If you’re looking for a delightful dinner idea that’s both easy to prepare and packed with vibrant flavors, this Baked Sweet and Sour Chicken recipe is a winner! It combines tender chicken coated in a tangy, homemade sauce baked to perfection, creating a perfect balance of sweetness and zest. Whether you’re cooking for a weeknight meal or a casual get-together, this baked version is a healthier, fuss-free alternative to traditional fried recipes that will leave everyone asking for seconds.

Why You’ll Love This Recipe

Quick Prep Time: This recipe uses simple steps and minimal ingredients to get dinner on the table fast.
Healthy and Baked: Unlike fried versions, baking means less oil and fewer calories without compromising flavor.
Perfectly Balanced Flavors: The sauce offers the ideal mix of sweet, tangy, and savory notes that excite your palate.
Family Friendly: It’s a hit with kids and adults alike, with easily adjustable spice and sweetness levels.
Minimal Cleanup: Baking in one dish makes clean-up a breeze, perfect for busy evenings.

Ingredients You’ll Need

The magic of Baked Sweet and Sour Chicken lies in its simple yet essential ingredients. Each item plays a crucial role in creating the dish’s irresistible harmony of taste and texture, from juicy chicken chunks to the vibrant sauce that coats them beautifully.

Chicken breasts or thighs: Choose boneless, skinless pieces for tender and juicy bites.
Bell peppers: Red and green peppers add crunch and a pop of color.
Pineapple chunks: Fresh or canned pineapple brings natural sweetness and juiciness.
Ketchup: Forms the base of the sauce with a rich, tangy flavor.
Rice vinegar: Adds the crucial tang to balance the sweetness.
Soy sauce: Provides savory depth and umami.
Brown sugar: Sweetens the sauce naturally without overpowering it.
Garlic powder and onion powder: Boost savory notes and aroma.
Cornstarch: Thickens the sauce, creating a perfect glaze.
Olive oil or cooking oil: Used to lightly coat the chicken for baking without drying it out.

Variations for Baked Sweet and Sour Chicken

This recipe is wonderfully adaptable, making it easy to tailor to your taste buds or pantry staples. Whether you want a healthier spin or a flavor punch, there are simple swaps and additions you can try.

Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce for some heat.
Gluten-Free: Use tamari or a gluten-free soy sauce alternative to accommodate gluten sensitivities.
Vegetable Boost: Toss in snap peas, broccoli, or carrots to increase the veggie content.
Different Protein: Swap chicken for turkey breast or even firm tofu for a vegetarian option.
Honey Substitute: Replace brown sugar with honey or maple syrup for a natural sweetness.

Easy Baked Sweet and Sour Chicken Recipe

How to Make Baked Sweet and Sour Chicken

Step 1: Prepare the Chicken and Vegetables

Start by cutting the chicken into bite-sized chunks and chopping the bell peppers into strips. If using canned pineapple, drain the juice to avoid excess liquid in the baking dish.

Step 2: Mix the Sweet and Sour Sauce

In a bowl, combine ketchup, rice vinegar, soy sauce, brown sugar, garlic powder, and onion powder. Whisk together until the sugar fully dissolves and the sauce is smooth.

Step 3: Toss Chicken and Vegetables with Sauce

Place the chicken pieces, bell peppers, and pineapple chunks in a large mixing bowl. Pour the prepared sauce over everything, then toss gently so all ingredients are evenly coated.

Step 4: Arrange and Bake

Spread the coated chicken, veggies, and pineapple evenly in a lightly greased baking dish. Bake in a preheated oven at 400°F (200°C) for about 25-30 minutes, stirring halfway through for even cooking.

Step 5: Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix cornstarch with a little cold water to create a slurry. Drizzle over the chicken during the last 5 minutes of baking and return to the oven to thicken.

Pro Tips for Making Baked Sweet and Sour Chicken

Use fresh ingredients: Fresh bell peppers and pineapple elevate the flavor and texture.
Cut chicken evenly: Uniform pieces ensure even cooking and juicy bites.
Don’t over-bake: Keep an eye on baking time to prevent dryness, especially with chicken breast.
Add sauce gradually: Adjust the amount of sauce or sweetness after tasting to match your liking.
Serve immediately: The chicken tastes best fresh out of the oven with the sauce still glossy and sticky.

How to Serve Baked Sweet and Sour Chicken

Garnishes

Sprinkle freshly chopped green onions or toasted sesame seeds over the top for an extra burst of flavor and a pleasant crunch that brightens the dish.

Side Dishes

Serve alongside fluffy steamed rice or quinoa to soak up the delicious sauce. For a low-carb option, pair it with cauliflower rice or stir-fried vegetables.

