Oven-Baked Sweet and Sour Chicken

This oven-baked sweet and sour chicken comes out irresistibly juicy with a glossy tangy glaze that has just the right amount of sweetness and zing. It is one of those dishes my family asks for anytime we crave Chinese takeout but want the comfort of a home-cooked meal. The hands-off approach of oven baking fills the kitchen with warm savory aromas and gives every piece time to soak up that bold sauce.

After the first time I baked this, my husband declared it better than takeout and now it has become our go-to dinner whenever friends come by. It is always a crowd pleaser and tastes even better as leftovers.

Ingredients

• Chicken breast: cut into bite-sized pieces for quick cooking and juicy results
• Cornstarch: creates a crisp coating and helps the sauce cling
• Large eggs: add richness and help the coating stick
• Vegetable oil: for browning and a neutral flavor
• Sugar: is the backbone of the sticky sweet sauce
• Distilled white vinegar: balances the sugar with a sharp tang
• Ketchup: provides classic sweet and savory depth and a bit of color
• Soy sauce: delivers umami and that restaurant-style savoriness
• Garlic powder: infuses round garlicky flavor in every bite
• Onion powder: offers subtle savoriness for a well-rounded taste
• Salt and pepper: for balanced seasoning do not skip tasting before baking

When shopping aim for chicken that is firm and pink with no off smells and pick a ketchup with no high-fructose corn syrup for the cleanest taste.

Step-by-Step Instructions

Prep the Oven and Dish:

Preheat your oven to three hundred twenty five degrees Fahrenheit. Lightly grease a large baking dish so nothing sticks during baking.

Season and Coat the Chicken:

Sprinkle chicken pieces generously with salt and pepper. Toss in cornstarch until each piece is thoroughly coated. Transfer the chicken into a bowl with beaten eggs and turn well to cover each piece evenly.

Brown the Chicken:

Heat vegetable oil in a large skillet over medium-high heat. Working in batches add chicken and cook just until the outside is golden on all sides about two to three minutes per side. This step starts the crisping and flavor-building but do not fully cook here.

Arrange in Baking Dish:

Move the browned chicken to your greased baking dish and spread them out in a single layer for even cooking and coating.

Make the Sweet and Sour Sauce:

In a medium bowl whisk together sugar white vinegar ketchup soy sauce garlic powder and onion powder until smooth and glossy. Take a taste and adjust for salt.

Coat and Bake:

Pour the entire sauce over the chicken making sure every piece is well coated. Slide the dish into the oven uncovered and bake for one hour.

Stir Frequently for Perfect Glaze:

Every fifteen minutes open the oven and give the chicken a good stir so the sauce thickens and envelops each bite. This step is crucial for the best caramelized edges and sticky coating.

Serve and Enjoy:

Once the chicken has finished baking spoon it over hot rice or pair it with steamed vegetables for a full meal. Sprinkle chopped green onions on top if you like some color and fresh bite.

Save

I always look forward to the way the sweet and sour sauce transforms in the oven turning thick and sticky with a candy-like sheen. Every time my kids see that glossy chicken on the table it reminds me of childhood family takeout nights but so much better.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. When reheating use the oven or a skillet over low heat so the chicken stays tender and the sauce regains its shine. If the sauce has thickened too much stir in a spoonful of water before warming.

Ingredient Substitutions

Boneless skinless chicken thighs work beautifully and stay extra juicy after baking. If you are out of white vinegar try apple cider vinegar for a fruitier tang or use honey in place of some sugar for natural sweetness. Tamari can replace soy sauce for a gluten free option.

Serving Suggestions

This chicken shines when served over hot jasmine or basmati rice which soaks up all the extra sauce. For vegetables toss steamed broccoli or snap peas with a splash of the sauce or add sautéed bell peppers and onions to the pan before baking for even more color and crunch.

Cultural and Historical Context

Sweet and sour chicken is inspired by Cantonese flavors popularized in American Chinese cuisine. The oven baking twist offers at-home cooks an approachable way to get that iconic glossy tangy dish without deep frying.

Frequently Asked Questions About Recipes

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts deliver a lean, tender bite, but thighs can also be used for extra juiciness.

→ How do I prevent the chicken from drying out in the oven?

Browning chicken quickly before baking and stirring every 15 minutes keeps the pieces tender and evenly coated in sauce.

→ Can the sauce be adjusted for less sweetness?

Yes, you can reduce the sugar or increase the vinegar for a tangier finish without compromising the overall flavor.

→ Is it possible to make this dish ahead of time?

Prepare and store in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop for best results.

→ What sides pair well with sweet and sour chicken?

Steamed rice, jasmine rice, or seasonal vegetables are all excellent choices to complement the saucy chicken.