Easy Baked Sweet and Sour Chicken Recipe

If you’re craving a dish that’s juicy, tangy, and packed with vibrant flavors, this Baked Sweet and Sour Chicken recipe is exactly what you need. It’s the perfect weeknight meal that balances the perfect glaze of sweetness and zingy acidity, all baked to tender, golden perfection. Whether you’re a longtime fan of sweet and sour dishes or looking to try a healthier baked version, this recipe delivers incredible taste without the fuss or deep frying.

Why You’ll Love This Recipe

• Effortlessly Delicious: Minimal prep time delivers maximum flavor with a simple bake in the oven.
• Juicy and Tender: The marinade locks in moisture, ensuring every bite is succulent and soft.
• Perfectly Balanced Flavors: The combination of pineapple, vinegar, and brown sugar hits the ideal sweet and tangy notes.
• Family Friendly: Loved by adults and kids alike, it’s a winning meal for all ages.
• Healthy Alternative: Baking instead of frying reduces oil usage without sacrificing any of the classic taste.

Ingredients You’ll Need

These ingredients are straightforward yet essential, each playing a critical role in building the layers of flavor and texture for a memorable Baked Sweet and Sour Chicken. From the crunchy bell peppers to the bright pineapple, every element adds something special.

• Chicken Thighs or Breasts: Skinless pieces give juicy meat that stays tender during baking.
• Bell Peppers: Red and green peppers add color, crunch, and a subtle sweetness.
• Pineapple Chunks: Fresh or canned provide natural sweetness and acidity for that signature tang.
• Brown Sugar: Adds caramelized sweetness and depth to the sauce.
• Rice Vinegar: Provides the delightful tang that balances out the sweetness perfectly.
• Ketchup: A classic base for sweet and sour sauce with rich tomato flavor.
• Soy Sauce: Enhances the umami and gives a salty kick to the glaze.
• Garlic and Ginger: Aromatics that add warmth and a touch of spice.
• Cornstarch: For thickening the sauce to the perfect glossy consistency.
• Olive Oil or Vegetable Oil: To lightly grease the baking dish and keep chicken moist.

Variations for Baked Sweet and Sour Chicken

Feel free to get creative with this Baked Sweet and Sour Chicken recipe by easily swapping ingredients or adjusting flavors based on what you love or have on hand. Customization is simple and fun!

• Swap the Protein: Use pork tenderloin strips or tofu cubes for a different but equally tasty twist.
• Fruit Alternatives: Try chunks of mango or apricot for a unique fruity sweetness.
• Spice It Up: Add a dash of crushed red pepper flakes or Sriracha to the sauce for some heat.
• Low-Sugar Version: Replace brown sugar with honey or a sugar substitute to lighten the sugar content.
• Gluten-Free Option: Use tamari instead of soy sauce to make this dish safe for gluten sensitivities.

How to Make Baked Sweet and Sour Chicken

Step 1: Prepare the Marinade and Sauce

In a mixing bowl, whisk together ketchup, brown sugar, rice vinegar, soy sauce, minced garlic, and grated ginger. In a separate small bowl, mix cornstarch with a little water until smooth to prepare for thickening the sauce later.

Step 2: Marinate the Chicken

Place your chicken pieces in a shallow dish or resealable bag and pour half of the sauce over them. Let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor absorption.

Step 3: Preheat and Prepare the Baking Dish

Set your oven to 400°F (200°C). Lightly grease a baking dish with oil to prevent sticking and promote even cooking.

Step 4: Layer Ingredients in the Baking Dish

Arrange the marinated chicken in the dish and scatter chopped bell peppers and pineapple chunks evenly over the top.

Step 5: Bake and Baste

Bake uncovered for 20 minutes. Then remove from the oven, spoon the reserved sauce over the chicken and vegetables, and bake for an additional 10-15 minutes until the chicken is cooked through and the sauce is thick and bubbling.

Step 6: Thicken the Sauce

If the sauce looks too thin, transfer it to a small saucepan, stir in the cornstarch slurry, and cook over medium heat until thickened, then pour it back over the chicken before serving.

Pro Tips for Making Baked Sweet and Sour Chicken

• Use Fresh Pineapple: Fresh pineapple chunks add brighter, fresher flavor compared to canned.
• Don’t Skip Marinating: Marinating the chicken enhances juiciness and infuses flavor deep into the meat.
• Watch the Oven Time: Overbaking can dry the chicken, so keep a close eye during the last minutes.
• Cut Veggies Uniformly: Slicing peppers into similar sizes ensures even cooking and balanced texture.
• Thicken Sauce Separately: Thickening the sauce on the stove lets you control consistency without drying out the chicken.

How to Serve Baked Sweet and Sour Chicken

Garnishes

Top your Baked Sweet and Sour Chicken with freshly chopped green onions or sesame seeds to add a pop of color and light crunch, enhancing both appearance and flavor.

Side Dishes

This dish pairs beautifully with steamed jasmine rice, fluffy quinoa, or even buttery mashed potatoes to soak up that irresistible sauce.

Creative Ways to Present

Serve your chicken over a bed of sautéed broccoli or crunchy Asian slaw to add texture contrast and boost your veggie intake, making for a colorful and balanced plate.

Make Ahead and Storage

Storing Leftovers

Store any leftover Baked Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days to keep it fresh and ready for a quick reheat.

Freezing

This recipe freezes well; place portions in freezer-safe containers or bags, freeze for up to 2 months, and thaw in the fridge overnight before reheating.

Reheating

Reheat in a microwave or covered in the oven at 350°F (175°C) until warmed through, adding a splash of water or extra sauce if needed to keep it moist.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine though thighs tend to stay juicier and more tender during baking.

Is this recipe gluten-free?

Yes, if you substitute soy sauce with gluten-free tamari, the recipe becomes suitable for gluten-sensitive diets.

How long should I marinate the chicken?

For best flavor, marinate for at least 30 minutes, but you can also leave it up to 2 hours in the fridge for deeper taste.

Can I make this recipe spicy?

Yes, simply add some crushed red pepper or chili sauce to the marinade or sauce for a spicy kick.

What’s the best side to serve with baked sweet and sour chicken?

Steamed rice is a classic choice, but quinoa or stir-fried vegetables also pair wonderfully.

Final Thoughts

This Baked Sweet and Sour Chicken recipe is a hidden gem for anyone who loves a little tang and sweetness in their dinner but wants an easier, healthier way to enjoy it. Simple ingredients, straightforward steps, and a glorious end result make it a recipe worth sharing and repeating. Give it a try tonight—your taste buds will thank you!

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