Baked Sweet and Sour Chicken with Sticky Pineapple Glaze
Crispy baked chicken pieces coated in a vibrant sweet and sour sauce with a caramelized pineapple glaze that's perfect for spring entertaining. This dairy-free dish delivers all the takeaway flavours you love with a healthier, oven-baked twist.
Ingredients
- 800g boneless skinless chicken thighs, cut into 3cm pieces
- 100g cornflour
- 2 eggs, beaten
- 3 tablespoons vegetable oil
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 small red onion, cut into wedges
- 400g tin pineapple chunks in juice, drained (reserve juice)
- 4 tablespoons tomato ketchup
- 3 tablespoons rice vinegar
- 3 tablespoons light soy sauce
- 3 tablespoons soft brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornflour mixed with 2 tablespoons water
- 2 spring onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
Preheat oven to 220°C (200°C fan). Line two large baking trays with parchment paper and lightly grease with 1 tablespoon vegetable oil.
Season chicken pieces with salt and pepper. Dip each piece into beaten egg, then coat thoroughly in cornflour, shaking off excess.
Arrange coated chicken pieces in a single layer on the prepared trays. Drizzle with remaining 2 tablespoons vegetable oil.
Bake for 25-30 minutes, turning halfway through, until golden and crispy and internal temperature reaches 75°C when tested with a meat thermometer.
Meanwhile, make the sticky pineapple glaze by combining reserved pineapple juice, ketchup, rice vinegar, soy sauce, brown sugar, garlic and ginger in a saucepan over medium heat.
Bring sauce to a simmer, then stir in the cornflour mixture. Cook for 2-3 minutes until sauce thickens and becomes glossy.
Add pineapple chunks, bell peppers and red onion to the sauce. Cook for 5 minutes until vegetables are tender-crisp.
Transfer baked chicken to a large serving bowl. Pour the sticky pineapple glaze and vegetables over the chicken and toss to coat evenly.
Garnish with sliced spring onions and sesame seeds. Serve immediately over steamed jasmine rice.
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