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Baked Sweet And Sour Chicken

Sticky Baked Sweet and Sour Chicken Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 548
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 4 tbsp cornstarch, divided
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp vegetable oil, plus extra for the baking sheet
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch chunks
  • 1 small onion, cut into 1-inch chunks
  • 1 cup pineapple chunks, drained, reserve 1 tbsp juice
  • ½ cup ketchup
  • ¼ cup brown sugar, packed
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • Steamed rice, sesame seeds, and sliced green onions, for serving

Method
 

  1. Preheat oven to 400°F (200°C) and grease a large rimmed baking sheet. Toss chicken with 3 tbsp cornstarch, salt, pepper, and 2 tbsp oil. Spread on the sheet and bake 20 to 25 minutes, flipping after 15 minutes.
  2. Meanwhile, whisk ketchup, brown sugar, rice vinegar, soy sauce, pineapple juice, garlic, and ginger in a saucepan. Simmer 3 to 4 minutes, then stir in a slurry of 1 tbsp cornstarch and 1 tbsp cold water. Cook until thickened, about 1 minute.
  3. After 15 minutes of baking, scatter bell peppers, onion, and pineapple around the chicken, drizzle with a little oil, and roast 10 more minutes.
  4. Toss everything with the warm sauce in a large bowl, return to the baking sheet, and bake 5 minutes to set the glaze. Serve over rice with sesame seeds and green onions.

Notes

The sauce can be made up to 2 days ahead and reheated gently. Chop the peppers and onion a day in advance to speed up dinner.