4.8 from 5 votes
Close-up photo of a plate with sweet and sour chicken and white rice.
Sweet and Sour Chicken
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Restaurant style Sweet and Sour Chicken is made with baked chicken, bell peppers, onion, pineapple, and a quick and easy sweet and sour sauce.

Course: Main Course
Cuisine: Chinese
Keyword: baked sweet sour chicken, sweet and sour sauce, sweet sour chicken
Unit: cup, large, pound, Tablespoon, teaspoon
Servings: 6
Calories: 772 kcal
Author: Lauren Allen
Ingredients
  • 4 boneless skinless chicken breasts , cut into 1 inch chunks
  • salt and freshly ground black pepper
  • 1 cup cornstarch
  • 3 large eggs , beaten
  • 1/4 cup oil , vegetable or coconut oil
  • 2 bell peppers , red and green, chopped
  • 1/2 sweet onion , chopped
  • 1 cup pineapple chunks
  • Cooked white rice hot, to serve with
For the sweet and sour sauce:
  • 1 cup granulated sugar
  • 1/2 cup ketchup
  • 1 cup apple cider vinegar or rice vinegar
  • 2 Tablespoons low-sodium soy sauce
  • 2 teaspoons garlic salt
  • 1 1/2 Tablespoons cornstarch
Instructions
  1. Preheat the oven to 400 degrees F.

  2. Cut the chicken breasts into 1-inch chunks and season with salt and pepper. Place the cornstarch in a large ziplock bag; add the chicken pieces and toss to coat the chicken evenly.

  3. In a shallow bowl beat the eggs together. Heat the oil in a large skillet over high heat.

  4. Dip the chicken pieces in the beaten eggs and place them carefully in the hot skillet (you will need to coat and cook the chicken in batches), and cook for just about one minute on each side, until golden and crispy, but not cooked through. 

  5. Add the chicken to a large rimmed baking dish. Bake at 400 degrees F for 12-17 minutes or until the chicken is cooked through. 

  6. Meanwhile, add the bell peppers and onion to the skillet and saute for 2-3 minutes. Add pineapple.

  7. Mix the sauce ingredients together in a bowl and pour into the skillet with the veggies. Cook, stirring, until thickened. 

  8. Remove chicken from oven and pour sauce and veggies over the top. Toss to coat. Serve immediately with hot steamed white or brown rice. 

Recipe Video

Recipe Notes

 

Adapted from Mel's Kitchen Cafe