Do Share Recipe

I still remember the first time I made this Sweet and Sour Chicken Recipe because my kitchen smelled absolutely amazing. I wanted something comforting but lighter than the usual fried version, and this recipe delivered exactly that. After a few tries, I realized how perfectly balanced the flavors were — sweet, tangy, and savory all in one bite.

I love how the chicken stays tender while the sauce thickens beautifully in the oven. If you enjoy homemade meals that feel better than takeout, you might also enjoy trying a classic chicken parmesan for another hearty dinner option.

Ingredients

Below is everything you need for this baked sweet and sour chicken, with tips included beside each ingredient.

Chicken

3–4 boneless, skinless chicken breasts (about 2 pounds) — Cutting the chicken into even bite-sized pieces helps it cook evenly and soak up more sauce. You could also experiment with easy weeknight lasagna naan pizzas for a quick family-friendly twist on dinner.
Salt and pepper, to taste — A light seasoning enhances the flavor without overpowering the sauce.
1 cup cornstarch — Cornstarch creates a light, crisp coating that holds up better than flour when baked.
2 large eggs, beaten — Helps the cornstarch stick and gives the chicken a tender texture.
¼ cup oil (vegetable, canola, or coconut oil) — Used to lightly brown the chicken for added flavor and texture.

Sweet and Sour Sauce

½ to ¾ cup granulated sugar — Adjust based on how sweet you prefer the sauce.
4 tablespoons ketchup — Adds tang, color, and body to the sauce.
½ cup apple cider vinegar — Provides that classic sweet-and-sour sharpness.
1 tablespoon soy sauce — Adds depth and savory balance to the sweetness.
1 teaspoon garlic salt — Enhances the overall flavor without needing extra spices.

Note: This recipe serves approximately 6 people.

Variations

This recipe is easy to customize depending on your taste or dietary needs.

Use a sugar substitute like monk fruit or erythritol for a lower-sugar option.
Swap apple cider vinegar with rice vinegar for a milder, less sharp flavor.
Add bell peppers, onions, or pineapple chunks for extra texture and sweetness.
Make it gluten-free by using gluten-free soy sauce.
Add a pinch of red pepper flakes if you enjoy a little heat.

Cooking Time

Prep Time: 1 hour
Cooking Time: 1 hour
Total Time: 2 hours

Equipment You Need

Large skillet – Used to lightly brown the chicken before baking
9×13-inch baking dish – Holds the chicken and sauce while baking evenly
Mixing bowls – For coating the chicken and mixing the sauce
Whisk – Helps blend the sauce ingredients smoothly
Tongs – Makes turning and transferring chicken easier

How to Make Baked Sweet and Sour Chicken Recipe

Prepare the Chicken

Start by cutting the chicken into bite-sized pieces and seasoning lightly with salt and pepper. Place the chicken into a bag or bowl with cornstarch and coat thoroughly. This step creates the crispy outer layer that holds the sauce well during baking.

Brown the Chicken

Heat oil in a large skillet over medium heat. Dip each cornstarch-coated piece of chicken into the beaten eggs, then place it into the hot skillet. Brown the chicken lightly on all sides without cooking it through.

Assemble the Dish

Transfer the browned chicken into a baking dish in a single layer. In a bowl, whisk together sugar, ketchup, vinegar, soy sauce, and garlic salt until smooth. Pour the sauce evenly over the chicken so every piece is coated.

Bake Until Perfect

Bake uncovered at 325°F (165°C) for about one hour. Turn the chicken once or twice while baking so the sauce thickens evenly and coats each piece beautifully. The sauce should be glossy and slightly sticky when done.

Additional Tips for Making This Recipe Better

After making this recipe many times, these tips always help improve the final result:

I make sure the oil is hot before adding chicken so it browns properly.
I prefer using rice vinegar when serving kids because it’s less tangy.
I sometimes double the sauce because it tastes amazing over rice.
I let the dish rest for 5 minutes after baking so the sauce thickens even more.

How to Serve Baked Sweet and Sour Chicken Recipe

Serve this chicken over fluffy white or brown rice to soak up all the sauce. Steamed broccoli, green beans, or sautéed vegetables make a great side. For presentation, sprinkle chopped green onions or sesame seeds on top. You can also serve it with pineapple chunks for a classic sweet and sour touch.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Calories: About 390 kcal
Protein: Around 26 g
Carbohydrates: Approximately 39 g
Fat: About 13 g

Make Ahead and Storage

Refrigerating

Let the chicken cool completely before storing it in an airtight container. It stays fresh in the refrigerator for up to 3–4 days and reheats well.

Freezing

You can freeze the cooked chicken and sauce together for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

Reheat gently in the oven at a low temperature or microwave on medium power. Adding a small splash of water helps keep the sauce from drying out.

Why You’ll Love This Recipe

This baked sweet and sour chicken is a favorite for so many reasons:

It’s easier and cleaner than traditional fried versions.
The sauce has the perfect balance of sweet and tangy flavors.
It’s family-friendly and always a crowd-pleaser.
You can customize the ingredients to fit your taste.
Leftovers taste just as good the next day.

Ben Carraoli