Baked Sweet and Sour Chicken
Easily the most popular recipe on my blog, this baked sweet and sour chicken is a miracle of a dish. Baked, not fried, it has been a family favorite for over a decade!
Invented on a college budget almost 20 years ago, this baked sweet and sour chicken is the most popular recipe on my blog. And even better, it still remains one of our family favorites.
You may have seen this recipe floating around the internet; it’s everywhere! And for good reason. It’s crazy delicious.
I’m happy (and yes, a little proud) to acknowledge that the delectable sweet and sour chicken recipe originated here (posted way back in 2008, it was one of the first recipes I ever shared on my blog!).
With over 800 comments, 50+ 5-star reviews, and almost half a million pins/shares, that quick glance will tell you there is something special about this recipe.
How to Make Baked Sweet and Sour Chicken
The chicken for this recipe is flash-fried in a little bit of oil before going into a pan and into the oven to be baked fully.
There’s a good reason for this process:
- It gives a delicious browned “crust” on the chicken pieces
- The sweet and sour sauce is poured onto the par-baked chicken and everything bakes together in the oven – this fully cooks the chicken AND thickens and develops the flavors of the sauce
I have streamlined the chicken coating-and-cooking process to make it ultra-simple.
First, place the chicken pieces in a ziploc-style bag and toss with a bit of salt and pepper.
Second, add the cornstarch, seal the bag, and shake until the chicken pieces are evenly coated.
It might seem strange to coat the chicken pieces in cornstarch before dipping in egg, but it’s the preferred method here, and it works – I promise!
Dip the cornstarch-coated chicken pieces into the egg mixture.
Instead of doing this one little piece at a time, I dump several pieces of chicken in at once, toss around with a fork until the egg mixture fully coats the chicken and then replenish with more chicken as they go into the hot pan.
A Key to Making Sweet and Sour Chicken
Remember that the chicken pieces are just getting a quick minute in the hot pan so they are golden on the outside.
You don’t need very much oil, but you DO need to make sure the pan is hot and rippling before adding the chicken.
Here are a few things that will help:
- Use a nonstick pan – this means you can use less oil and still get beautifully golden chicken pieces.
- Heat the oil in the pan until it is hot enough that the chicken sizzles immediately when added to the pan.
- Cook for just a few seconds on each side until the “crust” is golden brown – you don’t want to cook the chicken completely in this step!
Sweet and Sour Sauce
The sauce for this baked sweet and sour chicken consists of:
- sugar
- ketchup
- vinegar
- soy sauce
- garlic powder
There is just the right amount of sauce for the breaded chicken pieces to bake in without becoming saturated and soggy. As the sauce simmers in the oven with the chicken, it thickens and coats the chicken with a caramelized sweet and sour glaze.
If you like extra sauce, simply whisk together another batch of sauce and simmer it on the stovetop for 8 to 10 minutes to serve alongside the baked sweet and chicken.
A Very Popular Recipe
There are over 500 5-star reviews for this amazing recipe; I’ll highlight just a few:
Stephanie: Amazing! My whole family loved this recipe! Tasted like it was from a restaurant and it was SO easy to make! ⭐️⭐️⭐️⭐️⭐️
Erin: First time poster – this was FANTASTIC. I doubled the sauce, threw in a can of pineapple chunks and used rice vinegar. Thank you – this is going in the rotation. ⭐️⭐️⭐️⭐️⭐️
Kimberly: I was worried about the one hour cooking time drying out the chicken but every bite was tender. Will make again. ⭐️⭐️⭐️⭐️⭐️
Vicki: Oh my- officially a fav in our house. It’s been requested 3 times in as many weeks. I add peppers and onion to mine over rice. So good! Thanks for sharing it!! ⭐️⭐️⭐️⭐️⭐️
Below is a list of the most frequently asked questions for this recipe – and if you scroll through the comments, you can see many, many variations!
Sweet and Sour FAQ:
Many people have commented that they have reduced the sugar to 1/2 cup and I’ve done the same (if not more) over the years, too.
Yes. Vinegar, while baking, gives off a strong aroma, but the strong aroma/taste bakes off during the recommended time in the recipe leaving a delicious sweet and sour taste.
That’s up to you. Many people in the comments have adapted the recipe ingredients; however, other than sometimes reducing the sugar to 1/2 cup and using a different type of vinegar (see the question below), I make the recipe as written and can’t vouch for results for other adaptations. I have made this sweet and sour chicken recipe at least 50 times (probably more) and even though the vinegar seems overpowering, the recipe works. Promise. If you are determined to adapt the vinegar, several others have used half vinegar and half pineapple juice for a milder taste (but you’ll lose a bit of the sweet and sour punch).
