Baked Sweet and Sour Chicken is one of my family’s favorite meals. Tender chicken combined with an AMAZING sauce, pineapple, onions, and peppers is a WIN.
Baked Sweet and Sour Chicken
We 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!
Sweet and Sour Sauce
Sweet and sour sauce is one of my very favorite dipping sauces, which is why we always double or even triple the sauce recipe. We love using it for dipping egg rolls, pot stickers, wontons, and even spooning it over rice. Sweet and sour sauce is so easy to make and just uses a few easy ingredients:
- Soy Sauce
- Cider Vinegar
- and Salt
If you want to make the sauce separately, just combine all the ingredients in a sauce pan. Once it starts simmering, combine a little cornstarch with water and whisk it in slowly until it thickens (see recipe below).
What Goes Well With Sweet and Sour Chicken
Take your sweet and sour chicken to the next level by trying it with one of these tasty side dishes:
- Restaurant Style Ham Fried Rice
- Panda Express Chow Mein Copycat
- Ramen Noodle Salad
- Pork and Veggie Pot Stickers
How to Make Baked Sweet and Sour Chicken
- 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).
- Place drained pineapple tidbits, pepper, and onion in the bottom of a 9x13 pan. Position chicken tenders evenly over pineapple and vegetables.
- In a medium bowl, whisk together sauce ingredients. Pour evenly over chicken. Bake for 45 min - 1 hour turning once after 30 minutes.
- 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 1/4 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.
- 9x13 inch pan