Creative Ways to Present

Present Baked Sweet and Sour Chicken in colorful bowls with vibrant vegetable garnishes or alongside fresh lettuce wraps for fun, handheld bites. You can even layer it over noodles for a fusion meal that’s both comforting and exciting.

Make Ahead and Storage

Storing Leftovers

Store leftover Baked Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days. The flavor often deepens overnight, making it a tasty lunch option.

Freezing

You can freeze cooked leftovers in freezer-safe containers for up to 2 months. Be sure to cool the chicken completely before freezing to preserve texture and flavor.

Reheating

Reheat gently in a microwave or covered skillet over low heat to prevent drying out. Adding a splash of water or extra sauce before reheating helps keep the chicken moist and saucy.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great option because they stay more tender and juicy when baked, adding rich flavor to your Baked Sweet and Sour Chicken.

Is this recipe gluten-free?

It can be gluten-free if you use a gluten-free soy sauce substitute like tamari. Just double-check any other ingredients to ensure they don’t contain gluten.

Can I make this recipe spicy?

Yes, just add chili flakes, fresh chopped chili, or a spicy sauce like sriracha to the sweet and sour sauce mixture to give it a nice kick.

What’s the best way to thicken the sauce?

Mix cornstarch with cold water to form a slurry and add it to the dish near the end of baking. This will thicken the sauce into a glossy glaze.

Can I prepare this recipe ahead of time?

You can prep all the ingredients and even mix the sauce in advance, but it’s best to bake the chicken just before serving for top freshness and texture.

Final Thoughts

This Baked Sweet and Sour Chicken recipe is such a fantastic go-to meal because it’s simple, delicious, and adaptable. I can’t recommend it enough for anyone who loves bold flavors without complicated cooking. Give it a try—your taste buds will thank you!

Baked Sweet and Sour Chicken

Print Recipe

This Baked Sweet and Sour Chicken recipe is a quick, healthy, and flavorful dinner option featuring tender chicken pieces baked in a tangy homemade sweet and sour sauce with colorful bell peppers and pineapple. It offers a perfect balance of sweet, tangy, and savory flavors without frying, making it a lighter yet satisfying alternative for weeknights or casual gatherings.

Author: Elena
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Asian-inspired
Diet: Gluten Free

Ingredients

Scale

Protein and Vegetables

1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 cup pineapple chunks (fresh or well-drained canned)

Sauce

1/2 cup ketchup
1/4 cup rice vinegar
2 tablespoons soy sauce (use tamari for gluten-free)
3 tablespoons brown sugar (or honey/maple syrup as substitute)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Other

1 tablespoon cornstarch (optional, for thickening)
1 tablespoon cold water (to make cornstarch slurry)
1 to 2 tablespoons olive oil or cooking oil (to lightly coat the chicken)

Instructions

Prepare the Chicken and Vegetables: Cut the chicken into bite-sized chunks. Slice the red and green bell peppers into strips. If using canned pineapple, drain the juice completely to avoid excess moisture in the baking dish.
Mix the Sweet and Sour Sauce: In a medium bowl, whisk together ketchup, rice vinegar, soy sauce, brown sugar, garlic powder, and onion powder until the sugar dissolves and the sauce is smooth.
Toss Chicken and Vegetables with Sauce: In a large mixing bowl, combine the chicken pieces, bell peppers, and pineapple chunks. Pour the prepared sauce over the ingredients and toss gently to coat everything evenly.
Arrange and Bake: Lightly grease a baking dish and spread the coated chicken, vegetables, and pineapple evenly in the dish. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring halfway through for even cooking.
Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with cold water to create a slurry. Drizzle it over the chicken during the last 5 minutes of baking and return to the oven to allow the sauce to thicken and form a glossy glaze.

Notes

Use fresh bell peppers and pineapple to enhance flavor and texture.
Cut chicken into even-sized pieces to ensure uniform cooking and juicy results.
Watch baking time carefully to avoid drying the chicken, especially if using breast meat.
Adjust the sweetness or tanginess by adding more or less sugar and vinegar after tasting.
Serve immediately for the best taste and texture, enjoying the sauce while it’s still glossy and sticky.
For a spicy variation, add red pepper flakes or hot sauce to the sauce mixture before baking.
To make the recipe gluten-free, substitute soy sauce with tamari or another gluten-free alternative.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat gently with a splash of water or extra sauce to maintain moisture.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 15 g
Sodium: 650 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 75 mg

Keywords: baked sweet and sour chicken, healthy chicken recipe, easy dinner, gluten-free chicken bake, homemade sweet and sour sauce