If you’re craving a dish that perfectly balances tangy, sweet, and savory flavors with tender, juicy chicken, then you are going to fall head over heels for this Baked Sweet and Sour Chicken Recipe. It’s an irresistible comfort food classic that brings together crispy chicken coated in a luscious homemade sweet and sour sauce, all baked to juicy perfection. Whether you’re cooking for a weeknight family dinner or impressing guests at a gathering, this recipe offers simplicity, vibrant colors, and a mouthwatering taste that will leave everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this Baked Sweet and Sour Chicken Recipe plays an important role, from the crunchy texture brought by cornstarch to the tangy depth created by apple cider vinegar. Let’s take a closer look at these straightforward yet vital components that make this dish shine.
- Chicken Breast: Cut into bite-size pieces, it provides a tender and lean protein base for the dish.
- Ketchup: Adds a rich tomato sweetness that forms the sauce’s flavor foundation.
- Apple Cider Vinegar: Offers a sharp, fruity tang that balances the sweetness perfectly.
- Soy Sauce: Brings salty umami notes to round out the sauce.
- Garlic Powder: Provides a warm, aromatic undertone to enhance the sauce.
- Salt and Black Pepper: Essential seasoning to heighten all the flavors evenly.
- Brown Sugar: Contributes a deep caramel sweetness that complements the vinegar tang.
- Cornstarch: Used for coating the chicken, creating a satisfyingly crisp crust when cooked.
- Eggs: Help the cornstarch adhere to the chicken, ensuring an even, crunchy layer.
- Vegetable Oil: For searing the chicken pieces to golden perfection before baking.
How to Make Baked Sweet and Sour Chicken Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish well; this will be the cozy home where your chicken finishes cooking and soaks up that fantastic sauce.
Step 2: Whisk Together the Sweet and Sour Sauce
In a small bowl, whisk together ketchup, apple cider vinegar, soy sauce, garlic powder, salt, black pepper, and brown sugar. This mixture is the heart of your dish, marrying sharp vinegar with sweet and savory elements for a sauce that’s bold and addicting.
Step 3: Get Your Coating Ready
Pour the cornstarch into a shallow dish and the beaten eggs into another. These two steps are what give your chicken a beautifully crispy texture that contrasts perfectly with the tender meat inside.
Step 4: Coat the Chicken Pieces
Dredge each chicken piece first in cornstarch, shaking off any excess, then dip into the beaten eggs. This double coating is crucial for achieving that mouthwatering crunch after searing.
Step 5: Sear the Chicken to Golden Perfection
Heat vegetable oil in a large skillet over medium-high heat and sear each coated chicken piece for about 2 minutes on each side until golden brown. This step locks in moisture and gives the chicken an incredible texture before baking.
Step 6: Arrange Chicken in Baking Dish and Add Sauce
Transfer your beautifully seared chicken pieces to the prepared baking dish, and pour the sweet and sour sauce evenly over the top, ensuring every bite will be coated in flavor.
Step 7: Bake Until Juicy and Infused
Bake the chicken in your preheated oven for 35 to 40 minutes. Stir the pieces every 10 to 15 minutes to coat thoroughly with the sauce and to help the flavors meld together perfectly. Be sure your chicken reaches an internal temperature of 165°F (74°C) for safe eating.
Step 8: Serve and Enjoy
Your Baked Sweet and Sour Chicken Recipe is ready to be enjoyed hot, best served over fluffy steamed rice to soak up all those delightful sauce juices.
How to Serve Baked Sweet and Sour Chicken Recipe
Garnishes
Top your plated chicken with sliced green onions and a sprinkle of toasted sesame seeds for a fresh, nutty crunch that adds a beautiful finishing touch both visually and flavor-wise.
Side Dishes
Classic sides like steamed jasmine or basmati rice are perfect for this dish—they absorb the sauce amazingly well. You can also add steamed broccoli, sautéed snap peas, or a light Asian cucumber salad to balance out the rich flavors.
Creative Ways to Present
For a fun twist, serve the chicken in lettuce cups, garnish with fresh herbs like cilantro, or add some diced pineapple chunks for a tropical surprise that complements the sweet and sour profile beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftover Baked Sweet and Sour Chicken in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making the next-day meal even tastier.
