Baked Sweet and Sour Chicken Recipe

You know that feeling when you’re craving Chinese food but don’t want to deal with the inevitable grease bomb and food coma? Same. That’s why I perfected this baked sweet and sour chicken recipe – all the flavor of your favorite takeout without the regret.

Why You’ll Love This:

• Ready faster than delivery would arrive
• Uses pantry staples you probably already have
• Kids gobble it up (miraculous, I know)
• Makes killer leftovers (if there’s any left)

What You’ll Need:

• 2 lbs chicken (breasts or thighs – thighs stay juicier)
• 1 cup cornstarch (trust me on this)
• 2-3 eggs (depending on size)
• 1/2 cup ketchup (yes, really – it works!)
• 1/4 cup vinegar (apple cider or white)
• 1/3 cup brown sugar (or honey if you prefer)
• 2 tbsp soy sauce (or coconut aminos)
• 2 garlic cloves (minced, or 1 tsp garlic powder in a pinch)
• 1 bell pepper & 1 cup pineapple chunks (optional but delicious)

Let’s Get Cooking:

1. Prep the Chicken:
   • Cut into 1-inch pieces (slightly frozen chicken cuts easier)
   • Pat DRY with paper towels (this is the crispy chicken secret)
   • Sprinkle with salt and pepper (don’t skip this!)
2. Set Up Your Coating Station:
   • Bowl 1: beaten eggs
   • Bowl 2: cornstarch
   • Dip each piece: egg → cornstarch → baking sheet
     (Warning: This gets messy. Embrace it.)
3. Bake It Right:
   • Single layer on parchment-lined sheet
   • 400°F for 15 minutes, flip, then 10 more
   • You want golden, not charcoal
4. Make the Magic Sauce:
   • Whisk ketchup, vinegar, sugar, soy sauce, and garlic
   • Taste and tweak – more tang? Add vinegar. Sweeter? More sugar.
5. Bring It All Together:
   • Toss baked chicken with sauce
   • Add peppers and pineapple if using
   • Back in oven for 5 minutes to get happy together

Serving Ideas That Impress:

• Over jasmine rice (or cauliflower rice)
• Extra pineapple on the side
• Sprinkle of sesame seeds (instant fancy points)
• Steamed broccoli (because we’re adults)

Real Questions I Get:
“Can I use frozen chicken?”
Yes, but thaw it first – no one likes icy chicken.

“Sauce too thin?”
Mix 1 tsp cornstarch with 1 tbsp water, stir into simmering sauce.

“How to get it extra crispy?”
Broil last 2-3 minutes (but don’t walk away!).

The Bottom Line:
This hits all the sweet, tangy, crispy notes of takeout without leaving you in a food coma. It’s become my family’s favorite “fakeaway” meal – delicious enough for company but easy enough for weeknights. And the leftovers? Even better the next day.

baked sweet and sour chicken recipe

Get ready to change your dinner routine with this sweet and sour chicken recipe. Our detailed cooking instructions will help you make a meal like a restaurant at home. Each step is designed to help you get the perfect flavor and texture.

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Ingredients Equipment Method

Ingredients

  

• 2 pounds boneless chicken breasts
• 1 cup cornstarch
• 3 eggs beaten
• Sweet and Sour Sauce:
• 1/2 cup ketchup
• 1/2 cup white sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce

Equipment

• Large baking sheet
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Parchment paper
• Sharp kitchen knife

Method

 

1. Preheat oven to 375°F
2. Cut chicken into 1-inch cubes
3. Dip chicken pieces in eggs, then coat with cornstarch
4. Arrange chicken on parchment-lined baking sheet
5. Bake for 15 minutes
6. Whisk sauce ingredients together
7. Pour sauce over chicken
8. Bake additional 15 minutes