I put together a Baked Sweet Sour Chicken with just a handful of pantry ingredients, oven-crisped chicken, and a glossy homemade sauce that keeps people guessing how it beats takeout.
I used to order takeout every Friday but now I’m obsessed with turning it into something better, and somehow my Baked Sweet Sour Chicken beats any delivery. It’s loud, tangy, and oddly comforting without being clingy, and yeah I messed around till the sauce actually sang.
I keep it simple, using boneless skinless chicken breasts or thighs and a splash of ketchup, but the result tastes like takeout you never thought you could beat. If you ever wondered How To Make Sweet And Sour Chicken that isn’t greasy, this intro might tempt you to try.
Ingredients
- Chicken: lean protein, keeps you full, builds muscle, variable fat depends on cut.
- Cornstarch: pure starch, mostly carbs, crisps coating and thickens sauces quickly.
- Brown sugar: gives sweetness and caramel notes mainly sucrose so use sparingly.
- Rice vinegar: mild acidity, adds sour balance without lots of calories or sodium.
- Soy sauce: salty umami punch, low calories but high in sodium boosts flavor.
- Pineapple: sweet and tart, gives fruitiness, vitamin C and natural sugars.
- Bell peppers and onion: colorful fiber vitamins crunchy freshness and mild sweetness.
- Garlic and ginger: aromatics, tiny calories, antioxidants, make sauce zingy and bright.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1 inch pieces
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 cup cornstarch plus 1 tablespoon cornstarch for the sauce
- 2 large eggs, beaten
- 1 cup panko breadcrumbs optional
- 2 tablespoons vegetable oil
- cooking spray
- 1/2 cup ketchup
- 1/3 cup rice vinegar
- 1/3 cup packed brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil optional
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup pineapple juice from the can
- 1 cup canned pineapple chunks, drained
- 1 red bell pepper, cut into bite size pieces
- 1 green bell pepper, cut into bite size pieces
- 1 small yellow onion, cut into chunks
- 2 tablespoons water for the cornstarch slurry
How to Make this
1. Preheat oven to 425 F. Line a baking sheet with foil, set a wire rack on top and spray the rack with cooking spray so the chicken gets crispy.
2. Pat the 1 1/2 pounds chicken pieces dry, then toss with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Set up three dredging bowls: one with 1 cup cornstarch, one with the 2 beaten eggs, and one with 1 cup panko breadcrumbs (optional). If you skip panko just double-dredge in cornstarch instead.
4. Coat each chicken piece: first in cornstarch (shake off excess), then in egg, then in panko if using. Place pieces on the prepared rack in a single layer, not touching.
5. Drizzle or brush the coated chicken with the 2 tablespoons vegetable oil and give a light spray of cooking spray over top. Bake 15 to 20 minutes, flip once halfway through, until golden and the internal temp reads 165 F.
6. While the chicken bakes, make the sauce: in a small saucepan whisk together 1/2 cup ketchup, 1/3 cup rice vinegar, 1/3 cup packed brown sugar, 2 tablespoons soy sauce, 1 teaspoon sesame oil (optional), 1 clove minced garlic, 1 teaspoon grated ginger and 1/4 cup pineapple juice. Bring to a simmer.
7. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, whisk that into the simmering sauce and cook until it thickens. Add the 1 cup drained pineapple chunks, the red and green bell peppers cut into bite size pieces, and the small yellow onion chunks; simmer 2 to 3 minutes just until the veg is crisp-tender.
8. Toss the baked chicken in the hot sauce until well coated, or pour the sauce over the chicken in a bowl and gently mix. Let everything sit a minute so the sauce clings, then serve immediately.
Equipment Needed
1. Rimmed baking sheet lined with foil
2. Wire cooling rack that fits the sheet + cooking spray
3. Three medium mixing bowls (for cornstarch, eggs, panko)
4. Measuring cups and spoons
5. Instant-read meat thermometer (for 165 F)
6. Small saucepan for the sauce
7. Whisk and a wooden spoon or spatula
8. Sharp chef’s knife and cutting board
9. Tongs or two forks for dredging and tossing
FAQ
Baked Sweet And Sour Chicken Recipe Substitutions and Variations
- Chicken: swap with firm tofu (press out moisture, cut into cubes and toss in cornstarch before baking), or use turkey breast or chicken tenders if you want a leaner or faster-cooking option. Tofu needs a bit longer to crisp, but its texture soaks up the sauce real nice.
- Cornstarch (for coating or thickening): use arrowroot powder 1:1 for a glossy finish, or potato starch 1:1 for similar crispiness. If you only got flour, use all purpose flour for coating but expect less crunch and a thicker, more doughy crust.
- Rice vinegar: substitute with apple cider vinegar or white wine vinegar 1:1, add a pinch of sugar if it tastes too sharp. You can also use lemon juice in a pinch but the citrus notes will change the flavor profile.
