Baked Sweet and Sour Chicken

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🍍 Baked Sweet and Sour Chicken

📝 Description

Baked Sweet and Sour Chicken is a healthier, oven-baked version of the classic takeout favorite. Crispy baked chicken pieces are coated in a glossy, tangy-sweet sauce made from pantry staples like ketchup, vinegar, and brown sugar. Baking instead of frying cuts down on oil while still delivering that addictive balance of sweet, sour, and savory flavors. It’s perfect for a family dinner, meal prep, or when you’re craving Chinese-inspired comfort food without the heaviness.

⏱️ Prep & Cook Time

  • Prep Time: 20 minutes

  • Cook Time: 50 minutes

  • Total Time: ~1 hour 10 minutes

🍽️ Servings

Serves: 4–6 people

🧾 Ingredients

For the Chicken

  • 3–4 boneless, skinless chicken breasts (cut into bite-sized cubes)

  • Salt & black pepper (to taste)

  • ½ cup cornstarch

  • 2 large eggs (beaten)

  • 2 tablespoons oil (for greasing the baking dish)

For the Sweet & Sour Sauce

  • ¾ cup sugar (white or brown)

  • ½ cup ketchup

  • ½ cup apple cider vinegar (or white vinegar)

  • 1 tablespoon soy sauce

  • 1 teaspoon garlic powder (optional, but recommended)

👩‍🍳 Instructions

  1. Preheat Oven
    Preheat your oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish with oil.

  2. Prepare the Chicken
    Season chicken pieces with salt and pepper.
    Coat each piece in cornstarch, then dip into the beaten eggs.

  3. Arrange in Dish
    Place the coated chicken evenly in the prepared baking dish.

  4. Make the Sauce
    In a bowl, whisk together sugar, ketchup, vinegar, soy sauce, and garlic powder until smooth.

  5. Bake & Stir
    Pour the sauce evenly over the chicken.
    Bake uncovered for 50 minutes, stirring the chicken every 15 minutes so it coats evenly and caramelizes nicely.

  6. Serve
    Remove from oven once the sauce is thick, glossy, and bubbling. Serve hot over rice or alongside vegetables.

⭐ Recipe Notes

  • The sauce thickens naturally as it bakes—no cornstarch slurry needed.

  • Stirring during baking is key for even coating and flavor.

  • You can add bell peppers, pineapple chunks, or onions during the last 20 minutes for a classic sweet-and-sour vibe.

💡 Tips for Best Results

  • Don’t skip the cornstarch: It helps the sauce cling to the chicken.

  • Use a glass or ceramic baking dish for even heat distribution.

  • Want extra crispiness? Broil for the last 3–5 minutes (watch closely!).

  • Reduce sweetness: Cut sugar to ½ cup if you prefer a more tangy sauce.

🥗 Nutritional Information (Approx. per serving)

(Based on 5 servings)

  • Calories: ~380 kcal

  • Protein: 28 g

  • Carbohydrates: 45 g

  • Sugar: 32 g

  • Fat: 9 g

  • Sodium: ~550 mg

Values may vary depending on exact ingredients used.

🌿 Health Benefits

  • Lower in fat than fried sweet and sour chicken

  • High in protein for muscle support and satiety

  • Baked, not fried, making it heart-friendlier

  • Can be paired with vegetables or brown rice for a balanced meal

❓ Q & A

Q: Can I make this ahead of time?
A: Yes! You can bake it fully and reheat in the oven or microwave. The flavors deepen over time.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs will be juicier and slightly richer in flavor.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze after baking and cooling. Reheat in the oven at 350°F until warmed through.

Q: Can I make it gluten-free?
A: Yes—use gluten-free soy sauce or tamari.

Q: What should I serve it with?
A: Steamed white or brown rice, fried rice, noodles, or sautéed vegetables work perfectly.

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