This Baked Sweet and Sour Chicken is a comforting, oven-baked version of the classic favorite—crispy chicken pieces coated in a sticky, tangy-sweet sauce. It’s easy to make, family-friendly, and perfect served over rice for a satisfying dinner.
Ingredients
Chicken
1½ lb (700 g) boneless, skinless chicken breasts, cut into bite-size pieces
½ cup cornstarch
2 large eggs, beaten
¼ cup vegetable oil (for the baking dish)
Sweet and Sour Sauce
¾ cup sugar
½ cup ketchup
½ cup apple cider vinegar
1 tbsp soy sauce
1 tsp garlic powder
Instructions
Preheat the oven
Preheat your oven to 325°F (165°C). Pour the vegetable oil into a 9×13-inch baking dish and place it in the oven to heat while you prepare the chicken.
Coat the chicken
Place the cornstarch in one bowl and the beaten eggs in another. Dip each chicken piece first into the cornstarch, then into the egg, making sure it is well coated.
First bake
Carefully remove the hot baking dish from the oven. Arrange the coated chicken pieces evenly in the dish. Bake for 30 minutes, turning the chicken once halfway through so it browns evenly.
Prepare the sauce
While the chicken is baking, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder until smooth.
Add sauce and finish baking
After 30 minutes, pour the sweet and sour sauce evenly over the chicken. Return the dish to the oven and bake for another 30 minutes, gently stirring every 10 minutes to fully coat the chicken and allow the sauce to thicken.
Serve
Once the sauce is glossy and the chicken is tender, remove from the oven and serve hot over steamed rice or with sautéed vegetables.
✨ Tip: Add pineapple chunks or sliced bell peppers during the last 15 minutes of baking for extra flavor and color.
