Baked sweet and sour chicken is a flavorful and healthier alternative to the traditional takeout dish. With its perfectly crispy chicken and tangy, glossy sauce, this dish is sure to become a family favorite. It’s easy to prepare and bakes to perfection in the oven, making it ideal for weeknight dinners or special occasions.
Why You’ll Love This Recipe
- Healthier Takeout Alternative: Baked, not fried, for a lighter version of this beloved classic.
- Deliciously Tangy Sauce: A balance of sweet and tangy flavors that coat the chicken beautifully.
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for home cooks.
- Customizable: Pair with your favorite veggies or serve over rice, noodles, or cauliflower rice.
- Crowd-Pleaser: A guaranteed hit with both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
- Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Cornstarch
- Eggs, beaten
- Salt and pepper
- Cooking oil spray
For the sweet and sour sauce:
- Ketchup
- White vinegar
- Brown sugar
- Soy sauce
- Pineapple juice
- Garlic powder
- Cornstarch (optional, for thickening)
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or sheet.
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- Coat each piece in cornstarch, then dip into the beaten eggs. Place the coated chicken pieces on the prepared baking dish.
- Bake the Chicken:
- Spray the chicken with cooking oil to help it crisp up.
- Bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
- Make the Sauce:
- In a saucepan over medium heat, whisk together ketchup, white vinegar, brown sugar, soy sauce, pineapple juice, and garlic powder.
- Optional: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce. Cook until the sauce thickens.
- Combine Chicken and Sauce:
- Remove the chicken from the oven and transfer it to a large mixing bowl. Pour the sweet and sour sauce over the chicken, tossing gently to coat.
- Finish Baking:
- Return the chicken and sauce mixture to the baking dish. Bake for an additional 10-15 minutes to let the flavors meld.
- Serve:
- Serve warm over rice, noodles, or with a side of steamed vegetables.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
Variations
- Vegetarian: Use tofu or cauliflower instead of chicken, prepared in the same way.
- Add Veggies: Toss in bell peppers, onions, or pineapple chunks for added flavor and texture.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce.
- Gluten-Free: Use tamari or coconut aminos in place of soy sauce and ensure all other ingredients are gluten-free.
- Low-Sugar: Replace brown sugar with a sugar substitute like stevia or monk fruit sweetener.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the cooked chicken and sauce separately in freezer-safe containers for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring between each interval.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great in this recipe and offer a juicier texture.
How can I make the chicken crispier?
Spraying the chicken with oil before baking helps, or you can broil it for a few minutes after baking.
Is this recipe dairy-free?
Yes, this recipe is naturally dairy-free.
Can I make this ahead of time?
You can prepare the sauce and bake the chicken ahead of time. Combine them just before serving to keep the chicken crispy.
What can I serve with sweet and sour chicken?
Serve it with steamed rice, fried rice, noodles, or a side of roasted vegetables.
Can I use bottled sweet and sour sauce?
Yes, but homemade sauce offers a fresher taste and lets you control the sweetness.
How do I prevent the chicken from getting soggy?
Avoid over-saucing the chicken and serve immediately after combining the chicken and sauce.
Can I cook this recipe in an air fryer?
Yes, air fry the chicken pieces at 375°F for 15-18 minutes, flipping halfway, then toss with the sauce.
Can I substitute pineapple juice?
Orange juice or apple juice can work as a substitute, but pineapple juice provides the classic flavor.
What type of vinegar is best?
White vinegar is ideal for its tangy flavor, but rice vinegar can be used for a milder taste.
Conclusion
Baked sweet and sour chicken is an easy, healthier way to enjoy a classic dish without compromising on flavor. Whether for a weeknight meal or a dinner party, this recipe will impress with its balance of crispy chicken and tangy sauce. Pair it with your favorite sides, and you have a satisfying meal that’s sure to please!
PrintBaked Sweet and Sour Chicken
This baked version of sweet and sour chicken delivers the classic flavors you love without deep frying. Perfectly crispy chicken bites are tossed in a homemade sauce that’s sweet, tangy, and utterly addictive.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Chinese-American
Ingredients
For the Chicken:
- 500 g (1 lb) chicken breast, cut into bite-sized cubes
- 1/2 cup (65 g) cornstarch
- 2 large eggs, beaten
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
For the Sweet and Sour Sauce:
- 1/2 cup (120 ml) white vinegar
- 1/3 cup (80 ml) ketchup
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Instructions
- Preheat the Oven:
- Preheat your oven to 200°C (400°F). Lightly grease a large baking dish or line it with parchment paper.
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper.
- Place the cornstarch in a shallow bowl and the beaten eggs in another.
- Dredge each piece of chicken in the cornstarch, then dip it into the egg, ensuring it’s well-coated.
- Cook the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides (they don’t need to be fully cooked).
- Transfer the chicken to the prepared baking dish.
- Make the Sweet and Sour Sauce:
- In a medium saucepan, combine vinegar, ketchup, sugar, soy sauce, and garlic powder. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens, about 1-2 minutes.
- Bake the Chicken:
- Pour the sweet and sour sauce over the chicken pieces in the baking dish. Toss to coat evenly.
- Bake uncovered for 25-30 minutes, stirring halfway through to ensure even coating.
- Serve:
- Serve hot over steamed rice and garnish with green onions or sesame seeds for extra flavor.
Notes
- You can add diced bell peppers, pineapple chunks, or onions to the baking dish for a classic sweet and sour experience.
- For a gluten-free version, use tamari or gluten-free soy sauce and ensure the cornstarch is certified gluten-free.