Baked Sweet and Sour Chicken Recipe

Ben Carraoli

Baked Sweet and Sour Chicken Recipe

I have made countless versions of sweet and sour chicken over the years, but this baked recipe is the one I always come back to. Just like when I first made my Hawaiian grilled cheese sandwich recipe and knew it was special, this dish instantly became a household favorite.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Servings: 6

Ingredients Method Notes

Ingredients

3-4 boneless skinless chicken breasts (about 2 pounds) - Cut into uniform 1-inch pieces to ensure they cook evenly.
Salt and pepper - For seasoning the chicken before coating.
1 cup cornstarch - This is the secret to a light crispy coating that frying can't replicate. It's much better than flour.
2 large eggs beaten - This acts as the binder that helps the coating stick to the chicken.
¼ cup canola vegetable, or coconut oil - For pan-searing the chicken. Use a neutral oil with a high smoke point.
½ to ¾ cup granulated sugar - You can adjust this based on how sweet you prefer your sauce. I find 1/2 cup is a good starting point.
4 tablespoons ketchup - Provides a tangy sweet base. A quality brand like Heinz works best for consistent flavor.
½ cup apple cider vinegar - This gives the sauce its signature "sour" tang. Don't worry the strong smell bakes off!
1 tablespoon soy sauce - Adds a savory umami depth to balance the sweetness.
1 teaspoon garlic salt - A simple way to infuse a savory garlicky flavor throughout the sauce.

Method

First, preheat your oven to 325°F (163°C). While it heats up, cut the chicken breasts into uniform 1-inch pieces. Place the chicken pieces into a gallon-sized Ziploc bag, season lightly with salt and pepper, add the cornstarch, seal the bag, and shake it well until every piece is evenly coated.
Next, whisk the two large eggs in a shallow dish or pie plate. Heat your oil in a large skillet over medium-high heat until it's shimmering. Working in batches, dip the cornstarch-coated chicken pieces into the egg wash, letting any excess drip off before carefully placing them into the hot skillet.
Sear the chicken for about 20-30 seconds on each side, just until a golden-brown crust forms. The chicken will not be cooked through at this stage. As the pieces are browned, transfer them to a 9x13-inch baking dish and arrange them in a single layer.
In a medium bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt until smooth. Pour this sauce evenly over the chicken in the baking dish. Bake for one hour, turning the chicken pieces once or twice during cooking to ensure they are all nicely coated as the sauce thickens and caramelizes.

Notes

I cannot stress this enough: make sure your oil is hot before adding the chicken. If it doesn't sizzle immediately, the chicken will absorb too much oil and become greasy instead of crispy.
When turning the chicken during baking, I use a small spatula around the 30-minute mark and again 15 minutes before it's done. This helps prevent the sauce from burning on the bottom and ensures every piece gets that glossy glaze.
Don't overcrowd the skillet while browning. Working in two or three batches gives the chicken pieces enough space to form a proper crust.
If you love a lot of sauce like my family does, double the sauce recipe. Use half to bake the chicken and simmer the other half on the stovetop for 8-10 minutes until it thickens. It's perfect for drizzling over the final dish.