Description

Crispy Oven Baked Sweet and Sour Chicken is a delightful twist on a classic dish, delivering irresistible flavors with a healthy spin. This easy recipe features tender chicken coated in a crispy layer, enveloped in a tangy-sweet sauce, perfect for quick weeknight dinners or entertaining guests. With vibrant colors and mouthwatering aromas, this dish will impress everyone at your table!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cloves fresh garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup pineapple chunks (fresh or canned)
1/4 cup brown sugar
1/4 cup low-sodium soy sauce
1/4 cup ketchup
1/4 cup cornstarch
2 tbsp vegetable oil (for frying)
2 tbsp apple cider vinegar
1 tsp sesame oil

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix cornstarch with salt and pepper. Cut chicken into bite-sized pieces and coat them in the cornstarch mixture.
In a skillet over medium heat, add vegetable oil and sauté minced garlic for about 30 seconds. Add chopped bell peppers and cook for an additional 2-3 minutes until slightly softened.
In a separate bowl, whisk together ketchup, soy sauce, brown sugar, apple cider vinegar, and sesame oil to create the sweet and sour sauce.
Arrange the coated chicken on the baking sheet and drizzle half of the sauce over it. Bake for 20 minutes until golden brown.
Toss the chicken with the remaining sauce while hot. Serve over rice or noodles.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 piece of chicken (approximately 150g)
Calories: 280
Sugar: 14g
Sodium: 700mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 18g
Cholesterol: 70mg

Keywords: - Marinate chicken for added flavor and tenderness. - Substitute chicken with tofu or shrimp for variations. - Feel free to include other vegetables like broccoli or snap peas.