Baked Sweet & Sour Chicken 🍗🍍
All the takeout flavor with less mess. Perfect with steamed rice and veggies.
Ingredients
- 1½ lb chicken, cubed
- 2 tbsp cornstarch • 1 tsp garlic powder
- ½ tsp salt • ¼ tsp pepper
- 2 tbsp oil
- 1 bell pepper + ½ onion, chunked (optional)
- Sauce: ½ cup pineapple juice, ⅓ cup ketchup, ⅓ cup rice vinegar, ⅓ cup sugar, 2 tbsp soy sauce, 1 tbsp cornstarch + 1 tbsp water, 1 cup pineapple chunks
Time & Yield
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Serves: 4
Tips
- Want crispy edges? Broil the chicken for 1–2 minutes at the end.
- Adjust sweetness with more/less sugar; add chili flakes for heat.
- Gluten-free: use tamari instead of soy sauce.
Directions
- Prep & Bake: Toss chicken with cornstarch, seasonings, and oil. Spread on lined pan with peppers/onions if using. Bake at 425°F/220°C for 18–22 minutes, flipping once.
- Sauce: Simmer pineapple juice, ketchup, vinegar, sugar, and soy for 2 minutes. Stir in slurry; cook until thick and glossy. Add pineapple chunks.
- Toss & Serve: Combine hot chicken with sauce. Serve over rice and garnish with scallions/sesame seeds.
