Baked Sweet and Sour Chicken
A refined take on a beloved classic, this baked sweet and sour chicken offers a balanced sauce that leans less sugary than conventional versions. With a flavor profile that closely mirrors restaurant-style results, the sauce features layered depth thanks to a few strategic additions. The chicken achieves a golden crispness from a brief sear and baking—without drying out.
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Servings: 4
Ingredients
For the Chicken
- 500 grams approximately 1 pound boneless chicken breast, diced into small chunks
- 1 large egg or two smaller eggs, whisked until smooth
- 1 cup of corn flour cornstarch, placed into a large resealable plastic bag
- Between 3 and 5 tablespoons of neutral oil such as canola or vegetable oil
- Cooking spray for coating
- ½ teaspoon fine salt
For the Stir-Fry Base
- ½ tablespoon cooking oil
- 1 clove garlic minced finely
- 1 small onion chopped into large square pieces
- ½ of a red bell pepper cut into bite-sized chunks
- ½ of a green bell pepper cut into bite-sized chunks
- One 250g 8 oz tin of pineapple chunks in natural juice, drained (reserve juice separately)
For the Sweet and Sour Sauce
- ⅓ cup of apple cider vinegar
- ½ cup granulated sugar white or light brown, either works
- 3 tablespoons tomato ketchup or tomato sauce if in Australia
- 2 to 3 tablespoons of the reserved pineapple juice
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon oyster sauce
- ¼ teaspoon salt
To Thicken the Sauce
- 1 tablespoon cornflour cornstarch blended with 4 tablespoons cold water
Instructions
- Preheat your oven to 200°C (390°F).
- Place the chicken pieces in a bowl, sprinkle with salt, and pour in the beaten egg. Stir to ensure each piece is coated thoroughly. Allow any excess egg to drain away.
- Transfer the egg-coated chicken, a handful at a time, into the prepared bag of cornflour. Shake the bag well to coat the chicken evenly. Try to trap air inside the bag to create a balloon effect for better coating. Once coated, discard any remaining cornflour.
- Heat oil in a large frying pan over high heat. Working in batches if necessary, briefly sear the chicken pieces for about 2 minutes, turning to develop a light golden crust. The interior should remain raw at this stage.
- Move the chicken to a baking sheet in a single layer. Lightly spray with cooking oil and place in the oven. Bake for 15–20 minutes, or until the coating becomes crisp and golden.
- While the chicken bakes, discard any leftover oil from the pan and wipe clean with paper towels. Set the pan over medium-high heat and add ½ tablespoon of oil. Sauté the garlic for 20 seconds.
- Add the chopped onion and cook for approximately 2 minutes until slightly softened. Introduce the bell pepper pieces and cook for another minute.
- Pour in the sauce mixture ingredients: vinegar, sugar, ketchup, pineapple juice, soy sauce, Worcestershire sauce, oyster sauce, and salt. Stir well until the sugar dissolves and the sauce begins to simmer.
- Add the prepared cornflour slurry to the sauce, stirring continuously as it thickens into a syrup-like consistency—this should take around 3 minutes.
- Stir in the pineapple chunks just until warmed through. Remove the pan from heat.
- Once the chicken is crisp and ready, add it directly into the pan with the sauce. Toss gently to ensure every piece is coated evenly.
- Serve hot alongside steamed rice, or opt for cauliflower rice as a lighter alternative. Garnish with sliced scallions if desired.
Notes
- The soy sauce, oyster sauce, and Worcestershire sauce work together to create a sauce profile closely resembling what is served in many Chinese eateries. While omitting one can be acceptable (increase the other two slightly to compensate), leaving out all three will result in a noticeably bland flavor.
- When draining excess egg from the chicken, you can simply use your hand to block the pieces from falling out while tipping the bowl.
- Nutritional estimates account for about 1 tablespoon of oil being discarded during cooking and assume the recipe is divided into 4 portions.