Sweet and Sour Baked Chicken

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“This is one of our favorite sweet and sour chicken dishes at our house, if you have any on hand add in about 1 cup of apricot preserves to this it seems to kick up the flavor! --- all the ingredients may be adjusted to suit taste, and the sauce may be easily doubled if using more chicken.”
1hr 5mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
  3. In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.
  4. Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes).
  5. If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
  6. Add in the pineapple chunks/tidbits: set the sauce aside.
  7. In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!).
  8. Set the browned chicken pieces into the baking dish/roaster.
  9. Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
  10. Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
  11. Serve with or over rice -- delicious!

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