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Baked Sweet and Sour Chicken is 1000x better than any takeout! It’s crispy on the outside, juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog!

This meal is going to blow your family away! I love to complete this meal with this dishes like Homemade Egg Rolls, Cream Cheese Wontons or Easy Fried Rice.

Juicy, tender Baked Sweet and Sour Chicken on top of rice.

The BEST Sweet and Sour Chicken

I am going to keep this as short and simple as possible…you NEED to make this sweet and sour chicken recipe. This recipe is number one for a reason, it’s absolutely incredible. We have yet to find any takeout restaurant beat this recipe. (And that’s saying something, because I love Chinese takeout!)

A simple cornstarch batter makes each piece of chicken nice and crispy, and the sauce is to die for! It’s savory and sweet with the best hint of tang. The sauce thickens as it cooks, coating the chicken perfectly. Everything is super simple to make, so prepare for this sweet and sour chicken to be a regular in your weekly dinner rotation. Easy takeout at home, what could be better than that? (Find more “better than takeout” recipes here!)

Chinese Sweet and Sour Chicken Ingredients

Restaurant-quality sweet and sour chicken, but from the comfort of your home! These are all the ingredients you’ll need to make the perfect crispy chicken smothered in a mouthwatering, savory glaze. All measurements can be found below in the recipe card.

  • Chicken Breasts: Use boneless, skinless chicken breasts for easy prep. This recipe also works really well with skinless chicken thighs or pork if you want to switch things up!
  • Salt and Black Pepper: Give the chicken its first layer of flavor. Add to taste!
  • Cornstarch: Creates a superb crunch.
  • Eggs: Helps the coating stick to each piece of chicken.
  • Canola Oil: Just enough to give the chicken a quick fry for crispiness.
  • Granulated Sugar: Gives the sauce a touch of sweetness. You can also use brown sugar if you’d like! It will give your chicken a deeper, more caramel-like flavor.
  • Ketchup: Adds some extra flavor to the sauce.
  • White Vinegar and Apple Cider Vinegar: I love adding a combination of both because it gives the sauce a tangy flavor, but a bit of sweetness too!
  • Soy Sauce: A must-add for any savory Asian dish! I used low-sodium soy sauce, but whatever you have on hand works great!
  • Garlic Salt: Adds the perfect punch of savory flavor.
Coating each piece of chicken in a cornstarch breading.

Sweet and Sour Baked Chicken Recipe

Making this sweet and sour chicken doesn’t take much effort at all! Once you get a taste, you’ll be happy you didn’t order takeout! The crispy breading and flavor of the sweet and sour sauce is seriously the best. You can’t beat the fresh flavor of making Chinese takeout from scratch!

  1. Prep: Preheat oven to 325 degrees. Cut your chicken breasts into bite sized pieces and then season with salt and pepper.
  2. Dip: Add cornstarch and slightly beaten eggs to separate bowls. Dip the chicken FIRST in the cornstarch and then coat in the egg mixture.
  3. Flash Fry: Heat canola oil in a large pan over medium high heat and cook chicken until brown but not fully cooked throughout. Place the chicken in a 9×13 inch baking dish.
  4. Prepare Sauce: In a medium sized mixing cowl, whisk together sugar, ketchup, apple cider vinegar, white vinegar, soy sauce and garlic salt.
  5. Bake: Pour over the chicken and bake for an hour. Stir every 15 minutes to coat them in the sauce.
Frying the coating on Baked Sweet and Sour Chicken then adding it to a baking dish.

Tips and Tricks

These are a few tips to keep in mind so your chicken turns out as delicious as possible! I’ve also included a few ways to switch things up. That’s the beauty of making sweet and sour chicken at home instead of ordering takeout. You can customize it however you want!

  • Method to the Madness: Make sure you first coat your chicken in the cornstarch and then the egg. This method makes the perfect breading for the chicken.
  • Flash Frying: Don’t cook the chicken all the way through before baking. You just want to get the chicken lightly brown on the outside, and then it bakes to perfection.
  • Vinegar: You can use all apple cider vinegar, but I wouldn’t use all white vinegar, the flavor and zing will be different. If you want a lighter flavor you can also use rice vinegar, it’s still tangy but a little milder.
  • Make it Saucy: If you like your dish saucy, double the sauce recipe and place half on the chicken and another half on the stove in a pot at a simmer for 8-10 minutes until thickened.
  • Add Veggies: Feel free to add vegetables or pineapple chunks to the dish before baking. (You can even add a little bit of pineapple juice to your sauce!) Chopped red bell peppers, bamboo shoots, chopped onions, broccoli, or snow peas are all great options as well.
Top-down view of baked chicken in a white dish.

