Baked Sweet and Sour Chicken: A Takeout Classic Made Easy at Home

 Baked Sweet and Sour Chicken: A Takeout Classic Made Easy at Home

There’s something undeniably irresistible about sweet and sour chicken—the perfect balance of crispy, golden bites of tender chicken smothered in a tangy, glossy glaze. It’s a dish that satisfies every craving: savory, sweet, crunchy, and comforting all in one. While your favorite takeout spot might deliver a quick fix, nothing compares to the flavor and satisfaction of making this classic at home.

This Baked Sweet and Sour Chicken recipe takes the best of Chinese-American cuisine and simplifies it for your own kitchen. The chicken is first lightly pan-fried for crispiness, then oven-baked in a rich, sticky sauce that caramelizes as it cooks. It's easy, economical, and far better than anything from a cardboard takeout box. Let’s dive into why this dish deserves a permanent spot in your dinner rotation.

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🛒 Ingredients & Their Roles

Here’s what you’ll need to make this delicious meal, along with why each ingredient is important:

2 boneless skinless chicken breasts, cut into 1-inch pieces

The star of the show—tender, protein-packed bites that soak up flavor and crisp beautifully.

1 cup cornstarch

Coats the chicken to create a light, crisp crust when pan-fried. This is key for texture.

2 large eggs

Help the cornstarch stick and bind to the chicken while adding richness.

1/4 cup vegetable oil

Used for searing the chicken, giving it that satisfying golden color and crunch.

1/2 cup granulated sugar

The sweet element in the sauce—this creates that signature sticky, caramelized glaze.

1/4 cup ketchup

Adds both sweetness and a rich, tangy depth to the sauce.

1/2 cup apple cider vinegar

Brings the “sour” to the sweet and sour. It adds bright acidity and balances the sugar.

2 tablespoons soy sauce

Introduces an umami backbone and a touch of saltiness to round out the sauce.

1 teaspoon garlic powder

Enhances the flavor with warm, aromatic notes.

1/2 teaspoon sea salt

Boosts flavor and helps season both the chicken and the sauce.

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👨‍🍳 Step-by-Step Instructions

Follow these simple steps to make crispy, oven-baked sweet and sour chicken that tastes even better than takeout:

1. Preheat and Prep

Preheat your oven to 325°F (165°C). Line a 13x9-inch baking dish with parchment paper or lightly grease it. Set aside.

2. Season and Coat the Chicken

Lightly season the chicken pieces with salt and pepper. Place cornstarch into a large zip-top bag, add the chicken, and shake until each piece is fully coated.

3. Dip and Sear

Beat the eggs in a shallow bowl. Dip each cornstarch-coated chicken piece into the egg mixture.

Heat vegetable oil in a large skillet over medium-high heat. Add chicken in batches and sear until golden brown—this locks in flavor and gives a nice crispy texture. Don’t overcrowd the pan.

4. Transfer to Baking Dish

Once seared, place the chicken pieces into the prepared baking dish, spreading them out evenly.

5. Make the Sauce

In a medium bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, garlic powder, and sea salt. This creates a vibrant, sweet-tangy sauce that will thicken and caramelize as it bakes.

6. Pour and Bake

Pour the sauce evenly over the chicken. Bake uncovered for 1 hour, turning or tossing the chicken once halfway through to ensure even coating and baking.

7. Serve and Enjoy

Remove from oven and let rest for a few minutes before serving. The sauce should be thick, sticky, and clinging to the chicken perfectly.

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🌟 Why This Recipe is a Fan Favorite

Crispy yet oven-baked: You get all the crunch of fried chicken with the convenience and health benefits of baking.

Better-than-takeout flavor: Rich, tangy, and sweet without artificial flavors or additives.

Meal-prep friendly: This dish reheats beautifully—great for leftovers or lunch the next day.

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🔥 Pro Tips for Perfect Sweet and Sour Chicken

Double coat for extra crisp: After the cornstarch, let the coated chicken sit for 5 minutes before dipping in egg to help the crust adhere better.

Don’t skip the sear: This locks in moisture and adds a satisfying crunch that baking alone can't achieve.

Use parchment paper: It makes cleanup easier and prevents sticking or sauce burn.

Customize the sauce: Want it spicier? Add a dash of sriracha or red pepper flakes.

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🍚 Serving Suggestions

This dish is incredibly versatile. Here are some great pairing options:

Steamed jasmine or basmati rice – to soak up all that amazing sauce.

Stir-fried vegetables – think bell peppers, broccoli, and snap peas.

Pineapple chunks – add them halfway through baking for extra tropical sweetness.

Sesame seeds and green onions – for garnish and added texture.

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💬 Final Thoughts

If you’re looking for a recipe that’s both simple to make and packed with flavor, this Baked Sweet and Sour Chicken delivers every single time. It’s a crowd-pleaser that’s easy enough for weeknights but impressive enough for guests.

Ditch the takeout menu and bring restaurant-quality food home with this easy, foolproof dish. With just a few pantry staples and some chicken, you’ll create something truly unforgettable—and yes, downright addictive.

Save this recipe, share it, and make it part of your dinner rotation. You won’t r

egret it.

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Hungry for more easy Asian-inspired meals?

Let me know, and I’ll help you build the perfect at-home takeout night!