Baked Sweet and Sour Chicken is the perfect balance of crispy golden chicken and sticky, tangy sauce. This halal-friendly Baked Sweet and Sour Chicken is oven-finished for rich flavor and tender texture, making it a family favorite dinner that tastes better than takeout.
Why You’ll Love This Recipe
• Crispy coating without deep frying
• Sweet, tangy, and perfectly balanced sauce
• Easy oven-baked method
• Great for meal prep
• Kid-friendly and crowd-pleasing
Ingredients
Chicken
- 3–4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and black pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- ¼ cup canola, vegetable, or coconut oil
Sauce
- ½ to ¾ cup granulated sugar (adjust to taste)
- 4 tablespoons ketchup
- ½ cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Instructions
- Preheat oven to 325°F.
- Cut chicken breasts into 1-inch pieces and season lightly with salt and pepper.
- Place cornstarch in a large zip-top bag. Add chicken and shake to coat evenly.
- Whisk eggs in a shallow bowl.
- Heat oil in a large skillet over medium heat until hot and shimmering.
- Dip cornstarch-coated chicken pieces into the beaten eggs and carefully place in the hot skillet.
- Cook for 20–30 seconds per side until lightly golden (chicken will not be fully cooked).
- Transfer chicken to a greased 9×13-inch baking dish in a single layer.
- In a bowl, whisk together sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt.
- Pour sauce evenly over chicken.
- Bake Baked Sweet and Sour Chicken for 1 hour, turning pieces once or twice during baking to coat evenly.
- Serve hot over steamed rice.
Tips & Tricks
• Ensure oil is hot before frying for crisp texture.
• Turn chicken during baking for evenly glazed coating.
• Add pineapple chunks for extra sweetness.
• Sprinkle sesame seeds or green onions before serving.
• Use low-sodium soy sauce if preferred.
Details
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 4–6 servings
Category: Main Course
Method: Pan-fry & Bake
Cuisine: Asian-inspired
Difficulty: Easy
Dietary Notes: Halal-friendly
Notes
• Adjust sugar depending on sweetness preference.
• Apple cider vinegar provides the best tangy flavor.
• Best served fresh but reheats well.
Nutrition (Approximate per serving)
Calories: 520
Protein: 38g
Carbohydrates: 55g
Fat: 18g
FAQ
Can I make Baked Sweet and Sour Chicken ahead of time?
Yes, prepare and refrigerate before baking, then bake fresh before serving.
Can I air fry instead?
Yes, air fry coated chicken at 400°F for 10–12 minutes before tossing in sauce.
How do I make it less sweet?
Reduce sugar to ½ cup or slightly increase vinegar.
Can I use chicken thighs?
Yes, boneless thighs work great and stay extra juicy.
Is this recipe freezer-friendly?
Yes, freeze cooked chicken in sauce for up to 2 months.
Storage
Refrigerator: Store in airtight container up to 4 days.
Freezer: Freeze up to 2 months.
Reheating: Warm in oven at 350°F until heated through.
Similar Recipes
Baked Sweet and Sour Chicken – Crispy & Tangy
Ingredients
Chicken
- 3 –4 boneless skinless chicken breasts (about 2 pounds)
- Salt and black pepper
- 1 cup cornstarch
- 2 large eggs beaten
- ¼ cup canola vegetable, or coconut oil
Sauce
- ½ to ¾ cup granulated sugar adjust to taste
- 4 tablespoons ketchup
- ½ cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Instructions
- Preheat oven to 325°F.
- Cut chicken breasts into 1-inch pieces and season lightly with salt and pepper.
- Place cornstarch in a large zip-top bag. Add chicken and shake to coat evenly.
- Whisk eggs in a shallow bowl.
- Heat oil in a large skillet over medium heat until hot and shimmering.
- Dip cornstarch-coated chicken pieces into the beaten eggs and carefully place in the hot skillet.
- Cook for 20–30 seconds per side until lightly golden (chicken will not be fully cooked).
- Transfer chicken to a greased 9×13-inch baking dish in a single layer.
- In a bowl, whisk together sugar, ketchup, apple cider vinegar, soy sauce, and garlic salt.
- Pour sauce evenly over chicken.
- Bake Baked Sweet and Sour Chicken for 1 hour, turning pieces once or twice during baking to coat evenly.
- Serve hot over steamed rice.
Notes
Conclusion
Baked Sweet and Sour Chicken delivers crispy texture and bold sweet-tangy flavor without deep frying. Easy to prepare and perfect for weeknights, this Baked Sweet and Sour Chicken will quickly become a family staple.