Delicious restaurant quality sweet and sour chicken that is baked to perfection!
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 restaurant. 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!
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Baked Sweet and Sour Chicken with Peppers and Pineapple
- 3-4 chicken breasts boneless skinless
- 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 can pineapple chunks 20 oz. drained
- 1 green bell pepper chopped into large pieces
- 1 red bell pepper chopped into large pieces
- 1 Tablespoon Cornstarch
- Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
- In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
- 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.
- 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.
- I stirred the chicken every 15 minutes so that it coated them in the sauce.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I made this , this weekend along with the Mongolian beef, fried rice and cream cheese wontons. This is the most amazing recipe. It tasted way better then restaurant. Normally when I buy sweet and sour takeout I do not like to eat it as leftovers since it is to soggy. This version tastes good hot, cold and reheated. This one is a keeper.
Added halved maraschino cherries with the pineapple and peppers. Amazing!!! Going to add water chestnuts next time for crunch. Easy recipes and so adaptable. Thank you!!
Wonder if you can use turkey instead of chicken.
Yes, that will work well too. Let me know how it turns out for you!
We prepared it for supper tonight and it turned out great. I followed the recipe and it had a really nice coating when it came out of the oven. Will be making this again when my daughter comes home!
I made this dish for my family last week, and it was my first ever attempt to make a Chinese Food inspired dish. I was a little intimidated, and had the recipe for ages before attempting it. Now I only wish that I hadn’t waited so long. The recipe is delicious, and my whole family loved it. My daughter told me it was the best thing I’d ever made. Thank you for all the great recipes. You’ve provided lots of inspiration and ideas for future meals, and I really appreciate it!
WOW! That is SO great to hear! I am so happy for you! Way to go!! Thank you so much for sharing!! XOXO
Should I bake it covered or uncovered? I’m doing half and half tonight, but I’d like to know for the future. Thanks!
Bake it uncovered so the sauce will reduce and thicken. I stirred mine every 15 minutes like Alyssa suggested and that is a good thing to do because it ensures that the chicken pieces get coated in the sauce and also helps with the reduction of the sauce.
Hi, I’m in the UK & would love to try the recipe. Our stores don’t stock apple cider vinegar – is there any alternative? Also wine vinegar is that the same as white wine vinegar? Many thanks x
Sorry, meant white vinegar not wine vinegar!