If you're craving classic take-out style sweet and sour chicken, but don't want the fuss, or the huge portions, this small-batch Baked Sweet & Sour Chicken is going to be a new favourite. Tender pieces of chicken are lightly coated, browned until crisp, and then baked in a glossy homemade sweet and tangy sauce that thickens beautifully in the oven.
Its simple, satisfying, and perfect for one or two people. With everyday ingredients, and no deep-frying required, this is an easy weeknight dish that delivers all the flavour you love in a lighter, more mangeable way. Serve it over rice and enjoy a cozy, delicious takeout classic right from your own kitchen.
One of the dishes we enjoy most when we have a Chinese Meal is Sweet & Sour Chicken. I have a great recipe on here for a battered Sweet & Sour Chicken which I have been making for years and years. That one involves deep frying the chicken which is a bit more work. The batter always comes out crisp and beautiful, however, and the sauce is pretty amazing as well. You would be hard pressed to tell the difference between that and the restaurant version.
This Bakes Sweet & Sour Chicken is a recipe I adapted from a cookbook I have on my kindle by Six Sisters, entitled Homestyle Heritage: A Collection of Our Most Loved Recipes. I love their recipes. They are simple to follow, use simple ingredients and always turn out.
I did not need a full batch recipe however, as it fed 8 people and me, I'm only one. I small-batched it to make only two servings. I did keep the sauce at an amount that would serve four people, because I like sauce to spoon over my rice.
It turned out beautifully. I did not bake it for quite as long as the recipe stated. It said one hour, I felt that for a small batch that was far too long. Plus I was cooking it in my My Place Oven Pro which is a much smaller oven. I use that a lot these days as I am usually cooking smaller batches and I don't always want to heat up my full oven. Most things work out very well.
This was delicious. There is no other word for it. It had just the right amount of coating on the chicken, and the sauce thickened nicely. Doubling the sauce gave me plenty to spoon over my rice. I also chose to garnish it with some finely chopped spring onions for the win! If you are a person who really enjoys sweet & sour chicken, I highly recommend this recipe!
🍍INGREDIENTS NEEDED TO MAKE
BAKED SWEET & SOUR CHICKEN🍍
Simple ingredients put together in the most delicious way.
For the Chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- salt and black pepper to taste
- 1/4 cup (32g) cornstarch (corn flour)
- 1 egg, beaten
- 2 TBS light olive oil
For the sauce:
- 1/2 cup (100g) sugar
- 2 TBS tomato ketchup
- 2 TBS white vinegar
- 2 TBS cider vinegar
- 2 tsp low sodium soy sauce
- 1/2 tsp garlic powder
🍍NOTES ON INGREDIENTS🍍
Chicken Breasts
Boneless, skinless chicken breasts are easy to cube and cook quickly. Because they're lean the long bake time helps them to stay tender while the sauce thickens. You may also use thighs, but bear in mind they will take slightly longer to cook.
Salt and pepper
This simple seasoning gives the chicken a base layer of flavour before the coating and sauce goes on. Don't skip this step.
Cornstarch/Corn Flour
This creates that classic light, crisp coating you expect from sweet and sour chicken.
Egg (beaten)
The egg wash binds the cornstarch to the chicken and helps it to brown nicely in the skillet.
Sugar
This is the backbone of the sauce. You can adjust the sweetness to taste, but I find the amount given to be just right.
Ketchup
Adds colour, sweetness, and a familiar tang.
Vinegar
The combination of two types of vinegar gives the sauce it's bright, tangy flavour. Apple cider vinegar adds a fruitier note, while white vinegar brings sharper acidity.
Low Sodium Soy Sauce
Adds a savoury depth and balances the sweetness. Using low sodium helps to keep the sauce from becoming too salty.
Garlic Powder
A quick way to add both garlic flavour and seasoning.
🍍HOW TO MAKE BAKED SWEET & SOUR CHICKEN🍍
This is really not all that difficult. Quick, easy and delicious.
