Baked Sweet and Sour Chicken

Baked Sweet and Sour ChickenWe adapted this recipe from my Mom’s friend, Dianne and combined it with a similar recipe from Mel’s Kitchen Cafe. It was delicious, even my kids loved it! This is BY FAR the best homemade sweet and sour chicken recipe I have ever had. The sauce is awesome– just as good if not better than any restaurant! Try it and see for yourself. You will want this recipe in your regular dinner rotation!

Baked Sweet and Sour Chicken
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Prep time:
Cook time:
Total time:
Ingredients
  • 2 lbs. chicken, cut into bite-size pieces
  • ¾ c. cornstarch
  • 2 eggs, beaten
  • 2-3 Tbsp. vegetable oil
  • 1 (20 oz.) can pineapple tidbits, drained
  • 1 red or green bell pepper, chopped
  • ½ onion, chopped
SAUCE:
  • ¾ c. sugar
  • 4 Tbsp. ketchup
  • ½ tsp. salt
  • ½ c. apple cider vinegar (white vinegar works too)
  • 2 Tbsp. soy sauce
  • 1-2 tsp. chili paste (optional.. gives it a little kick)
Instructions
  1. Preheat oven to 350 degrees. Place cornstarch in a shallow dish. Dredge each chicken piece in cornstarch then dip in beaten egg. Heat oil in frying pan. Add chicken and cook until lightly browned (doesn't need to be cooked through).
  2. Place drained pineapple tidbits, pepper, and onion in the bottom of a 9x13 pan. Position chicken tenders evenly over pineapple and vegetables.
  3. In a medium bowl, whisk together sauce ingredients. Pour evenly over chicken. Bake for 45 min - 1 hour turning once after 30 minutes.
  4. If you like lots of sauce for extra dipping... double it and pour half over the chicken (as the recipe calls for) and simmer the other half in a small saucepan for 10-15 minutes. If you want to thicken up the sauce combine about 1 Tbsp of cornstarch with ¼ c. water. About 5 min before serving, SLOWLY whisk in cornstarch mixture to simmering sauce until the consistency is where you want it. You may not need all of the cornstarch mixture.

Comments

  1. I love the addition of chili paste and pineapple! I’ll have to try both of those next time since we make this recipe often.

    • Since it is being baked it makes it so it doesn’t get as soggy. You can still do it the other way if you want. If you fry it completely without baking you would want the starch on the outside for sure.

  2. This by far is the best sweet and sour chicken recipe I have ever made. I didn’t have chili paste and used a teaspoon of siracha sauce which worked well. I highly recommend making the additional sauce because it concentrates and adds a nice addition to the dish. My husband said “do not lose this recipe!”

  3. I made this last night, and it was delicious!! I used white vinegar and didn’t include the chili paste but it was fantastic!!
    So simple and so delicious! :) I will have to make this again and again, and try with some chili paste one day.
    Thanks for sharing this!!

  4. I made these with quorn for my vegetarian boyfriend. AMAZING!
    I did change the batter by using tapioca flour, garlic and herb salt with a generous pinch of cayenne pepper.
    And I added pineapple juice to the sauce.

    Thank you so much!! We have a new favourite dish!

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