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Baked Sweet and Sour Chicken – Crispy Oven Version

Crispy oven-baked chicken tossed in a tangy sweet and sour sauce with colorful bell peppers and pineapple chunks.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs chicken breast cut into bite-sized pieces
  • 2 eggs beaten
  • 1 cup cornstarch
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Sweet and Sour Sauce
  • 0.5 cup ketchup
  • 0.25 cup rice vinegar
  • 0.25 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tsp garlic minced
  • 1 tsp cornstarch slurry 1 tsp cornstarch + 2 tbsp water
Vegetables & Garnish
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 cup pineapple chunks fresh or canned, drained
  • 2 green onions chopped
  • sesame seeds optional

Equipment

  • Baking sheet
  • Wire rack
  • Mixing bowls
  • Saucepan

Method
 

  1. Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment paper or wire rack.
  2. Season chicken with salt and pepper, then dip in eggs and coat with cornstarch.
  3. Bake chicken for 20–25 minutes until golden and crispy, flipping halfway through.
  4. In a saucepan, combine ketchup, rice vinegar, brown sugar, soy sauce, and garlic. Bring to a gentle boil.
  5. Add cornstarch slurry to sauce and stir until thickened. Remove from heat.
  6. Dice bell peppers and pineapple. Lightly sauté peppers if desired.
  7. Toss baked chicken with sauce, bell peppers, and pineapple until evenly coated.
  8. Transfer to serving platter, garnish with green onions and sesame seeds, and serve hot.

Notes

For extra crispiness, use a wire rack and do not overcrowd chicken pieces.