Perfect Baked Sweet and Sour Chicken
A mouthwatering dish that combines the ideal balance of sweetness and tanginess, making it a favorite for many households.
Equipment
- Mixing Bowl
- Baking Dish
- Aluminum Foil
Ingredients
Main Ingredients
- 1.5 pounds Boneless Skinless Chicken Breasts Cut into bite-sized cubes.
- 1 cup Diced Bell Peppers Mix of red and green for color and crunch.
- 1 cup Pineapple Chunks Canned or fresh, adds sweetness.
- 0.5 cup Brown Sugar Packed, for sweetness.
- 0.25 cup Rice Vinegar For tanginess.
- 0.5 cup Ketchup Adds rich, tangy flavor.
- 2 tablespoons Soy Sauce Low-sodium option recommended.
- 1 clove Garlic Minced, for flavor depth.
- 1 teaspoon Fresh Grated Ginger Adds warmth and spice.
- 1 tablespoon Olive Oil For coating chicken.
- Salt and Pepper To taste.
- Sesame Seeds Optional for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- Cut chicken into bite-sized pieces.
- In a large mixing bowl, combine chicken with olive oil and toss until evenly coated.
- Season chicken with salt and pepper to taste.
- Lightly grease a 9x13-inch baking dish.
- Spread seasoned chicken evenly in the baking dish.
- In a medium mixing bowl, combine ketchup, brown sugar, rice vinegar, and soy sauce. Whisk until fully combined.
- Add minced garlic and grated ginger to the sauce mixture.
- Pour the sauce over the chicken and coat evenly.
- Add diced bell peppers and pineapple chunks on top of the chicken.
- Cover the baking dish tightly with aluminum foil.
- Bake for 25 minutes, then remove foil and stir chicken and sauce.
- Return to oven uncovered and bake for an additional 15-20 minutes.
- Ensure chicken reaches an internal temperature of 165°F (75°C).
- Let rest for 5 minutes before serving.
- Serve over rice or with vegetables.
Notes
For variations, consider adding more vegetables or using different fruits.