Baked Sweet and Sour Chicken: Your Ultimate Guide to a Restaurant-Quality Meal at Home

Craving that classic takeout flavor without the fuss? Our **Baked Sweet and Sour Chicken** recipe brings a beloved restaurant favorite right into your kitchen with remarkable ease. This dish perfectly marries tender, crispy chicken with a vibrant, tangy sauce, all complemented by wholesome broccoli and juicy pineapple chunks. Served over a bed of fluffy rice, it transforms into a convenient, delicious, and satisfying meal that the whole family will adore, making weeknight dinners exciting again.

Overhead view of Sweet and Sour Chicken, showcasing crispy chicken, vibrant broccoli, and pineapple chunks in a rich sweet and sour sauce, served over rice.

The Best Sweet And Sour Chicken Recipe Ever!

If you’re searching for a Sweet and Sour Chicken recipe that consistently delivers mouth-watering results with minimal effort, your quest ends here. This recipe stands out not just for its incredible flavor profile, but also for its clever use of baking, which simplifies the cooking process and makes cleanup a breeze. Forget deep-frying; our baked method ensures your chicken is wonderfully crispy on the outside and moist on the inside, all while being a lighter option. The sauce, a harmonious blend of sweet, sour, and savory notes with a hint of spice, clings beautifully to every piece of chicken and vegetable. It’s truly a game-changer for homemade Asian-inspired cuisine.

Why This Baked Sweet and Sour Chicken Stands Out

Many sweet and sour chicken recipes involve deep-frying, which can be messy and intimidating for home cooks. Our baked version offers all the delightful crispiness without the hassle. Here’s what makes this recipe superior:

Effortless Crispiness: A quick pan-sear followed by baking locks in the chicken’s juices while achieving a perfect golden-brown, crispy exterior.
Balanced Flavor Profile: The homemade sweet and sour sauce strikes an exquisite balance between tangy vinegars, rich sugars, and savory elements like soy and Worcestershire sauce. It’s sweet enough to please, but with a sharp tang that keeps it from being cloying.
Wholesome & Nutrient-Rich: By baking and incorporating fresh broccoli, this dish offers a healthier alternative to traditional takeout. You get essential vitamins and fiber alongside your protein-packed chicken.
Simple Ingredients: You won’t need exotic ingredients. Everything on the list is easily found at your local grocery store.
One-Pan Convenience: Cooking the chicken and broccoli on a single sheet pan minimizes dishes and streamlines your dinner preparation.

This recipe isn’t just about making food; it’s about creating a memorable meal experience that’s both comforting and exciting, proving that restaurant-quality dishes are well within your reach.

Mastering the Art of Sweet and Sour Sauce

The heart of any great sweet and sour chicken lies in its sauce. Ours is meticulously crafted to deliver that authentic, irresistible taste you know and love. We combine brown sugar for depth, apple cider vinegar for a fruity tang, and white vinegar for a sharp, clean finish. Pineapple juice from the canned chunks adds a natural sweetness and tropical dimension, perfectly harmonizing with the other ingredients. Ketchup provides a savory base and beautiful color, while Worcestershire sauce and reduced-sodium soy sauce introduce layers of umami complexity. A touch of red pepper flakes (optional, but highly recommended) gives a subtle kick that elevates the entire dish, preventing the sweetness from dominating. The sauce is then thickened with a cornstarch slurry, creating that glossy, rich consistency that coats the chicken and vegetables beautifully, ensuring every bite is bursting with flavor.

Achieving Perfectly Crispy Baked Chicken

The secret to our chicken’s fantastic texture is a two-step process that’s incredibly easy. First, bite-sized chicken pieces are coated in a mixture of egg and cornstarch. This forms a protective layer that crisps up beautifully in the oven. The chicken then gets a quick, high-heat pan-sear for just a couple of minutes. This initial searing creates a flavorful crust and helps kickstart the crisping process before it even hits the oven. The final baking phase ensures the chicken cooks through evenly while further developing that sought-after crunch. By cooking the chicken on a spacious sheet pan without overcrowding, air circulates freely, preventing the chicken from steaming and instead allowing it to bake to golden perfection. This method is far less messy than deep-frying and results in chicken that is remarkably crispy, tender, and incredibly satisfying.

