Baked Sweet And Sour Chicken

This Baked Sweet and Sour Chicken is the kind of comfort food that bridges nostalgic takeout flavors with the warmth of a home-cooked meal.

Each piece of chicken is lightly crisped in the pan, then slowly baked in a glossy, tangy-sweet sauce that caramelizes beautifully as it cooks. The harmony of tender chicken, balanced vinegar brightness, and rich, sticky sweetness creates a dish that feels both familiar and elevated.

It’s a recipe that transforms simple pantry ingredients into a deeply satisfying dinner—one that fills the kitchen with irresistible aromas and brings everyone straight to the table.

Why People Will Love This Baked Sweet And Sour Chicken Recipe:

It delivers restaurant-style flavor with homemade comfort, giving you the glossy, tangy-sweet experience of classic takeout—but with fresher ingredients and deeper flavor.

The sauce caramelizes beautifully in the oven, creating a sticky, flavorful coating that clings to every bite of chicken, offering layers of sweetness, acidity, and umami in perfect balance.

Each piece of chicken stays tender inside yet slightly crisp outside, thanks to the cornstarch-and-egg dredging technique that locks in moisture while allowing the sauce to thicken naturally as it bakes.

The dish feels indulgent but still approachable, using simple pantry staples—sugar, vinegar, ketchup, soy sauce—to create a sauce that tastes far more complex than its ingredients suggest.

It’s universally crowd-pleasing, appealing to both kids and adults, and pairs effortlessly with rice, vegetables, or noodles, making it ideal for family dinners, gatherings, or weekly meal rotations.

Key Ingredients:

Chicken breasts — the neutral, tender canvas that absorbs every layer of sweet, tangy, and savory flavor as it bakes, becoming juicy and perfectly coated in sauce.

Cornstarch — the quiet hero that creates a delicate outer crust, allowing the sauce to cling and caramelize, giving the dish its signature texture.

Eggs — the binder that locks the cornstarch coating in place, helping the chicken brown beautifully and stay tender beneath its golden exterior.

Apple cider vinegar — the soul of the sauce, bringing a bright, lively acidity that cuts through the sweetness and makes each bite balanced and addictive.

Ketchup — not just color, but depth—adding gentle tang, subtle umami, and the familiar comfort that defines classic sweet and sour dishes.

Soy sauce — the savory backbone that enriches the sauce with salty umami, keeping the dish from ever feeling too sweet.

Sugar — the element that caramelizes in the oven, transforming the sauce into a glossy, sticky finish that coats every piece of chicken with irresistible shine.

Expert Tips:

Dry the chicken thoroughly before coating.

Moisture prevents the cornstarch from adhering properly. Patting the chicken completely dry ensures a crisp initial sear and helps the sauce cling more intensely later.

Shake off excess cornstarch for an even crust.

A heavy coating turns gummy when baked, but a thin, even layer creates the perfect barrier—crispy enough to hold texture, light enough to absorb the sweet and sour sauce beautifully.

Let the oil get fully hot before searing.

Dropping chicken into oil that’s not hot enough leads to soggy, greasy pieces. A shimmering surface means the chicken will brown quickly without overcooking.

Don’t skip flipping during baking.

Turning the chicken once or twice ensures each piece gets repeatedly bathed in the sauce, coating the surface evenly and allowing the sugars to caramelize into a sticky, glossy finish.

Bake uncovered for proper caramelization.

Covering traps steam, which prevents the sauce from thickening. Baking uncovered lets the liquid reduce, concentrating the flavors and creating that irresistible sweet–tangy glaze.

Adjust the sugar behind the scenes—not after baking.

The sauce intensifies as it reduces. If you prefer a less sweet version, reduce the sugar upfront rather than trying to adjust the flavor at the end.

How to make Baked Sweet And Sour Chicken

Ingredients:

For the Chicken:

3–4 boneless, skinless chicken breasts (about 2 pounds), cut into bite-sized chunks

Salt and black pepper, to season

1 cup cornstarch, for coating

2 large eggs, beaten, for dredging

1/4 cup oil (canola, vegetable, or coconut), for pan-searing

For the Sweet and Sour Sauce:

1/2 to 3/4 cup granulated sugar – adjust based on your desired sweetness

4 tablespoons ketchup – adds tang and color

1/2 cup apple cider vinegar – brings the signature sour balance (see notes for swaps)

1 tablespoon soy sauce – for umami depth

1 teaspoon garlic salt – or to taste

Instructions for Baked Sweet and Sour Chicken

1. Preheat and Prep

Preheat your oven to 325°F (165°C).

