Baked Sweet and Sour Chicken

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This Baked Sweet and Sour Chicken is a better-than-takeout dish that brings bold flavor with a healthier twist. Crisp-edged chicken pieces are oven-baked to perfection, then coated in a sticky sweet and tangy sauce that clings to every bite. The vibrant mix of red and yellow bell peppers adds a pop of color and crunch, balancing the rich sauce and juicy chicken.

It’s a comforting and flavorful dish that’s surprisingly easy to prepare at home. Great for weeknight dinners or when you want to impress guests without frying, this recipe is all about achieving that classic sweet-and-sour taste in a lighter way. Serve it with steamed rice, cauliflower rice, or noodles for a complete meal everyone will ask for again.

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What Kind of Chicken Should I Use?

For this recipe, boneless skinless chicken breasts are ideal. They cook evenly in the oven and absorb the flavors of the sauce well without becoming too heavy. If you prefer darker meat, boneless skinless chicken thighs are a juicy alternative and still crisp up nicely when baked. The key is to cube the chicken into similar-sized pieces so each one bakes evenly and gets coated in sauce.

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Ingredients for the Baked Sweet and Sour Chicken

• Chicken breasts or thighs – the main protein; cut into bite-sized chunks for even cooking.
• Cornstarch – creates a crisp, light coating on the chicken when baked.
• Eggs – help bind the cornstarch to the chicken and add a bit of richness.
• Bell peppers (red and yellow) – add sweetness, texture, and vibrant color to the dish.
• Brown sugar – provides a warm caramel-like sweetness that balances the vinegar.
• Apple cider vinegar – gives the sauce its signature tang and brightness.
• Ketchup – offers a sweet and tangy tomato base for the sauce.
• Soy sauce – adds savory depth and umami.
• Garlic powder – brings a mellow garlicky background to the sauce.

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How To Make the Baked Sweet and Sour Chicken

Step 1: Prep and Coat the Chicken

Preheat your oven to 375°F (190°C). Cut the chicken into bite-sized pieces and pat them dry with a paper towel. Dredge each piece in cornstarch until evenly coated. In a separate bowl, beat the eggs and dip each coated chicken piece into the egg mixture.

Step 2: Bake the Chicken

Place the coated chicken pieces in a single layer on a greased or parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through for even browning. The chicken should be golden and crisp around the edges.

Step 3: Make the Sweet and Sour Sauce

While the chicken bakes, combine brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder in a saucepan over medium heat. Stir and bring to a simmer, allowing the sauce to thicken slightly—about 5 to 7 minutes.

Step 4: Sauté the Bell Peppers

In a skillet over medium heat, sauté the diced red and yellow bell peppers until they are just tender but still vibrant. This usually takes about 4-5 minutes.

Step 5: Combine and Finish Baking

Transfer the baked chicken and sautéed peppers into a large baking dish. Pour the sweet and sour sauce over the top and toss everything to coat well. Return the dish to the oven and bake for an additional 10-15 minutes. This helps the sauce soak into the chicken and thicken further.

Step 6: Serve

Remove from the oven and let it rest for a few minutes. Serve hot over steamed white rice or noodles, and garnish with chopped scallions or sesame seeds if desired.

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How to Serve and Store Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken pairs beautifully with steamed jasmine rice, fried rice, or noodles. For a lighter option, spoon it over cauliflower rice or alongside stir-fried vegetables. Garnishing with sesame seeds or chopped green onions adds a touch of color and flavor.

To store leftovers, let the chicken cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. When reheating, use the stovetop over medium heat or a microwave in short bursts to maintain the sauce’s consistency. If freezing, do so before adding the bell peppers for best texture.

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Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can bake the chicken and make the sauce in advance. When ready to serve, combine them and do the final bake. It saves time and still delivers bold flavor.

Can I use store-bought sweet and sour sauce?

You can, but homemade sauce adds a richer, fresher flavor. If using store-bought, consider adding a splash of vinegar or soy sauce to enhance it.

What vegetables can I substitute for bell peppers?

Try pineapple chunks, snap peas, or even zucchini for variety. These options add great texture and soak up the sauce nicely.

Is it possible to make this gluten-free?

Yes—swap regular soy sauce for tamari or a certified gluten-free soy sauce, and confirm your cornstarch is gluten-free.

Can I air-fry the chicken instead?

Absolutely. Air fry the coated chicken pieces at 400°F for 10-12 minutes, flipping halfway. Then mix with sauce and bake briefly to thicken and glaze.

What if I don’t eat eggs?

Use a plant-based milk or even plain yogurt as a substitute binder for the cornstarch coating.

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Want More Chicken Dinner Ideas?

If this Baked Sweet and Sour Chicken is a hit at your table, here are more flavorful chicken recipes to add to your rotation:

• Sweet Garlic Chicken in the Crockpot for an effortless slow-cooked dinner.
• Garlic Chicken Lo Mein if you’re craving noodles and bold garlic flavor.
• Savory Chicken Wraps with Garlic Cream Sauce for a lunch or light dinner option.
• Chicken Mushroom Stroganoff when you want creamy comfort food.
• Hawaiian Chicken Sheet Pan Recipe for a sweet and tropical twist.

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Tried it? Let me know how yours turned out! Did you use chicken breasts or thighs? Add extra veggies or spice it up? I love hearing your creative spins on my recipes.

Have questions? Drop them in the comments—let’s make cooking easier and tastier together!

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