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 garnished with sesame seeds on a white plate.

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 on rice.

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!

Sweet and sour chicken on a white plate with green garnish and sesame seeds.

Baked Sweet and Sour Chicken

4.67 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Alyssa Rivers
Servings 6 people
Amazing restaurant quality sweet and sour chicken that you can make from home!
Course Main Course
Cuisine American, Asian American


  • 4 Chicken breasts boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 1/2 cup cornstarch
  • 3 eggs beaten
  • 1/4 cup canola oil
  • 1 cup granulated sugar
  • 4 tablespoons ketchup
  • 1/4 cup white vinegar
  • 1/4 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.

Recipe Video

Nutrition Facts
Baked Sweet and Sour Chicken
Amount Per Serving
Calories 553 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Cholesterol 178mg59%
Sodium 777mg32%
Potassium 627mg18%
Carbohydrates 66g22%
Fiber 1g4%
Sugar 36g40%
Protein 35g70%
Vitamin A 215IU4%
Vitamin C 2mg2%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.




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.

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  1. This is so good and easier to make then the pandas orange chicken recipe I got on facebook. The orange chicken is very good too but this is just as good if not better. Lets see…do I want to stand in front of a hot stove deep frying or do this? The orange chicken has a lot of ingredients and a lot of steps. I am making this again tonight. Not too sweet or too tangy….just right…and only a few steps to make…yum!

  2. Tried this with some changes. In lieu of breasts, used 18 large wings and five thighs with skin and bones.
    Used grade b maple syrup vs sugar, regular soy and brined the chicks for an hour. Temp probe was at or above 170 F. Next batch will cut up the wings. (rate it five can’t adjust the 4)

    1. Thank you! I do have a newsletter each week. If you go to my site at, scroll down to the picture of me, you will see the free subscription to my free emails.Thank you so much for following along with me!

  3. Tonight I will make this for the second time in 2 weeks. My whole family loved it!! My husband isn’t biggest sweet and sour chicken fan and he raved about it. Loved the sauce and how crispy the outside is with a moist tender inside!! Thanks for the recipe. Going to make your mongolian beef recipe tonight too. Can’t wait!

  4. 4 stars
    This recipe turned out great. I made a couple of changes. I used 10x whole thighs (skin on+bone in). I followed the recipe as is and it gave a great flavor and outcome. I added roasted red peppers and red onion and also added a can of sliced pineapple. I cut half the canned pineapple into quarters and left 5 rings an cut in half, so 10 (half per piece of pineapple per thigh). I added the pineapple juice to the sweet and sour liquid. So follow the recipe, brown the chicken, add sauce, add cooked peppers/onion, place a half-piece of pineapple on top of each thigh to keep it moist, cover and cook in oven. Served over rice. This gave me plenty of leftovers to reheat or freeze. Not possible to leave a photo, but it looked great!

    1. This rice is just a white rice. It is best to cook the side of rice the day of. If you are making fried rice, then yes, the riches best the night before. It is less sticky and cooks up better with all the eggs and vegetables.

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