Name: Baked Sweet and Sour Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese-Inspired
Ingredients: 5 chicken thigh fillets (500g/17.5oz), skinless, cut into bite-sized pieces; 3 tbsp cornflour (cornstarch); 1/4 tsp salt; 1/4 tsp pepper; 1/2 tsp garlic salt; 1/2 tsp paprika; 3 tbsp oil (for coating); 1 onion, peeled and chopped; 1 red bell pepper, chopped; 1 tbsp oil (for vegetables); 135 ml (4.5 fl oz) tomato ketchup; 1/2 tbsp cornflour (cornstarch); 2 cloves garlic, peeled and chopped/crushed; 1 tsp minced ginger; 2 tbsp malt vinegar; 5 tbsp dark brown muscovado sugar; 475 g (17 oz) can of pineapple chunks in pineapple juice; Egg fried rice; Chopped spring onions/scallions

Jump to Recipe· 4.1 from 79 reviews

If you’re craving a dish that perfectly balances tangy, sweet, and savory flavors with a lovely crispy texture, this Baked Sweet and Sour Chicken Recipe is exactly what you need. It’s a delightful twist on a classic favorite that comes together in just 30 minutes, making it perfect for a weeknight dinner or a special family meal. With succulent chicken pieces baked to a golden crisp and enveloped in a rich homemade sauce packed with pineapple goodness, this recipe is sure to become a staple in your kitchen.

Ingredients You'll Need

A clear glass bowl on the left side filled with raw chicken pieces seasoned with black pepper, next to a white wooden chopping board on the right with three piles of chopped bell peppers in yellow, green, and red colors. Below, on a black decorative circular trivet, there are three small glass bowls arranged triangularly: one with a raw egg yolk in clear egg white, one with red sauce, and one with white powder. To the right of the trivet lies a small whisk with a wooden handle resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Baked Sweet and Sour Chicken Recipe plays a simple but essential role, from creating that crispy coating on the chicken to giving the sauce its signature sweet tang and vibrant color. Each element complements the others, making the final dish exciting and irresistible.

Chicken thigh fillets (500g/17.5oz): Skinless and cut into bite-sized pieces for tender, juicy results.

Cornflour (3 tablespoon + ½ tbsp): This coats the chicken for a crispy bite and helps thicken the sauce beautifully.
Salt and pepper (¼ teaspoon each): Basic seasoning that enhances all the flavors.
Garlic salt (½ tsp): Adds a subtle aromatic layer without overpowering the dish.

Paprika (½ tsp): Provides a gentle smokiness and a slight warmth.
Oil (3 tablespoon + 1 tbsp): Used for coating the chicken and roasting the vegetables, ensuring they brown nicely.
Onion (1, peeled and chopped): Adds sweetness and texture in the sauce mix.

Red bell pepper (1, chopped): Brings a vibrant color and mild crunch.
Tomato ketchup (135 ml): The backbone of the sauce, contributing tang and depth.
Garlic (2 cloves, peeled and chopped): Fresh flavor that wakes up the sauce.

Minced ginger (1 tsp): Adds a lovely zing and warmth.
Malt vinegar (2 tbsp): Key for that irresistible sour punch that balances the sweetness.
Dark brown muscovado sugar (5 tbsp): Provides richness and the perfect caramel undertone.

Pineapple chunks (475 g can, in juice): Sweet bursts of tropical flavor that make this recipe truly shine.
Egg fried rice and chopped spring onions/scallions: Recommended accompaniments to round out the meal with extra texture and freshness.

How to Make Baked Sweet and Sour Chicken Recipe

Step 1: Prepare and Coat the Chicken

Start by trimming any excess fat from your chicken thigh fillets, then cut these into bite-sized chunks. This helps ensure every mouthful is tender and easy to eat. Next, mix the cornflour with salt, pepper, garlic salt, and paprika in a bowl. Toss the chicken pieces in this dry mix, making sure each piece is evenly coated. Drizzle the oil over and stir again until the chicken looks sticky and well-covered—this coating is the secret to that irresistible crispiness after baking.

Step 2: Arrange and Bake the Chicken and Vegetables

Place the coated chicken pieces in a single layer on a large baking tray. Giving each piece enough space is crucial for achieving that golden crust, so don’t crowd the pan! In a separate, medium or high-sided baking dish, spread out the chopped onion and red bell pepper, then drizzle with a tablespoon of oil to help them soften and caramelize as they roast. Slide the chicken tray to the top rack of your oven and the vegetable dish to the middle, then bake both for about 10 minutes. This staggered baking kickstarts the flavors and textures perfectly.

