Sweet and Sour Baked Chicken
Bring bold, zesty flavors to your dinner table with this Sweet and Sour Baked Chicken recipe—a healthier twist on a classic favorite! Tender, golden-browned chicken thighs are coated in a mouthwatering homemade sweet and tangy sauce, made with ketchup, pineapple juice, soy sauce, and a touch of brown sugar for the perfect balance of flavors. The chicken is baked to juicy perfection, then finished with a sprinkle of sesame seeds and fresh green onions for a delightful crunch and pop of color. Ideal for busy weeknights, this dish is easy to prepare, requiring just 15 minutes of prep, and pairs beautifully with steamed rice or sautéed vegetables. Whether you're craving Asian-inspired comfort food or looking for an all-around crowd-pleaser, this Sweet and Sour Baked Chicken will not disappoint! Perfect for family dinners or meal prepping, it delivers restaurant-quality flavor right from your oven.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 0.5 cup Ketchup
- 0.25 cup Rice vinegar
- 2 tablespoons Soy sauce
- 0.25 cup Brown sugar
- 0.5 cup Pineapple juice
- 2 cloves Minced garlic
- 0.5 teaspoon Ground ginger
- 1 tablespoon Cornstarch (for sauce)
- 1 tablespoon Water
- 1 tablespoon Sesame seeds
- 2 stalks Green onions, sliced
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
Lightly coat the chicken thighs with 2 tablespoons of cornstarch. Shake off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. Transfer the chicken to the prepared baking sheet.
In a medium saucepan, combine the ketchup, rice vinegar, soy sauce, brown sugar, pineapple juice, minced garlic, and ground ginger. Stir the mixture over medium heat until the sugar dissolves.
In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Gradually add this slurry to the saucepan, stirring constantly, until the sauce thickens. Remove from heat.
Pour about half of the sweet and sour sauce over the chicken thighs, brushing it evenly to coat.
Bake the chicken in the preheated oven for 20 minutes. Remove the chicken, brush with more sauce, and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes.
Sprinkle the baked chicken with sesame seeds and sliced green onions before serving. Serve with steamed rice or your favorite vegetables, and enjoy!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4678 mg | 203% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 74.1 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
