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Oven-Baked Sweet and Sour Chicken

Oven-Baked Sweet and Sour Chicken

This Oven-Baked Sweet and Sour Chicken is the perfect balance of sweet, tangy, and savory flavors. Tender chicken pieces are lightly coated, browned, and then baked in a sticky homemade sauce that thickens beautifully in the oven. Baking instead of deep frying keeps the dish lighter while still delivering bold, comforting flavor. It’s an easy, family-friendly meal that pairs perfectly with rice or steamed vegetables.

Ingredients

Scale
  • 1 lb chicken breasts, cut into bite-sized pieces

  • ½ cup cornstarch

  • 2 large eggs, beaten

  • ⅓ cup vegetable oil

  • 1 cup sugar

  • ½ cup distilled white vinegar

  • ¼ cup ketchup

  • 1 tablespoon soy sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and black pepper, to taste

Instructions

  • Preheat the oven to 325°F (163°C) and lightly grease a large baking dish.

  • Season the chicken pieces with salt and pepper. Coat them evenly in cornstarch, then dip each piece into the beaten eggs.

  • Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken in batches for 2–3 minutes per side, until lightly golden. The chicken does not need to be fully cooked.

  • Transfer the browned chicken to the prepared baking dish.

  • In a bowl, whisk together the sugar, vinegar, ketchup, soy sauce, garlic powder, and onion powder until smooth.

  • Pour the sweet and sour sauce evenly over the chicken, making sure all pieces are coated.

  • Bake uncovered for 1 hour, stirring every 15 minutes so the sauce thickens evenly and coats the chicken.

  • Serve hot over rice or alongside steamed vegetables.

Notes

  • Stir regularly: Mixing every 15 minutes helps prevent burning and creates a glossy, thick sauce.

  • Use chicken thighs: Thighs stay extra juicy and work well in this recipe.

  • Adjust sweetness: Reduce the sugar slightly if you prefer a more tangy sauce.

  • Extra flavor: Add bell peppers or pineapple chunks during the last 15 minutes of baking.