Sweet and sour chicken is a beloved dish that embodies the vibrant flavors of Asian cuisine. This Baked Sweet and Sour Chicken recipe brings together tender chicken, tangy pineapple, and colorful bell peppers, all bathed in a delicious homemade sweet and sour sauce. Unlike the traditional fried version, our baked approach not only makes it healthier but also infuses the chicken with deep flavors while keeping it moist and juicy.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup cornstarch (for coating)
1 teaspoon salt
1 teaspoon black pepper
1 cup pineapple juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 cup pineapple chunks (fresh or canned)
1/2 cup onion, chopped
Instructions
Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
Prepare the Chicken: In a large bowl, combine the cornstarch, salt, and pepper. Toss the bite-sized chicken pieces in this mixture until they are evenly coated.
Bake the Chicken: Place the coated chicken pieces on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is golden brown and cooked through.
Make the Sweet and Sour Sauce: In a medium saucepan over medium heat, combine the pineapple juice, apple cider vinegar, brown sugar, ketchup, and soy sauce. Stir these ingredients together until well mixed.
Thicken the Sauce: Once the mixture comes to a gentle boil, add the cornstarch-water mixture to the saucepan while constantly stirring.
