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Baked Sweet and Sour Chicken – A Healthier Homemade Takeout Favorite
About This Recipe
Baked Sweet and Sour Chicken is a comforting, oven-baked version of the popular Chinese-inspired takeout dish. Instead of deep-frying, the chicken is lightly coated, baked until golden, and then tossed in a glossy sweet and sour sauce made from simple pantry ingredients. The result is a dish that delivers bold flavor and satisfying texture while being lighter and more suitable for home cooking.
This recipe focuses on balance. The chicken remains juicy on the inside with a lightly crisp exterior, while the sauce blends sweetness, tanginess, and a subtle savory note. Baking everything together allows the sauce to caramelize slightly, coating each piece of chicken with rich flavor.
Why You’ll Love This Recipe
This baked version eliminates the mess and excess oil of traditional frying without sacrificing taste. It is easier to prepare, more consistent in results, and ideal for weeknight dinners.
Another reason this recipe is so popular is its versatility. It pairs well with rice, noodles, or vegetables and can be customized with bell peppers, pineapple, or onions. The sauce comes together quickly and uses ingredients you may already have in your kitchen.
Ingredients You Will Need
For the Chicken:
• 1 ½ pounds (680 g) boneless, skinless chicken breast, cut into 3 cm (1-inch) pieces
• ½ cup cornstarch (60 g)
• 2 large eggs (about 100 g), beaten
• 2 tablespoons vegetable oil (30 ml)
• ½ teaspoon salt (3 g)
• ½ teaspoon black pepper (1 g)
For the Sweet and Sour Sauce:
• ¾ cup granulated sugar (150 g)
• ½ cup ketchup (120 ml)
• ½ cup apple cider vinegar or rice vinegar (120 ml)
• 1 tablespoon soy sauce (15 ml)
• 1 teaspoon garlic powder (3 g)
Preparing the Chicken
Preheat the oven to 200°C (400°F). Lightly grease a large baking dish with oil or nonstick spray.
Season the chicken pieces with salt and black pepper. Place the cornstarch in one shallow bowl and the beaten eggs in another. Dip each piece of chicken into the cornstarch, shaking off excess, then coat it in the egg.
Arrange the coated chicken pieces evenly in the prepared baking dish. Drizzle the vegetable oil over the top. Bake for 20 minutes, turning the chicken halfway through to ensure even browning.
Making the Sweet and Sour Sauce
While the chicken is baking, prepare the sauce. In a medium bowl, whisk together the sugar, ketchup, vinegar, soy sauce, and garlic powder until smooth. The sauce should be glossy and well combined, with a balance of sweet and tangy flavors.
Taste the sauce and adjust slightly if desired. More vinegar adds tang, while a small extra spoon of sugar enhances sweetness.
Combining and Baking
After the initial 20 minutes of baking, remove the chicken from the oven. Pour the sweet and sour sauce evenly over the chicken, using a spoon to coat each piece thoroughly.
Return the dish to the oven and bake for an additional 20–25 minutes, stirring gently every 10 minutes. This step allows the sauce to thicken and cling to the chicken while lightly caramelizing around the edges.
The dish is ready when the sauce is glossy and the chicken is fully cooked and tender.
Serving Suggestions
Serve Baked Sweet and Sour Chicken hot over steamed white rice, jasmine rice, or brown rice. The rice absorbs the sauce beautifully and balances the bold flavors.
For a complete meal, pair it with stir-fried vegetables such as bell peppers, broccoli, or snap peas. Pineapple chunks can also be added during the final baking stage for a classic sweet and sour twist.
Garnish with sliced green onions or sesame seeds if desired for added texture and visual appeal.
Helpful Tips for Best Results
Cutting the chicken into uniform pieces ensures even cooking.
Turning the chicken halfway through the first bake helps achieve a lightly crisp coating on all sides.
Avoid overcrowding the baking dish, as this can prevent proper browning and cause excess moisture.
Storage and Reheating
Leftover Baked Sweet and Sour Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven at 170°C (340°F) or in a skillet over low heat, stirring occasionally. The sauce may thicken further upon cooling, so adding a small splash of water during reheating can help loosen it.