The Crispiest Baked Sweet and Sour Chicken Recipe

My kitchen adventure with this baked sweet and sour chicken recipe started when I craved something crispy yet tangy.

Tender chicken pieces coated in a glossy, vibrant sauce that makes taste buds dance with excitement.

Traditional takeout has nothing on this homemade version that brings restaurant-quality flavors right to your plate.

Every bite promises a perfect balance between sweetness and zesty notes that will surprise you.

Home cooking can feel magical when simple ingredients transform into something spectacularly delicious.

The secret lies in the careful marinating and baking technique that keeps meat juicy and sauce perfectly caramelized.

Trust me, this dish will become your new go-to meal that impresses without complicated steps.

Grab your apron and let the culinary magic begin!

Smart Tips For Baked Sweet And Sour Chicken

• Crisp Coating Trick: Thoroughly coat chicken in cornstarch and egg for a perfectly golden, crispy exterior that locks in moisture and creates a delightful crunch.
• Searing Secret: Brown chicken pieces quickly in a hot skillet before baking to develop rich flavor and create a beautiful golden color that enhances the overall taste.
• Sauce Consistency Hack: Whisk cornstarch slurry carefully to prevent lumps and achieve a smooth, glossy sauce that clings perfectly to the chicken pieces.
• Make-Ahead Magic: Prepare chicken and sauce in advance, storing separately in the refrigerator. Assemble and bake just before serving to maintain maximum freshness and texture.
• Dietary Swap Option: Replace regular soy sauce with tamari for a gluten-free version, and use coconut sugar as a low-glycemic alternative to traditional sugar.

How To Store And Reheat Baked Sweet And Sour Chicken

• Refrigerate: Transfer cooled chicken to an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to prevent moisture loss and maintain flavor.
• Freeze: Pack chicken in freezer-safe containers or freezer bags, removing excess air. Freeze for maximum 2 months. Label with date to track freshness.
• Reheat Oven: Preheat oven to 180C (350F). Spread chicken on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until heated through.
• Microwave: Place chicken on microwave-safe plate, sprinkle few drops of water to retain moisture. Heat in 30-second intervals, stirring between each to distribute heat evenly.

Great Sides With Baked Sweet And Sour Chicken

• Pair with Crisp White Wine: A chilled Riesling or Sauvignon Blanc cuts through the sweet and tangy sauce, balancing the richness of the chicken with its bright, zesty notes.
• Complement with Jasmine Rice: Fluffy jasmine rice absorbs the delicious sweet and sour sauce, creating a perfect base that enhances the dish's complex flavor profile.
• Match with Refreshing Asian Beer: A light lager like Tsingtao or Asahi provides a cool, crisp contrast to the rich, saucy chicken, cleansing the palate between bites.
• Add Pickled Vegetable Side: Quick-pickled cucumber or daikon radish brings a sharp, acidic crunch that cuts through the dish's sweetness and adds a refreshing element to the meal.

Tasty Variations Of Baked Sweet And Sour Chicken

• Spicy Ginger Kick: Replace traditional sweet and sour sauce with a fiery blend of ginger, chili sauce, and red pepper flakes for a zesty flavor profile that adds exciting heat to the classic recipe.
• Tropical Pineapple Fusion: Incorporate fresh pineapple chunks into the sauce and sprinkle diced pineapple over the chicken before baking, creating a tangy tropical version that brings bright, sunny flavors to the dish.
• Citrus Herb Remix: Swap vinegar with fresh orange and lemon juice, adding chopped fresh herbs like thyme and rosemary to infuse the chicken with bright, aromatic notes that elevate the traditional sweet and sour preparation.
• Asian-Inspired Sesame Version: Create a sesame-based sauce using tahini, rice vinegar, honey, and toasted sesame oil, then coat the chicken and garnish with extra toasted sesame seeds for a nutty, rich alternative.

