Crispy Sweet and Sour Chicken
Skip the takeout and make this sweet and sour chicken at home! Pan-fried chicken pieces are coated in a homemade sweet and sour sauce and baked to perfection in this easy recipe. Pair it with steamed rice, stir fry vegetables, or a homemade fried rice for a filling dinner you will want to make again and again.
Confession: I was a serious late bloomer when it came to eating Chinese food.
I went to college, lived in a dorm, lived in an apartment, and yet never did a morsel of Chinese food touch my lips. I’m not exactly sure how this happened – we did our fair share of take-out, but it seemed to always be pizza or the leftovers from a friend’s shift at Kentucky Fried Chicken. We were partial to the potato wedges and chocolate cake, naturally.
It wasn’t until I started dating my husband that I gave it a try – he suggested ordering it one night when I was visiting him, and he was (of course) stunned when I told him I had never had it, so I’d just get whatever he was having. That day, we had General Tso’s and egg rolls, and I was in love. Since then, I’ve eaten Chinese takeout countless times, have tried tons of different dishes, and have made many of them in my own kitchen.
This oven-baked recipe is my favorite riff on sweet and sour chicken!
Sweet and Sour Chicken
The hallmark of a good sweet and sour chicken comes down to two things. Crispy, well-fried chicken, and a sticky sweet and sour sauce. Oh, the sauce… It’s the absolute perfect balance between sweet and tangy and the way it clings to the chicken is just glorious!
How to make Sweet and Sour Chicken
Do not let the longer-than-usual bake time worry you, this sweet and sour chicken recipe is really easy to make and worth the extra time it takes to cook in the oven.
Sweet and Sour Chicken Ingredients
- Chicken – I use boneless, skinless chicken breasts in this recipe. You can also use a combination of chicken breasts and thighs, or all thighs if you’d prefer.
- Salt + Pepper – Seasons the chicken to taste before pan-frying.
- Cornstarch – Helps to keep the outside of the chicken slightly crisp, while the egg will give the exterior a bit of a puffy texture.
- Eggs – Slightly beaten for dipping the cornstarch coated chicken.
- Oil – Vegetable or canola oil is used for pan-frying the chicken.
- Sweet and Sour Sauce- This homemade sauce is made from a mixture of sugar, ketchup, rice vinegar, soy sauce, and garlic powder.
Now that you have your ingredients let’s break it down into pan-frying the chicken and baking the sweet and sour chicken to perfection.
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Batter + Fry the Chicken
- Preheat the oven: Set the oven to 325°F.
- Season the chicken: Cut the chicken into 1-inch chunks and season with salt and pepper.
- Prep the batter: In a shallow bowl or pie plate, place the cornstarch. Beat the eggs slightly in a separate shallow bowl.
- Batter the chicken: Working in two batches, toss the chicken pieces in the cornstarch and then coat with the egg.
- Pan-fry the chicken: In a large skillet over medium-high heat, heat the oil. Again working in two batches, brown the chicken, turning it so that all sides are browned.
Sauce + Bake
- Transfer chicken: Place the chicken in a single layer in a 9×13-inch baking dish.
- Make the sweet and sour sauce: In a small bowl, whisk together the sauce ingredients and pour evenly over the chicken. Turn the chicken to ensure each piece is coated in sauce.
- Bake the chicken: Bake for 1 hour, turning the chicken every 15 minutes.
Serving Suggestions
I usually serve this baked sweet and sour chicken with steamed rice and broccoli. Some other ways you can serve this dish include:
- Brown rice, cauliflower rice, or fried rice.
- Stir-fried vegetables such as carrots, snow peas, bell peppers, onion, etc.
- Switch it up with pineapple chunks and diced red and green peppers mixed in with the chicken.
Recipe Notes
- The recipe calls for rice vinegar (an Asian pantry staple), but you can substitute white vinegar or apple cider vinegar if necessary.
- For a slightly different flavor, use pineapple juice instead of vinegar in the sauce.