Why yes! I often substitute rice vinegar which has a slightly milder/sweeter taste and many others in the comments have substituted the same or even used white vinegar. Feel free to experiment.
All-purpose flour will not give the same light coating as the cornstarch. The only decent substitute I’ve found is tapioca flour/starch. Works great!
I encourage you to make the recipe as written. Like I said above, I’ve made this recipe many times and the hour baking time is not a typo. Keep in mind that you don’t want to cook the chicken through while browning it. That step should be a quick flash in the pan in hot oil in order to give the chicken a crispy outer layer, but the pieces should still be raw in the center. Many have commented that they have cut the baking time down to 30 minutes. You can try that; the sauce won’t thicken as much as if baking for the full hour.
I’m not often right, but in the case of cornstarch and egg, I am. The chicken is coated with cornstarch and then dipped in egg.
I don’t see why not! Many commenters have tried that with good results.
I prefer the Heinz Natural brand (without HCFS) but when I can’t find it, I go with regular Heinz.
What to Serve With This:
Baked Brown Rice
Steamed Broccoli
Creamy 5-Cup Fruit Salad or fresh, seasonal fruit
Baked Sweet and Sour Chicken
Ingredients
Chicken:
- 3-4 boneless, skinless chicken breasts (about 2 pounds)
- Salt and pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- ¼ cup canola, vegetable or coconut oil
Sauce:
- ½ to ¾ cup granulated sugar, depending on how sweet you want the sauce
- 4 tablespoons ketchup
- ½ cup apple cider vinegar (see note)
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt
Instructions
- Preheat the oven to 325 degrees F.
- Cut the chicken breasts into 1-inch or slightly larger pieces. Season lightly with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
- Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
- Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it’s really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9X13-inch baking dish and repeat with the remaining chicken pieces.
- Mix the sauce ingredients together in a medium bowl and pour over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
Notes
Recommended Products
Recipe Source: Mel’s Kitchen Cafe original recipe
Recipe originally published July 2008; updated Sept 2018 with new pictures, recipe notes, etc.
Maria – I just use my 12-inch nonstick skillet and there is a bit of splattering, too. I think that’s just part of the process…glad you liked it!
My kids and husband fought and bartered who got to take the leftovers in their lunch the next day! So good. It took awhile to make. I’m a novice at frying foods – any tips on not splattering oil on myself. Is there a best kind of pan to use? Thanks!
Sherylynn – I use apple cider vinegar in this recipe.
As a time saver, I put the cornstarch in a gallon-size ziploc bag, and then put all the chicken pieces in and shook until coated. I shook off the excess cornstarch and put the chicken into a large mixing bowl with the beaten egg and tossed until coated. Great recipe!
I was wondering…what kind of Vinegar did you use? I’ve heard for the most part if it’s not stated, white vinegar is used. I just wanted to make sure to use the right one and go with what you used. Excited to try it! Thanks
I will definately put this one in my recipe box. My whole family loved it!
Looks Good !
Found this recipe on Pinterest and made it tonight with my (extremely picky) husband – delicious!!! Thanks so much!
I made this tonight and it was wonderful!!! Everyone in my family loved it! Thanks for such a wonderful recipe.
I just made this tonight and my husband and I agree it was amazing! I’ll definitely be making this one again! 🙂
Had this for dinner tonight – it was a hit!! While I was making it I thought it would be really yummy to add some red pepper flakes to the sauce – give the chicken a bit of heat. Thanks for the delicious and easy recipe!
Just wanted to drop in and say that this recipe is so so so good! Thank you so much! We loved it.
Wonderful recipe! That sums it up perfectly!
Just made this tonight. It’s a new favorite for the whole family. Thank you.
Incredible recipe. I’ve never liked homemade sweet and sour chicken, Friday I had a girl’s night and wanted Chinese food so I tried this recipe out and it was PHENOMENAL!!! All your recipes are. I just love you, you make my eating life so happy!!!
A-M-A-Z-I-N-G! I have jumped on the yum bandwagon here……thank you for a delicious recipe!
This is the best chicken recipe! My entire family loved it, including my 6 year old daughter who is very picky. Thank you for sharing such great recipes!
Mel, we made your sweet and sour chicken tonight and it was OUTSTANDING! My 13 year old son with a bottomless stomach said it was “better than a Chinese restaurant!” I have you saved as my favorite go-to now for our recipes 🙂 Thank you for sharing!
