Baked Sweet and Sour Chicken recipe

For years, I was on a quest for the perfect at-home sweet and sour chicken. My family adores the classic Chinese-American takeout dish, but the deep-fried restaurant version always felt like a heavy indulgence, and the process of deep-frying at home is a messy, splattery affair I’d rather avoid. I tried countless “healthy” baked recipes, but they always ended in disappointment: soggy, pale chicken swimming in a cloyingly sweet sauce. I was ready to give up. Then, after much trial and error, I finally cracked the code. This recipe for Baked Sweet and Sour Chicken is the triumphant result. The chicken, coated in a special cornstarch mixture and baked on a wire rack, emerges from the oven shockingly, audibly crispy. The sauce is a revelation—perfectly balanced between sweet and tangy, vibrant with fresh ginger and garlic, and loaded with crisp-tender bell peppers and juicy pineapple. The first time I served this, my husband took one bite, his eyes widened, and he declared it “better than takeout.” My kids, notorious sauce-skeptics, cleaned their plates and asked for seconds. It has since become one of the most requested meals in our house, a guaranteed win for a weeknight dinner that feels like a special occasion treat, without any of the guilt or the greasy cleanup.

Baked Sweet and Sour Chicken: The Crispy, Healthy-ish Takeout Fake-out

This guide will provide you with a foolproof method to achieve restaurant-quality sweet and sour chicken right in your own oven. We’ll cover the secret to an incredibly crispy, no-fry chicken coating and how to create a vibrant, perfectly balanced sauce from scratch. Say goodbye to soggy imitations and hello to your new favorite family meal.

Complete Ingredients for Perfect Baked Sweet and Sour Chicken

The success of this dish lies in separating the components into three key parts: the chicken and its crispy coating, the vibrant homemade sauce, and the fresh vegetables that bring it all together.

For the Crispy Baked Chicken:

• Boneless, Skinless Chicken Thighs: 2 lbs, cut into 1-inch chunks. Chicken thighs are highly recommended as their higher fat content keeps them juicy and flavorful during baking.
• Cornstarch: 1 cup. This is the absolute key to a light, crispy coating that mimics deep-frying.
• Large Eggs: 2, lightly beaten.
• Salt: 1 teaspoon.
• Black Pepper: ½ teaspoon.
• Garlic Powder: 1 teaspoon.
• Avocado Oil or other high-heat neutral oil: For greasing the wire rack.

For the Homemade Sweet and Sour Sauce:

• Pineapple Juice: 1 cup, preferably from a can of pineapple chunks (use the pineapple chunks in the final dish). Unsweetened is best.
• Rice Vinegar: ½ cup. Do not substitute with white vinegar; rice vinegar has a milder, slightly sweet flavor that is essential.
• Brown Sugar: ½ cup, packed.
• Ketchup: ¼ cup. This adds color, sweetness, and a touch of umami.
• Low-Sodium Soy Sauce (or Tamari for Gluten-Free): ¼ cup.
• Fresh Ginger: 1 tablespoon, finely grated.
• Fresh Garlic: 2 cloves, minced.
• Cornstarch: 2 tablespoons, for the slurry.
• Cold Water: ¼ cup, for the slurry.

For Assembly:

• Bell Peppers: 2 large, any color (a mix of red and green looks beautiful), cut into 1-inch chunks.
• Yellow Onion: 1 medium, cut into 1-inch chunks.
• Pineapple Chunks: 1 cup (from a can or fresh).

Step-by-Step Instructions

This recipe is best approached in stages: preparing and baking the chicken, making the sauce while it bakes, and then combining everything at the end for a spectacular finish.

Part 1: Prepare and Bake the Crispy Chicken

This technique is the secret to getting that perfect, crispy crust without any deep-frying.

1. Preheat and Prepare Your Pan: Preheat your oven to 425°F (220°C). Place a wire cooling rack inside a large, rimmed baking sheet. Lightly grease the wire rack with oil. This wire rack setup is essential for allowing hot air to circulate all around the chicken, making it crispy on all sides and preventing a soggy bottom.
2. Set Up Your Breading Station: You will need two shallow bowls or pie plates.
   • In the first bowl, lightly beat the 2 eggs.
   • In the second bowl, whisk together the 1 cup of cornstarch, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of garlic powder.
3. Pat the Chicken Dry: Use paper towels to pat the 1-inch chicken chunks completely dry. This is a crucial step; moisture is the enemy of a crispy coating.
4. Coat the Chicken: Working in batches, take a handful of chicken pieces and first dredge them in the beaten egg, letting any excess drip off. Then, transfer the egg-coated chicken to the cornstarch mixture. Toss well to ensure every piece is thoroughly coated. Shake off any excess cornstarch.
5. Arrange on the Rack: Place the coated chicken pieces onto the prepared wire rack in a single layer, making sure they are not touching. This spacing is important for even cooking and crisping.
6. Bake to Golden Perfection: Bake in the preheated 425°F oven for 20-25 minutes, flipping the chicken pieces halfway through, until they are golden brown, crispy, and cooked through.

Part 2: Make the Sweet and Sour Sauce

While the chicken is baking, you can prepare the sauce on the stovetop.

1. Combine Sauce Ingredients: In a medium saucepan, whisk together the 1 cup of pineapple juice, ½ cup of rice vinegar, ½ cup of brown sugar, ¼ cup of ketchup, ¼ cup of soy sauce, grated ginger, and minced garlic.
2. Simmer the Sauce: Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer. Let it simmer for 3-4 minutes to allow the flavors to meld.
3. Prepare the Slurry: In a small, separate bowl, whisk together the 2 tablespoons of cornstarch and the ¼ cup of cold water until it is completely smooth and there are no lumps. This is your “slurry.”
4. Thicken the Sauce: While whisking the simmering sauce constantly, slowly pour in the cornstarch slurry. Continue to cook and stir for another 1-2 minutes until the sauce thickens noticeably and becomes glossy. It should be thick enough to coat the back of a spoon. Remove from heat and set aside.

Part 3: Assemble the Dish

This final step brings everything together right before serving to maintain maximum crispiness.

1. Sauté the Vegetables: In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the chopped bell peppers and onion. Sauté for 4-5 minutes until they are crisp-tender. You want them to still have a bit of a bite, not be soft and mushy.
2. Combine and Serve: Once the chicken is finished baking and is golden and crispy, add it directly to the skillet with the sautéed vegetables. Pour the prepared sweet and sour sauce over everything and add the 1 cup of pineapple chunks. Gently toss everything together for about 30 seconds until the chicken and vegetables are evenly coated in the glossy sauce.
3. Serve Immediately: Serve at once for the best texture.

Nutrition Facts

• Servings: 6 servings
• Calories per serving: Approximately 550-650 kcal

Disclaimer: This nutritional information is an estimate. The final calorie count will vary depending on the specific ingredients used, particularly the cut of chicken and the amount of sugar.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

How to Serve Your Baked Sweet and Sour Chicken

This dish is a star on its own, but it truly shines when served as part of a complete meal.

• Over a Bed of Grains: This is the classic way to serve it, allowing the grains to soak up the delicious sauce.
  • Fluffy Steamed Rice: Jasmine rice is the perfect traditional pairing.
  • Brown Rice or Quinoa: For a healthier, fiber-rich option.
  • Cauliflower Rice: An excellent low-carb and keto-friendly choice.
• With Noodles:
  • Serve over simple lo mein or chow mein noodles.
  • Pair with delicate rice noodles.
• Don’t Forget the Garnishes: A fresh garnish adds a final touch of flavor and visual appeal.
  • Sliced Scallions (Green Onions): Adds a fresh, mild oniony bite.
  • Toasted Sesame Seeds: For a nutty flavor and a bit of texture.
  • Chopped Cilantro: For a fresh, herbaceous note.

Additional Tips for the Best Baked Sweet and Sour Chicken

These five expert tips will guarantee your dish is crispy, flavorful, and better than any takeout you’ve ever had.

1. The Wire Rack is Not Optional: This is the single most important technique in this recipe. Baking the chicken directly on a pan will cause the bottom to steam in the chicken’s own juices, resulting in a soggy underside. The wire rack allows hot air to circulate 360 degrees around each piece, creating a uniformly crispy crust that is shockingly similar to deep-frying.
2. Use Chicken Thighs for Juiciness: While chicken breast will work, boneless, skinless chicken thighs are far superior for this recipe. Their higher fat content ensures they stay incredibly moist and flavorful even when cooked at the high heat required for crisping. Chicken breast is much leaner and can dry out more easily.
3. Don’t Sauce Until the Last Second: The beautiful, crispy coating on your chicken is your prize. To protect it, do not combine the chicken with the sauce until you are literally ready to serve. The longer the crispy chicken sits in the wet sauce, the softer it will become. For maximum crunch, you can even serve the sauce on the side for dipping.
4. The Power of a Cornstarch Slurry: Never add cornstarch directly to a hot liquid; it will immediately clump into a lumpy mess. By whisking the cornstarch into a small amount of cold water first, you create a “slurry.” This allows the starch granules to disperse evenly. When you pour the slurry into the simmering sauce, it will thicken it smoothly and beautifully every time.
5. Keep Your Veggies Crisp-Tender: The texture of the vegetables is a key part of the dish’s appeal. They should provide a fresh, vibrant crunch that contrasts with the crispy chicken and silky sauce. Sauté them for only a few minutes over high heat. They should still be bright in color and have a definite bite when you add them to the final dish.

Frequently Asked Questions (FAQ)

Here are the answers to some common questions about making this fantastic dish.

1. Can I use chicken breast instead of thighs?
Yes, you can. If using chicken breast, cut the pieces slightly larger (about 1.5 inches) to help prevent them from drying out. Keep a close eye on the baking time, as breast meat cooks faster than thigh meat. Check for doneness after 15-20 minutes.

2. How can I make this recipe gluten-free?
This recipe is very easy to make gluten-free. The chicken coating is already naturally gluten-free as it uses cornstarch. The only substitution you need to make is in the sauce: simply use a certified gluten-free tamari or coconut aminos instead of soy sauce.

3. Can I prepare this dish ahead of time?
For the best texture, it’s not recommended to fully assemble the dish ahead of time. However, you can do all the prep work. You can make the sauce and store it in an airtight container in the refrigerator for up to 3 days. You can also chop all your vegetables. When ready to eat, simply bake the chicken and then finish the assembly as directed. This turns a 50-minute recipe into a 30-minute one.

4. How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the chicken will lose its crispiness once it’s been sauced and refrigerated. The absolute best way to reheat it is in an air fryer at 375°F (190°C) for 5-7 minutes, or in a hot oven. This will help to dry out the coating and bring some of the crispiness back. Microwaving will work but will result in softer chicken.

5. Can I add other vegetables or customize the sauce?
Absolutely! This recipe is a fantastic base for customization.

• Vegetables: Feel free to add broccoli florets, snow peas, water chestnuts, or baby corn. Add heartier vegetables like broccoli with the peppers and onions, and more delicate ones like snow peas in the last minute of sautéing.
• Sauce: For a spicy kick, add a tablespoon of sriracha or a teaspoon of red pepper flakes to the sauce. For a different flavor profile, a splash of sesame oil at the very end can add a lovely nutty aroma.

Print