Baked Sweet and Sour Chicken

This Baked Sweet and Sour Chicken recipe delivers crispy chicken pieces tossed in a homemade, vibrant sauce loaded with pineapple and colorful bell peppers. Baking the chicken keeps it light while achieving a delicious crunch.

Baked Sweet and Sour Chicken

Ingredients:

How To Make Baked Sweet and Sour Chicken:

1. Step 1: Preheat and Prep Chicken: Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray or a light coating of oil. Cut the 1.5 lbs chicken thighs into bite-sized pieces and set aside.
2. Step 2: Prepare Coating: In a large mixing bowl, combine the 1/2 cup cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a separate bowl, beat the 1 large egg and mix in 2 tablespoons soy sauce and 1 tablespoon rice vinegar.
3. Step 3: Coat and Bake Chicken: Dip the chicken pieces into the egg mixture, then roll them in the cornstarch mixture until evenly coated. Place them on the prepared baking dish in a single layer. Bake for 20-25 minutes or until they turn golden brown and crispy.
4. Step 4: Prepare the Sauce: While the chicken is baking, prepare the sweet and sour sauce. In a saucepan, combine 1/4 cup ketchup, 1/4 cup brown sugar, 1 cup pineapple chunks, 1 1/2 cups bell peppers, 1 medium onion, 3 minced garlic cloves, and 1 teaspoon ginger. Cook over medium heat, stirring occasionally, until the sauce thickens and the vegetables are tender.
5. Step 5: Combine and Finish: In a separate pan, heat the 2 tablespoons vegetable oil. Add the baked chicken pieces and sauté for a few minutes. Pour the sweet and sour sauce over the chicken, ensuring each piece is well-coated.
6. Step 6: Serve: Serve immediately over rice, garnished with chopped green onions and sesame seeds for added flavor and visual appeal.