Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken is 1000x better than any takeout!  There is a reason why this is our favorite recipe on the blog.  This meal is going to blow your family away! 

We love to complete this meal with this Easy Fried Rice.  Also be sure to try this Firecracker Chicken and this Baked Kung Pao Chicken!  These are all so much better than takeout!

Sweet and Sour Chicken Recipe

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 became our number one favorite meal last night! I love Chinese food and this baked sweet and sour chicken blew my mind.  If there is one recipe that you need to try on my website, it is this one.  It is absolutely incredible.   We have yet to find any takeout restaurant beat this recipe.

The breading on the chicken was exactly the same as from an amazing restaurant. I usually use flour to bread my chicken, but I think the difference in this one was cornstarch and eggs. The flavor of the sauce was incredible and it was even thick on top of the chicken.

One of the best parts of this meal is the picky eater asked for seconds! We all couldn’t get enough of it. Including the 5 guys that came over to eat later that night. They said it was even better than a restaurant. We decided that this has to be made weekly. We now have Chinese Wednesdays and this will be made every week! It is just that amazing!

How do you make baked sweet and sour chicken?

  • Preheat oven to 325 degrees.  Cut your chicken breasts into bite sized pieces and season with salt and pepper.  In separate bowls, place the cornstarch and slightly beaten eggs.  Dip the chicken FIRST in the cornstarch and then coat in the egg mixture.
  • Heat canola oil in a large skillet over medium high heat and cook chicken until brown but not fully cooked throughout.  Place the chicken in a 9×13 inch dish.
  • In a medium sized mixing cowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce and garlic salt.  Pour over the chicken and bake for an hour.  Stir every 15 minutes to coat them in the sauce.

Baked Sweet and Sour Chicken

Tips and tricks for making baked sweet and sour chicken:

  1. Make sure you first coat your chicken in the cornstarch and then the egg.  This method makes the perfect breading for the chicken.
  2. Do not 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.
  3. Baking the chicken at a low temperature will not over cook the chicken.  This helps to cook the chicken all the way through and thicken up the sauce.

Looking for even more delicious baked chicken recipes?  Try these!

Watch a Video on How To Make Sweet And Sour Chicken

4.8 from 92 reviews
Baked Sweet and Sour Chicken
Prep time
Cook time
Total time
Amazing restaurant quality sweet and sour chicken that you can make from home!
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
  • 1 cup granulated sugar
  • 4 tablespoons ketchup
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon garlic salt
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  3. 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.
  4. 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.
  5. I stirred the chicken every 15 minutes so that it coated them in the sauce.




Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. We made this recipe and thought it was absolutely delicious! I want to make sweet-and-sour chicken today, but I don’t want to fry any food. Do you have a recipe for oven-baked chicken breasts that would taste similar to this recipe?

  2. Love this recipe! However, it seems to take me forever to make it. I’m not sure what I’m doing wrong… the prep time alone takes me HOURS. Then again, I’m doing more like 6 chicken breasts rather than 3-4… I usually have a few people over when I make it.

    1. Yes. The prep can take a while. I am not sure about hours… haha I have doubled the recipe for a big group before and it does take a lot longer because you have to do two batches but it is so worth it! 🙂

  3. What a delicious dish. I loved the flavor. How easy it was to make. But the only thing its it didnt got to dark like the picture. maybe because I baked it for 50 minutes? not sure vut who cares? the recipe its sooooo good that im making it again tomorrow with your fry rice. YUM. God Bless. ♡
    Las Vegas, N.V.

  4. I made this recipe last night for my in-laws.. HUGE HIT with everyone! I added some pineapple and raw peppers prior to baking. Thank you for sharing….gonna keep this one in the rotation! Just had leftovers for lunch….reheats wonderfully!

  5. The next time I make this (and there will definitely be a next time), I will start a little bit earlier in the evening but man, oh man, was it scrumptious! I made your fried rice for the first time tonight too and my husband and kids were very happy campers. Thanks so much for the easy to follow, simple ingredients, recipe! I look forward to trying more of your dishes!

  6. Made this and it was AWESOME! Everyone loved it. But I didn’t bake it I just added the sauce to the pan and heated it til it was a great consistency. One less dish for me to wash! I am making this tonight again! Husband is out of town so I’ll have leftovers for breakfast!!

  7. Wow! This was delicious. I found your blog via Pinterest, and I’m so glad I did! I can’t wait to try out more of your recipes…especially the slow cooker recipes!

  8. This was an AWESOME recipe! I have tried others before and the family was not impressed. My husband would prefer that I stick to the basics. I on the other hand get bored of the same thing. After his second helping he gave it a thumbs up.
    I did add a box of Green Giant Antioxidant Blend and some pineapple as well.
    Definitely will make this again!!! 🙂

  9. Love love love this recipe. Works perfect every time. So so easy and way better than buying from a takeaway shop.. I add carrot, green capsicum, onion and pineapple to mine for a bit extra.

