Sweet and Sour Baked Chicken

READY IN: 1hr 5mins




  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
  • 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.
  • 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).
  • If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
  • Add in the pineapple chunks/tidbits: set the sauce aside.
  • 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!).
  • Set the browned chicken pieces into the baking dish/roaster.
  • Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
  • Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
  • Serve with or over rice -- delicious!