Baked Sweet And Sour Chicken FAQs Answered

• What makes this baked sweet and sour chicken different from traditional restaurant versions?

This recipe offers a healthier alternative by baking instead of deep-frying, which reduces oil usage while maintaining a crispy exterior and delivering the classic sweet and sour flavor profile.

• Can I use chicken breasts or thighs for this recipe?

Both chicken breasts and thighs work perfectly. Breasts will be leaner, while thighs provide more moisture and richer flavor. Just ensure they’re cut into similar-sized pieces for even cooking.

• How can I ensure my chicken stays crispy when baking?

The key is double-coating the chicken pieces with cornstarch and egg, then briefly searing them in a skillet before baking. This technique creates a protective layer that helps maintain crispiness during the baking process.

• Is this recipe gluten-free friendly?

To make it gluten-free, simply substitute regular soy sauce with tamari or gluten-free soy sauce, and ensure your cornstarch is certified gluten-free. The rest of the ingredients are naturally gluten-free.

Why Baked Sweet And Sour Chicken Stands Out

• Savor Authentic Flavor Fusion: This recipe delivers a perfect balance of tangy and sweet flavors that dance on your taste buds, combining classic Chinese-American cuisine with easy home cooking techniques.
• Crisp and Juicy Texture Magic: By searing chicken before baking, you'll achieve a delightfully crispy exterior while keeping the inside incredibly tender and moist, creating a restaurant-quality meal at home.
• Minimal Effort, Maximum Wow: With just a few simple steps and common pantry ingredients, you can whip up a delicious dinner that looks and tastes like it took hours to prepare, making it ideal for busy weeknights or impressive weekend meals.
• Crowd-Pleasing Comfort Food: This dish appeals to both kids and adults, offering a familiar yet exciting flavor profile that transforms ordinary chicken into a memorable family favorite everyone will enjoy.

All Ingredients For Baked Sweet And Sour Chicken

• Chicken Pieces: Lean protein that forms the main component of the dish, preferably boneless and skinless for easy coating and cooking.

• Cornstarch, Eggs: Essential for creating a crispy, golden exterior that adds texture to the chicken.

• Vinegar, Ketchup, Sugar, Soy Sauce, Garlic Powder: Blend of tangy, sweet, and savory flavors that create the classic sweet and sour taste profile.
• Cornstarch, Water: Thickening agents that give the sauce its glossy, clingy consistency.

• Vegetable Oil: Neutral oil for searing chicken and creating a golden-brown exterior.
• Salt, Pepper: Basic seasonings to enhance the chicken's natural flavor.

• Green Onions, Sesame Seeds: Optional toppings that add fresh color, mild onion flavor, and nutty crunch.

Steps To Make Baked Sweet And Sour Chicken

Step 1: Warm Up the Oven

Crank the oven to a toasty 400°F (200°C). Grab a baking dish and give it a quick spray of cooking oil or line it with parchment paper for easy cleanup.

Step 2: Chicken Prep Magic

• Chicken pieces
• Cornstarch
• Eggs
• Salt
• Pepper

Sprinkle salt and pepper over the chicken. Set up two shallow bowls – one with cornstarch and another with beaten eggs. Roll each chicken piece in cornstarch, giving it a light dusty coat. Then dive it into the egg bath, making sure it’s completely dressed up.

Step 3: Golden Sear Dance

Heat up a skillet with some vegetable oil over medium-high heat. Carefully place chicken pieces in the pan, creating a sizzling symphony. Brown each piece until they’re sporting a gorgeous golden jacket. No need to cook them through completely – just give them a beautiful tan. Transfer these golden beauties to the prepared baking dish.

Step 4: Sauce Sensation

• White vinegar
• Ketchup
• Sugar
• Soy sauce
• Garlic powder
• Water
• Cornstarch

In a saucepan, mix vinegar, ketchup, sugar, soy sauce, and garlic powder. Bring the mixture to a gentle simmer, stirring until sugar melts completely. Mix cornstarch with a splash of water to create a smooth slurry. Pour this into the sauce and watch it transform into a glossy, thick wonder in about 1-2 minutes.

