This oven-baked sweet and sour chicken features crispy bites of chicken coated in a bright, tangy sauce with pineapple and colorful bell peppers. Baking the chicken keeps the dish lighter while still giving it a satisfying crunch and plenty of flavor.

Oven-Baked Sweet and Sour Chicken

Ingredients

INGREDIENTS QUANTITY
Boneless, skinless chicken thighs 1.5 lbs (700 g)
Cornstarch 1/2 cup
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Large egg 1
Soy sauce 2 tablespoons
Rice vinegar 1 tablespoon
Ketchup 1/4 cup
Brown sugar 1/4 cup
Pineapple chunks 1 cup
Bell peppers (mixed colors) 1 1/2 cups
Medium onion 1
Garlic, minced 3 cloves
Ginger, minced 1 teaspoon
Vegetable oil (for sauce base) 2 tablespoons
Green onions For garnish
Sesame seeds For garnish
How To Make Oven-Baked Sweet and Sour Chicken

Step 1: Preheat and Prepare Chicken
Preheat the oven to 400°F (200°C). Lightly grease a baking dish with cooking spray or oil. Cut the chicken thighs into bite-sized pieces and set aside.

Step 2: Make the Coating
In a large bowl, mix the cornstarch, salt, and black pepper. In another bowl, beat the egg, then stir in the soy sauce and rice vinegar.

Step 3: Coat and Bake the Chicken
Dip the chicken pieces into the egg mixture, then coat them in the cornstarch mixture until evenly covered. Arrange them in a single layer in the prepared baking dish. Bake for 20–25 minutes, until golden and crisp.

Step 4: Prepare the Sauce
While the chicken bakes, make the sauce. In a saucepan over medium heat, combine the ketchup, brown sugar, pineapple chunks, bell peppers, chopped onion, minced garlic, and ginger. Cook, stirring occasionally, until the sauce thickens slightly and the vegetables soften.

Step 5: Combine Everything
Heat the vegetable oil in a large pan over medium heat. Add the baked chicken pieces and sauté briefly. Pour the sweet and sour sauce over the chicken and toss until everything is evenly coated.

Step 6: Serve
Serve hot over rice and garnish with sliced green onions and sesame seeds for extra flavor and texture.