Crispy Baked Sweet And Sour Chicken

Achieve that perfect Chinese takeout crunch at home with this easy baked Sweet and Sour Chicken. Featuring juicy chicken in an incredibly crispy coating, tossed in a balanced, glossy sauce without any deep-frying.

Prep Time 15

Cook Time 25

Total Time 40

Equipment

Large ziplock bag
Large Skillet
Baking tray

Ingredients

Chicken:

▢ 1 lb chicken breast, cut into bite size cubes (approx. 500g)
▢ 1/2 tsp salt
▢ 1 large egg or 2 small eggs, lightly beaten (enough to coat chicken)
▢ 1 cup cornstarch / cornflour
▢ 3-5 tbsp oil (vegetable, canola)
▢ Oil spray

Stir Fry:

▢ 1/2 tbsp oil
▢ 1 garlic clove, minced
▢ 1 small onion, cut into large dice
▢ 1/2 red bell pepper, cut into bite size pieces
▢ 1/2 green bell pepper, cut into bite size pieces
▢ 1 can canned pineapple pieces in natural juice (8oz/250g) Separate pineapple from juice, reserving the juice.

Thickener:

▢ 1 tbsp cornflour / corn starch
▢ 4 tbsp water

Instructions

Prep and Cook the Chicken

Preheat your oven to 200°C / 390°F.
In a bowl, toss the chicken cubes with 1/2 tsp salt. Pour in the lightly beaten egg and mix until every piece is coated, then tilt the bowl to let any excess egg drain away.
Place the cornstarch in a large ziplock bag. Working in batches, add the egg-coated chicken to the bag, seal with air inside, and shake vigorously until each piece is fully dusted and dry.
Heat 3-5 tbsp of oil in a large skillet over high heat until shimmering. Carefully add the chicken in a single layer (do this in two batches if necessary to avoid crowding). Sear for about 2 minutes total, turning the pieces, until the outside is pale golden and lightly crisp.
Transfer the seared chicken to a baking tray, give it a light coat of oil spray, and bake for 15-20 minutes, or until deep golden and audibly crisp.

Make the Sauce and Stir-fry

While the chicken bakes, carefully discard the used oil and wipe the skillet clean. Set it over medium-high heat with 1/2 tbsp of fresh oil. Add the minced garlic and cook for 20 seconds until fragrant.
Add the diced onion and cook for 2 minutes until it begins to soften. Add the red and green bell peppers and stir-fry for 1 more minute to keep them tender-crisp.
Pour all the sauce ingredients (sugar, vinegar, pineapple juice, ketchup, Worcestershire, soy, and Oyster sauce, and salt) into the skillet. Stir until the sugar dissolves and bring the mixture to a steady bubble.
In a small bowl, mix the 1 tbsp cornstarch and 4 tbsp water until smooth to create a slurry. While stirring the sauce, slowly stream in the slurry. Continue to simmer and stir for about 3 minutes until the sauce becomes glossy, thick, and coats the back of a spoon.
Fold in the pineapple pieces to warm them through, then remove the skillet from the heat.

Combine and Serve

Once the chicken is done baking, immediately add the hot, crispy pieces to the skillet with the sauce. Toss quickly to coat everything evenly.
Serve straight away over fluffy rice for the best crunch. Garnish with sliced scallions or toasted sesame seeds if desired.

Notes

Extra Crispy Tip: For a restaurant-style 'glass crust' that stays crunchy longer, use a 50/50 blend of 1/2 cup cornstarch and 1/2 cup white rice flour for the chicken coating.

Storage: To prevent the chicken from becoming soggy, store any leftovers and the sauce in separate airtight containers in the refrigerator for up to 3 days.

Reheating: For best results, reheat the chicken in an air fryer or on a baking sheet in the oven at 375°F (190°C) for 5-7 minutes until hot and crisp. Gently warm the sauce on the stovetop, then toss together just before serving.

Food Safety: Always use a separate cutting board and utensils for raw chicken to avoid cross-contamination with your vegetables and other ingredients.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword baked chicken, chinese takeout, crispy chicken

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