Baked Sweet and Sour Chicken

This Baked Sweet and Sour Chicken is a healthier version of the popular takeout dish, offering crispy chicken chunks coated in a tangy, sweet, and flavorful sauce. The best part? It’s baked, not fried, making it a lighter alternative without sacrificing taste. Perfect for a quick weeknight dinner or a delicious homemade Chinese-inspired meal.

Why You’ll Love This Recipe

• Crispy & Light – Baked chicken pieces are crispy without the extra oil.
• Tangy & Sweet – A perfectly balanced sauce that’s both tangy and sweet.
• Easy & Quick – Simple ingredients and minimal prep for a fast, flavorful dish.

Ingredients You’ll Need

For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil spray for baking

For the Sweet and Sour Sauce:

• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• Pinch of red pepper flakes (optional for heat)

For Garnish:

• Sesame seeds (optional)
• Green onions, chopped (optional)

Instructions

Step 1: Prepare the Chicken

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Set a wire rack on top of the baking sheet (if you have one), which helps the chicken bake evenly and become crispier.

In a medium bowl, combine flour, cornstarch, salt, and pepper. Dip each piece of chicken into the beaten eggs, then dredge it in the flour mixture, pressing gently to coat.

Arrange the coated chicken pieces in a single layer on the prepared baking sheet. Lightly spray the chicken with olive oil spray to help it crisp up during baking. Bake for 15-20 minutes, flipping the chicken halfway through, until golden brown and crispy.

Step 2: Make the Sweet and Sour Sauce

While the chicken is baking, prepare the sauce. In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, soy sauce, cornstarch, garlic powder, ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring frequently. Once it starts to thicken (about 3-5 minutes), remove from heat.

Step 3: Toss Chicken in Sauce

Once the chicken is done baking, transfer the crispy chicken pieces into a large bowl. Pour the sweet and sour sauce over the chicken and toss to coat evenly.

Step 4: Serve

Serve the baked sweet and sour chicken over rice or noodles, and garnish with sesame seeds and green onions for added flavor and texture.

Serving Suggestions

• Serve with steamed vegetables like broccoli, bell peppers, or snap peas.
• Pair with a side of fried rice or steamed jasmine rice for a complete meal.

Tips & Variations

• Make It Spicy – Add more red pepper flakes or a splash of hot sauce to the sauce for a spicy kick.
• Use Chicken Thighs – For juicier chicken, try using boneless, skinless chicken thighs instead of breasts.
• Crispier Chicken – If you want extra crispy chicken, use a wire rack on the baking sheet to allow air circulation around the chicken pieces.
• Add Veggies – Toss in some bell peppers or pineapple chunks into the sauce for extra flavor and texture.

Final Thoughts

This Baked Sweet and Sour Chicken is a healthier, homemade version of a takeout favorite, with crispy chicken and a perfectly balanced sauce that’s sweet, tangy, and utterly delicious. It’s quick, easy, and satisfying, making it the perfect dish for a busy weeknight or when you’re craving some classic comfort food with a twist!

Print