Baked Sweet And Sour Chicken

Baked Sweet and Sour Chicken is a timeless favorite that perfectly balances crispy, golden chicken bites with a glossy, tangy-sweet sauce.

Unlike takeout versions, this homemade dish bakes in the oven, allowing the flavors to meld together while keeping the chicken tender inside and crisp outside. Every bite is a harmony of textures and flavors—comforting, satisfying, and irresistibly addictive.

Reasons Why People Will Love This Recipe

Balanced Flavors – The sauce hits the perfect sweet-tangy balance, pleasing both kids and adults alike.

Healthier than Takeout – Baking instead of deep frying reduces excess oil without sacrificing crispiness.

Restaurant-Style at Home – Delivers that classic Chinese-American favorite without needing to order in.

Family-Friendly – Simple ingredients and approachable flavors make it a dish everyone can enjoy together.

Versatile Pairings – Pairs beautifully with rice, noodles, or even steamed vegetables, making it a flexible weeknight meal.

Key Ingredients

Chicken Breasts – Lean, tender protein that stays juicy inside its golden crust.

Cornstarch & Eggs – Create a crisp coating that locks in moisture and allows the sauce to cling.

Apple Cider Vinegar – Adds brightness and tang, balancing the sweetness.

Sugar & Ketchup – Work together to provide the signature sweet, glossy sauce.

Soy Sauce & Garlic Salt – Deepen the umami profile and give the dish a savory backbone.

Expert Tips

Hot Skillet Is Key – Ensure the skillet is very hot before searing so the crust browns quickly without cooking the chicken through.

Control the Sweetness – Start with ½ cup sugar and add more only if you prefer a sweeter sauce.

Double the Sauce – If you love extra sauciness for rice or noodles, consider doubling the sauce ingredients.

Crispier Texture – For extra crunch, broil the dish for 2–3 minutes after baking, keeping a close eye to prevent burning.

Make Ahead Prep – Cut and coat the chicken in advance, then refrigerate. Bake with the sauce when ready to serve.

How to make Baked Sweet And Sour Chicken

Ingredients:

Chicken:

– 3 – 4 boneless, skinless chicken breasts (about 2 pounds)

– Salt and pepper

– 1 cup cornstarch

– 2 large eggs, beaten

– 1/4 cup canola, vegetable or coconut oil

Sauce:

– 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce)

– 4 tablespoons ketchup

– 1/2 cup apple cider vinegar (see note for substitutions)

– 1 tablespoon soy sauce

– 1 teaspoon garlic salt

Instructions

Preheat the Oven

Set your oven to 325°F (165°C) and lightly grease a 9×13-inch baking dish.

Prepare the Chicken

Cut the chicken breasts into 1-inch chunks and season lightly with salt and pepper.

Add the cornstarch to a large resealable plastic bag, then add the chicken pieces. Seal the bag and shake until the chicken is well coated.

Coat and Sear the Chicken

Whisk the eggs in a shallow dish. Heat the oil in a large skillet over medium-high heat until hot and shimmering.

Dip each cornstarch-coated chicken piece into the beaten eggs, then carefully place them in the skillet in a single layer.

Sear for 20–30 seconds per side until golden and crisp, but not fully cooked through. Transfer the seared chicken into the prepared baking dish. Repeat with the remaining pieces.

Make the Sauce

In a medium bowl, whisk together the sugar, ketchup, vinegar, soy sauce, and garlic salt until smooth.

Bake the Chicken

Pour the sauce evenly over the chicken in the baking dish.

Bake uncovered for 1 hour, stirring once or twice during cooking to ensure every piece gets coated in the sauce.

Serve and Enjoy

Once baked, serve the sweet and sour chicken hot over steamed rice. Garnish with chopped green onions or sesame seeds if desired.

Important Notes When Making Baked Sweet And Sour Chicken

Do Not Overcrowd the Pan – Sear chicken in batches if needed for even browning.

Use Fresh Chicken – Avoid pre-frozen chicken, as it may release water and prevent proper crisping.

Substitutions – Rice vinegar can replace apple cider vinegar, or pineapple juice for a tropical twist.

Storage – Leftovers can be refrigerated for up to 3 days, but the chicken will soften in the sauce. Reheat in the oven for best results.

Serving Style – Best enjoyed immediately when the sauce is glossy and the chicken coating is still crisp.

How to Enjoy This Dish After Cooking

Classic Pairing – Serve hot over fluffy steamed jasmine rice to soak up the sweet and tangy sauce.

Noodle Bowl – Toss with lo mein or rice noodles for a satisfying one-bowl meal.

Vegetable Boost – Add steamed broccoli, bell peppers, or snap peas for a balanced plate.

Party Style – Serve as bite-sized appetizers with toothpicks at gatherings.

Next-Day Lunch – Pack leftovers with rice in a bento box-style meal; reheat gently in the oven or microwave.

Nutrition Information (per serving, 6 servings)

Frequently Asked Questions:

1. Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless thighs work beautifully and add extra juiciness to the dish.

2. Can I make this dish less sweet?
Absolutely—reduce the sugar to ½ cup or replace some sugar with honey for a more natural sweetness.

3. What can I serve with baked sweet and sour chicken?
Steamed rice is classic, but fried rice, lo mein, or stir-fried vegetables also pair perfectly.

4. Can I freeze this dish?
You can freeze cooked chicken with sauce for up to 2 months, but note the texture may soften when reheated.

5. How do I thicken the sauce if it’s too runny?
If needed, whisk a teaspoon of cornstarch with a tablespoon of water, stir into the sauce mid-bake, and continue cooking until thickened.

6. Why do I coat the chicken in cornstarch before dipping in egg?
This creates a light, crispy coating that helps the sauce cling better to the chicken.

7. Do I need to cook the chicken fully in the skillet before baking?
No, just sear the outside. The oven finishes cooking while the chicken absorbs the sauce.

8. Can I make the sauce separately on the stovetop?
Yes, but baking ensures the chicken soaks up the sauce evenly and develops richer flavor.

9. Why is my chicken not getting crispy?
The skillet may not have been hot enough, or the chicken was overcrowded. Work in batches to avoid steaming.

10. Can I use an air fryer instead of baking?
Yes—air fry the chicken at 375°F until cooked, then toss in a stovetop-prepared sauce for a faster version.