If you love takeout-style sweet and sour chicken but want a homemade version that’s healthier and just as delicious, this Baked Sweet and Sour Chicken is the perfect dish for you! It features crispy, golden chicken coated in a tangy, sweet sauce that bakes to perfection. Unlike deep-fried restaurant versions, this recipe delivers all the flavor with a lighter, oven-baked method.

Let’s explore why this dish is a must-try and how you can make it easily at home.

Why You’ll Love This Recipe

Healthier Alternative – Oven-baked instead of deep-fried, making it lighter but still crispy.

Homemade Takeout – Enjoy restaurant-quality sweet and sour chicken from your own kitchen.
Crispy & Flavorful – A golden, crunchy coating paired with a perfectly balanced sweet and tangy sauce.
Easy to Make – Simple steps for a foolproof dish that’s great for weeknight dinners or special occasions.

Kid-Friendly – A sweet, savory dish the whole family will love.

This Baked Sweet and Sour Chicken is a go-to dish that never disappoints. The combination of crispy chicken and vibrant sauce is simply irresistible!

Ingredients You’ll Need

For the Chicken:

1 pound boneless, skinless chicken breasts – Cut into 1-inch pieces for easy coating and baking.

Salt and pepper, to taste – Enhances the natural flavors of the chicken.
1 cup cornstarch – Helps create a crispy outer layer.
2 eggs, beaten – Provides a coating that helps crisp up the chicken.

1/4 cup vegetable oil – For browning the chicken before baking.

For the Sweet and Sour Sauce:

3/4 cup sugar – Gives the sauce its signature sweetness.
1/2 cup apple cider vinegar – Adds tanginess and balances the sweetness.

1/4 cup ketchup – Adds color and enhances the flavor.
1 tablespoon soy sauce – A touch of umami to round out the sauce.
1 teaspoon garlic powder – For a subtle garlic kick.

Each ingredient plays a key role in making this dish a perfect balance of sweet, sour, and savory flavors.

Step-by-Step Instructions

Step 1: Prepare the Chicken

Preheat your oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish and set aside.

Season the chicken pieces with salt and pepper. Coat each piece in cornstarch, then dip into the beaten eggs, ensuring an even layer.

This method creates a crispy outer layer, locking in the juiciness of the chicken.

Step 2: Brown the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken pieces in batches, browning them until lightly golden. They do not need to be fully cooked at this stage.

Transfer the browned chicken to the prepared baking dish.

Step 3: Make the Sweet and Sour Sauce

In a medium bowl, whisk together sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder. Stir until fully combined.

Pour the sauce evenly over the chicken, making sure each piece is coated.

Step 4: Bake the Chicken

Bake uncovered for 1 hour, turning the chicken every 15 minutes to ensure even coating and caramelization.

This slow baking method allows the sauce to thicken and coat each piece beautifully, creating a glossy, flavorful finish.

Step 5: Serve and Enjoy!

Remove from the oven and let the chicken rest for a few minutes. Serve warm over steamed rice or alongside stir-fried vegetables for a complete meal.

Variations & Customizations

Make It Spicy – Add a teaspoon of sriracha or red pepper flakes for a kick.
Use Different Proteins – Try shrimp, pork, or tofu for variations.
Add Pineapple – Toss in pineapple chunks for an extra layer of sweetness.

Thicken the Sauce – If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with a little water and add it to the sauce before baking.
Gluten-Free Option – Use gluten-free soy sauce and cornstarch.

This recipe is easily adaptable, so feel free to get creative!

Tips for the Best Baked Sweet and Sour Chicken

Don’t Skip Browning – This step helps keep the chicken crispy even after baking.
Turn Chicken While Baking – Ensures even coating and flavor distribution.
Use Fresh Ingredients – Fresh garlic, quality vinegar, and good soy sauce enhance the flavors.

Make Ahead – Prep the chicken and sauce in advance for an easy meal later.
Store Properly – Refrigerate leftovers in an airtight container for up to 3 days.

Serving Suggestions

Baked Sweet and Sour Chicken pairs perfectly with:

Steamed White or Brown Rice – A classic pairing.
Vegetable Stir-Fry – A healthy side to balance the flavors.
Fried Rice – Adds an extra layer of texture and taste.

Egg Rolls or Spring Rolls – For a full Asian-inspired meal.
Steamed Broccoli – A nutritious complement to the dish.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can brown the chicken and prepare the sauce in advance. When ready to bake, simply combine and cook as directed.

Can I freeze this dish?
Yes! Store cooled sweet and sour chicken in an airtight container and freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add more juiciness and work just as well in this recipe.

What if my sauce is too thin?
Mix 1 teaspoon cornstarch with 2 tablespoons water and stir into the sauce before baking.

Can I use a different vinegar?
Yes! White vinegar or rice vinegar can replace apple cider vinegar, though the flavor may be slightly different.

Final Thoughts

This Baked Sweet and Sour Chicken is the perfect combination of crispy, juicy chicken coated in a glossy, flavorful sauce. Whether you’re making it for a family dinner or meal prepping for the week, this dish is sure to be a hit.

Unlike deep-fried versions, this healthier baked alternative still delivers that irresistible crunch and restaurant-quality taste. Serve it with rice, vegetables, or even noodles for a complete, satisfying meal.

Baked Sweet and Sour Chicken

Author: Diana Carrozza

Print Recipe

Description

Crispy chicken coated in a tangy, sweet sauce and baked to perfection. This easy, flavorful dish is sure to satisfy with its perfect balance of crunch and savory sweetness!

Ingredients

Scale

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil
Sauce:
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 teaspoon garlic powder

Instructions

Preheat your oven to 325°F (165°C). Lightly grease a 9×13 inch baking dish.
Season chicken pieces with salt and pepper. Dip chicken into cornstarch, then coat with beaten eggs.
Heat vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces until lightly golden but not cooked through. Place chicken in the prepared baking dish.
In a bowl, mix together sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder. Pour over the chicken in the dish.
Bake for 1 hour, turning the chicken every 15 minutes to coat with the sauce. Serve warm.

Notes

Crispier Chicken: For extra crispiness, bake the chicken on a rack in the baking dish so the heat circulates around it.

Sauce Adjustments: Adjust the sweetness by adding more sugar or the tanginess by increasing the vinegar, based on your preference.
Chicken Variations: You can use chicken thighs for a juicier result or swap chicken with tofu for a vegetarian option.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results to maintain the crispiness.

Serving Tip: Serve with steamed rice or sautéed vegetables for a complete meal.

Baked Sweet and Sour Chicken: A Crispy, Flavorful Classic