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Sweet and Sour Baked Chicken

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Sweet and Sour Baked Chicken is a quick and easy weeknight meal that’s crispy on the outside, tender on the inside, and smothered in a tangy, homemade sauce. Chicken pieces are lightly pan-seared, baked in a rich sweet and sour sauce, and perfect served over rice with steamed broccoli. This family-friendly recipe is simple, flavorful, and healthier than takeout, with plenty of sauce to coat every bite.
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Course Dinner, Main Dish
Cuisine American Fusion, Asian Inspired
Keyword baked chicken, easy weeknight meal, healthy dinner, sweet and sour chicken
Calories 951kcal
Author homecookvibe

Equipment

  • Skillet For browning chicken pieces.
  • 9x13‑inch baking dish For oven baking.

Ingredients

  • 2 chicken breasts cut into bite-sized pieces
  • 2 eggs
  • 2 tablespoon oil
  • ¼ cup cornstarch
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 cup sugar
  • ½ cup apple cider vinegar
  • 4 tablespoon ketchup
  • 2 tablespoon soy sauce

Instructions

  • Preheat the oven to 325°F (165°C).
  • In a small bowl or saucepan, combine sugar, apple cider vinegar, ketchup, and soy sauce. Set aside.
  • In one bowl, mix cornstarch, salt, pepper, and garlic powder.
  • In a separate bowl, beat the eggs.
  • Heat oil in a skillet over medium heat.
  • Coat chicken pieces first in the cornstarch mixture, then in the eggs.
  • Add to the skillet and cook 1–2 minutes per side, until golden brown.
  • Use a 9x13-inch dish (or similar). Arrange chicken in a single layer and pour the sauce over the top.
  • Place in the oven and bake until the sauce thickens and the chicken is cooked through, turning the chicken every 25 minutes. Sauce thickening time may vary depending on your oven, usually 15–45 minutes. Remove as soon as the sauce is glossy and thickened.
  • This recipe is perfect with steamed broccoli and rice for a complete meal.

Notes

Storage Tips Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) until warmed through for best texture.  
Freezing Option Freeze cooked chicken in sauce for up to 2 months. Thaw overnight in the fridge before reheating.  
Ingredient Swaps Substitute apple cider vinegar with rice vinegar for a milder flavor, or use honey instead of sugar for a natural sweetness.  
Serving Ideas Serve over steamed rice or noodles with a side of broccoli or snap peas for a complete meal.  
Dietary Notes Gluten‑free when made with tamari instead of soy sauce.  
Chef’s Tip For extra crispiness, bake chicken on a wire rack placed over the pan to allow air circulation.