Introduction
Baked Sweet and Sour Chicken is a lighter, healthier alternative to the classic takeout dish. Instead of deep-frying, the chicken is lightly coated, oven-baked, and then tossed in a glossy, tangy-sweet sauce that’s bursting with flavor. This method keeps the chicken tender on the inside while allowing the sauce to cling beautifully to each piece. Perfect for weeknight dinners, it pairs wonderfully with rice, noodles, or stir-fried vegetables.
Ingredients
For the Chicken:
1 ½ pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
1 cup cornstarch (or arrowroot starch for lighter)
2 large eggs, beaten
3 tablespoons vegetable oil (divided)
Salt and pepper to taste
For the Sweet and Sour Sauce:
¾ cup granulated sugar (or honey for natural sweetness)
4 tablespoons ketchup
½ cup apple cider vinegar (or rice vinegar for milder taste)
1 tablespoon low-sodium soy sauce
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon red pepper flakes (optional, for spice)
Instructions
Preheat oven to 325°F (160°C). Lightly grease a 9×13-inch baking dish.
Prepare chicken: Season chicken pieces with salt and pepper. Toss in cornstarch until coated, then dip each piece in beaten egg.
Sear chicken: Heat 2 tablespoons oil in a large skillet over medium-high heat. Brown chicken pieces in batches (about 2 minutes per side, not cooked through). Transfer browned chicken to prepared baking dish.
Make the sauce: In a medium bowl, whisk together sugar, ketchup, vinegar, soy sauce, garlic powder, ginger, and red pepper flakes until smooth.
Bake: Pour sauce evenly over the chicken. Toss gently to coat. Bake uncovered for 50–60 minutes, stirring every 15 minutes to ensure even coating.
Serve: Remove from oven and let rest 5 minutes before serving. Garnish with green onions or sesame seeds if desired.
Description
This Baked Sweet and Sour Chicken is crispy on the edges, juicy inside, and coated in a glossy, tangy-sweet sauce that clings to every bite. It captures the essence of your favorite takeout but in a fresher, oven-baked version. The balance of sweet, sour, and savory flavors makes this dish irresistible, especially when served over fluffy rice or alongside stir-fried veggies.
Tips
Brown the chicken only briefly — the oven finishes cooking it.
Stir chicken during baking so the sauce caramelizes evenly.
For a lighter version, skip the cornstarch/egg coating and simply bake chicken cubes before tossing in the sauce.
Pair with steamed jasmine rice or fried rice for a complete meal.
Double the sauce if you like extra for drizzling.
Variations
Pineapple twist: Add pineapple chunks and bell peppers to the baking dish.
Spicy version: Increase red pepper flakes or add sriracha.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Low-sugar: Replace sugar with honey, agave, or a natural sweetener.
Crispier option: After baking, broil for 2–3 minutes for extra caramelization.
Correction
If your dish turns out:
Too soggy: Make sure the chicken was browned properly before baking, and don’t overcrowd the pan.
Sauce too thick: Stir in 1–2 tablespoons water or chicken broth.
Sauce too thin: Simmer separately in a pan until reduced, then pour back over chicken.
Chicken dry: Check doneness at 45 minutes; lean chicken can dry out if overbaked.
Enjoy
Serve your Baked Sweet and Sour Chicken hot from the oven with rice, noodles, or steamed vegetables. Each bite is a perfect balance of tender chicken and sticky, flavorful sauce — a satisfying, healthier takeout classic you can enjoy at home.