Step 3: Make the Sweet and Sour Sauce

While the chicken and veggies are roasting, mix up your homemade sauce. Combine the tomato ketchup and cornflour in a small bowl, whisking them together to break up any lumps. Then stir in the minced garlic, ginger, malt vinegar, muscovado sugar, and pineapple chunks with their juice. This blend is where the magic truly happens, offering that perfect balance of sweet, sour, and a touch of savoriness.

Step 4: Combine and Finish Baking

After the initial 10 minutes, pull the vegetable dish from the oven and pour over the sauce mixture, making sure the veggies are nicely coated. Return this dish to the oven alongside the chicken and bake for another 10 to 15 minutes. By this time, the chicken should be fully cooked and browned, and the sauce will be bubbling and thickened into a luscious glaze. Finally, transfer the chicken pieces into the sauce tray, give everything a good stir so each bite is loaded with flavor, and get ready to serve.

How to Serve Baked Sweet and Sour Chicken Recipe

In a white bowl, there is a layer of cooked white rice mixed with green peas at the bottom, showing a soft and fluffy texture. On top, there are large chunks of orange-brown glazed chicken pieces with a shiny sauce, mixed with sautéed red bell peppers and translucent cooked onion slices. The dish is sprinkled with white sesame seeds, adding small white dots across the top. A silver spoon rests inside the bowl, and the background shows another similar white bowl and a small bowl of sesame seeds on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Chopped spring onions or scallions are the perfect way to finish off this dish. They add a fresh, mild onion flavor and a pop of green color that lifts the presentation. Sprinkle them on right before serving to retain their crunch and freshness.

Side Dishes

Egg fried rice is a classic companion for this Baked Sweet and Sour Chicken Recipe. The rice soaks up the tangy sauce beautifully while providing a fluffy, satisfying base. Alternatively, steamed jasmine rice or even noodles would work wonderfully if you want to mix things up.

Creative Ways to Present

For a fun twist, try serving the chicken and sauce over a bed of crunchy shredded lettuce or alongside some roasted vegetables for extra texture and nutrition. Another idea is to dish it out in small bowls topped with toasted sesame seeds for a little nutty crunch that complements the sweet and sour elements.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from this Baked Sweet and Sour Chicken Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making for a quick, flavorful lunch or dinner option later in the week.

Freezing

You can freeze cooked portions of this dish, but it’s best to separate the chicken from the sauce before freezing to maintain the best texture. Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a saucepan over low heat to avoid drying out the chicken or breaking the sauce. Stir occasionally until warmed through, or microwave in short bursts, stirring between each interval to keep the sauce and chicken moist and delicious.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work fine, though thighs tend to stay juicier and more tender during baking. If using breasts, be careful not to overcook as they can dry out more easily.

Is this recipe spicy?

This version of Baked Sweet and Sour Chicken Recipe is mild, focusing on tangy and sweet flavors with a subtle smoky hint from the paprika. You can add chili flakes or fresh chili if you like a bit of heat.

Can I make this recipe gluten-free?

Yes! Just substitute the cornflour/cornstarch and other ingredients with certified gluten-free versions, especially any tomato ketchup or vinegar brands that may contain gluten.

What can I do if I don’t have malt vinegar?

If malt vinegar isn’t on hand, you can substitute with apple cider vinegar or white vinegar, though the flavor profile will be slightly different—still delicious but less malty.

How do I get the chicken extra crispy?

Make sure the chicken pieces are well coated and spaced apart on the baking tray. Using a fan oven and drizzling a little oil evenly over the pieces helps create that crispiness. Resist the urge to overcrowd the pan!

Final Thoughts

This Baked Sweet and Sour Chicken Recipe brings together the best of comfort and bright, sweet-tangy flavors in a way that’s straightforward and satisfying. It’s one of those dishes I love sharing because it’s both family-friendly and a total crowd-pleaser. Once you try it, you’ll see just how easy and rewarding homemade sweet and sour chicken can be—go ahead and give it a whirl, you won’t regret it!

Baked Sweet and Sour Chicken Recipe

Ingredients You'll Need