Cut the chicken breasts into bite-sized pieces, about 1 to 1.5 inches. Season lightly with salt and pepper.

2. Coat the Chicken

Add the cornstarch to a large zip-top bag. Add the chicken pieces, seal the bag, and shake well until all the chicken is coated evenly.

In a shallow bowl or pie dish, beat the eggs.

3. Sear the Chicken

Heat the oil in a large skillet over medium heat until shimmering and hot.

Working in batches, dip the cornstarch-coated chicken pieces into the beaten egg, then place them in the hot skillet.

Sear each piece for about 20–30 seconds per side, just until golden (the chicken will finish cooking in the oven).

Transfer the browned pieces to a 9×13-inch baking dish in a single layer.

4. Make the Sauce

In a mixing bowl, whisk together all the sauce ingredients: sugar (adjust to taste), ketchup, apple cider vinegar, soy sauce, and garlic salt.

Pour the sauce evenly over the chicken in the baking dish.

5. Bake

Bake the chicken, uncovered, for 1 hour.

Turn the chicken once or twice throughout baking to coat each piece in the sauce thoroughly.

6. Serve

Serve hot over freshly steamed rice. Garnish with sliced green onions or sesame seeds, if desired.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of chicken?

Yes, you can use other meats like pork or tofu as a substitute for chicken in this recipe. Adjust the cooking time accordingly based on the meat you choose.

Can I make the sauce less sweet?

Absolutely! The sweetness of the sauce is customizable. Start with the lower amount of sugar (1/2 cup) and adjust to your taste preference.

You can also add a bit more vinegar or soy sauce to balance the sweetness.

Is there a gluten-free alternative to cornstarch for coating the chicken?

Old Fashioned Custard Pie

Beef Stew And Dumplings

Rustic Beef Stew

Yes, you can use arrowroot powder or potato starch as a gluten-free alternative to cornstarch for coating the chicken.

Can I prepare this recipe ahead of time?

Yes, you can prepare the coated chicken and the sauce ahead of time and refrigerate them separately.

When ready to bake, pour the sauce over the chicken and proceed with the baking instructions.

Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven until warmed through.

Is it necessary to marinate the chicken before coating it with cornstarch?

In this recipe, marinating the chicken is not necessary as the sauce adds plenty of flavor.

However, if you prefer, you can marinate the chicken in a mixture of soy sauce, garlic, and ginger for added taste.

Can I bake the chicken at a higher temperature for a shorter time?

While the recipe calls for baking at 325 degrees F (162 degrees C), you can bake at a higher temperature, such as 375 degrees F (190 degrees C), for a shorter time (around 40-45 minutes). Keep an eye on the chicken to avoid overcooking.

Can I use a different type of vinegar if I don’t have apple cider vinegar?

Yes, you can use white vinegar or rice vinegar as a substitute for apple cider vinegar.

The flavor may vary slightly, but it will still work well in the sweet and sour sauce.

Can I make this recipe ahead of time for a party or event?

Yes, you can partially prepare this recipe ahead of time. You can coat the chicken with cornstarch and store it in the refrigerator.

However, it’s best to make the sauce and bake the chicken just before serving to maintain the crispy texture.

Important Notes When Making Baked Sweet and Sour Chicken

The sauce will thicken dramatically in the oven.

What looks thin when poured over the chicken transforms into a sticky, lacquered glaze as it bakes. Don’t add extra cornstarch—patience will create the perfect texture.

Sugar level defines the personality of the dish.

Using ½ cup gives a sharper, more vinegar-forward sauce, while ¾ cup creates a classic takeout-style sweetness. Choose based on whether you want balanced tang or nostalgic sweetness.

Even, bite-sized chicken pieces ensure consistency.

Cutting the chicken into uniform chunks prevents overcooking and guarantees every piece gets equal exposure to the sauce for maximum flavor.

Searing is for texture and color—not for cooking through.

The goal of the stovetop step is to lock in juices and build a golden crust. The oven will finish the cooking process gently and evenly.

Do not skip seasoning the chicken.

Even a light sprinkle of salt and pepper before dredging dramatically enhances the final flavor—unseasoned chicken can get lost beneath the sauce.

Baking time shapes the final depth of flavor.

