Of course! Baked Sweet and Sour Chicken is a fantastic homemade version of the takeout classic. It’s often considered healthier and tastier because you control the ingredients, and baking gives the chicken a perfect texture without deep-frying.
Here’s a tried-and-true recipe that creates a sticky, glossy, and utterly delicious sauce.
Crispy Baked Sweet and Sour Chicken
This method involves par-frying or baking the chicken with a light cornstarch coating to get that classic crispy texture before tossing it in the sauce and baking.
Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 4-6
Ingredients
For the Chicken:
· 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
· ½ cup cornstarch
· 2 large eggs, lightly beaten
· Salt and black pepper
· Optional for Crispiness: 2 tablespoons vegetable oil (for tossing)
For the Sweet and Sour Sauce:
· ¾ cup granulated sugar
· ½ cup apple cider vinegar or white vinegar
· ¼ cup ketchup
· 2 tablespoons soy sauce
· 1 teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon salt
· 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Casserole:
· 1 medium bell pepper (any color), cut into 1-inch pieces
· 1 small onion, cut into 1-inch pieces
· 1 (20 oz) can pineapple chunks, drained (reserve the juice!)
Instructions
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