Before we get into the sizzle and sauce — thank you for being here. 💛
Every time you read, share, or cook one of these recipes, it’s like we’re cooking side-by-side in the same happy kitchen.
Now, let’s talk about today’s star: Baked Sweet and Sour Chicken — the lighter, oven-baked twist on everyone’s favorite takeout classic! It’s crispy on the outside, tender on the inside, and coated in that glossy, tangy-sweet sauce that clings perfectly to each piece. You won’t believe it’s baked, not fried!
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Why You’ll Love This Recipe
This baked version keeps all the magic of classic sweet and sour chicken — minus the heavy oil and frying mess.
✨ Here’s why it’ll be your new weeknight favorite:
- Healthier than takeout, but just as delicious.
- Crispy baked coating that soaks up the glossy sauce.
- Made with simple pantry ingredients.
- Ready in under an hour!
- Easily customizable with veggies or pineapple.
What Does Baked Sweet and Sour Chicken Taste Like?
Think crispy golden chicken pieces tossed in a sticky, tangy glaze that hits every flavor note — sweet from the sugar and ketchup, tart from vinegar, and savory from soy sauce. The balance is perfection. Add pineapple chunks and bell peppers, and it’s a colorful, crowd-pleasing masterpiece.
Benefits of This Recipe
- Healthier alternative to deep-fried versions.
- Kid-friendly: sweet, mild flavors that everyone loves.
- Perfect for meal prep or lunch leftovers.
- Budget-friendly — just a few simple ingredients.
Ingredients You’ll Need
For the Chicken:
- 500g (about 1 lb) boneless, skinless chicken breast, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs, beaten
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Cooking spray or a drizzle of vegetable oil
For the Sweet and Sour Sauce:
- ½ cup ketchup
- ⅓ cup rice vinegar (or apple cider vinegar)
- ⅓ cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
- Optional: ½ cup pineapple chunks, ½ red bell pepper, diced
Kitchen Tools You’ll Need
- Baking sheet or shallow roasting pan
- Mixing bowls
- Whisk
- Tongs or spatula
- Saucepan (for the glaze)
- Parchment paper or silicone baking mat
Ingredient Additions & Substitutions
💡 Customize your sweet and sour moment:
- Use chicken thighs for extra juiciness.
- Add broccoli, snap peas, or zucchini for a veggie boost.
- Try honey or maple syrup instead of brown sugar for a natural sweetness.
- Go gluten-free with cornstarch-only coating and tamari instead of soy sauce.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with oil. This keeps the chicken crisp and prevents sticking.
Step 2: Coat the Chicken
In a large bowl, mix together flour, cornstarch, salt, pepper, garlic powder, and paprika.
Dip each chicken piece into the beaten eggs, letting any excess drip off.
Then roll each piece in the flour mixture until evenly coated.
Arrange on the baking sheet and lightly spray or brush with oil to help it brown beautifully.
Step 3: Bake Until Crispy
Bake for 20–25 minutes, flipping halfway through, until the chicken is golden and cooked through.
Step 4: Make the Sweet and Sour Sauce
While the chicken bakes, combine ketchup, rice vinegar, brown sugar, and soy sauce in a small saucepan over medium heat.
Bring to a gentle simmer, then stir in the cornstarch slurry.
Cook until the sauce thickens and turns glossy — about 2–3 minutes.
Step 5: Toss It All Together
Transfer the baked chicken to a large bowl. Pour the hot sweet and sour sauce over the chicken and toss until every piece is beautifully coated.
Add pineapple chunks and bell peppers if using — they make the dish pop with freshness and color.
Step 6: Serve & Enjoy!
Serve immediately over steamed rice or fried rice, with a sprinkle of sesame seeds or sliced green onions on top for that restaurant-style finish.
What to Serve With Sweet and Sour Chicken
This dish pairs perfectly with:
- Steamed jasmine rice or fried rice
- Stir-fried vegetables or Asian slaw
- Egg rolls or spring rolls for a complete meal
Tips for Success
💡 Pro Tips:
- Don’t crowd the pan — spacing helps crispiness!
- Toss the chicken in the sauce right before serving to maintain crunch.
- Add a touch of chili flakes or Sriracha if you like a spicy kick.
- Use fresh pineapple for an extra juicy, tropical touch.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm in the oven at 350°F or quickly in a skillet to restore crispiness.
- Freeze: You can freeze baked chicken (without sauce) up to 2 months. Add fresh sauce after reheating.
Frequently Asked Questions
Can I make this with chicken thighs?
Absolutely! Boneless, skinless thighs stay extra juicy and flavorful.
Can I air-fry instead of bake?
Yes — air fry at 375°F for 12–15 minutes, shaking halfway through for even crispiness.
Is this recipe gluten-free?
Just use cornstarch only for the coating and replace soy sauce with tamari.
Nutritional Information (Per Serving)
Approximate values (based on 4 servings):
- Calories: 370 kcal
- Protein: 28 g
- Fat: 10 g
- Carbohydrates: 42 g
- Sugar: 18 g
- Sodium: 660 mg
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