Baked Sweet and Sour Chicken with Peppers and Pineapple

bakedsweetandsourchicken

Someone asked me the other day what my favorite recipe from my blog was.  It is always hard to choose a favorite!  Especially when I have so many good ones.  But my mind always goes to the Baked Sweet and Sour Chicken.  Chinese food is one of my favorite things!  And this is so close to tasting straight from a resturaunt.   This gets RAVE reviews and I am always getting comments like, “My husband was checking the trash for take out boxes because he wouldn’t believe me that I made it!”  And that pretty much sums everything about this recipe.  The texture of the chicken is perfect and the sauce glazed on top is amazing.

I get quite a few comments from the baked sweet and sour chicken asking if I have tried it with pineapple and peppers.   I guess when you think of the traditional sweet and sour chicken it usually includes that.  I wanted to give it a try and make a few little changes to the recipe.  The peppers and pineapple added were amazing!  And the peppers softened up perfectly being baked with the chicken.   I love making this meal because I am reminded how mind blowing and amazing it is!

5.0 from 2 reviews

Baked Sweet and Sour Chicken with Peppers and Pineapple
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Delicious restaurant quality sweet and sour chicken that is baked to perfection!
Ingredients
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 4 tablespoons ketchup
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon garlic salt
  • 1 20 ounce can pineapple chunks, drained
  • 1 green bell pepper, chopped into large pieces
  • 1 red bell pepper, chopped into large pieces
  • 1 Tablespoon Cornstarch

Instructions
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 T cornstarch and garlic salt. Add the drained pineapple, and peppers. Pour over chicken and bake for 1 hour.
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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Comments

  1. Ashley says

    Just had to share that I made this for my husband last night, who is an avid Chinese takeout lover, and he says this is the best sweet and sour chicken he has ever tasted! Thanks so much for sharing and adding a new go-to meal to my recipe bank :)

  2. Lindsey says

    I just made this and it’s delicious! I’ve always had problems getting the sauce the right thickness when making Asian chicken dishes but baking everything together worked like magic. Thanks so much for the recipe! I will definitely be making this again.

  3. Carolyn Jones says

    This recipe is just plain delicious. Question: Is it necessary to dip the chicken pieces
    in the cornstarch and egg? It makes a huge mess….and much of it falls off in the
    cooking.. Thanks

  4. says

    This was truly amazing!!! LOVED it! And will definitely make it again :) The hubby said, “this is as good as a take out!”

  5. Shari says

    I used half boneless skinless thighs and half breasts. Also added sliced carrot and onion. I put a bit of ground ginger in the sauce also. I’m telling you these additions only make a great recipe better.

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