Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken is a delightful fusion of flavors that perfectly balances the tangy zest of apple cider vinegar and ketchup with the sweetness of sugar. This dish is an excellent choice for those who enjoy a mix of sweet and sour tastes. The recipe is simple yet yields a scrumptious meal, making it ideal for both weeknight dinners and special occasions. It starts with boneless, skinless chicken breasts cut into bite-sized pieces, seasoned, and then coated with cornstarch for a delightful texture. The chicken is briefly fried to achieve a golden hue, then baked in a homemade sweet and sour sauce that’s a blend of kitchen staples like sugar, ketchup, apple cider vinegar, and soy sauce, spiced up with garlic powder and sea salt. The baking process allows the flavors to meld beautifully, resulting in chicken that’s both tender and bursting with flavor. Served with rice, this Baked Sweet and Sour Chicken is sure to be a hit, offering a homemade twist on a classic takeout dish.


  • 4 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup cornstarch
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup ketchup
  • 1/2 cup apple cider vinegar
  • 2 tbsp. soy sauce
  • 1 tsp. garlic powder
  • 1/2 tsp. sea salt
  • Salt and pepper for seasoning
  • Optional: Green onions and sesame seeds for garnish


  1. Preparation:
    • Preheat your oven to 325°F (163°C).
    • Line a 13 x 9-inch baking pan with parchment paper for easy cleanup.
    • Cut chicken breasts into evenly sized 1-inch pieces to ensure uniform cooking.
  2. Seasoning Chicken:
    • Lightly season the chicken pieces with salt and pepper. This adds flavor to the chicken itself, not just the sauce.
  3. Coating Chicken in Cornstarch:
    • Place the cornstarch in a large Ziploc bag.
    • Add the seasoned chicken pieces to the bag.
    • Seal the bag and shake it until all the chicken pieces are evenly coated with cornstarch. This coating helps to create a crispy texture once baked.
  4. Egg Dip:
    • Crack the eggs into a shallow bowl.
    • Beat the eggs thoroughly. This will be used for creating an egg wash for the chicken, allowing the sauce to adhere better later.
  5. Pan-Frying Chicken:
    • Heat the vegetable oil in a skillet over medium-high heat. Wait until the oil is sizzling.
    • Dip the cornstarch-coated chicken pieces in the beaten egg, and then place them in the skillet.
    • Sear the chicken until it’s golden brown on all sides. This step adds depth of flavor and texture.
  6. Preparing Sauce:
    • In a medium bowl, combine the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt.
    • Whisk these ingredients together until well combined. The sauce should have a balance of sweet, sour, and savory flavors.
  7. Baking:
    • Place the pan-fried chicken pieces in the prepared baking pan.
    • Pour the sauce evenly over the chicken.
    • Bake in the preheated oven for 1 hour. Halfway through (at the 30-minute mark), toss the chicken in the sauce to ensure even coating and flavor absorption.
  8. Serving:
    • Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and a pop of color.
    • Serve the baked sweet and sour chicken hot, preferably over a bed of fluffy rice or with your choice of side.

Enjoy your delicious, homemade Baked Sweet and Sour Chicken, perfect for a comforting and flavorful meal!

Leave a Comment