Crispy, Saucy, and So Irresistible

If you’re craving something that’s sweet, tangy, and totally addictive, this Oven-Baked Sweet and Sour Chicken is exactly what you need. I can’t tell you how many times I’ve made this dish for friends and family—it always gets devoured in minutes! The magic lies in that perfect balance of crispy baked chicken coated in a glossy, homemade sauce that’s both sweet and tangy with a touch of pineapple goodness. It tastes just like your favorite takeout, but so much healthier and fresher because you made it yourself!

Why This Recipe Works Every Time

Unlike the deep-fried version you might get at a restaurant, this recipe uses the oven to crisp up the chicken perfectly—no messy frying oil, no guilt. The chicken turns golden and crunchy, and once tossed in that luscious sauce, it becomes irresistibly tender inside with a sticky-sweet coating that clings to every bite. It’s a true comfort food that’s easy enough for weeknights but impressive enough for guests.

Nutritional Benefits

Even though this dish feels indulgent, it’s surprisingly balanced! Baking instead of frying cuts out a lot of unnecessary oil while still keeping that satisfying crunch. Chicken breast provides lean protein that keeps you full and energized, while the sauce—thanks to fresh pineapple juice and a touch of vinegar—adds natural sweetness without overloading on sugar. Add some colorful bell peppers and you’ve got a beautiful mix of vitamins, protein, and flavor all in one pan.

Adaptable Variations

• Make it spicy: Add a teaspoon of chili flakes or sriracha to the sauce for a sweet and spicy twist.
• Vegetarian version: Swap the chicken for crispy tofu or cauliflower florets—they soak up the sauce beautifully!
• Healthier twist: Use honey instead of sugar for a naturally sweet, slightly floral flavor.
• Extra texture: Sprinkle toasted sesame seeds or chopped cashews before serving for a delicious crunch.

Oven-Baked Sweet and Sour Chicken Recipe

Ingredients

• 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized cubes
• Salt and pepper to taste
• 1 cup cornstarch
• 2 eggs, beaten
• 2 tbsp vegetable oil (for coating the baking sheet)

For the Sweet & Sour Sauce

• 3/4 cup sugar (or honey, if preferred)
• 4 tbsp ketchup
• 1/2 cup apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 cup pineapple juice
• 1 tbsp cornstarch (mixed with 2 tbsp water, optional for thickening)
• 1 cup diced bell peppers (red and green)
• 1/2 cup pineapple chunks

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a large baking pan with oil.
2. Season the chicken pieces with salt and pepper. Dip each piece into cornstarch, then into the beaten eggs, ensuring each one is well coated.
3. Place the coated chicken pieces on the prepared pan in a single layer. Lightly drizzle or spray a bit of oil on top to help them crisp up.
4. Bake for about 25 minutes, turning halfway through, until golden and crispy.
5. While the chicken bakes, prepare the sauce: In a saucepan, combine sugar, ketchup, vinegar, soy sauce, garlic powder, and pineapple juice. Bring to a light boil over medium heat, stirring occasionally.
6. If you like your sauce thicker, stir in the cornstarch-water mixture and simmer for 1–2 minutes until glossy.
7. Add the bell peppers and pineapple chunks, simmering for another 2–3 minutes for a burst of color and freshness.
8. When the chicken is done, pour the sauce over it and gently toss everything together until each piece is beautifully coated.
9. Return the pan to the oven for another 10–15 minutes to let the sauce caramelize and cling to the chicken.
10. Serve hot over steamed rice and garnish with green onions or sesame seeds. Perfection!

Practical Tips for Best Results

• Make it extra crispy: Pat your chicken dry before coating—it helps the cornstarch stick and creates that irresistible crunch.
• Batch-friendly: This recipe doubles easily! Just use two pans so the chicken doesn’t crowd (it needs space to crisp up).
• Storage tip: Leftovers can be kept in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the texture nice and crisp.
• Meal prep idea: Make a big batch of the sauce and freeze it—it’s great for tossing with shrimp, tofu, or even roasted veggies later.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts? Absolutely! Thighs stay juicy and flavorful, even after baking, so they’re a great option.
2. Can I skip the cornstarch? You can use flour instead, but cornstarch gives that extra crispiness that makes this dish shine.
3. Can I make this ahead of time? Yes! You can bake the chicken and prepare the sauce separately, then combine and reheat before serving.
4. Is this recipe kid-friendly? Totally! The sauce is sweet, colorful, and mild—kids love it. Just skip the chili flakes if adding spice.

Let’s Stay Connected!

Did this Oven-Baked Sweet and Sour Chicken win over your family too? I’d love to hear about it! Share your version on Pinterest and tag me—I adore seeing how you make these dishes your own. Let’s keep cooking and creating meals that make life delicious, one recipe at a time. 🍍🍗❤️