Every Thursday, just before sunset, I used to walk down to my neighbor Mrs. Lin’s house with a basket of lemons from our tree and a head full of stories to share. She was a retired chef from Hong Kong with silver hair pulled back into a tidy bun and a kitchen that always smelled like something worth remembering.
One week, she taught me how to balance tang and sweetness in sauces; another, how to fry rice without making it greasy. But one day, I walked in and she had a tray of sweet and sour chicken already baking in the oven—baking, not frying. I raised an eyebrow. She grinned. “Less mess, less oil, more flavor,” she said, tapping her wooden spoon against the stove.
That was the first time I tasted baked sweet and sour chicken that didn’t feel like a shortcut or compromise. It was tender, glossy with that perfect sweet-savory glaze, and the chicken pieces practically melted into the sauce. I went home with the recipe scribbled on a notepad, my own notes added over time, and now it’s one of my favorites to share when the grandkids visit or when I want something comforting yet light.
Cooking in my sixties has become a blend of memory and method. Every dish I make now has a backstory, a little twist, and a reason behind each choice. This baked sweet and sour chicken isn’t just delicious—it’s a little nod to friendship, practicality, and the magic that comes from trying something new, even when you think you know it all.
Short Description
This baked sweet and sour chicken is a healthier, oven-baked version of the takeout favorite—crispy-coated chicken pieces smothered in a glossy, tangy-sweet sauce. Perfectly balanced, simple to make, and family-friendly.
Key Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- Salt and pepper to taste
- 2 tbsp olive oil (for browning)
For the Sweet and Sour Sauce:
- 1/2 cup sugar
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1 tbsp garlic powder
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Tools Needed
- Large non-stick skillet
- Baking dish (9×13 works well)
- Mixing bowls
- Whisk
- Tongs or slotted spoon
- Measuring cups and spoons
Cooking Instructions
Step 1: Prep the Chicken
Cut chicken breasts into bite-sized pieces and season lightly with salt and pepper. Dredge each piece first in cornstarch, then dip into the beaten eggs, shaking off any excess.
Step 2: Brown the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chicken in batches and lightly brown each side for about 1–2 minutes. Don’t cook it through—just sear until it’s golden. Transfer the chicken to a baking dish in a single layer.
Step 3: Make the Sauce
In a mixing bowl, whisk together sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder until smooth. In a small bowl, combine 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir it into the sauce mixture. This helps thicken it while baking.
Step 4: Pour and Bake
Pour the sauce evenly over the browned chicken. Gently toss to coat all the pieces. Bake uncovered at 325°F (160°C) for 45 minutes, stirring every 15 minutes to coat the chicken and keep it from drying out. The sauce will thicken and glaze the chicken beautifully by the end.
Why You’ll Love This Recipe
Healthier than takeout: Baked, not deep-fried.
Full of flavor: The sweet and tangy sauce clings to every bite.
Great for meal prep: Makes enough for leftovers.
Kid-friendly: Mild flavors that even picky eaters love.
Customizable: Add veggies or adjust sweetness.
Mistakes to Avoid & Solutions
Chicken too dry?
Solution: Don’t skip the sauce-stirring during baking. It keeps the chicken moist and evenly coated.
Sauce too thin?
Solution: Make sure to use the cornstarch slurry. If still runny, heat sauce in a pan and simmer until thickened.
Chicken not crispy enough?
Solution: Make sure to brown the pieces well before baking. Avoid overcrowding the skillet.
Overcooking the chicken
Solution: Don’t cook it fully in the skillet; it finishes in the oven. Only sear the outside.
Soggy coating
Solution: Don’t skip the cornstarch. It gives that crisp texture when seared and bakes into the sauce perfectly.
Serving and Pairing Suggestions
Serve this dish hot, plated family-style with steamed jasmine rice or brown rice. Add a side of stir-fried broccoli or sugar snap peas for crunch and color.
For a lighter touch, pair it with a cabbage slaw tossed in a light sesame vinaigrette. It also works well in a buffet spread or served in bowls for a casual dinner with friends.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze in individual portions for up to 2 months. Let thaw in the fridge before reheating.
Reheat in the oven at 325°F until warmed through, about 10–12 minutes. Or microwave in 30-second bursts, stirring between each.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work beautifully. They’re more forgiving and stay juicy.
2. Is this dish gluten-free?
Use tamari instead of soy sauce and confirm that your cornstarch is certified gluten-free.
3. Can I add vegetables?
Absolutely. Add bell peppers, onions, or pineapple chunks in the last 15 minutes of baking.
4. What if I don’t have apple cider vinegar?
White vinegar or rice vinegar can be used, though the flavor may vary slightly.
5. How can I make the sauce less sweet?
Reduce the sugar to 1/3 cup and add a splash more vinegar for extra tang.
Tips & Tricks
Pat chicken dry before dredging for better coating.
Preheat your skillet before browning to get a quick sear.
Stir the sauce mid-bake to avoid clumping and ensure even thickening.
Use a glass baking dish—it helps the sauce bubble evenly and caramelize.
Add a sprinkle of sesame seeds or green onions just before serving for extra flavor.
Recipe Variations
Pineapple Twist:
Add 1 cup of pineapple chunks (canned or fresh) to the chicken before baking. The juice enhances the sauce’s sweetness, and the fruit adds a burst of freshness.
Spicy Kick:
Add 1–2 teaspoons of sriracha or red chili flakes to the sauce for some heat. Perfect if you love a fiery contrast to the sweetness.
Low-Sugar Version:
Use 1/4 cup of honey or maple syrup instead of 1/2 cup sugar. The sauce will still caramelize nicely and be a touch less sweet.
Crispier Finish:
After baking, broil the dish for 2–3 minutes to crisp the edges and thicken the glaze even more. Watch carefully to prevent burning.
Final Thoughts
Making this Baked Sweet and Sour Chicken always brings a sense of comfort and quiet pride. It’s one of those dishes that gently pulls people to the table, no matter how their day went. I still smile when I catch the scent of that tangy-sweet sauce bubbling in the oven—it clings to memory like your favorite sweater.
This recipe is a blend of old habits and new tricks, and it feels like handing down something meaningful every time I prepare it. I’ve made it for neighbors on rainy evenings, for grandkids who ask for “that chicken with the sticky stuff,” and even just for myself after a long day when I want something familiar and satisfying.
Try it. Make it yours. And if it brings warmth to your kitchen the way it has to mine, then this recipe has done exactly what it was meant to do.
Baked Sweet And Sour Chicken
Print ThisIngredients
- For the Chicken:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- Salt and pepper to taste
- 2 tbsp olive oil (for browning)
- For the Sweet and Sour Sauce:
- 1/2 cup sugar
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1 tbsp garlic powder
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
Step 1: Prep the Chicken
Cut chicken into bite-sized pieces. Season with salt and pepper. Dredge in cornstarch, then dip into beaten eggs, shaking off excess.
Step 2: Brown the Chicken
Heat olive oil in a skillet over medium. Brown chicken in batches for 1–2 minutes per side—just until golden. Transfer to a baking dish in a single layer.
Step 3: Make the Sauce
Whisk sugar, ketchup, vinegar, soy sauce, and garlic powder in a bowl. Mix cornstarch and water in a separate bowl, then stir into the sauce to thicken.
Step 4: Pour and Bake
Pour sauce over the chicken and toss to coat. Bake uncovered at 325°F (160°C) for 45 minutes, stirring every 15 minutes for even coating and glaze.
