway through, until the chicken is golden and cooked through.

4. Prepare the Sweet and Sour Sauce

In a bowl mix:

• ketchup

• brown sugar

• vinegar

• soy sauce

• pineapple juice

• cornstarch

Stir until smooth.

5. Combine Everything

1. Place baked chicken into a baking dish.

2. Add pineapple chunks, bell peppers, and onions.

3. Pour the sweet and sour sauce over everything.

4. Toss gently to coat.

6. Final Bake

Bake again for 15–20 minutes, stirring once, until the sauce thickens and coats the chicken nicely.

Serving Suggestions

Serve hot with:

• Steamed white rice

• Fried rice

• Noodles

✅ Tips

• For extra crispiness, lightly spray the chicken with oil before baking.

• Add carrots or snap peas for more vegetables.

• Adjust sweetness by adding more vinegar or sugar to taste.