If you love takeout-style Chinese food but want a healthier, homemade twist, this Baked Sweet and Sour Chicken will quickly become your go-to dinner. Juicy, tender chicken is coated in a light, crisp breading, baked until golden, and then tossed in a glossy sweet and sour sauce that’s perfectly balanced—sweet, tangy, and just the right amount of sticky. Unlike deep-fried versions, this recipe keeps things lighter without compromising on flavor, making it irresistible for both weeknight meals and family gatherings.
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Why You’ll Love This Recipe
Crispy yet oven-baked for a lighter alternative to fried chicken.
Coated in a homemade sweet and sour sauce that tastes better than restaurant versions.
Easy to prepare with simple pantry ingredients.
Pairs beautifully with steamed rice, fried rice, or stir-fried veggies for a complete meal.
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Ingredients & Their Roles
For the Chicken:
2 lbs boneless, skinless chicken breasts (or thighs) – Cut into bite-sized cubes, this is the protein base of the dish. Thighs offer juicier results, while breasts stay lean.
1 cup cornstarch – Provides the crisp outer coating when baked, giving the chicken that signature "takeout crunch."
3 large eggs, beaten – Acts as a binder to help the cornstarch adhere to the chicken.
Salt & black pepper – Enhances flavor and balances the sweetness of the sauce.
2 tbsp vegetable oil – Helps the coating crisp up in the oven without deep frying.
For the Sweet and Sour Sauce:
¾ cup granulated sugar – Adds the essential sweetness.
½ cup apple cider vinegar (or white vinegar) – Provides tangy brightness to balance the sugar.
½ cup ketchup – Gives the sauce its classic red color and a subtle tomato depth.
2 tbsp soy sauce – Adds a savory, umami note.
1 tsp garlic powder – Infuses flavor without overpowering.
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Step-by-Step Instructions
1. Preheat the oven to 325°F (160°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.
2. Prepare the chicken coating: Season the chicken cubes with salt and pepper. Dredge each piece in cornstarch, then dip into the beaten eggs to fully coat.
3. Sear the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Quickly sear the chicken pieces until lightly golden on all sides (about 1–2 minutes per side). Do not cook through—this step just locks in the coating. Transfer seared chicken to the prepared baking dish.
4. Make the sauce: In a medium bowl, whisk together the sugar, vinegar, ketchup, soy sauce, and garlic powder until smooth.
5. Combine and bake: Pour the sauce evenly over the chicken in the baking dish. Gently toss to coat. Bake uncovered for 55–60 minutes, stirring every 15–20 minutes so the chicken stays coated in sauce.
6. Serve hot: Once baked, the sauce should be thick, glossy, and clinging perfectly to each chicken piece.
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Why This Recipe is Loved
This baked version captures all the flavor of restaurant-style sweet and sour chicken without the heavy oil. The chicken stays crispy on the outside yet tender inside, while the sauce caramelizes beautifully in the oven. It’s a dish that feels indulgent but is surprisingly easy to make at home.
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Pro Tips for Perfect Baked Sweet and Sour Chicken
Cut chicken evenly to ensure all pieces cook at the same rate.
Don’t skip the searing step—it locks in the coating so the chicken doesn’t turn soggy in the oven.
Stir occasionally while baking so the sauce coats evenly and caramelizes beautifully.
Adjust the tang: For a sharper bite, use white vinegar; for a milder sweetness, use pineapple juice in place of part of the vinegar.
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Serving Suggestions
Pair your Baked Sweet and Sour Chicken with:
Steamed jasmine rice or fried rice for a comforting classic.
Stir-fried vegetables like broccoli, bell peppers, and snap peas for added crunch.
Egg rolls or spring rolls for a restaurant-style meal at home.
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Final Thoughts
This Baked Sweet and Sour Chicken recipe delivers everything you crave from takeout—crispy chicken, sticky-sweet sauce, and bold flavor—without the excess oil or hassle. It’s simple, delicious, and family-approved, making it a recipe you’ll come back to time and time again. With just a handful of ingredients an
d easy steps, you can serve up a dish that’s not only better than takeout but also healthier and budget-friendly.
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