If you love the bold flavors of Chinese takeout but want something lighter and homemade, this Baked Sweet and Sour Chicken is the perfect recipe to try. Each tender piece of chicken is coated in a light, crispy crust, then baked to perfection in a tangy, sweet, and savory sauce that caramelizes beautifully in the oven.
Unlike the deep-fried version, this baked method keeps the dish flavorful yet lighter — without sacrificing that irresistible sticky glaze everyone loves. Paired with steamed rice and maybe a few pineapple chunks or bell peppers, this dish delivers that restaurant-quality taste right from your kitchen.
Ingredients
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 cup (125 g) cornstarch
- 2 large eggs, beaten
- ¼ cup (60 ml) vegetable oil (for browning)
For the Sweet and Sour Sauce:
- ¾ cup (150 g) granulated sugar
- 4 tablespoons ketchup
- ½ cup (120 ml) rice vinegar or white vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F (160°C). Grease a 9×13-inch baking dish.
- Prepare the chicken:
Season the chicken pieces with salt and pepper.
Dredge each piece in cornstarch, then dip into the beaten eggs to coat. - Brown the chicken:
Heat oil in a large skillet over medium-high heat.
Sear the chicken pieces for about 1–2 minutes per side until lightly golden (they don’t need to be cooked through).
Transfer browned chicken to the prepared baking dish. - Make the sauce:
In a medium bowl, whisk together sugar, ketchup, vinegar, soy sauce, garlic powder, and salt until smooth. - Bake:
Pour the sauce evenly over the chicken and toss gently to coat.
Bake uncovered for 45–55 minutes, turning the chicken once or twice during baking to ensure even coating. - Serve:
Serve warm over steamed white rice and garnish with sesame seeds and chopped green onions if desired.
💡 Tips
- For a more vibrant dish, you can add pineapple chunks, bell peppers, or onions to the baking dish before baking.
- The sauce thickens beautifully as it bakes and clings to the chicken for that perfect sweet-sour glaze.
🥡 Storage Method
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick meal.
- You can also freeze for up to 2 months — thaw overnight in the fridge before reheating.