Baked Sweet and Sour Chicken

5 from 15 votes

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.

Prep Time20

Cook Time50

Total Time1 5

Course: Dinner, Main Course

Cuisine: American

Keyword: Chicken, sweet and sour chicken

Servings:

Calories: 526kcal

Author: Erica Walker

Equipment

9x13 baking dish

Ingredients

2 pounds boneless, skinless chicken breasts or thighs
3/4 cup cornstarch
2 eggs beaten
2-3 tablespoons vegetable oil
20 ounces pineapple chunks or tidbits
1 red bell pepper
1/2 onion

SAUCE:

3/4 cup sugar
4 tablespoons ketchup
1/2 teaspoon salt
1/2 cup apple cider vinegar
2 tablespoons soy sauce
1-2 teaspoon chili paste (optional, use if you want to kick up the spicy heat in the sauce)

Instructions

Preheat oven to 350 degrees. Cut chicken, onion, and bell pepper into bite-size pieces. Drain pineapple tidbits and reserve pineapple juice for another use.
Place cornstarch in a shallow dish. Dredge each chicken piece in cornstarch then dip in beaten egg. Heat oil to medium heat in a large skillet. Add chicken and cook until lightly browned. It 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, stir sauce ingredients together with a whisk. Pour over chicken. Toss chicken and vegetables lightly until covered with sauce. Bake for 50 minutes, turning once after 25 minutes.

Notes

FOR EXTRA DIPPING SAUCE

Double the sauce recipe.
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 the sauce, combine 1 tablespoon of cornstarch with 1/4 cup of water. About 5 minutes 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.

Nutrition