Sweet and sour chicken is such a beloved classic of Chinese restaurants that the idea of not having it on the menu feels impossible. But you don't need to order out to get a bite of that beloved tangy and savory sauce atop juicy chicken. Baked Sweet and Sour Chicken will bring these amazing flavors to your own kitchen, so you never need to wait for the delivery driver again. Smothered with tropical pineapple and bright bell peppers, Baked Sweet and Sour Chicken makes for a main course that will leave you marveling!
IngredientsFor the chicken: • 1 cup cornstarch • 3 eggs, beaten • 3-4 chicken breasts, boneless, skinless, and chopped to 1-inch pieces • 1/4 cup canola oil For the sweet and sour sauce: • 1/4 cup pineapple juice • 2/3 cup water • 1/3 cup vinegar • 1/4 cup brown sugar • 1/2 cup sugar • 1/8 teaspoon salt • 1/4 cup ketchup • 1/4 cup soy sauce • 3 tablespoons cornstarch mixed with 1/4 cup water (aka cornstarch slurry) • pineapple chunks, to taste • bell peppers, chopped to taste
Preheat the oven to 325 degrees F.
Grease a 9x13-inch pan.
Place the cornstarch and eggs in separate bowls.
In batches, toss the chicken in the cornstarch to coat before dipping them in the egg.
Heat the canola oil in a large pan over medium heat.
Once all the chicken is coated, sauté the chicken in the oil on each side until lightly browned but not cooked through, about 3-4 minutes per side.
Place the chicken in the prepared pan. Set aside.
In a medium pot, combine the pineapple juice, water, vinegar, brown sugar, sugar, salt, ketchup, and soy sauce.
Bring the sauce to a boil over medium heat.
Add the cornstarch slurry and stir occasionally to thicken the sauce.
Add the pineapple and bell peppers.
Pour the sauce evenly over the chicken.
Bake until the chicken is cooked through and browned, flipping the chicken once halfway through, about 30 minutes.