AMAZING. I just made these and they are sitting on the table on top of a bed of freshly made fried rice waiting for my fiance to come home (as you can see by the date, today is Valentine’s Day, so I wanted to make something special). The sauce is awesome, but EXTREMELY sticky when baked (just the way I like it). So I would recommend using a strong parchment paper to line the baking pan when you stick these puppies in the oven. I couldn’t even imagine having to try to clean a pan with the mess I just saw. It was really easy to just remove the chicken and throw the paper away. I followed the directions exactly, except in the sauce I used garlic powder and not garlic salt. I’m not sure if there is a difference, but it tastes just fine. And I baked them for 45 minutes at 350, only rotating them twice and they were just fine. I keep sneaking up to the dining room table and popping a piece into my mouth as I’m writing this review. Great recipe! I know my junk-food-loving fiance will love this, and I love knowing there isn’t strange cat meat in it (there are some pretty sketchy Chinese restaurants in Rhode Island) !
Great, even my picky 8yo liked it. Crowd plzer. Made extra sauce for egg rolls later. Tnx.
This is sooooo good! The first time I made it I used white vinegar-loved it. Second time I used half white and half apple cider vinegar and it was WAY overpowering. Great recipe though!
Mel, I know you are sick of hearing from me, but this chicken rocks! Thank you! It reminded me of my favorite chicken from Pei Wei. I wondered if you could give me a suggestion for a filling, not too complicated meal for a family of 8 adults and 5 kids. I’m taking food to a grieving family this weekend and can’t decide what to make. Just wondered what you would prepare for them in that sitation. Thanks again for the delicious recipes!
First of all I love your blog!! This is one of many I have made (I am actually making 2 more recipes from your site this week (Italian Beef Sandwiches & Ham/Pasta Skillet) Just wanted to tell you this was awesome!! Kids loved it too! I had some trouble with the egg and cornstarch think I was doing it too quickly after work but needless to say this is a repeat in my book! Thanks again and keep those great recipes coming!!
My sister made this the other night and it was amazing. The chicken was so tender!
I tried this using pork (a picnic roast cut into cubes) yesterday. I had been wanting to try this, but for some reason I was thinking it was supposed to use the pork not chicken. I thawed my pork and then pulled the recipe out and it was for chicken. I went ahead with the pork and it was FABULOUS!!! My husband and 3 kids (who have been in a picky eating mood lately) raved about it. I followed the directions except substituted pork for the chicken. 🙂 I also added some stir fried peppers and onions to it at the end (but that is just a matter of personal taste). So, for all of you wondering if this would work with pork. . . .YES!!!
Hi again!
So the chicken is still baking in the oven (3 minutes left) and as I am the type of person to “taste test”, i couldn’t resist! It was so good!! My only problem was that it smelled too strongly like vinegar.. Could it be because I used rice vinegar?? Anyway, it was FANTASTIC!! Thank you so much for sharing!!
Hi Melanie!
I’m 15 and just starting to experiment with food. I came to your site through Pinterest (which I recently discovered) and I have been so eager to try your recipes since. The chicken is in the oven now.. I really hope they turn out well so my mom will continue to let me cook!!
-Julianne
Made this last night and I have to give you a GIANT thank you! My nephew who never eats probably ate more than anyone! So YUM! I added a red bell pepper and some onion and served with fried rice. I overheard my nephew telling my sister that he was going to ask for that for the family birthday dinner. Ha Ha! That is grandma’s tradition too. I guess I will have to give my mom the recipe or make it for everyone. We might have to work on that together though as we would probably have to 4x the recipe. Whoa nelly!
This is so yummy! I love sweet & sour chicken-but I always bought it from the chinese restaurant. When I lost my job & was limited on cash, I found this..& it is sooo much better than the deep fried s&s chicken from the restaurant! Making it right now 🙂
Mandy – hmmm, it sounds to me perhaps the heat just needs to be more at a middle ground – in between where it is popping and where it takes forever to brown. I keep mine at right around medium heat (once it has become nice and hot). Each stove is different with heat – good luck if you make it next time!
LOVE this recipe! i know this is a fairly old post so i’m not sure if you will see this comment, but is there any advice you can give me on frying the chicken? when i let the oil get pretty hot, the oil starts popping up everywhere, but if i turn the temperature down, it takes FOREVER to brown :/ still tastes great, but takes forever
WOW! This dish was fantastic! I used rice wine vinegar & tripled the sauce (we like sauce)! I served it over brown rice with an asian veggie mix. The whole family loved it and I will be making this frequently. My husband said it was better than any takeout he’s ever had! Thank you for an awesome recipe!
Just made this for the first time tonight, and it was a big hit! We all loved it, even my 2yr old daughter loved it. Will definitely be a keeper for our family night dinners. Very easy to make also. Delish!
