Baked Sweet and Sour Chicken

There’s nothing quite like the harmony of sweet and tangy flavors in a dish that’s simple to make and guaranteed to satisfy. If you’ve been longing for the flavors of your favorite takeout but want a healthier, homemade alternative, this easy baked sweet and sour chicken recipe is your answer. It’s a crowd-pleaser that brings comfort and nostalgia to your dinner table—all while being quick and approachable.

Why You’ll Love This Recipe

Imagine this: tender chunks of chicken coated in a sticky, flavorful glaze that perfectly balances sweetness with a zesty tang. It’s the kind of dish that takes you back to childhood dinners or special celebrations. The best part? You can recreate this classic favorite in your kitchen without the hassle of deep frying or ordering out. Whether you’re cooking for your family or hosting friends, this recipe is bound to impress.

What Makes This Easy Baked Sweet and Sour Chicken Special?

Healthier Alternative

Skip the deep fryer! Baking the chicken instead of frying significantly reduces the fat content while still delivering that crave-worthy crunch and flavor.

Quick and Simple

This recipe is designed with busy weeknights in mind. With minimal prep and just a handful of pantry staples, you’ll have dinner ready without breaking a sweat.

Family-Friendly

Kids and adults alike will adore the flavor-packed glaze that’s not too sweet or too tangy—it’s just right.

Budget-Friendly Ingredients

Everything you need for this recipe is affordable and easy to find at your local grocery store. Plus, you can customize it with add-ins like veggies or pineapple for a fun twist.

Ingredients You’ll Need

For the Chicken

• 1 ½ pounds boneless, skinless chicken breasts or thighs (cut into bite-sized cubes)
• ½ cup cornstarch (for coating)
• 2 large eggs (beaten)
• Salt and pepper (to taste)

For the Sweet and Sour Sauce

• ½ cup sugar
• ¼ cup ketchup
• ¼ cup white vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• ½ teaspoon ginger powder
• Optional: Pineapple chunks, diced bell peppers, or onions for added flavor and texture

Step-by-Step Instructions

Step 1: Prepping the Chicken

1. Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a baking dish or sheet.
2. Cube the chicken: Cut your chicken into uniform bite-sized pieces to ensure even cooking.
3. Season and coat: Sprinkle the chicken with salt and pepper, then dredge each piece in cornstarch. Dip them into the beaten eggs, coating them thoroughly.
4. Arrange for baking: Place the coated chicken pieces in a single layer on the prepared baking dish.

Step 2: Making the Sauce

1. Combine ingredients: In a medium saucepan, whisk together the sugar, ketchup, white vinegar, soy sauce, garlic powder, and ginger powder.
2. Cook the sauce: Heat over medium-low heat, stirring constantly until the sauce thickens slightly and becomes glossy.

Step 3: Baking the Chicken

1. Pour the sauce: Evenly drizzle the sweet and sour sauce over the chicken pieces.
2. Bake and flip: Bake the chicken for 50–60 minutes, flipping the pieces every 15 minutes. This helps the sauce coat the chicken evenly and caramelize beautifully.

Step 4: Adding Optional Veggies

• If you’re using pineapple chunks, bell peppers, or onions, add them during the last 15 minutes of baking. These additions add bursts of flavor and texture that complement the chicken perfectly.

Tips for Perfect Baked Sweet and Sour Chicken

1. Cut Chicken Evenly: Uniformly sized pieces ensure consistent cooking.
2. Don’t Skip Flipping: Turning the chicken periodically allows every piece to soak in the sauce and develop that irresistible sticky coating.
3. Customize the Sauce: Prefer it less sweet or more tangy? Adjust the sugar or vinegar to suit your taste.
4. Make It Ahead: The sauce can be prepped a day in advance, saving you time on busy evenings.
5. Use Fresh Ingredients: While pantry staples work wonders, fresh garlic and ginger can elevate the flavors even more.

Serving Suggestions

• Classic Pairing: Serve over a bed of fluffy white or jasmine rice to soak up every drop of that luscious sauce.
• Side Dish Ideas: Pair it with steamed or stir-fried vegetables like broccoli, snap peas, or carrots for a balanced meal.
• Garnish: Top with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving and add extra juiciness to the dish. Just adjust the cooking time slightly if needed.

Can I make this recipe gluten-free?

Yes! Substitute regular soy sauce with gluten-free tamari and ensure the cornstarch is certified gluten-free.

How can I store and reheat leftovers?

• Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
• Reheating: Warm in a preheated oven at 300°F (150°C) or in a skillet over low heat to maintain texture and flavor.

Can I freeze sweet and sour chicken?

Yes, you can! Freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Can I add vegetables directly to the dish?

Definitely! Pineapple chunks, bell peppers, and onions are classic additions that pair wonderfully with sweet and sour chicken.

Conclusion

Making restaurant-style sweet and sour chicken at home has never been easier. This baked version is healthier, more convenient, and just as flavorful as the fried classic. With its irresistible glaze and tender chicken, it’s a recipe that will quickly become a favorite in your household. Plus, the customizable options mean you can make it uniquely yours every time.

So why wait? Gather your ingredients, preheat your oven, and enjoy the satisfaction of creating a takeout favorite in the comfort of your own kitchen. Your taste buds—and your family—will thank you!

Ready to try this easy baked sweet and sour chicken recipe? Share your thoughts or any creative twists you’ve added.
Don’t forget to bookmark this recipe for your next dinner inspiration!