Sweet and Sour Chicken

By
Chelsea Lords

This easy Baked Sweet and Sour Chicken is the perfect balance of savory and tangy flavors! Crispy chicken bites, roasted broccoli, and juicy pineapple chunks are tossed in a sweet and sour sauce made with apple cider vinegar, pineapple juice, and a hint of spice.

Prep Time:
20 minutes

Cook Time:
15 minutes

Marinade Chill Time:
50 minutes

Total Time:
1 hour 25 minutes

Servings:
4 servings

Equipment

Large pan
Large sheet pan (15″ x 21″)

Ingredients

1 cup + 1 tablespoon cornstarch, divided
1 pound boneless, skinless chicken breasts
2 large eggs
1 head broccoli
Cooking spray
1/4 cup + 1 tablespoon vegetable oil, divided
1 small yellow onion, diced
1 teaspoon minced garlic
1/2 teaspoon minced ginger (optional)
1 red bell pepper, chopped
1 (8-ounce) can pineapple chunks, drained (reserve juice)

Sauce

1 cup brown sugar (or granulated sugar, to sweetness preference)
1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons pineapple juice (reserved from canned pineapples)
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1/4 teaspoon red pepper flakes (or more, optional)
Salt and pepper
Cooked rice for serving
Green onions (optional, for garnish)

Instructions

Fill a large resealable plastic bag with 1 cup cornstarch. Set aside. Cut chicken into bite-sized pieces and sprinkle with about 1/2 teaspoon salt. Add the chicken to a bowl and toss with the eggs until coated. Shake off any excess egg, then transfer the chicken to the plastic bag with cornstarch.
Once all chicken is in the bag, seal it (ensuring there’s plenty of air inside) and shake vigorously to generously coat the chicken pieces. Remove chicken from the bag and discard any extra cornstarch and the bag itself.
Heat 1/4 cup vegetable oil in a large pan over high heat (if using a smaller pan, use 2 tablespoons oil and cook in 2 batches). Add the cornstarch-coated chicken and cook for about 2 minutes, turning every 30 seconds. The goal is to make the outside lightly golden and slightly crispy; the chicken will still be raw inside. Transfer the seared chicken to a very large sheet pan, spreading it out to cover about 3/4 of the tray. Chop the broccoli into bite-sized pieces and add them to the remaining 1/4 section of the tray. Ensure chicken and broccoli are in a single layer without overlapping to ensure they bake, not steam. Generously spray everything with cooking spray. Bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken bakes, discard any extra oil from the pan and reduce the heat to medium-high. Add 1 tablespoon of fresh oil. Add the diced yellow onion and sauté for a few minutes until softened. Stir in the minced garlic and ginger (if using) and cook until fragrant, about 30 seconds. Add the chopped red bell pepper and cook for an additional 2 minutes until slightly tender-crisp.
To the pan, add the brown sugar (adjusting from 3/4 to 1 cup based on your sweetness preference), apple cider vinegar, white vinegar, reserved pineapple juice, ketchup, Worcestershire sauce, soy sauce, and salt and pepper to taste. Stir well and bring the sauce to a light bubble. In a small separate bowl, whisk together the remaining 1 tablespoon of cornstarch with 3 tablespoons of water until fully dissolved to create a slurry.
Pour the cornstarch mixture into the bubbling sauce in the pan and stir constantly for about 2–4 minutes. Reduce the heat to a simmer and continue to cook, stirring occasionally, until the sauce has thickened to your desired consistency. Remove the pan from heat and stir in the drained pineapple chunks and the baked chicken and broccoli from the sheet pan. If desired, stir in the red pepper flakes for an extra kick.
Serve immediately over a generous portion of cooked rice. Garnish with chopped green onions if desired. Enjoy your homemade, restaurant-quality Baked Sweet and Sour Chicken!

Recipe Notes

Nutrition Note: Nutrition information provided does not include the cooked rice.