Man oh man is this a good recipe!! My husband agreed that it is better than a restaurant, especially because the meat isn’t hiding in a bunch of breading. Leftovers are great re-heated also, unlike take-out. He said “adding sliced green onion made it over-the-top!” so I recommend adding some next time 🙂 thanks once again for an awesome recipe!!
I love to cook but I’m usually very critical of the final product, however, I couldn’t get enough of this last night. This will definitely be a regular in our house!!
Soooo yummy! This last time I made it I only had drumsticks so I figured why not? I followed the directions just like for the other pieces and then adjusted the cooking time to 350 degrees for 45 minutes turning every 15 minutes to get saturated! Oh, and I doubled the sauce so that I could add some more…the kids loved it and we served it next to rice! Thanks Mel! 🙂
This was great! Although not even a tiny piece of the batter stuck to my chicken. I did it just as the recipe said and it all fell off immediately when I put it in the frying pan. Any suggestions? Still tasted good, just didn’t have the crunchy outside I was hoping for:)
Jamie – that’s strange that all the coating fell off! Bummer! Was your chicken all the way thawed? I’ve had the coating slip off if I am using slightly frozen chicken pieces. I hope you have better luck if you try it another time!
My husband’s favorite meal, thanks.
Thank you for the fantastic sweet and sour chicken recipe. It was delicious, but something went wrong as my chicken wasn’t crispy. I’m not sure where I went wrong, but I think it was because I made extra sauce and added it all to the chicken dish prior to baking instead of cooking the extra sauce on top of the stove as you suggested. Could this be why it didn’t turn out crispy?
Sue – I’ve done the same thing before – doubled the sauce and poured it all on top of the chicken and had the same results. The breading on the chicken baked up fairly soggy, so yes, I think that probably caused the issue. I usually keep some sauce on the stove to thicken and heat while the batch of chicken cooks.
I love this recipe! Best sweet and sour chicken ever. The texture of the chicken is perfect; not too hard yet not too soft 😀
I made this last night. It was so good. I’ve never actually eating Sweet and Sour Chicken before, so I didn’t have a point of reference, but my husband and I really liked it. It was super easy and delicious!
So I know I have already commented, but we made this again and WOW – We love it every time! I have started serving it with stir fried onions and green peppers and it totally takes it to a new level. So yummy! 🙂
I made this last night. Why had I not made it until now? Possibly because I’m not the biggest fan of Chinese and more particularly, sweet and sour. It was awesome! I was so excited about leftovers, but my hopes and dreams were…devoured. By my one-year-old. No joke. We loved it and we’ll be eating it often!
OMG I made the sweet and sour chicken last night after following the link on the oven-baked ribs recipe. HANDS DOWN THE BEST S/S CHICKEN I HAVE EVER HAD! I can’t believe I made it at home in my own kitchen. Usually I prefer oriental food from my a Chinese restaurant. BUT NO MORE. Love your site. Thanks again!
My husband LOVED this dish! We are really picky about our Chinese food and I was surprised when he said to me, “I like this better than any take out we’ve ever had. We need to have this again, and soon!” Thanks so much for sharing! I love this site!
Well, I made this recipe tonight and I will never, ever make any other kind except this one! It was absolutely delicious! The sauce was perfect and the chicken was tender, tender, tender! Any time I’ve had sweet and sour chicken in a restaurant, the batter on the chicken pieces was way, way too much. This batter was simple and I was so surprised that using cornstarch and dipping the pieces in the egg would result in the perfect blend of coating. My family loved the dinner and this recipe is one I will make many times over.
I made the sauce separately and poured some over the hot chicken when it came out of the oven. I did it that way since I made quite a bit of chicken pieces and when I reheat the leftovers, the chicken will still hold the coating being on the crispy side. Either way, it doesn’t matter………the recipe sure is a winner for me! Thank you so much for sharing this with us, dear Melanie!
We LOVED this chicken! After big disasters in the past with making chinese food I had given up – but I gave it one last try and I’m so glad I did. It was so good! (but so is everything else I’ve tried off of this blog 🙂 ) Do you think this could be turned into a freezer meal?
Danica – glad you loved this. I don’t think this meal would work well as a freezer meal, though. Although if anyone tries it that way and prove me wrong, let me know!
Mel…this is AWESOME! I can’t believe I cooked something this delicious. Thank you for this:)
This is truly the best sweet and sour chicken. My husband and kids immediately requested it be added to our regulars. I ended up making 3 more of your recipes last week: the Indian Butter Chicken, Kicked Up Ramen – Kung Pao style and the Tuscan Garlic Chicken. I am officially a fan! Tonight Bourbon Chicken.
So good! I don’t think my husband believed that the sauce was homemade!