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Oven-Baked Sweet and Sour Chicken

A healthier twist on a classic, Oven-Baked Sweet and Sour Chicken combines crispy chicken with a tangy sauce and colorful veggies for a delightful family meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (preferably whole wheat for a healthier option)
  • to taste Salt and pepper
For the Sweet and Sour Sauce
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup honey or a halal-friendly sweetener
  • 1/4 cup soy sauce (use a low-sodium variety if preferred)
  • 1 bell pepper, chopped (any color)
  • 1 cup pineapple chunks (fresh or canned, drained)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In three separate bowls, place the cornstarch, beaten eggs, and breadcrumbs. Season the chicken bites with salt and pepper to taste.
Coating and Baking
  1. Dip each piece of chicken into the cornstarch, shaking off the excess. Then immerse it in the beaten egg, and finally, coat it in the breadcrumbs. Repeat for all pieces.
  2. On a baking sheet lined with parchment paper, arrange the coated chicken in a single layer. Bake for about 25 minutes or until golden brown and crispy, flipping halfway through.
Sauce Preparation
  1. While the chicken is baking, whisk together the ketchup, apple cider vinegar, honey, and soy sauce in a saucepan. Bring to a gentle simmer and add the chopped bell pepper and pineapple chunks. Simmer for about 5-7 minutes until slightly thickened.
Serving
  1. Once the chicken is cooked, toss it in the sweet and sour sauce until well coated. Serve hot, garnished with sesame seeds or chopped green onions if desired.

Notes

For a vegetarian option, substitute chicken with tofu or plant-based alternatives. Ensure the chicken is not overcrowded in the baking tray for optimal crispiness. Store leftovers in the fridge for 3-4 days, or freeze for up to 3 months.