This baked sweet and sour chicken is a healthier, homemade version of the classic takeout favorite. Crispy chicken pieces are lightly fried, then baked in a tangy-sweet sauce made with ketchup, apple cider vinegar, soy sauce, and garlic. The result is tender, flavorful chicken coated in a glossy sauce that’s perfectly balanced—not too sweet, not too sour. Easy to make and oven-baked to perfection, this dish is ideal for busy weeknights or family dinners.
Who Is This Recipe For?
This recipe is perfect for:
- Home cooks who love Asian-inspired flavors
- Families looking for a kid-friendly dinner
- Anyone craving takeout-style food made at home
- Busy people who want a make-ahead, oven-baked meal
- Those who prefer simple ingredients and easy steps
Why It’s Great
- Better than restaurant takeout
- Crispy chicken without deep frying
- Sweet and tangy sauce made from pantry staples
- Oven-baked for hands-off cooking
- Perfect with rice, noodles, or vegetables
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup cornstarch
- 2 large eggs
- ¼ cup vegetable oil
- ½ teaspoon sea salt
- Black pepper, to taste
For the Sweet and Sour Sauce
- ½ cup granulated sugar
- ¼ cup ketchup
- ½ cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
Kitchen Equipment Needed
- 13×9-inch baking dish
- Parchment paper or cooking spray
- Large skillet
- Mixing bowls
- Whisk
- Tongs or slotted spoon
How to Make Baked Sweet and Sour Chicken
Step 1: Prepare the Oven & Dish
Preheat your oven to 325°F (163°C). Line a 13×9-inch baking dish with parchment paper or lightly grease it.
Step 2: Coat the Chicken
Season the chicken pieces with salt and pepper.
Place cornstarch in a large zip-top bag, add chicken, seal, and shake until evenly coated.
Step 3: Dip & Sear
Beat the eggs in a shallow bowl.
Heat vegetable oil in a skillet over medium-high heat.
Dip each chicken piece into the eggs, then sear in the hot skillet until golden brown on all sides (they don’t need to be fully cooked).
Step 4: Transfer to Baking Dish
Place the browned chicken evenly in the prepared baking dish.
Make the Sauce
In a bowl, whisk together sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder until smooth.
Pour the sauce evenly over the chicken.
Bake
Bake uncovered for 45–50 minutes, stirring every 15 minutes so the chicken is evenly coated and the sauce thickens beautifully.
Serving Suggestions
- Serve over steamed white or jasmine rice
- Pair with stir-fried vegetables or broccoli
- Garnish with green onions or sesame seeds
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze for up to 2 months
- Reheating: Reheat in the oven or skillet for best texture
FAQ
Can I use chicken thighs instead of breasts?
Yes! Boneless chicken thighs work great and are extra juicy.
Can I make this less sweet?
Reduce the sugar to ⅓ cup for a more tangy flavor.
Do I have to fry the chicken first?
Searing adds crispiness, but you can skip it for a lighter version—just bake a bit longer.
Is this recipe gluten-free?
Use gluten-free soy sauce to make it gluten-free.
Conclusion
This baked sweet and sour chicken is the ultimate comfort meal—crispy, tangy, sweet, and incredibly satisfying. It delivers all the flavors you love from takeout, with the comfort of homemade cooking and simple ingredients. Once you try it, this recipe is sure to earn a permanent place in your dinner rotation.
