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Baked Sweet and Sour Chicken

A delightful dish that brings together the perfect balance of tangy and sweet flavors with tender chicken thighs, vibrant bell peppers, and a luscious sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg
For the Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1 cup pineapple chunks
  • 1 1/2 cups assorted bell peppers, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons vegetable oil (for sauce base)
For Garnish
  • Green onions for garnish
  • Sesame seeds for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease a baking dish.
  2. Cut the chicken thighs into bite-sized pieces.
  3. In a bowl, combine cornstarch, salt, and black pepper.
  4. In a separate bowl, beat the egg and mix in soy sauce and rice vinegar.
Coating and Baking
  1. Dip the chicken pieces into the egg mixture, then roll them in the cornstarch mixture.
  2. Place the coated chicken pieces on the greased baking dish and bake for 20-25 minutes.
Making the Sauce
  1. In a saucepan over medium heat, combine ketchup, brown sugar, pineapple, bell peppers, onion, garlic, and ginger.
  2. Cook until the sauce thickens slightly.
Sauté and Serve
  1. In a pan, heat vegetable oil and sauté the baked chicken for a few minutes.
  2. Pour the sauce over the chicken and toss until evenly coated.
  3. Serve over rice and garnish with green onions and sesame seeds.

Notes

For extra crunch, consider double dipping the chicken pieces in egg and cornstarch. Additional vegetables like snap peas or carrots can enhance nutrition and flavor. For a spicy kick, add chili sauce or red pepper flakes.