Home > Dinner > Sweet and Sour Chicken Sweet and Sour Chicken January 8, 2014 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Easy baked sweet and sour chicken served over rice About this recipe Looking for a delicious and easy to make sweet and sour chicken recipe? Look no further – this is your recipe! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet and Sour Chicken 5 from 4 votes - Review this recipe Easy baked sweet and sour chicken served over rice SAVE TO RECIPE BOX Print Recipe Sweet and Sour Chicken 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy baked sweet and sour chicken served over rice Course Dinner Cuisine Chinese Keyword Sweet and Sour Chicken Prep Time 20 minutes Cook Time 15 minutes Marinade Chill Time 50 minutes Total Time 1 hour 25 minutes Servings 4 Author Chelsea, adapted from Epicurious Ingredients1 cup + 1 tablespoon cornstarch, separated1 pound boneless skinless chicken breasts, cut into bite-sized pieces2 large eggs1 head broccoliVegetable Cooking Spray1/4 cup + 1 tablespoon vegetable oil, separated1 small yellow onion, diced1 teaspoon minced garlic1/2 teaspoon minced ginger, optional1 red bell pepper, chopped1 can (8 ounces) pineapple chunks, drained, but reserve sauceSauce3/4 - 1 full cup brown or white sugar, to sweetness preference1/4 cup apple cider vinegar1/4 cup white vinegar2 tablespoons pineapple juice (reserved from the can of pineapples)1/4 cup ketchup1 teaspoon Worcestershire sauce1 tablespoon low sodium soy sauce1/4-1/2 teaspoon red pepper flakes, optionalSalt and pepperCooked rice, for servingOptional: green onions InstructionsFill a large ziplock bag with 1 cup cornstarch. Set aside. Cut chicken into bite-sized pieces and sprinkle with salt (about 1/2 teaspoon total). Add to a bowl and toss with the egg. Pick the chicken up and shake off the excess egg and transfer to the prepared bag with cornstarch.When all the chicken is in the bag, seal it (with plenty of air in it) and then shake to generously coat the chicken. Pull the chicken out and discard the extra cornstarch and bag.Heat up 1/4 cup vegetable oil in a large skillet on high (use 2 tablespoons for smaller skillet and do 2 batches). Add chicken (do 2 batches if your skillet is not big enough) and cook quickly for 2 minutes, turning every 30 seconds just to make the outside light golden and a bit crispy. The chicken should be raw inside and not cooked through at all. Transfer to a very large baking tray taking up 3/4ths of the tray. Chop the broccoli into bite-sized pieces and add to the remaining 1/4th section of the large baking tray (don't overlap chicken pieces or broccoli -- you want everything to get baked not steamed!) Spray everything generously with cooking spray and bake for 15-20 minutes or until internal temperature of the chicken registers 165 degrees F.Meanwhile, discard any extra oil in the skillet and reduce the heat to medium high. Add in 1 tablespoon oil. Add the chopped onion and saute for a few minutes. Add in the garlic and ginger and stir until fragrant, about 30 seconds. Add in the chopped red pepper and cook for 2 more minutes.Add in the brown sugar (to sweetness preference -- you could even add up to 1 cup), apple cider vinegar, white vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, and any salt + pepper to taste. Stir until the sauce begins to lightly bubble. In a small bowl, whisk together the remaining tablespoon of cornstarch with 3 tablespoons water until dissolved. Add the cornstarch mixture to the sauce and stir constantly for about 2-4 minutes. Reduce the heat to a simmer and cook until the sauce is thickened. Remove from heat and stir in the pineapple chunks and cooked chicken + broccoli. Add red pepper flakes if desired.Serve immediately over rice. Add green onions if desired. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below. More Easy Dinner Recipes: Baked Alfredo Chicken Asian Steak Bites Chicken Stir Fry Yellow Chicken Curry Teriyaki Burger
Sweet and sour anything, is my favorite! I love how quick, easy and healthy this looks! Plus, with all those colors, it’s pleasin’ to my eyeballs. Yum! Reply
I LOVE stir fries!! And with all that pineapple – yes yes yes! And the sauce doesn’t hurt either – sweet and sour is always such an awesome combo! Reply
Isn’t pineapple the best?! Plis it makes me forget how cold it is outside 🙂 Thanks Ashley, have a great weekend 🙂 Reply
Oh, this dish is so colorful! That’s one of my new year’s resolutions – add more color to my meals. 🙂 I love all the flavors working together in this recipe. Wish I had a bowl of this for lunch today! Reply
Yay for sweet and sour stuff! It’s definitely one of my favorite combos. And pineapple in my stir-fry? Sounds awesome, I’m dying to try this! It looks so colorful and fresh, what a lovely lunch! x Reply
This would be such a fabulous weeknight meal, so vibrant! Thanks for linking up with What’s Cookin’ Wednesday! Reply
I made this stir fry tonight and it was DELICIOUS!!! My family LOVED it! Thank you for an easy healthy tasty sweet and sour recipe. Reply
Fantastic photos, and amazing looking baked sweet sour chicken! I am obsessed with chicken! I’ll definitely try it! Thanks a lot for sharing! Reply