Storing Leftovers

One of the great things about Chinese takeout is that it’s super easy to store and reheat. It tastes just as good the next day! Heat up some rice and you have a quick and delicious lunch on your hands.

  • In the Refrigerator: Place leftovers in an airtight container in the fridge for up to 3-4 days.
  • In the Freezer: Leftovers can be frozen too. Just place in a freezer-safe container or bag and freeze for 2-3 months. Let thaw overnight in the fridge before reheating.
  • To Reheat: Sweet and sour chicken is best reheated on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in a saucepan on the stovetop and heat on medium heat, stirring often, until heated through.
Closeup of crispy, juicy, tender Baked Sweet and Sour Chicken.

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Baked Sweet and Sour Chicken

4.78 from 54 votes
By: Alyssa Rivers
Baked Sweet and Sour Chicken is 1000x better than any takeout! It's crispy on the outside, juicy on the inside and exploding with flavor. There is a reason why this is our favorite recipe on the blog!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people

Equipment

  • Utopia Kitchen Cooking Knives
  • Fine dine Mixing Bowls

Ingredients 

Instructions 

  • Preheat oven to 325 degrees Fahrenheit. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  • In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  • Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  • In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt. Pour over chicken and bake for 1 hour.
  • I stirred the chicken every 15 minutes so that it coated them in the sauce.

Video

Notes

Updated on May 10, 2023
Originally Posted on July 4, 2013

Nutrition

Calories: 553kcalCarbohydrates: 66gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 178mgSodium: 777mgPotassium: 627mgFiber: 1gSugar: 36gVitamin A: 215IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Asian American, Chinese
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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427 Comments

  1. Just made this for my husband who LOVES Chinese food. He says “This is better than any restaurant.”

    Thanks for the great recipe!

  2. Not sure where the confusion regarding the sweet and sour sauce comes from lol Seems obvious to me its made from scratch Alyssa 🙂

  3. I have already made your Firecracker Chicken, the Honey Sesame Chicken and now tonight I am going for the Baked Sweet and Sour Chicken!!! My family LOVES all the ones I have made so far so I expect tonight’s meal to get the same reviews!!! I posted my two completed Chinese meals on my facebook page and everyone thought I had takeout!! Nope!! I made that!!! Thank you for sharing!!!!

  4. Just made this. Absolutely delicious! Thank you for posting.

    But, reading through these comments… wow, what a sad commentary on the loss of basic life skills in our society.

    Cornstarch + chicken + egg? Agh! I can’t! Wait. What? And, and, you don’t buy the sauce in a bottle from a store?? OMG! Where’s the SAAAAUCE??

    People. Come on.

  5. This was great! Recipe was very clear to me! I also made the chicken fried rice with it. My family loved it all! Thank you!

  6. I just made these last night and all I can say is Delish! I will never order out again seriously. My husband, sister in law and father in law all raved about this dish. Thanks!

  7. Well after the major success of your Baked Sesame Chicken, I went for the Sweet & Sour. My fussy boy friend loves it. I was worried. Ketchup?? OMG I was stunned. He loved it. I’m glad you;re married lol. He will want this every week! Thanks 🙂

  8. Hello! This look really interesting and I would just like to ask something.
    In step 4, after making the sauce, can I just mix it with the chicken in the skillet and continue cooking, instead of baking?
    It’s too bad my oven got busted.

    1. Yes you don’t need to bake it. Just cook the chicken and add sauce to skillet and cook until it thickens. 🙂

    1. Try it with rice flour. The texture is coarser than regular flour but taste wise is similar. I’ve been told that in Asian restaurants, most use rice flour for this type of recipe for the breading on meats. I’m not sure how else to cut back on any of the other ingredients, but I hope this helps.

  9. Could u tell approximately how many pounds is 3-4 chicken breasts as they can be different size and weight?