Baked Sweet and Sour Chicken
Enjoy a healthier take on classic takeout with this Baked Sweet and Sour Chicken, featuring crunchy chicken, tangy sauce, and vibrant veggies in a simple, family-friendly dish.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup cornstarch Can substitute with arrowroot for gluten-free.
- 2 eggs, beaten
- 1 cup pineapple chunks Canned or fresh works well.
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cups steamed broccoli Can swap with snap peas or green beans.
Sauce Ingredients
- 1/2 cup sugar Adjust for sweetness preference.
- 1/4 cup rice vinegar Can substitute with apple cider vinegar.
- 1/4 cup ketchup
- 2 tablespoons soy sauce Use low-sodium if watching salt.
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- to taste Salt and pepper
- as needed Cooking spray
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, dip chicken pieces into cornstarch, then into beaten eggs, and place them on the baking sheet.
- Lightly spray the chicken with cooking spray.
Baking
- Bake chicken for 20-25 minutes or until golden and cooked through, turning halfway. Check at 18 minutes if pieces are small.
Make Sauce
- In a saucepan, combine sugar, rice vinegar, ketchup, soy sauce, garlic, and ginger. Cook over medium heat until sugar dissolves.
- Add pineapple, bell pepper, and onion to the sauce and simmer for 5-7 minutes until vegetables are tender-crisp.
Combine and Serve
- Toss baked chicken with sweet and sour sauce and add steamed broccoli before serving. Serve immediately.
Notes
Make ahead by baking the chicken and keeping sauce separate; combine when reheating. Store in the fridge for 3-4 days or freeze portions for up to 2 months.