I have to tell you, this baked sweet and sour chicken is one of those recipes that just feels right. It’s warm, a little nostalgic, and has all the comforting flavors of takeout but made at home. No deep fryer, no running out to grab a box from your local spot—just crispy chicken coated in a sticky, tangy sauce, baked in your own oven.
I started making this years ago when I was trying to find ways to make our favorite takeout dishes at home. Back then, I wasn’t too confident in the kitchen, but this recipe turned out to be surprisingly forgiving. Even when I didn’t cut the chicken pieces evenly, or my sauce ended up thicker than it was supposed to be, it still tasted amazing. That’s the kind of recipe you keep. The one that doesn’t let you down.
If you’re thinking, “Homemade sweet and sour chicken? That sounds like too much work,” trust me, it’s not. You don’t even need fancy ingredients—everything for this recipe is probably already in your pantry or fridge. And the oven does most of the work for you, which is perfect if you’re like me and don’t feel like standing over a hot stove after a long day.
Let’s jump in.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup cornstarch (for a light, crispy coating)
- 2 large eggs, whisked
- Salt and black pepper, to taste
- 2 tablespoons vegetable or avocado oil
For the Sweet and Sour Sauce:
- ¾ cup granulated sugar
- ½ cup apple cider vinegar (white vinegar works if that’s what you have)
- ⅓ cup ketchup (it’s not fancy, but it’s the magic ingredient here)
- 1 tablespoon soy sauce (adds depth to balance the sweet)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger (optional, but it makes the sauce so flavorful)
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
How to Make It
1. Preheat and Prep the Chicken
First, preheat your oven to 375°F (190°C). Line a baking sheet or use a large casserole dish—just make sure it’s big enough so the chicken pieces aren’t too crowded. If they’re crammed together, they won’t crisp up.
Now, take your chicken pieces and pat them dry with a paper towel. I always recommend this step because it helps the coating stick better. Season the chicken lightly with salt and pepper, then toss it in the cornstarch. You want a thin, even layer—nothing clumpy.
Next, dip each piece of chicken into the whisked eggs, making sure it’s fully coated. Lay the chicken on your baking sheet or dish, and drizzle the oil over the top. This step helps it get a little crispy in the oven, so don’t skip it!
2. Bake the Chicken
Place the chicken in the oven and bake for 20 minutes, flipping the pieces halfway through. They won’t look done yet—that’s fine. At this point, they’ll just be golden and starting to crisp up.
3. Make the Sweet and Sour Sauce
While the chicken bakes, it’s time to whip up the sauce. In a medium saucepan, combine the sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger (if using). Whisk everything together and place it over medium heat. (source:Ineskohl.info)
Let the mixture come to a gentle simmer. Once it’s bubbling, stir in the cornstarch slurry (the cornstarch mixed with water). Keep whisking for a minute or two, and you’ll see the sauce thicken into that glossy, sticky texture you’re looking for. Taste it at this point—if it’s too tangy for you, add a tiny bit more sugar. Or if it’s too sweet, a splash more vinegar will balance it out.
4. Coat the Chicken in Sauce
When the chicken is done baking, transfer it to a large mixing bowl. Pour the sweet and sour sauce over the top and gently toss everything together until the chicken is evenly coated. At this point, you’re going to be tempted to taste it—and you absolutely should. Just know it gets even better after the next step.
5. Bake Again for That Sticky Finish
Spread the sauced chicken back onto the baking sheet or dish and return it to the oven. Bake for another 15-20 minutes. This second bake allows the sauce to thicken even more and caramelize slightly on the chicken. Keep an eye on it, especially during the last 5 minutes—those sticky edges are what you want, but don’t let it burn!
How to Serve
We almost always serve this over steamed white rice or jasmine rice. The rice soaks up all the extra sauce, and honestly, that’s one of the best parts of the meal. If you want to make it feel more like a complete takeout-style dinner, add a side of stir-fried veggies. Broccoli, snap peas, or bell peppers are perfect because their crunch pairs so well with the sweet and tangy chicken.
If you’re in the mood for something fresh, a cucumber salad or some chopped scallions sprinkled over the top also works beautifully.
Tips and Tricks
- Don’t Crowd the Chicken: When baking, make sure the chicken pieces are spread out. If they’re too close together, they’ll steam instead of crisping up.
- Double the Sauce: If you’re the type of person who loves extra sauce on everything (hello, me), feel free to double the sauce recipe. You can always save any extra in the fridge—it’s great drizzled over veggies or used as a dipping sauce.
- Add a Kick: If you like a little spice, stir in some red pepper flakes or a squirt of sriracha to the sauce. It’s a fun way to change things up!
- Meal Prep-Friendly: This reheats surprisingly well, which makes it a great option for meal prep. Just store the chicken and rice in separate containers so nothing gets soggy.
Why You’ll Love This Recipe
What I love most about this baked sweet and sour chicken is how approachable it is. There’s no frying, no hard-to-find ingredients, and no complicated techniques. It’s simple, comforting, and honestly, a little addictive.
The balance of flavors—sweet, tangy, savory—is what makes this dish a favorite. Every time I make it, it’s like being transported back to those cozy Friday nights with family, except now it feels a little more homemade and special.
If you try this recipe, I’d love to know how it turned out for you! Did you make any changes? Serve it with something fun? Let me know. Happy cooking!
