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A Weeknight Wonder: Baked Sweet and Sour Chicken


Craving the sweet and tangy flavors of takeout but short on time? This baked sweet and sour chicken recipe comes to the rescue! This healthier take on the classic dish is surprisingly easy to make and delivers all the deliciousness you desire, without the added fat and calories of deep-frying.

Why You'll Love This Recipe:

  • Effortless Weeknight Winner: This recipe comes together quickly and requires minimal cleanup, making it perfect for busy weeknights.
  • Flavorful Fusion: The combination of sweet, tangy, and savory flavors is sure to tantalize your taste buds. The crispy chicken pieces coated in a flavorful sauce are simply irresistible.
  • Healthier Takeout: This baked version offers a healthier alternative to traditional deep-fried sweet and sour chicken. You can control the ingredients and adjust the amount of sugar for a healthier and more satisfying meal.


  • Chicken Stars:
    • 4 boneless, skinless chicken breasts, cut into bite-sized 1-inch pieces
  • Crispy Coating:
    • 1 cup cornstarch
  • Egg Wash:
    • 2 large eggs
  • Sweet and Sour Sauce:
    • ¼ cup vegetable oil
    • ½ cup granulated sugar
    • ¼ cup ketchup
    • ½ cup apple cider vinegar
    • 2 tablespoons soy sauce
    • 1 teaspoon garlic powder
    • ½ teaspoon sea salt


  1. Preheat and Prepare: Get your oven ready for baking by preheating it to 325°F (165°C). Line a 13x9 inch baking pan with parchment paper for easy cleanup later.
  2. Season the Chicken: Season the chicken breast pieces with salt and pepper to taste. This adds a simple layer of flavor to the chicken.
  3. Cornstarch Coating: In a large Ziploc bag or resealable plastic bag, add the cornstarch. Place the chicken pieces in the bag and shake it to coat the chicken evenly with the cornstarch. This creates a crispy exterior when baked.
  4. Egg Wash Station: In a shallow bowl, whisk together the eggs. This egg wash will help the cornstarch coating adhere to the chicken and create a golden brown color when baked.
  5. Searing for Flavor: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully dip each piece of cornstarch-coated chicken into the egg wash and then add it to the hot skillet. Sear the chicken for a few minutes per side, or until golden brown. This searing step adds a nice depth of flavor to the chicken.
  6. Transfer and Bake: Once seared, transfer the chicken pieces from the skillet to the prepared baking pan.
  7. Sweet and Tangy Sauce: In a separate medium bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt. This creates the delicious sweet and sour sauce that will coat the chicken.
  8. Bake to Perfection: Pour the prepared sweet and sour sauce over the chicken in the baking pan. Bake the chicken in the preheated oven for 1 hour, flipping the chicken pieces halfway through baking to ensure even cooking and sauce distribution.
  9. Serve and Savor: Once baked through, remove the pan from the oven and let the chicken cool slightly before serving. Enjoy your baked sweet and sour chicken with your favorite side dish, such as rice or steamed vegetables.


  • You can adjust the amount of sugar in the sauce to your preference.
  • Feel free to add other vegetables to the baking pan, such as broccoli, bell peppers, or pineapple chunks, for a more colorful and flavorful dish.