Baked Sweet and Sour Chicken: A Healthier Takeout Fakeout
There’s something about sweet and sour chicken that feels like a warm hug from your favorite takeout spot. But let’s be honest—sometimes, the greasy aftermath leaves you wondering if it was worth it. Enter this Baked Sweet and Sour Chicken: all the crispy, tangy, finger-licking goodness without the deep-fried guilt. Whether you’re meal-prepping for the week or craving a cozy Friday night dinner, this recipe is your ticket to satisfaction.
I first stumbled on this method after one too many “I’ll just have a small portion” takeout fails (we’ve all been there). Baking the chicken keeps it tender inside while still giving it that crave-worthy crunch. And the sauce? A perfect balance of sweet, tangy, and just a little kick—like your favorite takeout, but better. Plus, it’s a hit with kids and adults alike, which in my house is basically a culinary miracle.
Why You’ll Love This Baked Sweet and Sour Chicken
This dish isn’t just delicious—it’s also:
- Healthier: No deep-frying means less oil but all the flavor.
- Meal-prep friendly: Reheats like a dream for lunches.
- Customizable: Add extra veggies or adjust the sauce to your taste.
- Kid-approved: Even picky eaters gobble it up (trust me).
How to Make Baked Sweet and Sour Chicken
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil (or avocado oil)
- 1 red bell pepper, chopped
- 1 cup pineapple chunks (fresh or canned)
- 3/4 cup sugar (or honey for a healthier swap)
- 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (optional)
Step-by-Step Instructions
- Prep the chicken: Toss cubed chicken in cornstarch, then dip in beaten eggs.
- Bake: Spread on a greased baking sheet and bake at 375°F for 20 minutes, flipping halfway.
- Make the sauce: Whisk sugar, ketchup, vinegar, soy sauce, garlic powder, and red pepper flakes in a saucepan over medium heat until thickened (about 5 minutes).
- Combine: Toss baked chicken, bell pepper, and pineapple in the sauce, then return to the oven for 10 more minutes.
Pro Tips for the Best Results
For extra crispiness, broil the chicken for the last 2–3 minutes. If you love veggies, toss in some broccoli or snap peas—they’ll soak up the sauce beautifully. And if you’re short on time? Use pre-cut chicken to speed things up!
Serving Suggestions
Pair this with fluffy white rice or garlic fried rice for a complete meal. A side of steamed broccoli or a quick cucumber salad adds freshness. Leftovers? They’re even better the next day (if they last that long).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicier and add extra flavor—just adjust baking time to 25 minutes.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Is there a substitute for cornstarch?
Arrowroot powder or flour works, but cornstarch gives the crispiest texture.
Can I make this gluten-free?
Yes! Use tamari instead of soy sauce and ensure your cornstarch is gluten-free.
What’s the best pineapple to use?
Fresh or canned both work—just drain canned pineapple well to avoid excess liquid.
Can I freeze baked sweet and sour chicken?
Freeze before adding the sauce for best results. Thaw, then reheat with sauce.
There you have it—a healthier, homemade version of the takeout classic that’s just as comforting (and way more rewarding). Whether it’s a busy weeknight or a lazy weekend, this Baked Sweet and Sour Chicken is sure to become a regular in your rotation. Now, who’s ready to ditch the delivery menu?
PrintBaked Sweet and Sour Chicken
Description
This Baked Sweet and Sour Chicken recipe is a healthier take on the classic takeout favorite. Tender chicken pieces are coated in a crispy breading, baked to perfection, and tossed in a homemade sweet and sour sauce that’s perfectly balanced between tangy and sweet. It’s an easy, family-friendly meal that pairs wonderfully with steamed rice and vegetables.
Ingredients
For the Crust:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- Salt and pepper to taste
- For the Sweet and Sour Sauce:
- 3/4 cup granulated sugar
- 1/2 cup ketchup
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- For Garnish:
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Lightly grease a 9×13-inch baking dish.
- Season chicken pieces with salt and pepper. Place cornstarch in a shallow bowl and beaten eggs in another shallow bowl.
- Dip each chicken piece in cornstarch to coat, then dip in beaten eggs. Shake off excess.
- Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken until golden brown on all sides (about 1-2 minutes per side). Transfer to prepared baking dish.
- In a medium bowl, whisk together all sauce ingredients until smooth. Pour evenly over chicken in baking dish.
- Bake for 45-50 minutes, stirring every 15 minutes, until sauce is thickened and chicken is cooked through.
- Garnish with sliced green onions and sesame seeds before serving. Serve hot over rice.
Notes
For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking. Adjust the sweetness/tanginess by adding more vinegar or sugar to taste. Leftovers store well in the refrigerator for up to 3 days.
