Oven-Baked Sweet and Sour Chicken Recipe

If you’re craving a classic takeout dish that’s actually easy (and utterly irresistible) to make at home, this Oven-Baked Sweet and Sour Chicken Recipe is your ticket to dinnertime bliss. Each tender chicken bite is coated in a lightly crisp shell, then baked to perfection in a glossy, tangy-sweet sauce you’ll want to pour over everything. Unlike the deep-fried version, baking gives you that crave-worthy texture with less mess, and every step is straight-forward and seriously rewarding. Get ready to wow everyone at your table with a dish that’s as fun to make as it is to eat!

Ingredients You’ll Need

The secret to this mouthwatering Oven-Baked Sweet and Sour Chicken Recipe is how every ingredient shines—not a single one is wasted! Simple staples come together to create magic, adding layers of flavor, color, and texture for the ultimate home-cooked feast.

• Chicken breasts (1 lb): Boneless, skinless chicken breast gives you juicy, tender bites that soak up all the zesty sauce.
• Cornstarch (1/2 cup): This coats the chicken for that signature crisp edge—don’t skip this step!
• Large eggs (2, beaten): Eggs help the cornstarch stay put and form the initial crust for baking.
• Vegetable oil (1/3 cup): A quick pan-sear gives the chicken its lightly golden color without frying.
• Sugar (1 cup): This brings the perfect sweetness to balance the tangy vinegar and savory flavors.
• Distilled white vinegar (1/2 cup): Essential for that iconic puckery punch you expect in sweet and sour dishes.
• Ketchup (1/4 cup): Gives the sauce its bold color and a touch of tangy depth.
• Soy sauce (1 tbsp): Just enough to bring salty, umami notes to round out the flavor.
• Garlic powder (1 tsp): A hint of garlicky warmth throughout the sauce.
• Onion powder (1 tsp): Complements the garlic and helps the sauce taste rich and homemade.
• Salt and pepper, to taste: Season the chicken just right for flavor in every bite.

How to Make Oven-Baked Sweet and Sour Chicken Recipe

Step 1: Prep Your Oven and Baking Dish

Start by preheating your oven to 325°F (163°C). Lightly grease a large baking dish with a little extra oil or non-stick spray—this stops sticking and helps with easy clean-up later. By getting your bakeware and oven ready up front, you’ll glide through the rest of the recipe stress-free!

Step 2: Season, Coat, and Dip the Chicken

Pat your chicken pieces dry, then toss them with a pinch of salt and pepper right away for maximum flavor. First, coat each piece in cornstarch (this is what gives the chicken its signature crispiness). Then, dip every coated piece into your beaten eggs, making sure they’re thoroughly covered. The double coating is super important for that perfect oven-baked finish!

Step 3: Brown the Chicken Bites

Heat your vegetable oil in a large skillet over medium-high. Once shimmering, add the chicken pieces in batches—don’t overcrowd the pan! Cook each piece for about 2 to 3 minutes per side, just until lightly golden and crisp. This gives the chicken an amazing exterior, but don’t worry if it’s not cooked through yet (the oven will do the rest).

Step 4: Arrange Chicken and Make the Sauce

Next, transfer your browned chicken pieces into the prepared baking dish, spreading them out evenly. In a separate bowl, whisk together the sugar, white vinegar, ketchup, soy sauce, garlic powder, and onion powder until totally smooth. This homemade sweet and sour sauce will quickly become your go-to—it’s that addictive!

Step 5: Bake with the Sweet and Sour Sauce

Pour the vibrant sauce evenly over all the chicken in the baking dish. Give everything a good toss to make sure every piece is coated. Bake the chicken uncovered for a full hour, stirring every 15 minutes. This helps the sauce thicken and cling beautifully to each piece for that luscious, irresistible finish you expect from the best Oven-Baked Sweet and Sour Chicken Recipe.

How to Serve Oven-Baked Sweet and Sour Chicken Recipe

Garnishes

Brighten up your dish with a sprinkle of fresh sliced green onions or a handful of toasted sesame seeds just before serving. Both add color, crunch, and a little extra flavor punch. If you want a restaurant look, a few thin slices of red chili or a scattering of chopped cilantro do wonders.

Side Dishes

Fluffy steamed white rice is the classic match—perfect for soaking up all that glistening sweet and sour sauce. For more color, try steamed broccoli or snow peas, or even a crisp Asian-inspired cabbage salad. Don’t forget some egg rolls or potstickers on the side if you feel like going all out!

Creative Ways to Present

Turn your Oven-Baked Sweet and Sour Chicken Recipe into a build-your-own rice bowl with assorted toppings so everyone can personalize their plate. Or, skewer the baked chicken pieces and serve them appetizer-style with extra sauce for dipping—party time! For something fresh, stuff the chicken into lettuce cups for a bright, handheld twist.

Make Ahead and Storage

Storing Leftovers

Any leftovers will keep beautifully! Once cooled, store your sweet and sour chicken in an airtight container in the fridge for up to 4 days. The sauce might thicken as it sits, but that just makes reheated servings extra flavorful and satisfying.

Freezing

If you want to freeze, let the cooked chicken and sauce cool completely, then portion into freezer-safe containers or zip-top bags (removing excess air). Label and freeze for up to 2 months. Thaw overnight in the fridge for best results—this makes weeknight dinners a breeze!

Reheating

Reheat leftovers gently in the microwave or in a skillet over low heat until steaming. If the sauce has thickened too much, stir in a splash of water to loosen it up. Baked chicken stays tender and saucy, so don’t worry—your Oven-Baked Sweet and Sour Chicken Recipe will taste just as good the second time around!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work perfectly here. They’re juicy and flavorful, and may even stay more tender during baking. Just trim excess fat before using, and follow the recipe as written.

Is there a substitute for distilled white vinegar?

You can use apple cider vinegar or even rice vinegar in place of white vinegar. Both offer plenty of tang, but rice vinegar will make the sauce slightly milder and less sharp—great if you prefer a more subtle sweet and sour flavor.

Can I make the sauce less sweet?

Yes! Feel free to reduce the sugar by 1/4 cup for a tangier, less sweet result, or experiment with honey or coconut sugar for a different flavor. The beauty of this Oven-Baked Sweet and Sour Chicken Recipe is how easily you can customize it to your taste.

What makes this recipe healthier than takeout?

Baking instead of deep-frying means less oil and fewer calories, but you still get a crisp texture and caramelized flavor thanks to the cornstarch coating and oven time. Plus, you control the quality and quantity of every ingredient—no mystery additives here!

Can I double this Oven-Baked Sweet and Sour Chicken Recipe?

Yes! To serve a crowd, simply double all ingredients and use a larger baking dish, or divide into two dishes. The only thing to watch out for is crowding—make sure everything has space so the sauce can really bubble and thicken around each piece.

Final Thoughts

There’s nothing quite like the satisfaction you’ll get from pulling this Oven-Baked Sweet and Sour Chicken Recipe out of the oven, all glossy and golden. Whether feeding family or friends, it’s a dish that brings smiles to the table and proves you don’t need takeout to enjoy a classic favorite. Try it once and there’s a good chance it will earn a regular spot on your weeknight menu!

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