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Crispy Baked Sweet and Sour Chicken

crispy baked sweet and sour chicken - featured image
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This healthier take on classic sweet and sour chicken features crispy baked chicken pieces tossed in a homemade tangy sauce. Perfect for weeknight dinners or potlucks, it delivers bold flavor and satisfying crunch without deep frying.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup cornstarch
  • 2 large eggs
  • 2 tbsp milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 cup pineapple juice
  • 1/3 cup rice vinegar (or apple cider vinegar)
  • 1/2 cup granulated sugar
  • 1/4 cup ketchup
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp cornstarch (for sauce)
  • 2 tbsp water (for sauce)
  • 1/2 cup diced bell peppers (optional garnish)
  • 1/4 cup chopped pineapple chunks (optional garnish)
  • Sliced green onions (optional garnish)
  • Sesame seeds (optional garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment or foil. If using, set a wire rack on top.
  2. Pat chicken pieces dry with paper towels.
  3. In a shallow bowl, whisk together eggs and milk. In another bowl, mix cornstarch, salt, and pepper.
  4. Dip each chicken piece into the egg mixture, then roll in the cornstarch mixture until well coated.
  5. Arrange coated chicken pieces on the baking sheet or rack, spacing apart. Drizzle or spray with vegetable oil.
  6. Bake for 18–22 minutes, flipping halfway through, until golden brown and crisp. Broil for 2–3 minutes at the end if needed for extra color.
  7. While chicken bakes, combine pineapple juice, vinegar, sugar, ketchup, and soy sauce in a small saucepan. Bring to a boil over medium-high heat, stirring often.
  8. Mix 1 tbsp cornstarch and 2 tbsp water until smooth, then whisk into the saucepan.
  9. Reduce heat to low and simmer for 3–5 minutes, stirring often, until sauce is glossy and thick enough to coat a spoon.
  10. Transfer baked chicken to a large bowl. Pour warm sweet and sour sauce over chicken, tossing gently to coat. Add bell peppers and pineapple chunks if using.
  11. Serve immediately, topped with green onions and sesame seeds.

Notes

For gluten-free, use potato starch and tamari or coconut aminos. Chicken thighs are juicier, but breasts work well. Air fryer method: cook coated chicken at 400°F for 12–15 minutes, shaking halfway. Let chicken rest on rack after baking for extra crunch. Sauce thickens as it cools. Store leftovers separately for best texture.

Nutrition

Keywords: sweet and sour chicken, baked chicken, crispy chicken, homemade sauce, weeknight dinner, Asian-inspired, gluten-free option, healthier takeout, easy chicken recipe

Find it online: https://chrisfeasts.com/crispy-baked-sweet-and-sour-chicken-recipe-easy-homemade-tangy-sauce/