- Ketchup (for the sauce): mix tomato paste with a little water, 1 tsp vinegar and 1 tsp sugar to mimic ketchup, or swap in sweet chili sauce or hoisin for a different sweet savory twist. BBQ sauce works too but it adds smoky notes so taste as you go.
Pro Tips
1) Dry the chicken like crazy before you coat it, really pat it with paper towels. If the meat is even a little wet the cornstarch wont stick well and you get soggy spots. Let the coated pieces sit on the rack for 5 to 10 minutes before baking so the crust can set, it makes a big difference.
2) If you want extra crunch press the panko into the chicken instead of just rolling it, and use a light mist of oil over the tops so they brown evenly in the oven. If you skip panko, do a second cornstarch dip but tap off the excess each time so it doesnt get clumpy.
3) Make the cornstarch slurry with cold water and add it slowly to the hot sauce while whisking, that stops lumps. Taste the sauce and adjust with a little more vinegar if it tastes too sweet, or a pinch of salt if its flat. Also dont drown the chicken in sauce right away, toss just enough to coat then let it sit a minute so the glaze sticks.
4) For leftovers re-crisp in a hot oven or air fryer instead of the microwave, 375 to 400 F for 5 to 10 minutes will bring the crunch back. You can freeze the breaded raw pieces on a sheet first then bag them; bake straight from frozen but add a few extra minutes so they reach 165 F.
Baked Sweet And Sour Chicken Recipe
I put together a Baked Sweet Sour Chicken with just a handful of pantry ingredients, oven-crisped chicken, and a glossy homemade sauce that keeps people guessing how it beats takeout.
6
servings
459
kcal
Equipment: 1. Rimmed baking sheet lined with foil
2. Wire cooling rack that fits the sheet + cooking spray
3. Three medium mixing bowls (for cornstarch, eggs, panko)
4. Measuring cups and spoons
5. Instant-read meat thermometer (for 165 F)
6. Small saucepan for the sauce
7. Whisk and a wooden spoon or spatula
8. Sharp chef’s knife and cutting board
9. Tongs or two forks for dredging and tossing
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1 inch pieces
-
1/2 teaspoon salt and 1/4 teaspoon black pepper
-
1 cup cornstarch plus 1 tablespoon cornstarch for the sauce
-
2 large eggs, beaten
-
1 cup panko breadcrumbs optional
-
2 tablespoons vegetable oil
-
cooking spray
-
1/2 cup ketchup
-
1/3 cup rice vinegar
-
1/3 cup packed brown sugar
-
2 tablespoons soy sauce
-
1 teaspoon sesame oil optional
-
1 clove garlic, minced
-
1 teaspoon grated fresh ginger
-
1/4 cup pineapple juice from the can
-
1 cup canned pineapple chunks, drained
-
1 red bell pepper, cut into bite size pieces
-
1 green bell pepper, cut into bite size pieces
-
1 small yellow onion, cut into chunks
-
2 tablespoons water for the cornstarch slurry
Directions
- Preheat oven to 425 F. Line a baking sheet with foil, set a wire rack on top and spray the rack with cooking spray so the chicken gets crispy.
- Pat the 1 1/2 pounds chicken pieces dry, then toss with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Set up three dredging bowls: one with 1 cup cornstarch, one with the 2 beaten eggs, and one with 1 cup panko breadcrumbs (optional). If you skip panko just double-dredge in cornstarch instead.
- Coat each chicken piece: first in cornstarch (shake off excess), then in egg, then in panko if using. Place pieces on the prepared rack in a single layer, not touching.
- Drizzle or brush the coated chicken with the 2 tablespoons vegetable oil and give a light spray of cooking spray over top. Bake 15 to 20 minutes, flip once halfway through, until golden and the internal temp reads 165 F.
- While the chicken bakes, make the sauce: in a small saucepan whisk together 1/2 cup ketchup, 1/3 cup rice vinegar, 1/3 cup packed brown sugar, 2 tablespoons soy sauce, 1 teaspoon sesame oil (optional), 1 clove minced garlic, 1 teaspoon grated ginger and 1/4 cup pineapple juice. Bring to a simmer.
- Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, whisk that into the simmering sauce and cook until it thickens. Add the 1 cup drained pineapple chunks, the red and green bell peppers cut into bite size pieces, and the small yellow onion chunks; simmer 2 to 3 minutes just until the veg is crisp-tender.
- Toss the baked chicken in the hot sauce until well coated, or pour the sauce over the chicken in a bowl and gently mix. Let everything sit a minute so the sauce clings, then serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 290g
- Total number of serves: 6
- Calories: 459kcal
- Fat: 9.3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated: 2.5g
- Monounsaturated: 4g
- Cholesterol: 158mg
- Sodium: 650mg
- Potassium: 433mg
- Carbohydrates: 62g
- Fiber: 1.7g
- Sugar: 28g
- Protein: 38.5g
- Vitamin A: 900IU
- Vitamin C: 38mg
- Calcium: 33mg
- Iron: 1.2mg