Baked Sweet and Sour Chicken
A quick and easy recipe for baked sweet and sour chicken with juicy, cornstarch-crisped chicken pieces, perfect for busy weeknights.
Ingredients
Protein
- 1 lb chicken breast, cut into bite-sized pieces Chicken thighs can be used instead for juicier results.
Vegetables
- 1 cup bell peppers, diced Mix colors for brightness.
- 1 cup pineapple chunks Fresh or canned, drained.
Sauce and Coatings
- 1/2 cup sweet and sour sauce Store-bought or homemade.
- 1/4 cup cornstarch For light crisping.
- 1 tbsp olive oil Or a neutral oil with a higher smoke point.
Seasoning
- Salt and pepper to taste
Garnish
- Sesame seeds Optional for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly oil a medium baking dish.
- In a large bowl, toss the chicken pieces with cornstarch, a pinch of salt, and freshly ground black pepper until evenly coated. Shake off any excess cornstarch.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the coated chicken in a single layer and sear, turning occasionally, until golden on all sides—about 5–7 minutes.
Baking
- Transfer the seared chicken to the prepared baking dish. Add the diced bell peppers and pineapple chunks, then pour the sweet and sour sauce over everything. Toss gently to coat all pieces.
- Bake in the preheated oven for 20–25 minutes, until the chicken reaches 165°F (74°C) and the sauce is bubbling and slightly thickened.
- If you like a bit more char, broil for 1–2 minutes at the end, watching closely.
- Remove from the oven, let rest for 3 minutes, then sprinkle with sesame seeds if using and serve warm.
Notes
Refrigerate leftovers in an airtight container within 2 hours of cooking. To reheat, warm in a skillet over medium heat until heated through, adding a splash of water or sauce if needed.