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.
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
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.
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.
Find it online: https://tastyquickly.com/oven-baked-sweet-and-sour-chicken/