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Baked Sweet and Sour Chicken

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Baked sweet and sour chicken is a flavorful and healthier alternative to the traditional takeout dish. With its perfectly crispy chicken and tangy, glossy sauce, this dish is sure to become a family favorite. It’s easy to prepare and bakes to perfection in the oven, making it ideal for weeknight dinners or special occasions.

Why You’ll Love This Recipe

  • Healthier Takeout Alternative: Baked, not fried, for a lighter version of this beloved classic.
  • Deliciously Tangy Sauce: A balance of sweet and tangy flavors that coat the chicken beautifully.
  • Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for home cooks.
  • Customizable: Pair with your favorite veggies or serve over rice, noodles, or cauliflower rice.
  • Crowd-Pleaser: A guaranteed hit with both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

  • Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • Cornstarch
  • Eggs, beaten
  • Salt and pepper
  • Cooking oil spray

For the sweet and sour sauce:

  • Ketchup
  • White vinegar
  • Brown sugar
  • Soy sauce
  • Pineapple juice
  • Garlic powder
  • Cornstarch (optional, for thickening)

Directions

this recipe
  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or sheet.
  2. Prepare the Chicken:
    • Season the chicken pieces with salt and pepper.
    • Coat each piece in cornstarch, then dip into the beaten eggs. Place the coated chicken pieces on the prepared baking dish.
  3. Bake the Chicken:
    • Spray the chicken with cooking oil to help it crisp up.
    • Bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
  4. Make the Sauce:
    • In a saucepan over medium heat, whisk together ketchup, white vinegar, brown sugar, soy sauce, pineapple juice, and garlic powder.
    • Optional: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce. Cook until the sauce thickens.
  5. Combine Chicken and Sauce:
    • Remove the chicken from the oven and transfer it to a large mixing bowl. Pour the sweet and sour sauce over the chicken, tossing gently to coat.
  6. Finish Baking:
    • Return the chicken and sauce mixture to the baking dish. Bake for an additional 10-15 minutes to let the flavors meld.
  7. Serve:
    • Serve warm over rice, noodles, or with a side of steamed vegetables.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50-55 minutes

Variations

  • Vegetarian: Use tofu or cauliflower instead of chicken, prepared in the same way.
  • Add Veggies: Toss in bell peppers, onions, or pineapple chunks for added flavor and texture.
  • Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce.
  • Gluten-Free: Use tamari or coconut aminos in place of soy sauce and ensure all other ingredients are gluten-free.
  • Low-Sugar: Replace brown sugar with a sugar substitute like stevia or monk fruit sweetener.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze the cooked chicken and sauce separately in freezer-safe containers for up to 3 months.
  • Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring between each interval.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this recipe and offer a juicier texture.

How can I make the chicken crispier?

Spraying the chicken with oil before baking helps, or you can broil it for a few minutes after baking.

Is this recipe dairy-free?

Yes, this recipe is naturally dairy-free.

Can I make this ahead of time?

You can prepare the sauce and bake the chicken ahead of time. Combine them just before serving to keep the chicken crispy.

What can I serve with sweet and sour chicken?

Serve it with steamed rice, fried rice, noodles, or a side of roasted vegetables.

Can I use bottled sweet and sour sauce?

Yes, but homemade sauce offers a fresher taste and lets you control the sweetness.

How do I prevent the chicken from getting soggy?

Avoid over-saucing the chicken and serve immediately after combining the chicken and sauce.

Can I cook this recipe in an air fryer?

Yes, air fry the chicken pieces at 375°F for 15-18 minutes, flipping halfway, then toss with the sauce.

Can I substitute pineapple juice?

Orange juice or apple juice can work as a substitute, but pineapple juice provides the classic flavor.

What type of vinegar is best?

White vinegar is ideal for its tangy flavor, but rice vinegar can be used for a milder taste.

Conclusion

Baked sweet and sour chicken is an easy, healthier way to enjoy a classic dish without compromising on flavor. Whether for a weeknight meal or a dinner party, this recipe will impress with its balance of crispy chicken and tangy sauce. Pair it with your favorite sides, and you have a satisfying meal that’s sure to please!

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Baked Sweet and Sour Chicken

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Chinese-American
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Description

This baked version of sweet and sour chicken delivers the classic flavors you love without deep frying. Perfectly crispy chicken bites are tossed in a homemade sauce that’s sweet, tangy, and utterly addictive.

Ingredients

Units Scale

For the Chicken:

  • 500 g (1 lb) chicken breast, cut into bite-sized cubes
  • 1/2 cup (65 g) cornstarch
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil

For the Sweet and Sour Sauce:

  • 1/2 cup (120 ml) white vinegar
  • 1/3 cup (80 ml) ketchup
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 200°C (400°F). Lightly grease a large baking dish or line it with parchment paper.
  2. Prepare the Chicken:
    • Season the chicken pieces with salt and pepper.
    • Place the cornstarch in a shallow bowl and the beaten eggs in another.
    • Dredge each piece of chicken in the cornstarch, then dip it into the egg, ensuring it’s well-coated.
  3. Cook the Chicken:
    • Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides (they don’t need to be fully cooked).
    • Transfer the chicken to the prepared baking dish.
  4. Make the Sweet and Sour Sauce:
    • In a medium saucepan, combine vinegar, ketchup, sugar, soy sauce, and garlic powder. Bring to a simmer over medium heat, stirring until the sugar dissolves.
    • Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens, about 1-2 minutes.
  5. Bake the Chicken:
    • Pour the sweet and sour sauce over the chicken pieces in the baking dish. Toss to coat evenly.
    • Bake uncovered for 25-30 minutes, stirring halfway through to ensure even coating.
  6. Serve:
    • Serve hot over steamed rice and garnish with green onions or sesame seeds for extra flavor.

Notes

  • You can add diced bell peppers, pineapple chunks, or onions to the baking dish for a classic sweet and sour experience.
  • For a gluten-free version, use tamari or gluten-free soy sauce and ensure the cornstarch is certified gluten-free.

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