Sheet Pan Sticky Sweet and Sour Chicken Recipe
This sheet pan method transforms a takeout classic into a practical weeknight meal by eliminating the need for deep frying, using a high-heat bake to achieve crispy edges on the chicken and tender-crisp peppers
Ingredients
The Chicken & Vegetables:
- 1.5 lbs chicken breast, cut into 1-inch chunks
- 2 large bell peppers (red and yellow), chopped
- 1 green bell pepper, chopped
- 1/2 cup cornstarch (for coating chicken)
- 2 tbsp vegetable oil
The Sticky Sweet and Sour Sauce:
- 1/2 cup pineapple juice
- 1/2 cup rice vinegar
- 1/4 cup ketchup
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch
Preparation Steps
1
Coat the chicken
Prep for crispness
Preheat your oven to 400°F. Toss the chicken chunks in a bowl with cornstarch until every piece is thoroughly coated. This creates a barrier that helps the sauce cling to the meat.
2
Whisk the sauce
Build the base
In a small saucepan or bowl, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, and cornstarch until smooth.
3
Arrange on sheet pan
Don’t crowd the pan
Spread the coated chicken and chopped bell peppers across a large, rimmed baking sheet. Drizzle with vegetable oil and toss lightly to combine.
4
Initial bake and glaze
15-20 minutes total
Bake for 10 minutes. Remove the pan and pour the sweet and sour sauce over the chicken and peppers. Toss well to coat every piece.
5
Final caramelization
5-8 minutes
Return the pan to the oven for another 5–8 minutes. The sauce will thicken into a sticky glaze and the chicken will reach an internal temperature of 165°F.
Note on Texture: For extra crispy chicken, place the sheet pan under the broiler for the final 2 minutes of cooking. Keep a close eye on it to prevent the sugar in the sauce from burning.