Step 5: Baking Brilliance

Pour the tantalizing sauce over the chicken, making sure every piece gets a loving coat. Slide the dish into the preheated oven and bake for 25-30 minutes. Halfway through, give everything a quick stir to ensure even sauce coverage.

Step 6: Serve with Flair

Plate your masterpiece over fluffy steamed rice. Sprinkle some chopped green onions or a handful of sesame seeds for that extra pop of flavor and visual excitement. Watch as everyone’s eyes light up when this sweet and tangy chicken hits the table!

Baked Sweet And Sour Chicken Recipe

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4.6 from 29 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Culinary magic happens when sweet and sour chicken dances on your plate, bringing together crispy textures and bold flavors from Chinese-American cuisine. Perfectly balanced sauce and golden-brown chicken pieces promise a delightful meal that will make you crave seconds.

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Ingredients

Scale 1x2x3x

Main Protein Ingredients:

• 1 lb (500 g) chicken breast, cut into bite-sized cubes
• 2 large eggs, beaten

Coating and Seasoning Ingredients:

• ½ cup (65 g) cornstarch
• Salt, to taste
• Pepper, to taste
• 2 tablespoons vegetable oil

Sweet and Sour Sauce Ingredients:

• ½ cup (120 ml) white vinegar
• ⅓ cup (80 ml) ketchup
• ½ cup (100 g) granulated sugar
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon cornstarch
• 1 tablespoon water

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Instructions

1. Preheat the culinary workspace by warming the oven to a robust 200C (400F), creating a perfectly calibrated environment for transforming raw ingredients into a delectable meal. Prepare the baking vessel with a light coating of oil or protective parchment paper to prevent unwanted sticking.
2. Craft the chicken coating by establishing two distinct preparation zones: one with fine cornstarch and another with whisked eggs. Meticulously season the chicken pieces with a delicate balance of salt and pepper, then methodically enrobe each morsel first in cornstarch, followed by a thorough egg bath, ensuring complete coverage.
3. Ignite a large skillet with vegetable oil, bringing it to a sizzling medium-high temperature. Execute a strategic searing technique, browning the chicken pieces in carefully managed batches until they develop a golden, crisp exterior. Transfer the partially cooked morsels to the awaiting baking dish with precision.
4. Choreograph the sweet and sour sauce by combining vinegar, ketchup, sugar, soy sauce, and garlic powder in a saucepan. Orchestrate the ingredients over medium heat, stirring until the sugar dissolves completely. Introduce a cornstarch slurry to transform the liquid into a luxurious, glossy sauce that clings magnificently to the chicken.
5. Cascade the vibrant sauce over the prepared chicken, ensuring each piece becomes thoroughly coated. Slide the baking dish into the preheated oven, allowing the chicken to bake uncovered for 25-30 minutes. Midway through the cooking process, gently redistribute the pieces to guarantee uniform flavor absorption and consistent cooking.
6. Present the finished dish atop a bed of steamed rice, adorning it with a sprinkle of freshly chopped green onions or a delicate shower of sesame seeds to elevate the visual and flavor profile of this culinary creation.

Notes

• Swap cornstarch with arrowroot powder for a gluten-free version that provides the same crispy coating and thickening power.
• Use coconut sugar or honey instead of white sugar to create a more complex, less processed sweetness that enhances the dish’s natural flavors.
• Consider marinating chicken pieces in a mixture of soy sauce and ginger for 30 minutes before coating to infuse deeper umami and aromatic notes.
• For a lighter version, air fry the chicken pieces instead of pan-searing, which reduces oil usage while maintaining a crispy exterior.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 500
• Sugar: 20 g
• Sodium: 200 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 150 mg