Baked Sweet And Sour Chicken Recipe

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Cook Time: 30 minutes

Ingredients

• 1/4 cup olive oil, divided
• 4 (6-ounce) boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 teaspoon freshly ground black pepper
• 1 3/4 teaspoons kosher salt
• 2 large eggs
• 1 cup all-purpose flour
• 2 large multicolored bell peppers, sliced
• 1/2 cup ketchup
• 1/4 cup pineapple juice
• 1/4 cup honey
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 3 cups cooked white rice

Directions

1. Preheat the oven to 475F (245C) with racks positioned in the upper and lower thirds of the oven. Grease two baking sheets by brushing 1 tablespoon of olive oil along one of the short sides of each sheet. Set aside.
2. In a bowl, sprinkle the chicken pieces evenly with black pepper and 1 1/2 teaspoons of the salt. Add the eggs and stir to coat the chicken evenly.
3. Place the flour in a shallow dish. In batches, dredge the chicken in the flour, shaking off any excess. Arrange the chicken in a single layer on the prepared baking sheets, along one of the short edges.
4. Distribute the sliced bell peppers evenly on the other short edge of the baking sheets. Drizzle the remaining 2 tablespoons of olive oil over the peppers and toss gently to coat.
5. Transfer the baking sheets to the oven. Bake for 15 minutes, rotating the sheets halfway through, until the chicken is browned in spots.
6. After 15 minutes, remove the baking sheets from the oven. Using a spatula, carefully flip only the chicken pieces. Return the baking sheets to the oven and continue baking for an additional 5 minutes, or until the chicken is crispy and a thermometer inserted into the thickest part of the chicken reads 165F (73C).
7. While the chicken is baking, make the sauce: In a small saucepan, whisk together the ketchup, pineapple juice, honey, soy sauce, rice vinegar, and the remaining 1/4 teaspoon of salt. Bring the mixture to a boil over medium heat, stirring occasionally. Once it boils, reduce the heat to medium-low and simmer for about 5 minutes, stirring frequently, until the sauce thickens to a consistency that coats the back of a spoon. Remove from heat.
8. Once the chicken is done, pour 1/4 cup of the prepared sauce over the chicken on the baking sheets and toss to coat evenly.
9. To serve, divide the cooked rice evenly among bowls. Top each with the chicken and bell peppers. Drizzle the remaining 1/2 cup of sauce evenly over the dishes. Serve immediately.

Nutrition Facts (per serving)

Calories	823
Total Fat	30g (38%)
Saturated Fat	7g (35%)
Cholesterol	301mg (100%)
Sodium	1820mg (79%)
Total Carbohydrate	88g (32%)
Dietary Fiber	2g (8%)
Total Sugars	26g
Protein	53g (105%)
Vitamin C	49mg (54%)
Calcium	68mg (5%)
Iron	6mg (32%)
Potassium	802mg (17%)

The Story Behind Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken is a dish that traces its roots to Chinese-American cuisine, which emerged in the early 20th century as Chinese immigrants adapted traditional recipes to local ingredients and tastes. While sweet and sour flavors are common in China, the particular combination of deep sweetness with a tangy vinegar-based sauce became a hallmark of Chinese restaurants in the United States, especially in cities with large immigrant populations. The baked version, rather than fried, reflects modern adaptations focused on health-conscious cooking while maintaining the beloved flavor profile.

Regional Variations

Across regions, the dish varies subtly. In the United States, the sauce often incorporates pineapple and bell peppers for both color and texture, whereas in some European adaptations, the sweetness is toned down and fruit may be omitted. In southern China, sweet and sour dishes traditionally emphasize a balance of sugar, vinegar, and soy sauce, sometimes using pork instead of chicken. The baked approach is particularly popular in home kitchens and casual eateries where convenience and reduced oil are priorities.

How It Differs From Similar Dishes

Unlike General Tsos Chicken or Orange Chicken, which are typically fried and feature more intense spiciness or citrus notes, Baked Sweet and Sour Chicken focuses on a delicate balance between sweetness and tang without overwhelming heat. Its baked preparation yields a lighter texture, allowing the natural flavor of the chicken to shine. The combination of pineapple juice, ketchup, honey, and rice vinegar gives it a unique, glossy sauce that sets it apart from simpler stir-fry or deep-fried versions.

Where Its Typically Served

This dish is commonly served in Chinese-American restaurants, casual dining establishments, and home kitchens. It pairs perfectly with steamed white rice, providing a satisfying contrast between the tender chicken, crisp vegetables, and sweet-tangy sauce. Some family-style restaurants present it alongside other classic dishes such as fried rice, egg rolls, and steamed dumplings, making it a versatile main course for both everyday meals and special gatherings.

Interesting Facts

• Baked Sweet and Sour Chicken is a healthier twist on the traditional fried version, reducing fat content while retaining flavor.
• The dishs iconic red-orange sauce is visually appealing and designed to stimulate the appetite, a principle rooted in Chinese culinary tradition.
• Pineapple, a key ingredient in many sweet and sour recipes, symbolizes wealth and good fortune in Chinese culture, adding a festive touch.
• While popular in the U.S., the dish is rarely found in mainland China in this exact form, highlighting the creative fusion of immigrant cuisine.
• Modern versions often experiment with ingredients such as bell peppers of multiple colors, honey substitutes, or low-sodium soy sauce to cater to contemporary tastes.

FAQ about Baked Sweet And Sour Chicken Recipe

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