Freezing
If you want to keep it longer, freeze the dish in a freezer-safe container for up to 2 months. It’s best to freeze the chicken and sauce together to preserve moisture and flavor.
Reheating
Reheat gently in the oven at 300°F (150°C) until warmed through or microwave in short bursts to avoid drying out the chicken. Stir the sauce once or twice during reheating to redistribute the flavors evenly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will provide a juicier, more flavorful bite while still working well with this Baked Sweet and Sour Chicken Recipe. Just adjust the cooking time slightly to ensure they are cooked through.
Is it possible to make this recipe gluten-free?
Yes! Substitute soy sauce with tamari or a gluten-free alternative, and ensure your cornstarch is pure and gluten-free. This way, you can enjoy the vibrant flavors without worry.
Can I prepare the sauce ahead of time?
Definitely. The sauce can be whisked together and stored in the refrigerator for a day or two in advance, which makes the cooking process even faster when you’re ready to bake.
Why is the sauce thickening during baking?
The brown sugar and cornstarch work together to thicken the sauce as it bakes and coats the chicken perfectly, creating that signature glossy, sticky finish you want in a sweet and sour dish.
How can I make the chicken extra crispy?
For an extra crispy crust, double dredge by dipping once more in cornstarch after the egg, or try finishing with a quick broil under the oven at the end of baking to crisp up the exterior further.
Final Thoughts
This Baked Sweet and Sour Chicken Recipe is a true crowd-pleaser that brings both comfort and a burst of exciting flavor to your dinner table. Easy to prepare and wonderfully satisfying, it’s perfect for sharing with loved ones or treating yourself to a delightful meal. I can’t wait for you to try it and fall in love with this homemade classic!
Print
Baked Sweet and Sour Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Chinese-American
Description
This Sweet and Sour Chicken recipe features tender bite-sized chicken pieces seared to a golden brown then baked in a tangy and flavorful sweet and sour sauce. The chicken is first coated in cornstarch and eggs for a crispy exterior, then simmered in a homemade sauce made from ketchup, apple cider vinegar, soy sauce, brown sugar, and spices. Perfectly balanced with sweetness and acidity, this dish is ideal for serving over steamed rice for a delicious family meal.
Ingredients
Chicken
- 4 Chicken Breasts, cut into bite-size pieces
Coating
- 1 1/2 cups Cornstarch
- 3 Eggs, beaten
Sweet and Sour Sauce
- 1/2 cup Ketchup
- 1/2 cup Apple Cider Vinegar
- 1 tablespoon Soy Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Brown Sugar
Cooking
- 1/4 cup Vegetable Oil
Instructions
- Preheat and prepare baking dish. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and facilitate even cooking.
- Make the sweet and sour sauce. In a small bowl, whisk together ketchup, apple cider vinegar, soy sauce, garlic powder, salt, black pepper, and brown sugar until smooth and well combined.
- Prepare coating stations. Place the cornstarch in a shallow dish. In a separate shallow dish, beat the eggs thoroughly.
- Coat the chicken. Dredge each piece of chicken in the cornstarch, shaking off any excess. Then dip the coated chicken into the beaten eggs, ensuring an even coating.
- Sear the chicken. Heat the vegetable oil in a large skillet over medium-high heat. Sear the coated chicken pieces for about 2 minutes on each side until they turn golden brown. Once seared, transfer the chicken to the prepared baking dish.
- Add sauce and bake. Pour the prepared sweet and sour sauce evenly over the chicken in the baking dish.
- Bake the chicken. Place the baking dish in the preheated oven and bake for 35-40 minutes until the chicken is thoroughly cooked, reaching an internal temperature of 165°F (74°C). Stir the chicken every 10-15 minutes to ensure even coating with the sauce.
- Serve and garnish. Once baked, serve the sweet and sour chicken over steamed rice. Garnish optionally with toasted sesame seeds and sliced green onions for added flavor and presentation. Enjoy your meal!
Notes
- To achieve a crispier coating, make sure the cornstarch coating is even and shake off excess before dipping in eggs.
- Searing the chicken before baking locks in moisture and adds a beautiful golden crust.
- You can substitute apple cider vinegar with white vinegar or rice vinegar for a slightly different tang.
- Adjust sugar level according to your taste preference to balance sweetness and tartness.
- Use a meat thermometer to ensure the chicken is cooked through safely to 165°F (74°C).
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