  10. Great recipe.. I used a pound and a half of chicken tenders, which I cut into nuggets,. I followed the recipe and had way too much corn starch. I only needed two large eggs and about two-thirds cup of the corn starch. I dredged and dipped all of the nuggets together, very quick prep. Will be making this often.

  11. OMG!!! FANTASTIC!!!!!! I’ve had my eye on this recipe for a while and finally decided to make it (with the fried rice). My kids absolutely refuse to eat Chinese food from restaurants – I’m typing this as they’re licking their plates and asking for seconds. THANK YOU SO MUCH!! Most definitely a keeper!!

  12. I’ve made this several times and doubled the recipe, using the chicken and boneless pieces of pork. In doubling the sauce, I used the original recipe and then pineapple juice from a can of pineapple in its juice, not using the sugar, but using the ketchup and soy sauce. I cut up a sweet onion and separated the pieces, red and green peppers and added them to the pan half way through the baking, turning every 10 minutes so the vegetables were done but not soft. Using a few shakes of crushed red pepper adds something. Excellent recipe.

  13. I was just wondering, if you don’t want the chicken mixed with the sauce, do you just cook it til its browned and then put it in the oven to continue cooking? Love sweet and sour chicken, but hate them mixed!! I even will get the sauce in a bowl and the chicken on a plate at restaurants!! And now my kids and husband are the same way!!

  14. I want to make this dish sometime this week. I notice the picture has sesame seeds coated on the chicken but it doesn’t mention it in the recipe?

  15. I made this last night! The only thing I’m gonna do next time is make the sauce and marinate the chicken over night in it and then dredge/egg and cook for 45 instead of an hour. My chicken was dry (but still delicious) and the sauce burned in the last 15 mins. Otherwise it was so so good and my fiancé loved it!

  16. I added both pineapple and red peppers. That was good. The second time I made it was a bit “doughy,” perhaps the pan wasn’t hot enough when I stir fried.

  17. YUM!!!
    I felt some panic after i started and realized i had no apple cider vinegar and no white vinegar. . . given the chicken was frying i improvised so if you’re out of those ingredients there’s hope.
    I used a some white wine vinegar in place of apple cider vinegar and i opened a can of pinapples and used the juice combined with red wine vinegar to make up the difference.
    Feeling creative i threw in some sliced red peppers (only a few) a hand full of jarred cherries and a few pinapple chunks after i poured the sauce over.
    I think the extra sugar made it crisp up nice and overall this is a fantastic dish and it tasted like the nearest chinese restaurant.

  18. I just made this- it was really excellent.
    I added a chopped red and yellow pepper to the dish- excellent taste and a bit more color.
    Next time will reduce the amount of cornstarch- far too much- probably get away with half the quantity

  19. LOVED this recipe. The only change I made was adding a can of diced pinneaple. My boyfriend said it was the best sweet and sour chicken he’s ever had!

    Only downside is for those cooking neophytes among us that don’t know how to dredge and egg-dip the chicken in a manner that doesn’t make a huge gooey mess of our hands and kitchen counter.

    1. best way to do that is use one hand as “wet” and one hand as “dry”
      Pick up the chicken and drop it into the “dry” with one hand, then use the other hand to coat it with the cornstarch and pick it up and drop it into the “wet” then use the first hand to turn it over to coat and place it into the pan. So I used Left hand to put un-coated chicken into the corn starch, right hand to coat it with corn starch and put it into the egg, and then left hand again to coat with the egg and put in the pan. Keeps your hands from becoming balls of goop.

  20. I just made this and what a hit ! I do have some questions though.
    1. The breading…it became a really messy task…and it all fell off
    by the time it entered the oven. So what is the purpose and if anything,
    can I reverse the order of egg and then cornstarch?

    2. I plan to add red and green pepper strips and pineapple tidbits
    but I am not sure as to when to add them. Advise please…
    like within 24 hrs. because we are having guests.
    Thank you

  21. I just made this and what a hit ! I do have some questions though.
    I plan to add red and green pepper strips and pineapple tidbits
    but I am not sure as to when to add them. Advise please…
    like within 24 hrs. because we are having guests.
    Thank you

  22. this looks delicious! i would love to try but all that sugar…..!!!! can i replace 1/2 splenda for the sugar?

  23. Thanks for sharing this recipe, it has become a family favorite! We also tried the honey sesame chicken. And really liked it too.

  24. We live in rural France & to get a Chinese meal like that is impossible for us, so when I came across this and seen all the great positive feedback I had to try it. AMAZING! Our 16 year old daughter is so fussy with her food even though she is training to be a chef! She actually asked could she have some put by for snacking on later in the evening! It’s great cold too. Result!!! Just wanted to say thank you sooooooo much for taking your time to share this with everyone. 🙂

  25. hi, I like to make this recipe tonight but I do not have apple cedar vinegar. Can I double the white vinegar?

  26. Made it today, amazing recipe and so simple to make. This is a keeper for sure, thanks so much, I look forward to trying more of your recipes!

    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.

  27. 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. 🙂

  28. 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 🙂

  29. 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!

  30. 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!

  31. 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.

  32. 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!!!!

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

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

    Thanks for the great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: