Go Back

Baked Sweet and Sour Chicken

This baked sweet and sour chicken recipe transforms a takeout favorite into a homemade treat with a crispy golden crust and juicy interior. The chicken is seared in a skillet and then baked in a tangy, caramelizing sauce that perfectly balances sweet and sour flavors. It’s an easy dinner option that allows you to control the ingredients and enjoy restaurant-quality Chinese cuisine at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1½ pounds boneless skinless chicken breasts cut into 1-inch cubes
  • ½ cup cornstarch
  • 2 large eggs beaten
  • 3 tablespoons vegetable oil for pan-frying
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Sweet and Sour Sauce
  • ¾ cup granulated sugar
  • ½ cup apple cider vinegar or white vinegar
  • ¼ cup ketchup
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder

Equipment

  • Large skillet
  • 9x13-inch baking dish

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Season the chicken cubes with ½ teaspoon salt and ¼ teaspoon black pepper. Dredge them in ½ cup cornstarch, then dip in 2 beaten eggs.
  3. Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the chicken in batches until each side is golden brown.
  4. Transfer the browned chicken pieces to a 9×13-inch baking dish arranged in a single layer.
  5. In a bowl, whisk together ¾ cup granulated sugar, ½ cup vinegar, ¼ cup ketchup, 2 tablespoons soy sauce, 1 teaspoon garlic powder, and ½ teaspoon onion powder until smooth.
  6. Pour the sauce evenly over the chicken, ensuring all pieces are well-coated.
  7. Bake uncovered in the preheated oven for 50-60 minutes, turning the chicken every 15 minutes to allow the sauce to caramelize evenly.
  8. Once the sauce has thickened into a glossy, sticky glaze and the chicken is cooked through, remove the dish from the oven and serve immediately.

Notes

This recipe offers a healthier twist on classic sweet and sour chicken by baking instead of deep-frying. You can substitute chicken thighs for a juicier texture, or even try pork if desired. The sauce is versatile, so feel free to add red pepper flakes or sriracha for extra heat and consider incorporating pineapple chunks or veggies like bell peppers during the last 15 minutes of baking for additional flavor and texture. Serve with fluffy white rice or steamed vegetables to complete the meal.