For an extra layer of flavor, consider marinating the chicken in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking. Adjust the amount of honey to suit your preferred level of sweetness. Some like it extra sweet, while others prefer a more balanced flavor profile. Ensure your baking sheets are well-greased to prevent sticking and ensure even browning of the chicken and bell peppers. Don't overcrowd the baking sheets; work in batches if necessary to ensure the chicken and bell peppers crisp up nicely. Serve immediately for the best texture and flavor experience.
Baked Sweet And Sour Chicken
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS12
Experience the irresistible allure of our baked sweet and sour chicken – a delightful symphony of flavors that will transport your taste buds straight to your favorite Chinese eatery. Crispy, savory, and utterly delicious!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate88 g
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Cholesterol301 mg
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Fiber2 g
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Protein53 g
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Saturated Fat7 g
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Sodium1820 mg
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Sugar26 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 475 degrees F (245 degrees C) with racks in upper and lower third positions. Grease each of 2 baking sheets with 1 tablespoon of the oil along 1 of the short sides; set aside. (Prep time: 5 minutes)
02
Step
10 mins
Sprinkle chicken evenly with pepper and 1 1/2 teaspoons of the salt, and place in a bowl. Add eggs, and stir to coat. Place flour in a shallow bowl or baking dish. Working in batches, dredge chicken in flour, and shake off excess. Divide chicken between the prepared baking sheets, spreading in an even layer along short edges. (Prep time: 10 minutes)
03
Step
5 mins
Divide bell peppers among baking sheets, spreading evenly along other short edges. Drizzle bell peppers evenly with remaining 2 tablespoons oil, and toss gently to coat. (Prep time: 5 minutes)
04
Step
20 mins
Bake in the preheated oven, rotating baking sheets halfway through, until chicken is browned in spots, about 15 minutes. Remove chicken and bell peppers from the oven; use a spatula to carefully flip chicken only . Return to the oven, and continue baking at 475 degrees F (245 degrees C) until chicken is crispy and a thermometer inserted into thickest portion of chicken registers 165 degrees F (73 degrees C), about 5 minutes. (Cook time: 20 minutes)
05
Step
10 mins
While chicken is baking, whisk together ketchup, pineapple juice, honey, soy sauce, rice vinegar, and remaining 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium, whisking occasionally. Reduce to a simmer over medium-low, and cook, stirring often, until mixture is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Remove from heat. (Prep/cook time: 10 minutes)
06
Step
5 mins
Pour 1/4 cup of the prepared sauce over chicken on the baking sheets; toss to coat evenly. Divide rice, chicken, and bell peppers evenly among bowls. Drizzle evenly with remaining 1/2 cup sauce. Serve immediately. (Prep time: 5 minutes)
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Hailey Bogan
Jun 25, 2025Baking the chicken instead of frying is a game-changer. Healthier and just as delicious!
Gustave Baumbach
Jun 25, 2025I added a pinch of red pepper flakes to the sauce for a little extra heat. It was a hit!
Karine Zemlak
May 31, 2025I appreciate the detailed instructions and the tips provided. They made it easy to achieve restaurant-quality results at home.
Delaney Macgyver
May 23, 2025The sauce is the star of the show! Perfectly balanced sweetness and tanginess.
Donna Stracke
May 21, 2025This recipe is a winner! My family loved it, and it's now a regular in our meal rotation.