Baked Sweet and Sour Chicken

This baked sweet and sour chicken delivers all the crave-worthy flavor of takeout with a lighter, home-cooked twist. Tender chicken pieces get lightly pan-seared before baking in a tangy, glossy sauce made from pantry staples. The result is perfectly coated, juicy bites with the ideal balance of sweetness and acidity. Serve it over rice for an easy weeknight dinner that feels special without requiring much effort.

Ingredients

• 4 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup cornstarch
• 2 large eggs
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 1/2 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 325°F and line a 13×9-inch pan with parchment.
2. Season chicken with salt and pepper.
3. Add cornstarch to a large Ziploc bag, add chicken pieces, and shake to coat.
4. Beat eggs in a shallow bowl. Heat oil in a skillet over medium-high until hot.
5. Dip chicken pieces into eggs, then sear in the skillet until golden. Transfer to prepared pan.
6. In a bowl, whisk sugar, ketchup, vinegar, soy sauce, garlic powder, and sea salt.
7. Pour sauce over chicken.
8. Bake for 1 hour, tossing halfway through to coat evenly.
9. Serve warm over rice.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 420 kcal (per serving) | Servings: 4

Tips

• For crispier chicken, give the pieces extra space on the sheet while searing.
• The sauce thickens as it bakes—toss well for glossy, even coating.

FAQ

Can I use chicken thighs?
Yes—boneless, skinless thighs work great and stay extra juicy.

Can I make this gluten-free?
Use tamari instead of soy sauce and ensure your cornstarch is gluten-free.

Can I add vegetables?
Bell peppers, onions, or pineapple chunks can be added during the last 20 minutes of baking.

Does it reheat well?
Yes, reheat in the oven for best texture.