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!

 

Baked Sweet and Sour Chicken with Peppers and Pineapple in a white bowl with wooden spoons.

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!

Baked Sweet and Sour Chicken over white rice on a white plate.

Baked Sweet and Sour Chicken

Firecracker Chicken over white rice on a white bowl.

Firecracker Chicken

Baked Honey Sesame Chicken over white rice in a white bowl.

Baked Honey Sesame Chicken

Easy Fried Rice in a white bowl.

Easy Fried Rice

Pin this now to find it later

Pin It

Baked Sweet and Sour Chicken with Peppers and Pineapple

5 from 1 vote
By: Alyssa Rivers
Delicious restaurant quality sweet and sour chicken that is baked to perfection!
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 Servings

Ingredients 

Instructions 

  • 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.

Nutrition

Calories: 582kcalCarbohydrates: 84gProtein: 28gFat: 15gSaturated Fat: 2gCholesterol: 154mgSodium: 736mgPotassium: 681mgFiber: 2gSugar: 50gVitamin A: 946IUVitamin C: 52mgCalcium: 35mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
16 Quick & Easy 30 Minute Recipes!
(Plus weekly recipe updates)

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




40 Comments

  1. 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.

  2. 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 .

  3. 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 🙂

  4. 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.

  5. 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.

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

  7. 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

    1. 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.

  8. 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.

  9. 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 🙂