- Preheat the oven to 325*F/160*C/ gas mark 3. Spray a lipped, half sheet pan, with some nonstick cooking spray. (You will want a lip on your sheet pan to hold the sauce.)
- Cut the chicken into bite sized pieces and season with salt and black pepper. (I cut mine into 1-inch cubes.)
- Put the cornstarch in a bowl and the beaten egg in another bowl.
- Dip the chicken into the cornstarch and then coat in the egg. (I use separate hands. Less mess that way.)
- Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned all over. As it browns transfer the chicken to the baking sheet. (The chicken need not be cooked all the way through.)
- Whisk all of the sauce ingredients together until well combined. (I do this in a small separate bowl.)
- Pour the sauce over the chicken on the baking sheet, turning it to coat completely in the sauce.
- Bake for 30 to 35 minutes, until the chicken is coated and sticky and cooked through. (I stir the chicken around halfway through the cook time.)
- Serve hot, spooned over cooked rice.
🍍HINTS AND TIPS FOR SUCCESS🍍
Brown the chicken in small batches
Crowding the pan cools the oil and leads to pale soggy coating. Smaller batches keep the oil hot, giving you a beautiful browned exterior before baking.
Adjust the vinegar to your own taste
If you wish you can reduce the vinegar for a milder sauce.
Add veggies or pineapple for extra flavour and texture
Bell peppers, onions, carrots, and pineapple chunks bake beautifully in the sauce and add flavour and texture, making the dish feel more like a restaurant-style sweet and sour chicken.
Want more sauce? Double it
If your family loves saucy dishes, simply double the sauce ingredients. This will give you extra for spooning over the rice.
For easier prep, coat all chicken pieces first
Coat the chicken first and set it aside before frying. This keeps your hands cleaner and speeds up the process.
Can I use frozen chicken nuggets
Yes, I have done that before with great success. Simply bake them for half the time required according to the package directions, to seal the coating and crisp it up. After that you can add the sauce and proceed as per the recipe. This can be a time saver and creates less mess.
🍍FREQUENTLY ASKED QUESTIONS🍍
DO I REALLY DIP THE CHICKEN IN CORNSTARCH/CORNFLOUR BEFORE THE EGG?
Yes, although it seems backwards, that is exactly how this recipe works. Dipping it into the cornstarch before the egg actually helps the coating to cling to the chicken better.
CAN I USE REGULAR FLOUR INSTEAD OF CORNSTARCH/CORNFLOUR?
Yes, flour will work just fine as a substitute if you don't have cornstarch.
DO I NEED TO USE BOTH TYPES OF VINEGAR?
This recipe uses both white and cider vinegars. The amounts given are just the right amount for the right amount of tang. You could also substitute in rice vinegar for a milder, sweeter tang.
CAN I ADD VEGETABLES OR PINEAPPLE TO THE DISH?
Absolutely. You can add bell peppers, onions, carrots or pineapple chunks. They bake beautifully in the sauce and make the dish more like restaurant-style sweet and sour chicken.
IS IT OKAY TO USE VEGETABLE OIL INSTEAD OF LIGHT OLIVE OIL?
Yes, vegetable oil is a great substitute. Light olive oil is a personal preference.
CAN THIS RECIPE BE MADE GLUTEN-FREE?
Yes, so long as you use gluten-free soy sauce. Cornstarch/corn flour is already gluten-free.
CAN I USE CHICKEN THIGHS INSTEAD OF CHICKEN BREASTS?
Yes, chicken thighs work great and can be prepared in the same way. They do take slightly longer to cook through.
🍍A FEW OTHER SMALL BATCH CHICKEN RECIPES TO ENJOY🍍
As a singleton living on my own for the most part, small-batch cooking is the way to go. There is a lot less waste involved. Here are a few other small batch chicken recipes which we enjoy.
