Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken is a delicious homemade version of a classic takeout favorite, made with crispy baked chicken chunks coated in a tangy, sweet, and sticky sauce. It’s just as satisfying as the restaurant version, but lighter and made with everyday ingredients. I love making this dish when I’m craving something bold, saucy, and comforting without having to fry anything.

Why You’ll Love This Recipe

I love how this recipe gives me that crispy, saucy texture I crave from takeout, but it’s oven-baked instead of deep-fried. The chicken turns out golden and tender, and the homemade sweet and sour sauce is perfectly balanced—not too sugary and with just the right zing. It’s a family-friendly meal that pairs perfectly with rice or stir-fried veggies, and it’s easy enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (cut into bite-sized pieces)
• Cornstarch
• Eggs
• Salt
• Black pepper
• Oil (for greasing the baking dish or lightly brushing the chicken)
• Ketchup
• White vinegar
• Soy sauce
• Brown sugar
• Garlic powder
• Optional: pineapple chunks, bell peppers, green onions (for serving or extra flavor)

Directions

1. I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish.
2. I season the chicken pieces with salt and pepper, then coat them in cornstarch and dip them into beaten eggs.
3. I arrange the coated chicken pieces in the baking dish in a single layer.
4. In a separate bowl, I whisk together ketchup, vinegar, soy sauce, brown sugar, and garlic powder to make the sweet and sour sauce.
5. I pour the sauce evenly over the chicken and bake it uncovered for about 45 minutes, flipping the pieces once or twice during baking to help them coat in the sauce.
6. The sauce thickens and caramelizes as it bakes, turning into a sticky, glossy glaze that clings to the chicken.
7. I serve it hot over rice, with pineapple chunks and sliced bell peppers if I’m feeling fancy.

Servings and timing

This recipe serves about 4 people. It takes around 15 minutes to prep and 45 minutes to bake, so I usually have it ready in about an hour.

Variations

• I’ve swapped chicken breasts for chicken thighs for a juicier result.
• Sometimes I toss in bell pepper chunks and pineapple before baking for a more classic sweet and sour combination.
• For a spicier version, I stir in a bit of sriracha or chili flakes to the sauce.
• I’ve also used honey in place of some of the brown sugar for a slightly different sweetness.
• If I want a gluten-free version, I use tamari instead of soy sauce and make sure the cornstarch is certified gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the microwave or in a skillet over medium heat until heated through. If the sauce thickens too much in the fridge, I add a splash of water when reheating. It also freezes well—I let it cool completely before freezing, then thaw and reheat as needed.

FAQs

Can I make this with pre-cooked chicken?

I don’t recommend it, since the cornstarch and egg coating needs to bake and set with raw chicken to develop the right texture and flavor.

How do I keep the chicken crispy?

While baking doesn’t get it as crispy as frying, the cornstarch and egg combo helps create a light crust. Flipping the chicken during baking also helps coat it evenly in the sauce while keeping some crispness.

Can I use an air fryer?

Yes, I’ve baked the coated chicken in the air fryer at 375°F for about 15 minutes, flipping halfway through. Then I toss it in the warmed sauce separately.

What should I serve with sweet and sour chicken?

I like it best with steamed white rice, fried rice, or stir-fried vegetables. It also pairs well with noodles or even cauliflower rice for a lighter option.

Can I make the sauce ahead of time?

Yes, I sometimes mix the sauce ingredients ahead and keep it in the fridge for up to 3 days. I give it a quick whisk before using.

Conclusion

Baked Sweet and Sour Chicken is one of my favorite dishes when I want a comforting, takeout-style meal without leaving home. The crispy baked chicken and homemade sauce hit all the right notes—sweet, tangy, savory—and the whole recipe comes together with minimal fuss. It’s one of those meals that I keep in regular rotation, especially when I want to impress with something easy and delicious.

Print