Baked Sweet and Sour Chicken

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There’s something truly satisfying about the balance of flavors in sweet and sour chicken—the crispy, golden-brown chicken coated in a tangy, slightly sweet sauce with colorful bell peppers. This dish is a staple in Chinese cuisine and a favorite for takeout lovers. But why order in when you can make a healthier, homemade version?

This baked sweet and sour chicken offers all the flavors of the classic dish while being lighter than the deep-fried version. The combination of tender chicken, crisp bell peppers, and a glossy, flavorful sauce makes it a meal you’ll want to cook again and again. Serve it over a bed of fluffy basmati rice, and you have a complete meal that’s both comforting and nutritious.

If you’ve never tried making sweet and sour chicken at home, this recipe is the perfect place to start. It’s easy to prepare, doesn’t require deep frying, and delivers the same delicious taste you love from your favorite restaurant.

Why You’ll Love This Recipe

  • Healthier Alternative – Baked instead of deep-fried for a lighter dish.
  • Easy to Prepare – Simple steps make it great for beginners.
  • Customizable – Adjust ingredients to suit your taste.
  • Restaurant-Style at Home – Enjoy takeout flavors in a homemade meal.

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 eggs, room temperature
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons sunflower oil

For the Sweet and Sour Sauce:

  • 1 cup store-bought or homemade sweet and sour sauce (8 oz)
  • 1 green bell pepper, cut into cubes
  • 1 red bell pepper, cut into cubes

For the Rice:

  • 1 cup basmati rice
  • 2 cups water

For Garnish:

  • Green onions, chopped

Step-by-Step Instructions

Step 1: Prepare the Chicken

  1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In three separate bowls:
  • Combine cornstarch and flour in the first bowl.
  • Whisk the eggs in the second bowl.
  • Keep the third bowl empty for coating.
  1. Dip each chicken piece into the cornstarch-flour mixture, then into the egg, and coat again in the flour mixture. This double coating helps create a crispy texture.

Step 2: Cook the Chicken

  1. Heat sunflower oil in a large skillet over medium-high heat.
  2. Add the coated chicken pieces and sear them for about 2-3 minutes per side, just until golden brown (they will finish cooking in the oven).
  3. Transfer the chicken pieces to the prepared baking sheet.

Step 3: Bake the Chicken

  1. Pour the sweet and sour sauce evenly over the chicken.
  2. Add the diced green and red bell peppers, mixing them into the sauce.
  3. Cover the baking dish with foil and bake for 25-30 minutes, stirring halfway through to coat the chicken with sauce.

Step 4: Cook the Rice

  1. While the chicken bakes, rinse the basmati rice under cold water until the water runs clear.
  2. In a pot, bring 2 cups of water to a boil.
  3. Add the rinsed rice, cover, and reduce the heat to low. Let it simmer for 15-17 minutes or until the water is absorbed.
  4. Remove from heat and let the rice rest for 5 minutes before fluffing with a fork.

Step 5: Serve and Garnish

  1. Remove the chicken from the oven and let it rest for a few minutes.
  2. Serve the sweet and sour chicken over warm basmati rice.
  3. Garnish with chopped green onions for a fresh, vibrant touch.

Cooking Tips for the Best Sweet and Sour Chicken

  • For Extra Crispiness: Let the coated chicken rest for 5 minutes before cooking to help the coating adhere better.
  • Even Cooking: Cut chicken pieces evenly so they cook at the same rate.
  • Make It Spicier: Add a dash of red pepper flakes or a teaspoon of sriracha to the sauce.
  • Prevent Overcooking: Chicken should be tender but not dry—baking in sauce keeps it juicy.

Substitutions and Variations

  • Gluten-Free Option: Use cornstarch instead of flour and ensure your sauce is gluten-free.
  • Vegetarian Version: Substitute chicken with firm tofu, cut into cubes and baked the same way.
  • Low-Carb Alternative: Serve over cauliflower rice instead of basmati rice.
  • Add More Veggies: Try adding pineapple chunks, carrots, or snap peas for extra flavor and color.

Serving Suggestions

This baked sweet and sour chicken pairs well with:

  • Steamed broccoli – Adds freshness and nutrients.
  • Egg fried rice – A classic side dish for Chinese-inspired meals.
  • Stir-fried vegetables – Such as mushrooms, carrots, and snow peas.
  • Sesame noodles – For a heartier meal.

Frequently Asked Questions (FAQs)

Can I Make This Recipe Ahead of Time?

Yes! You can prep the chicken, coat it, and store it in the fridge for up to 8 hours before cooking. The sauce can also be made in advance.

How Long Does Sweet and Sour Chicken Last?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I Freeze This Dish?

Yes! Allow the chicken to cool completely, then freeze in a sealed container for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.

Can I Use a Different Protein?

Absolutely! This recipe works well with shrimp, tofu, or even turkey breast.

Conclusion

This baked sweet and sour chicken is a fantastic homemade alternative to takeout, offering bold flavors, crispy chicken, and a rich, tangy sauce. It’s easy to prepare, packed with color and texture, and perfect for weeknight dinners or special occasions.

Once you try this recipe, it’s bound to become a favorite in your kitchen. Give it a try today and enjoy a healthier, homemade version of this beloved dish!

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