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So the other night, I had chicken in the fridge and no plan. You know that game — stare at the chicken, close the fridge, walk away, open it again like it’s gonna turn into tacos or something?
Yeah. That.
But then I remembered this sweet and sour chicken I’d made once ages ago. I threw it together with what I had in the pantry, and it turned out so good that my family — the same people who groan when I say “we’re having chicken again” — asked for seconds. And then thirds. One of them actually said, “Wait, you made this?”
That’s when I knew. This recipe was a keeper.
Why this recipe just works
Let me paint the picture.
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You’re tired.
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There are dishes already in the sink.
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You want something that feels like takeout but doesn’t come with the $60 delivery guilt.
Enter: this baked sweet and sour chicken.
Here’s why I make it on repeat:
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No deep frying. Your kitchen stays clean, and your clothes don’t smell like oil.
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Sweet, tangy, sticky sauce. It clings to the chicken like it knows what it’s doing.
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Oven does the heavy lifting. Which means you can go fold laundry or pretend to fold laundry while you scroll Instagram.
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It’s fun to make with kids. Mine love shaking the chicken in cornstarch like it’s a snow globe.
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People devour it. Even the picky ones who “don’t like sauce.”
It’s got that weirdly satisfying balance of being totally casual but also kind of impressive. You’ll see.
Here’s what you’ll need (and what to do if you don’t have it)
For the chicken:
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2 boneless, skinless chicken breasts, cubed
Or use thighs. Or leftover rotisserie chicken. I’m not judging. -
1/3 cup cornstarch
Helps the chicken crisp a bit and grab onto the sauce like it means it. -
1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper
Basic seasoning. Nothing wild. -
2 tbsp olive oil
Or canola. Or avocado oil. Use what you’ve got.
For the sauce:
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1/2 cup pineapple juice
Don’t stress — I usually use the juice from a can of pineapple chunks. -
1/2 cup ketchup
I know. Sounds weird. Just trust the process. -
1/4 cup brown sugar
For that molasses-y depth. You could use honey in a pinch. -
2 tbsp apple cider vinegar
White vinegar works too, but the apple cider gives a little roundness.
Bonus bits:
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1/4 cup diced onion
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1/4 cup diced bell pepper
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1/4 cup diced pineapple
Optional — but adds color and sweetness.
How it all comes together (and why it’s not as much work as it looks)
1. Preheat your oven
Set it to 375°F. Grease a 9×13″ baking dish. Or don’t. I mean, if you hate scrubbing pans, maybe do.
2. Coat the chicken
Throw the cornstarch, garlic powder, salt, and pepper in a bowl. Add your chicken pieces and toss to coat. I usually just use my hands and try not to get cornstarch all over the floor. (Fail every time.)
3. Quick pan sear
Heat your oil in a skillet. Add the chicken and let it cook for about 3–4 minutes, just until it starts to brown. You’re not trying to cook it through here — just give it a little color. Like bronzer for poultry.
4. Mix up the sauce
In a bowl, stir together pineapple juice, ketchup, brown sugar, and vinegar. It’ll smell like a weird science project. Don’t panic — this becomes magic in the oven.
5. Assemble the masterpiece
Dump your chicken into the baking dish. Pour the sauce over it like you mean it. Top with your chopped onion, bell pepper, and pineapple.
6. Bake it
Pop it in the oven for 25–30 minutes. Peek at it around the 20-minute mark and give it a gentle stir if you want. Not mandatory.
When it’s done, the sauce will be thick, bubbly, and clinging to the chicken like it’s in love.
7. Serve it over rice
Or noodles. Or eat it with a fork standing over the stove while no one’s looking. No judgment.
Ways to make it your own
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Spicy mood? Toss in some chili flakes or a squirt of sriracha.
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More veggies? Add broccoli, snap peas, or zucchini to the pan before baking.
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Crispier finish? Broil the whole thing for 2–3 minutes at the end.
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No chicken? Tofu totally works. So do meatballs, actually.
Leftovers? Don’t even worry.
This reheats like a champ.
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Fridge: Store in a lidded container for up to 4 days.
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Microwave: Add a splash of water before reheating to loosen up the sauce.
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Cold: I’ve definitely eaten it straight from the fridge with a spoon and zero shame.
Also makes a killer next-day wrap. Just stuff it in a tortilla with a little rice and call it lunch.
Before you go — a little kitchen pep talk
Listen, I know what it’s like to scroll past recipe after recipe and feel like everything’s too much. Too many steps. Too many dishes. Too many ingredients you don’t have.
But this? This is the kind of meal you can throw together on a weeknight and actually feel good about. It’s sweet and tangy and sticky in all the right ways. It’s dinner that doesn’t require a culinary degree. Just some chicken, a baking dish, and a little kitchen chaos.
So go make it. Play your favorite playlist. Let your kids stir the sauce. Make a mess. Laugh when the cornstarch explodes everywhere. That’s real-life cooking. That’s the good stuff.
And hey — if you try it, drop a comment. Tell me if your kids loved it. Or if you added something brilliant. I seriously wanna know.
Now go enjoy that sweet, tangy goodness. You earned it.
Baked Sweet and Sour Chicken
Ingredients
- 2 boneless, skinless chicken breasts cut into cubes
- 1/3 cup cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1/4 cup onion diced
- 1/4 cup bell pepper diced
- 1/4 cup pineapple diced
Instructions
- Preheat oven to 375°F.
- In a shallow bowl, mix together cornstarch, garlic powder, salt, and pepper.
- Place chicken cubes in the bowl and toss to coat.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken cubes and cook for 3-4 minutes, stirring occasionally, until chicken is lightly browned.
- In a medium bowl, mix together pineapple juice, ketchup, brown sugar, and apple cider vinegar.
- Place chicken cubes in a 9x13 inch baking dish.
- Pour pineapple juice mixture over chicken.
- Top with diced onion, bell pepper, and pineapple.
- Bake for 25–30 minutes, or until chicken is cooked through.
- Serve over cooked rice and enjoy!
Notes
Nutrition