This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
You will also LOVE these!
Pin this now to find it later
Pin It
Baked Sweet and Sour Chicken with Peppers and Pineapple
Ingredients
- 3-4 boneless skinless chicken breasts
- salt and pepper to taste
- 1 ½ cups cornstarch
- 3 beaten eggs
- 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) canned pineapple chunks, drained
- 1 chopped green bell pepper, 1-inch pieces
- 1 chopped red bell pepper, 1-inch pieces
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
- Cut the 3-4 boneless skinless chicken breasts into bite-size pieces and season with salt and pepper to taste.
- Place the 1 ½ cups cornstarch in a small bowl and the 3 beaten eggs in another bowl.
- Coat the chicken pieces in the cornstarch then dip the pieces in the egg mixture.
- Heat ¼ cup canola oil in a large skillet over medium-high heat and cook the chicken until browned. Place the chicken in the prepared baking dish.
- In a medium sized mixing bowl, combine 1 cup granulated sugar, 4 tablespoons ketchup, ¼ cup apple cider vinegar, ¼ cup white vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, and 1 teaspoon garlic salt. Stir in the drained 1 (20-ounce) canned pineapple chunks, 1 chopped green bell pepper, and 1 chopped red bell pepper,.
- Pour the sauce mixture over the chicken and bake for 1 hour, stirring every 15 minutes to coat the chicken in the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks this is sooooo good!
This dish was just fantastic. I made some up for the whole family and it earned heaps of praise from everyone. This truly is the best sweet and sour I’ve tasted. Restaurant quality without a doubt. Thanks so much for the recipe.
Hii!!
should i use Canned & Fresh Pineapple??
thnx in advance 😉
I just used canned but I am sure fresh would also be amazing! 🙂
Can you heat the chicken in the oil the day before and save it to bake it in the oven with the sauce the next day?
I have made it in the morning before and stored it in the fridge and it still turned out great!
The chicken tasted good, but the time I’ve spent on cooking it just doesn’t worth it. Dipping each piece in corn starch, than in egg and then frying each piece on each side. I am not slow but it took me an hour to prep everything. And 1 cup of sugar? That is way too much!
Maybe I’m slow, but the prep took an hour; the total time was 2 hours. I added onion to the peppers and used minced garlic instead of garlic salt. This was almost as good as take-out, but definitely not better. We have some amazing Chinese places around the Seattle area. Baking was easier than stir-frying, but the chicken coating wasn’t crispy. It took 10 minutes longer than stated in the recipe for the sauce to come to a boil in the oven and therefore activate the corn starch and thicken the sauce. Despite all of this, everyone liked it.
I goofed and mixed the corn starch and eggs together so we just coated the chicken in that mixture before browsing and it worked out perfectly with no mess. Great recipe. Can’t wait to share it with friends this weekend.
Good to know!!
Made this on Tuesday for my wife …huge hit ! She is now requesting this again on Sunday . Just as good , if not better, than Chinese take out .
You are such a great hubby! I am glad you liked it!
Can’t wait to make this
I live in a place where the nearest Chinese restaurant is over 30 miles away, so take-out is not an option. I made this for my Mom and my boyfriend and they loved it! I just recently started cooking and was a bit intimidated by this recipe, but it came out perfect! Better than takeout! Thanks for the recipe 🙂
OMG! This was soooo good! Thank you for sharing this recipe. One of the best! It looked good, smelled good, and tasted good!!! Like you said, the texture was amazing! Forget takeout–this will be one of my new go-to recipes. I paired it with your fried rice recipe as well. I can’t wait to try out some of your other recipes.
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.
This was truly amazing!!! LOVED it! And will definitely make it again 🙂 The hubby said, “this is as good as a take out!”
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
You do not have to batter the chicken pieces if you want a lower calorie version or just don’t like the breading on the chicken. One hour of baking is plenty of time to cook the chicken thoroughly. If you watch the video that comes with these recipes Alyssa states that you can skip the batter if you want to.
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.
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 🙂