A full hour allows the sauce to reduce slowly and caramelize properly. Pulling it early results in a thinner sauce and less complex flavor.

Serve immediately for best texture.

Sweet and sour chicken thickens as it cools. The “fresh from the oven” moment is when the glaze is at its peak—shiny, aromatic, and beautifully coated.

How to Enjoy This Dish After Cooking:

Let the chicken rest for a few minutes to set the glaze.

Once out of the oven, the sauce is bubbling and loose. Give it 3–5 minutes—this allows the caramelized glaze to tighten and cling more intensely to each piece, deepening the flavor with every bite.

Spoon extra sauce over the chicken before serving.

Don’t leave any flavor behind in the pan. The thickened sweet–tangy sauce acts like a finishing glaze and adds richness, shine, and that irresistible takeout-style stickiness.

Serve over fresh, hot rice to balance the bold flavors.

Rice acts like a gentle backdrop, soaking up the concentrated sauce and creating a perfect harmony between sweetness, acidity, and savory depth. Jasmine rice or steamed white rice enhances the experience best.

Add a crisp, fresh element for contrast.

A sprinkle of sliced green onions, sesame seeds, or even a handful of fresh pineapple chunks brings brightness and texture that complement the glossy chicken beautifully.

Pair with something cool to reset the palate.

A light cucumber salad, steamed broccoli, or even a simple green salad provides cooling relief against the sauce’s richness, making each bite feel fresh and balanced.

Enjoy it while the glaze is still warm and glossy.

Sweet and sour chicken tastes best right after baking, when the sugars are still warm, the chicken is tender, and the flavors are at their peak intensity.

Invite dipping, mixing, and layering.

Drizzle leftover sauce onto rice. Dip crispy egg rolls or wontons into it. Mix the chicken into noodles. The sauce is versatile—use it like liquid gold.

Nutrition Information:

For Baked Sweet and Sour Chicken

(Values are per 1 serving, assuming the recipe makes 4 servings.)

Frequently Asked Questions

What makes this sweet and sour sauce different from typical takeout versions?

This sauce is baked slowly, allowing the sugar to caramelize, the vinegar to mellow, and the soy sauce to deepen the flavor. The result is a richer, stickier, more balanced glaze than the bright-red restaurant version.

Is this dish meant to be crispy or saucy?

This recipe creates tender chicken with a lightly crisp exterior, covered in a thick, glossy sauce. It’s not deep-fried crispy like takeout, but instead gently caramelized—a fusion of crisp edges and a sticky, saucy finish.

How sweet is the sauce supposed to be?

The sweetness is customizable.

½ cup sugar → tangier, more vinegary version
¾ cup sugar → classic sweet-and-sour taste
The sauce intensifies as it cooks, so choosing the sugar level affects the final personality of the dish.

Can I reduce the sauce for a thicker glaze?

Yes. The longer it bakes, the thicker and more syrupy the sauce becomes. If you want extra stickiness, extend the bake time by 5–10 minutes, stirring once more to prevent burning.

Why does the chicken need to be baked after browning?

The oven ensures the chicken absorbs the flavors deeply and coats evenly in the sauce. Browning alone won’t create the caramelized finish—the slow bake is what transforms the sauce into its signature sticky, glossy glaze.

Why does the chicken need both cornstarch and egg before pan-searing?

The cornstarch creates a light, crisp coating, while the egg helps it adhere during searing. Together, they form a thin crust that absorbs the sauce beautifully during baking without becoming soggy.

How do I keep the chicken from sticking together when searing?

Work in small batches and leave space between the pieces. Overcrowding steams the chicken instead of browning it, causing clumps. A hot skillet and well-preheated oil ensure the coating sets instantly.

Can I skip searing and still get good results?

You can, but you’ll lose texture and caramelization. Searing locks in moisture and creates browned edges that help the sauce cling. Baking raw, unseared chicken directly in the sauce results in a softer, less flavorful coating.

Why is it important to turn the chicken during baking?

Turning the pieces once or twice ensures every side is repeatedly coated in the sauce as it thickens. This gives the chicken its glossy, sticky finish and prevents uneven caramelization.

What should I do if the sauce seems too thin while baking?

Don’t worry—sweet and sour sauce thickens significantly in the final 15–20 minutes.
If it still appears thin near the end, bake for an additional 5–10 minutes.
The sugars will continue to reduce and create that syrupy, restaurant-style glaze.