SMALL BATCH CHICKEN & DUMPLINGS - Tender chicken thighs simmered with sweet onions, carrots, celery and fragrant maritime herbs until the gravy becomes rich, savory, and deeply flavorful. Fluffy, buttery dumplings steam to perfection right on top, creating a one-pan dish that feels like a warm hug in every spoonful. Simple ingredients, straightforward steps, and soul warming results.
CHICKEN PARMESAN MAC & CHEESE - Weeknight comfort that feels like a treat without any fuss. Tender bites of crispy chicken nestled into a rich, creamy one-pot macaroni and cheese, all crowned with bright marinara sauce and melty mozzarella. It's hearty, indulgent and wonderfully satisfying, yet sized perfectly for two to three people. With simple ingredients, no separate sauce to make and a bubbly, golden finish in the oven, this is the kind of dish that you will want to make again and again.
Pin this delicious recipe to your Asian, Chicken, or Small-Batch recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 2
Baked Sweet & Sour Chicken
Prep time: 20 MinCook time: 35 MinTotal time: 55 Min
This delicious restaurant style sweet and sour chicken goes together very easily with a homemade sauce. It bakes to perfection every single time. Sized for two but can easily be multiplied to feed more.
Ingredients
For the Chicken:
- 3/4 pound (340g) boneless, skinless chicken breasts
- salt and black pepper to taste
- 1/4 cup (32g) cornstarch (corn flour)
- 1 egg, beaten
- 2 TBS light olive oil
For the sauce:
- 1/2 cup (100g) sugar
- 2 TBS tomato ketchup
- 2 TBS white vinegar
- 2 TBS cider vinegar
- 2 tsp low sodium soy sauce
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 325*F/160*C/ gas mark 3. Spray a lipped, half sheet pan, with some nonstick cooking spray.
- Cut the chicken into bite sized pieces and season with salt and black pepper.
- Put the cornstarch in a bowl and the beaten egg in another bowl.
- Dip the chicken into the cornstarch and then coat in the egg.
- Heat the oil in a large skillet over medium high heat. Add the chicken pieces and cook until browned all over. As it browns transfer the chicken to the baking sheet.
- Whisk all of the sauce ingredients together until well combined.
- Pour the sauce over the chicken on the baking sheet, turning it to coat completely in the sauce.
- Bake for 30 to 35 minutes, until the chicken is coated and sticky and cooked through.
- Serve hot, spooned over cooked rice.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
If you're looking for a fun, fast, family-friendly recipe that delivers big pizza flavour with almost no effort, this Pepperoni Pull-Apart Pizza Bread is destined to become a favourite! Made with simple ingredients - canned biscuits, spaghetti sauce, pepperoni and plenty of gooey cheese - it bakes into a pull-apart, bubbly, golden dish that's perfect for busy weeknights, parties or anytime you are craving something warm and comforting.
Think monkey bread meets pizza night: quick to prep, endlessly customizable, and always a pleaser. Whether you keep it classic with mozzarella, or load it up with your favorite toppings, this easy bubble pizza is the kind of recipe you will want to make again and again.
Some months ago I had purchased a small cookbook from Six Sisters, entitled One Pan Dishes, 100 Quick and Easy Dishes. I have always liked their recipes and this looked like a really great little book. If nothing else, it is an inspiration and great for giving you ideas.
I had some leftover spaghetti sauce that I wanted to use up from the other day. It was a spicy Puttanesca sauce and I was racking my brains trying to think of how I could use it. I really didn't want to have to freeze it. The I remembered this recipe I had seen in that book for a quick and easy Pepperoni Pull-Apart Pizza Bread. Aside from the sauce, I also had everything else I needed to use in the recipe.
I thought it would be something that Eileen would enjoy on her weekend sleepover with me. Perfect for our Movie Night. We are both lovers of Pizza. And this was something fun that we could both put together. Even more fun.
I did take the liberty of small-batching the recipe, cutting it down roughly by two thirds. The original recipe made six servings. Mine makes two generous servings.
