Baked Sweet and Sour Chicken brings all the bold, tangy-sweet flavors of your favorite takeout dish—without the deep frying. Tender chunks of chicken are coated in a light batter, oven-baked until golden, and tossed in a glossy, homemade sweet and sour sauce. It’s the ultimate combo of crispy texture and sticky glaze, all made right in your kitchen. Serve it with fluffy rice and steamed veggies for a complete, crowd-pleasing meal.
What Makes This Dish Special?
Unlike the deep-fried version, this recipe delivers the same crispy satisfaction using the oven. The chicken is coated in cornstarch and egg, which gives it a light, crispy shell. But the star is the sauce—a perfect balance of sweet pineapple, tangy vinegar, savory soy sauce, and a touch of ketchup for that classic reddish color. It bakes directly on the chicken, allowing it to soak in all the flavor and caramelize just right.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
Ingredients
For the Chicken:
- 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch chunks
- ½ cup cornstarch
- 2 eggs, beaten
- 3 tbsp vegetable oil (for browning)
For the Sauce:
- ½ cup granulated sugar
- ¼ cup apple cider vinegar
- ¼ cup ketchup
- 2 tbsp soy sauce
- 1 tsp garlic powder
- ½ tsp salt
- 1 tbsp cornstarch + 2 tbsp water (optional, for thicker sauce)
- Optional: 1/2 cup diced pineapple or bell peppers for garnish
Instructions
1. Preheat the Oven
Preheat your oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish.
2. Prepare the Chicken
Place cornstarch in a shallow bowl and the beaten eggs in another. Dredge each chicken piece in cornstarch, then dip in the egg.
3. Brown the Chicken
Heat oil in a skillet over medium-high heat. Quickly brown the chicken in batches, about 1–2 minutes per side. You’re not cooking it through, just giving it a golden crust.
4. Make the Sauce
In a bowl, whisk together sugar, vinegar, ketchup, soy sauce, garlic powder, and salt. For a thicker sauce, mix cornstarch and water separately and add it to the sauce.
5. Bake
Transfer browned chicken to the baking dish. Pour the sauce evenly over the chicken and gently toss to coat. Bake uncovered for 40–45 minutes, stirring once or twice to coat the chicken in the sauce as it thickens and caramelizes.
6. Serve
Let rest for 5 minutes. Serve over steamed white rice or fried rice with optional pineapple or bell pepper chunks.
Variations
- Extra Veggies: Add chopped bell peppers or onions to bake with the chicken.
- Spicy Kick: Stir in a teaspoon of sriracha or red pepper flakes to the sauce.
- Pineapple Twist: Mix in pineapple chunks for that classic tropical touch.
- Gluten-Free: Use tamari instead of soy sauce and make sure your cornstarch and ketchup are certified gluten-free.
Equipment You’ll Need
- Mixing bowls
- Skillet or sauté pan
- 9×13-inch baking dish
- Whisk or fork
- Tongs or spatula
Nutritional Information (Approx. Per Serving)
- Calories: 410
- Protein: 32g
- Carbohydrates: 35g
- Fat: 17g
- Fiber: 1g
- Sugar: 22g
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven or microwave until heated through.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw and reheat in the oven for best texture.
My Cooking Experience
The first time I baked this instead of frying, I was blown away. The sauce baked onto the chicken just right, and the caramelization brought out so much flavor. It’s become a staple for weeknight dinners or when I want something fun without the extra grease. I’ve also made it with shrimp and tofu, and the results are just as satisfying.
Conclusion
Baked Sweet and Sour Chicken is a fresh, flavorful spin on a takeout favorite that’s easy to make at home. With crispy chicken, a luscious glaze, and flexibility for add-ins or healthier tweaks, this dish hits all the right notes. It’s comforting, addictive, and sure to become a regular on your dinner rotation.
baked sweet and sour chicken
Ingredients
Method
- Preheat your oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish.
- Place cornstarch in a shallow bowl and the beaten eggs in another. Dredge each chicken piece in cornstarch, then dip in the egg.
- Heat oil in a skillet over medium-high heat. Quickly brown the chicken in batches, about 1–2 minutes per side. You’re not cooking it through, just giving it a golden crust.
- In a bowl, whisk together sugar, vinegar, ketchup, soy sauce, garlic powder, and salt. For a thicker sauce, mix cornstarch and water separately and add it to the sauce.
- Transfer browned chicken to the baking dish. Pour the sauce evenly over the chicken and gently toss to coat. Bake uncovered for 40–45 minutes, stirring once or twice to coat the chicken in the sauce as it thickens and caramelizes.
- Let rest for 5 minutes. Serve over steamed white rice or fried rice with optional pineapple or bell pepper chunks.
Notes
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm in the oven or microwave until heated through.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw and reheat in the oven for best texture.
