This baked sweet and sour chicken is a classic takeout favorite made right in my own kitchen. The tender chicken pieces are lightly fried to a golden crisp, then baked in a luscious homemade sweet and sour sauce until perfectly coated and flavorful. It’s one of those dishes I can’t stop making because it tastes just as good, if not better, than restaurant versions.

Baked Sweet and Sour Chicken

Why You’ll Love This Recipe

I love how this recipe gives me the satisfying crunch of fried chicken without being overly greasy since it’s finished in the oven. The sweet and tangy sauce coats every piece beautifully, creating that perfect balance of flavors I crave. Plus, it’s easy to make with simple pantry ingredients, and it pairs wonderfully with rice or noodles for a comforting, family-friendly meal.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound chicken breast, cut into bite-sized pieces
1/2 cup cornstarch
2 eggs, beaten
1/4 cup vegetable oil (for frying)
1 cup sweet and sour sauce

Directions

I start by preheating my oven to 325°F (165°C) and lightly greasing a baking dish.
Then, I coat the chicken pieces in cornstarch, dip them into the beaten eggs, and set them aside.
I heat vegetable oil in a large skillet and fry the chicken just until it turns golden brown on all sides. It doesn’t need to cook through completely because the oven will finish it.
Once all the chicken is fried, I place it in the prepared baking dish and pour the sweet and sour sauce evenly over the top.
I bake the chicken uncovered for about 30–40 minutes, stirring once or twice during baking to make sure the sauce thickens and coats each piece beautifully.
I serve it hot with steamed rice or chow mein noodles.

Servings and Timing

This recipe serves about 4 people and takes roughly 1 hour total, including prep and baking time.

Variations

I sometimes add pineapple chunks, bell peppers, or onions before baking for extra flavor and color. For a spicy twist, I stir a bit of sriracha or chili flakes into the sauce. I can also swap chicken breast for chicken thighs if I prefer a juicier texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F for 10–15 minutes or the microwave in short intervals until warmed through. The sauce may thicken slightly in the fridge, so I sometimes add a splash of water when reheating.

FAQs

Can I use store-bought sweet and sour sauce?

Yes, I can! It saves time and still tastes delicious, though I sometimes prefer homemade for more control over sweetness and tang.

Can I make this recipe gluten-free?

Absolutely. I just replace the cornstarch with a certified gluten-free version and ensure my sauce is gluten-free too.

Can I prepare this dish ahead of time?

Yes, I can prep the chicken and sauce ahead, store them separately, and then bake when ready to serve.

What’s the best side dish to serve with this?

I love serving it with jasmine rice, fried rice, or stir-fried vegetables for a balanced meal.

Can I air-fry the chicken instead of pan-frying?

Yes, I can air-fry the chicken at 375°F for about 10 minutes before baking it with the sauce for a lighter version.

Conclusion

This baked sweet and sour chicken is one of my go-to recipes when I want something that feels like takeout but tastes homemade and fresh. The crispy chicken coated in that tangy-sweet glaze always hits the spot, making it perfect for family dinners or meal prep. It’s simple, satisfying, and always a crowd-pleaser.