This went together incredibly easily and was ready to go into the oven in quick time. I didn't have a lot of extra ingredients to use for toppings, but this was great with just the pepperoni. Like I said the sauce I used, Puttanesca sauce, had plenty of things in it already, such as olives and capers. I think this would be really fun to add extra toppings to, like ham, peppers, pineapple, etc. (Yes I AM a pineapple on pizza lover!)
This was delicious served with some ranch dip. But you could use any kind of dip or dressing that you enjoy. A creamy Italian would be nice and I think I would really enjoy this with a blue cheese dressing. In any case, we both really enjoyed this and I would make it again!
INGREDIENTS NEEDED
TO MAKE
🍕PEPPERONI PULL-APART PIZZA BREAD🍕
There really is nothing complicated about this dish.
- 1 can of refrigerated biscuits (Like Pillsbury)
- 1 cup (240g) spaghetti sauce
- 1/3 tsp Italian seasoning
- 3/4 cup (3 ounces/85g) grated Mozzarella cheese
- Sliced pepperoni, cut into halves, to taste
- Other toppings as desired (olives, peppers, onions, ham, pineapple, etc.)
🍕INGREDIENTS NOTES🍕
Refrigerated Biscuit Dough
This is the magic that makes the "bubble pull-apart" texture - tender, chewy little pockets that puff up beautifully in the oven. Using canned biscuits keeps things quick and easy, but homemade biscuit dough works just as well if you prefer a from-scratch touch. Cutting each biscuit into quarter helps them to bake evenly and gives that fun pull-apart feel.
Spaghetti (or Pizza) Sauce
Any jarred or homemade sauce will work here. I used a quantity of leftover Puttanesca sauce here which had olives, capers, etc. in it. It was lovely. The sauce coats every biscuit piece, giving you that classic pizza flavour in every bite.
Cheese
Mozzarella is the key to that gooey, stretchy, irresistible topping. It melts beautifully and helps bind everything together. If you want stronger flavours, you can swap in a bit of cheddar or Parmesan. They will add a lovely punch without losing the melt.
Pepperoni (or other optional toppings)
You can keep it as simple or as interesting as you like. Its all up to you and your own preferences here. Because my sauce was a bit on the spicy side, I only added pepperoni on this occasion.
🍕HOW TO MAKE PEPPERONI PULL-APART PIZZA BREAD🍕
This is what I would call a doddle.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a loaf sized baking dish. (The one I used is a vintage pyrex loaf pan, about 2-inches tall.)
- Open your can of biscuits. Cut each biscuit into quarters using some kitchen scissors. Place into a bowl. (You can also make biscuit dough from scratch to use.)
- Add the spaghetti sauce, Italian seasoning and 1/2 of the cheese. Mix well together. (Make sure all your biscuit pieces are well coated.)
- Place the coated biscuit pieces into the baking dish, spreading them out evenly. (Take care not to compact them.)
- Sprinkle with the remaining cheese and top with the pepperoni pieces. (I like to put the cheese on before I add any other toppings.)
- Add any other toppings as desired.
- Bake in the preheated oven for 25 to 30 minutes until risen, puffed and golden brown. They should be cooked all the way through. (Check with a toothpick.)
🍕HINTS AND TIPS FOR SUCCESS🍕
Quartering each biscuit ensures they puff evenly and cook through in the center. Larger chunks run the risk of staying doughy.
Toss everything together thoroughly
Make sure each biscuit piece gets coated in sauce, cheese and any extra toppings you may wish to use. This helps the "bubble" effect and prevents dry pockets.
Grease your dish well
This is a sticky, cheesy bake - a well greased pan makes all the different when serving.
Watch the bake time
Bake until lightly browned and the center looks cooked - every oven is different so take a peek at the 15 minute mark.
Don't forget to add plenty of cheese on top
Follow the suggested amount and if you want more, by all means add it. I like to also add some Parmesan cheese.
Pre-cook watery toppings
Mushrooms, spinach or peppers can make the dish soggy if added raw. A quick sauté keeps everything beautifully textured.
