If you crave takeout-style sweet and sour chicken but want a version that’s crispier, healthier, and baked instead of deep-fried, this recipe is exactly what you need. Juicy chicken pieces are lightly coated, pan-seared for crispiness, then baked in the oven with a glossy sweet-and-sour sauce that caramelizes beautifully.
This dish delivers everything you love about classic Chinese takeout:
✓ Crispy texture
✓ Sticky, flavorful glaze
✓ Sweet, tangy, irresistible sauce
✓ Easy oven-baked method
Perfect for weeknight dinners, meal prep, potlucks, and family gatherings!
⭐ Why This Recipe Works
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Oven-baked, not deep-fried → Less oil but still perfectly crispy.
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Homemade sweet & sour sauce → No artificial colors or preservatives.
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Budget-friendly → Uses simple pantry ingredients.
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Better than takeout → Fresh, flavorful, and customizable.
📝 Ingredients
For the Chicken
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3–4 boneless chicken breasts (cut into bite-sized pieces)
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Salt & pepper, to taste
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1 cup cornstarch
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2 large eggs, beaten
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¼ cup vegetable oil
For the Sweet and Sour Sauce
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¾ cup granulated sugar
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½ cup apple cider vinegar (or white vinegar)
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¼ cup ketchup
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1 tablespoon soy sauce
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1 teaspoon garlic powder
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½ teaspoon onion powder
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Optional: pinch of red pepper flakes for heat
🍗 How to Make Baked Sweet and Sour Chicken
Step 1 – Prep the Chicken
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Preheat oven to 325°F (165°C).
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Season chicken pieces with salt and pepper.
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Place cornstarch in one bowl and beaten eggs in another.
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Dip each chicken piece into cornstarch, then into the egg mixture.
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Heat oil in a skillet and lightly brown the chicken—not fully cooked, just golden.
Tip: Don’t overcrowd the pan; work in batches.
