Asian Chinese Main Dishes Chicken Baked Sweet And Sour Chicken 4.0 (2) 2 Reviews 1 Photo This baked sweet and sour chicken is savory sweet and the chicken gets wonderfully crispy. Serve over rice just like in your favorite Chinese restaurant. By Catherine Jessee Catherine Jessee Catherine Jessee is a Test Kitchen Assistant in the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, Eating Well, Food & Wine, Real Simple, People, and Southern Living. Prior to joining the Food Studios, she accumulated 3 years of experience cooking in restaurants. She has contributed to publications like Domino Magazine, The Knot Magazine, and Wildsam Almanacs. Her go-to potluck dish is Ritz Crackers and pimento cheese—always using her mom's recipe. You can follow her cooking adventures on Instagram @catherinejessee. Allrecipes' editorial guidelines Published on August 18, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1/4 cup olive oil, divided 4 (6-ounce) boneless skinless chicken thighs, cut into 1 inch cubes 1/4 teaspoon freshly ground black pepper 1 3/4 teaspoons kosher salt 2 large eggs 1 cup all purpose flour 2 large multicolored bell peppers, sliced 1/2 cup ketchup 1/4 cup pineapple juice 1/4 cup honey 3 tablespoons soy sauce 1 tablespoon rice vinegar 3 cups cooked white rice Directions Gather all ingredients. 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 823 Calories 30g Fat 88g Carbs 53g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 823 % Daily Value * Total Fat 30g 38% Saturated Fat 7g 35% Cholesterol 301mg 100% Sodium 1820mg 79% Total Carbohydrate 88g 32% Dietary Fiber 2g 8% Total Sugars 26g Protein 53g 105% Vitamin C 49mg 54% Calcium 68mg 5% Iron 6mg 32% Potassium 802mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.