Oven-Baked Sweet and Sour Chicken

This oven-baked sweet and sour chicken delivers crispy pieces of chicken tossed in a vibrant, tangy sauce with pineapple and colorful bell peppers. Baking instead of frying keeps the dish lighter while still providing a satisfying crunch and rich flavor.

Oven-Baked Sweet and Sour Chicken

Ingredients

INGREDIENTS	QUANTITY
Boneless, skinless chicken thighs	1.5 lbs (700 g)
Cornstarch	1/2 cup
Salt	1 teaspoon
Black pepper	1/2 teaspoon
Large egg	1
Soy sauce	2 tablespoons
Rice vinegar	1 tablespoon
Ketchup	1/4 cup
Brown sugar	1/4 cup
Pineapple chunks	1 cup
Bell peppers (mixed colors)	1 1/2 cups
Medium onion	1
Garlic, minced	3 cloves
Ginger, minced	1 teaspoon
Vegetable oil (for sauce base)	2 tablespoons
Green onions	For garnish
Sesame seeds	For garnish

How To Make Oven-Baked Sweet and Sour Chicken

Step 1: Heat Oven and Prepare Chicken

Preheat your oven to 400°F (200°C). Lightly coat a baking dish with oil or cooking spray. Cut the chicken thighs into small bite-size pieces and set them aside.

Step 2: Prepare the Breading

In a large bowl combine the cornstarch, salt, and black pepper. In a separate bowl whisk the egg, then mix in the soy sauce and rice vinegar.

Step 3: Coat and Bake

Dip each chicken piece into the egg mixture first, then dredge it in the cornstarch mixture until fully coated. Place the pieces in a single layer in the prepared baking dish. Bake for 20–25 minutes until the coating becomes golden and slightly crisp.

Step 4: Cook the Sauce

While the chicken is baking, prepare the sauce. In a saucepan over medium heat combine the ketchup, brown sugar, pineapple chunks, bell peppers, chopped onion, minced garlic, and ginger. Stir occasionally and cook until the vegetables begin to soften and the sauce thickens slightly.

Step 5: Toss the Chicken with Sauce

Warm the vegetable oil in a large skillet over medium heat. Add the baked chicken pieces and stir briefly. Pour in the sweet and sour sauce and toss everything together until the chicken is evenly coated.

Step 6: Serve

Serve the chicken hot over steamed rice. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor and texture.