Make it your own
Mozzarella gives the classic pull-apart stretch, but cheddar adds punch, and Parmesan adds depth. Mix and match for your perfect flavour.
Serving idea
This is a fun finger food - serve with marinara, ranch, or blue cheese dip and plenty of napkins.
🍕FREQUENTLY ASKED QUESTIONS🍕
CAN I USE HOMEMADE BISCUIT DOUGH INSTEAD OF CANNED?
Absolutely. Homemade biscuit dough works just as well as canned biscuits. I recommend my recipe for One Two Three Buttermilk Biscuits.
WHAT KIND OF CHEESE WORKS BEST?
Mozzarella gives you that classic gooey pull-apart texture, while Parmesan adds great flavour. You can also swap in extra sharp cheddar for a stronger punch.
DO I HAVE TO ADD TOPPINGS?
Not at all. It's delicious as a plain cheese bubble pizza. But if you want toppings, you can add anything you like. Just be sure to cook watery toppings (such as mushrooms) before adding them so that the dish doesn't get soggy.
HOW CAN I TELL IT'S FULLY COOKED?
Bake until the biscuits are lightly browned and the center looks cooked. A toothpick or skewer inserted in the center should come out clean.
CAN I DOUBLE OR TRIPLE THE RECIPE FOR A CROWD?
You can, but you will need a much larger pan. For a double recipe I would use an 8-inch square baking dish. For larger amounts I would use more than one dish so that everything cooks evenly and on time.
WHAT IS GOOD TO SERVE WITH THIS BREAD?
This makes a fun finger food, is great with marinara, ranch, blue cheese dressing or a spicy dill dip. Perfect for parties or game day.
🍕A FEW OTHER PIZZA SNACK RECIPES TO ENJOY🍕
Here are a few other pizza snack type of recipes that you might also enjoy. Quick and easy, they always go down a real treat!
ULTIMATE PIZZA BAGELS - These tasty bagels take everything we love about a great pizza - the buttery garlic base, rich homemade sauce, colourful veggies, ooey-gooey mozzarella, and savoury pepperoni -- and layer them all into a warm, handheld, gloriously messy sandwich. Built on a crisped sourdough bagel brushed with butter and parmesan, each bite is packed with flavour, melty cheese, and that irresistible golden, crispy top. They're fun, indulgent and unbelievably moreish.
EASY HOMEMADE PIZZA ROLLS - Everything you love about pizza, wrapped up in golden, buttery puff pastry. Each roll is filled with sun-dried tomato pesto, sharp cheddar, Parmesan, olives, red onion, and a touch of spicy pepperoni. All rolled up, sliced and baked until crisp, flaky and irresistibly savoury. Served warm with hot pizza sauce for dipping, they're quick to make and fun to eat. The kind of snack nobody turns down.
Pin this delicious recipe to your Appetizer, Pizza, Breads or Small-Batch recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 2 servings
Pepperoni, Pull-Apart Pizza Bread
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Quick and easy to make, using only a few simple ingredients, this bubble bread is delicious! You can dress it up or down as you wish!
Ingredients
- 1 can of refrigerated biscuits (Like Pillsbury)
- 1 cup (240g) spaghetti sauce
- 1/3 tsp Italian seasoning
- 3/4 cup (3 ounces/85g) grated Mozzarella cheese
- Sliced pepperoni, cut into halves, to taste
- Other toppings as desired (olives, peppers, onions, ham, pineapple, etc.)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a loaf sized baking dish.
- Open your can of biscuits. Cut each biscuit into quarters using some kitchen scissors. Place into a bowl.
- Add the spaghetti sauce, Italian seasoning and 1/2 of the cheese. Mix well together.
- Place the coated biscuit pieces into the baking dish, spreading them out evenly.
- Sprinkle with the remaining cheese and top with the pepperoni pieces.
- Add any other toppings as desired.
- Bake in the preheated oven for 25 to 30 minutes until risen, puffed and golden brown. They should be cooked all the way through. (Check with a toothpick.)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons