Go Back
Baked sweet and sour chicken with a glossy glaze in a parchment-lined baking dish.

Baked Sweet and Sour Chicken

Lightly browned chicken with a cornstarch-and-egg coating, baked in a homemade sweet and sour sauce. Turn the chicken halfway through the one-hour bake and serve with warm rice and extra sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • 9×13-inch baking dish and parchment paper
  • Large skillet
  • Large zip-top bag
  • Shallow bowl for eggs
  • Medium mixing bowl and whisk

Ingredients
  

Chicken and coating

  • 4 boneless skinless chicken breasts cut into 1-inch pieces
  • 1 cup cornstarch
  • 2 large eggs
  • 1/4 cup vegetable oil
  • Salt and black pepper to season the chicken

Sweet and sour sauce

  • 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

Instructions
 

  • Preheat the oven to 325°F (165°C). Line a 9x13-inch baking dish with parchment paper and set it aside.
  • Pat the chicken pieces dry, then season them lightly with salt and black pepper.
  • Place the cornstarch in a large zip-top bag. Add the chicken pieces, seal the bag, and shake well until every piece is evenly coated.
  • Crack the eggs into a shallow bowl and whisk until smooth.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Working in batches if necessary, dip the cornstarch-coated chicken pieces into the beaten eggs. Transfer them directly to the hot skillet.
  • Sear the chicken briefly, turning as needed, until the exterior is lightly golden. The chicken does not need to be fully cooked at this stage.
    Chicken pieces with a light cornstarch and egg coating searing in a skillet.
  • Arrange the browned chicken in the prepared baking dish.
    Lightly browned chicken pieces arranged in a parchment-lined baking dish before adding sauce.
  • In a medium bowl, whisk together the granulated sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt until well combined.
    Whisked sweet and sour sauce in a small bowl with a whisk.
  • Pour the sweet and sour sauce evenly over the chicken, tossing gently so the pieces are well coated.
    Browned chicken coated with sweet and sour sauce before baking.
  • Bake uncovered for 1 hour, carefully tossing the chicken halfway through the baking time so it becomes evenly coated in the thickening sauce.
    Sweet and sour chicken halfway through baking with a spoon resting in the dish.
  • Check that the chicken has reached an internal temperature of 165°F (74°C), then remove it from the oven.
    Overhead view of baked sweet and sour chicken with reduced sauce.
  • Let the chicken rest for a few minutes before serving. Spoon the extra sweet and sour sauce over the top and serve with warm rice.
    Baked sweet and sour chicken served over white rice on an ivory plate.

Notes

  • Yield is an estimate of 4 servings and depends on the size of the chicken breasts and portions.
  • Prep and searing times are estimates; the recipe includes a full 1-hour oven bake.
  • Cut the chicken into evenly sized 1-inch pieces.
  • Coat with cornstarch first, then dip in beaten egg before searing.
  • Sear only until lightly golden and let the oven finish cooking the chicken.
  • Bake uncovered and gently toss halfway through.
  • The finished coating is soft and glazed after baking in the sauce.
  • Serve warm rice separately and spoon extra sauce from the dish over each portion.