This Baked Sweet and Sour Chicken is crispy, saucy, and absolutely irresistible. Tender chicken pieces are lightly coated, baked until golden, and then tossed in a glossy sweet and sour sauce that’s tangy, savory, and perfectly balanced. It’s a better-than-takeout chicken recipe you can make right at home—and it’s healthier because it’s baked, not fried!
Who Is This Recipe For?
This recipe is for families who want a quick and healthy Asian-inspired dinner, busy parents looking for an easy weeknight meal, or anyone who loves the sweet-tangy flavor of Chinese takeout but wants a homemade version that’s lighter and just as delicious.
Why You’ll Love It
- Crispy chicken without deep frying.
- Delicious balance of tangy and sweet flavors.
- Perfect for serving with rice, noodles, or even veggies.
- A family-friendly dinner idea kids and adults will both enjoy.
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts (cut into bite-sized cubes)
- 1 cup cornstarch
- 2 large eggs (beaten)
- 3 tbsp vegetable oil (for coating pan)
- Salt & pepper to taste
For the Sweet and Sour Sauce:
- ¾ cup sugar
- ½ cup apple cider vinegar (or rice vinegar)
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry, optional for thicker sauce)
Step-by-Step Instructions
- Preheat oven & prep pan
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with oil.
- Coat the chicken
- Season chicken with salt and pepper. Dredge each piece in cornstarch, dip in beaten egg, then place in the baking dish.
- Bake the chicken
- Bake uncovered for 20 minutes, flipping halfway through, until lightly golden.
- Make the sauce
- While chicken bakes, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder in a saucepan. Bring to a simmer. If you prefer thicker sauce, add cornstarch slurry and stir until glossy.
- Combine & finish baking
- Pour sauce evenly over chicken. Return to oven for 20–25 more minutes, stirring once halfway through to coat well.
- Serve
- Garnish with sesame seeds or green onions. Serve over steamed rice or noodles.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Saucepan
- 9×13 baking dish
- Oven
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warm for best texture.
- Freeze baked chicken without sauce, then add sauce fresh when reheating.
FAQ
Q: Can I use chicken thighs instead?
Yes—boneless chicken thighs stay extra juicy.
Q: Is this recipe kid-friendly?
Absolutely—kids love the sweet flavor! For less tang, reduce vinegar slightly.
Q: Can I add veggies?
Definitely—bell peppers, onions, and pineapple chunks make it taste just like restaurant-style sweet and sour chicken.
Conclusion
This Baked Sweet and Sour Chicken recipe is crispy, tangy, and perfectly sweet. It’s an easy weeknight dinner idea that’s lighter than takeout but just as satisfying. Serve it with rice, and you’ve got a complete family favorite that will go straight into your recipe rotation.
Enjoy !!