Storage: Store any leftover Baked Sweet and Sour Chicken in an airtight container in the refrigerator for 3-4 days. For best results, reheat gently on the stovetop or in the oven to maintain chicken crispiness.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Pro Tips for Sweet and Sour Chicken Success

To ensure your Baked Sweet and Sour Chicken turns out perfectly every time, keep these expert tips in mind:

Don’t Overcrowd the Pan: When searing and baking the chicken, give each piece space. Overcrowding can lower the temperature, causing the chicken to steam instead of crisping up. If necessary, cook the chicken in batches. This is crucial for achieving that desirable crispy texture.
Adjust Sweetness: The amount of brown sugar can be tweaked to your preference. Start with 3/4 cup if you prefer a less sweet sauce and add more if you like it sweeter. Taste as you go!
Fresh Ginger Makes a Difference: While optional, fresh minced ginger adds an incredible layer of aromatic flavor to the sauce. It truly elevates the dish to another level.
Chop Vegetables Evenly: Ensure your broccoli florets and bell pepper pieces are roughly the same size for even cooking. This guarantees they are tender-crisp, not mushy or raw.
Use a Meat Thermometer: For perfectly cooked chicken that’s safe to eat, always use a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).
Meal Prep Friendly: This recipe is excellent for meal prepping. You can cook the chicken and sauce separately, then combine them when ready to serve to maintain the chicken’s crispiness.

Serving Suggestions and Delicious Pairings

This Baked Sweet and Sour Chicken is a complete meal on its own, especially with the added broccoli and pineapple. However, enhancing your serving experience can take it from great to extraordinary. Here are some ideas:

Classic Rice: The most traditional pairing is plain white rice (jasmine or basmati are excellent choices), which perfectly absorbs the delicious sweet and sour sauce. For a healthier alternative, consider brown rice or wild rice.
Noodle Bowls: Serve over stir-fried noodles or simple ramen noodles for a heartier, comforting meal.
Low-Carb Options: For those watching their carb intake, cauliflower rice or sautéed zucchini noodles are fantastic substitutions that still allow the sauce to shine.
Extra Veggies: Feel free to add more stir-fry friendly vegetables like snap peas, carrots, or water chestnuts during the last few minutes of baking for added crunch and nutrition.
Garnish for Flair: A sprinkle of fresh green onions (scallions) not only adds a pop of color but also a fresh, mild oniony bite. Toasted sesame seeds can also add a lovely nutty flavor and texture.

Storage and Reheating Tips

Making a batch of this Baked Sweet and Sour Chicken means you’ll likely have delicious leftovers, perfect for quick lunches or dinners. To ensure they taste just as good the next day, follow these storage and reheating guidelines:

Storage: Allow the chicken and sauce to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating on the Stovetop: This is often the best method for maintaining some crispness. Heat a non-stick pan over medium heat with a tiny bit of oil. Add the chicken and sauce and stir occasionally until heated through.
Reheating in the Oven/Air Fryer: For maximum crispiness, spread the chicken (and broccoli) on a baking sheet and reheat at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes, until heated through and crispy. You can warm the sauce separately and add it after reheating the chicken.
Microwave: While convenient, the microwave will make the chicken less crispy. Heat in short bursts, stirring occasionally, until hot. This method is best if crispiness isn’t a top priority.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work wonderfully. They tend to be more forgiving and stay juicier. Cooking times might vary slightly, so always check for an internal temperature of 165°F (74°C).

Can I make this recipe gluten-free?

Yes, you can! Ensure you use a gluten-free soy sauce (like Tamari) and double-check that your Worcestershire sauce is also gluten-free. Cornstarch is naturally gluten-free.

Can the sweet and sour sauce be made ahead of time?

Yes, the sauce can be prepared a day or two in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before combining with the cooked chicken and vegetables.

What other vegetables can I add?

Feel free to customize! Bell peppers of different colors, snow peas, carrots (sliced thinly), or even mushrooms would be delicious additions. Add them to the sheet pan alongside the broccoli, ensuring they are cut to similar sizes for even cooking.

Is this dish freezer-friendly?

While the cooked chicken can be frozen, the texture might change slightly upon thawing and reheating, becoming a bit less crispy. The sauce freezes well. If freezing, separate the chicken and sauce for best results. Thaw overnight in the refrigerator before reheating.

More Easy Dinner Recipes to Explore:

Baked Alfredo Chicken
Asian Steak Bites
Chicken Stir Fry
Yellow Chicken Curry
Teriyaki Burger

There you have it – your comprehensive guide to creating an unforgettable Baked Sweet and Sour Chicken at home. This recipe is a testament to how simple ingredients and smart techniques can lead to extraordinary flavors. It’s a convenient, family-friendly, and utterly delicious alternative to takeout, perfect for any night of the week. Don’t hesitate to dive in and make this vibrant, tangy, and crispy dish a staple in your dinner rotation!

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