Baked Sweet & Sour Chicken (2024)

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By Nicky Corbishley

Crispy Chicken:

• ▢ 5 chicken thigh fillets (500g/17.5oz) (skinless cut into bite sized pieces)
• ▢ 3 tbsp cornflour (cornstarch)
• ▢ ¼ tsp salt
• ▢ ¼ tsp pepper
• ▢ ½ tsp garlic salt
• ▢ ½ tsp paprika
• ▢ 3 tbsp oil

Sweet & Sour Sauce:

• ▢ 1 onion peeled and chopped
• ▢ 1 red bell pepper chopped
• ▢ 1 tbsp oil
• ▢ 135 ml (4.5 floz) tomato ketchup
• ▢ ½ tbps cornflour (cornstarch in USA)
• ▢ 2 cloves of garlic peeled and chopped/crushed
• ▢ 1 tsp minced ginger
• ▢ 2 tbsp malt vinegar
• ▢ 5 tbsp dark brown muscovado sugar
• ▢ 475 g (17oz) can of pineapple chunks in pineapple juice

To Serve:

• ▢ Egg Fried Rice
• ▢ Chopped spring onions/scallions

• Preheat your oven to 190C/375F (fan).

• Take your chicken thigh fillets, trim off the excess fat, and cut into bite-sized chunks. Put to one side.

  5 chicken thigh fillets (500g/17.5oz)

• In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.

  See Also

  Homemade Sweet and Sour Sauce

  3 tbsp cornflour (cornstarch), 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp garlic salt, 1/2 tsp paprika

• Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.

• Drizzle the oil over the chicken in the bowl and mix it all up. You should end up with the chicken pieces looking well-coated and quite sticky.

  3 tbsp oil

• Place the chicken into a large, low-sided baking dish or tray in a single layer. Try not to bunch the chicken together. The more room it has, the more crispy it will get. I use a set of tongs to separate the pieces, so they're not stuck together.

• In a second baking dish (this one needs to be medium or high sided to hold the sauce later) place the onion and bell pepper and drizzle with a tbsp of oil.

  1 onion, 1 tbsp oil, 1 red bell pepper

• Place the tray with the chicken at the top of the oven and the tray with the vegetables in the middle of the oven. Cook for 10 minutes.

• Meanwhile make your sauce. Add the tomato ketchup and cornflour (cornstarch) to a small bowl mix together to combine. Then stir in the remaining sauce ingredients (including the pineapple chunks).

  2 cloves of garlic, 1 tsp minced ginger, 135 ml (4.5 floz) tomato ketchup, 2 tbsp malt vinegar, 5 tbsp dark brown muscovado sugar, 475 g (17oz) can of pineapple chunks in pineapple juice, 1/2 tbps cornflour (cornstarch in USA)

• After the chicken and vegetables have been in the oven for 10 minutes. Take the veggies out of the oven and pour over the sauce. Place back in the oven and cook along with the chicken for a further 10-15 minutes – until the chicken is fully cooked and browned and the sauce is bubbling.

• Add the cooked chicken to the sauce dish stir it all together and serve.

  Egg Fried Rice, Chopped spring onions/scallions

Airfryer

You can cook the chicken in the air fryer (190C/375F) for about 15-18 minutes – until the chicken is fully cooked and no longer pink in the middle. Check on the chicken and give it a shake at least 3 times during cooking, to ensure the chicken doesn’t stick together.

Nutritional Information is per serving, without serving suggestion of rice or noodles.