Tips for Doubling the Sauce
The amount of sauce is enough to coat the chicken, so if you prefer a much saucier dish (enough to coat the rice, too) then you will want to double the sauce for sure. To double the sauce:
- Double the ingredients for the sweet and sour sauce.
- Pour half of the sauce over the chicken, and stir to coat.
- Reserve the other half of the sauce and cook on the stove-top for 8-10 minutes until reduced.
- Drizzle over the baked sweet and sour chicken and rice.
Alternate Cooking Methods
Air fryer
- Instead of pan-frying the chicken, air fry the chicken pieces in batches for 7-9 minutes, flipping halfway.
- Then place air-fried chicken in the baking dish and coat with the sauce.
- Cook 1 hr tossing every 15 minutes.
Slow cooker
- For this method, begin by pan-frying the chicken.
- Line a slow cooker with a slow cooker liner and place chicken in.
- Pour the sauce over the chicken and stir to coat.
- Cook on low for 6 hours or high for 3 hours.
It’s important to note the sauce won’t reduce and thicken as much as it would in the oven, so take that into consideration.
Storing, Reheating, Meal Prepping
- Storing – The sweet and sour chicken can be stored in an air-tight container in the refrigerator for up to 4 days.
- Reheating – I suggest baking the sweet and sour chicken to reheat. Bake in an oven-safe dish for 10-20 minutes at 325°F. It can also be microwaved to warm up, as well.
- Meal Prepping – I love this sweet and sour chicken for an easy lunch meal prep recipe. Divide the cooked sweet and sour chicken into 4 meal-prep containers with rice and stir-fried vegetables and you are ready for better than takeout lunches!
If You Like This Sweet and Sour Chicken, Try These Next:
- Sesame Chicken
- Chinese Beef and Broccoli
- Scallion Pancakes with Ginger Dipping Sauce
- Crab Rangoon Recipe
Sweet and Sour Chicken
Get take-out quality sweet and sour chicken from the comfort of your own home! Crispy, pan-fried chicken beautifully coated in a homemade sweet and sour sauce are so good you’d think you ordered this dish from the neighborhood Chinese restaurant.
If you make this recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Sweet and Sour Chicken
Ingredients
For the Chicken
- 1½ pounds (680.39 g) boneless skinless chicken breasts, cut into 1-inch chunks
- Salt and pepper, to taste
- 1 cup (128 g) cornstarch
- 2 eggs, slightly beaten
- ¼ cup (54.5 ml) canola or vegetable oil
For the Sauce
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 g) ketchup
- ½ cup (127.5 ml) rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 325 degrees.
- Season chicken with salt and pepper.
- Place the cornstarch in a shallow bowl or pie plate. Place the eggs in a separate shallow bowl. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
- In a large skillet, heat the oil over medium-high heat. Again working in two batches, brown the chicken, turning it so that all sides are browned.
- Place the chicken in a single layer in a 9x13-inch baking dish.
- In a small bowl, whisk together the sauce ingredients and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.
- Bake for 1 hour, turning the chicken every 15 minutes. Serve with rice and steamed broccoli, if desired.
Notes
- Chicken: You can substitute boneless, skinless chicken thighs for the breasts.
- Vinegar: You can substitute white vinegar or apple cider vinegar. You can also use pineapple juice for a different flavor!
- Pineapple and Bell Pepper: Add chunks of pineapple and red/green bell pepper to the chicken mixture in the pan before baking for even more flavor.
- Extra Sauce: If you like a super saucy dish, I recommend doubling the sauce, using half as directed, and simmer the other half in a small saucepan while the dish is baking, then toss with the baked chicken when it comes out of the oven.
- Serving Suggestions: Steamed rice, cauliflower rice, or fried rice, along with steamed or stir-fried vegetables (broccoli, carrots, snow peas, etc.).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Air Fryer: Air fry the chicken pieces in batches for 7-9 minutes, flipping halfway. Then place air-fried chicken in the baking dish, coat with the sauce, and proceed with baking as directed.
- Slow Cooker: Pan-fry the chicken, then line a slow cooker with a slow cooker liner and place chicken in. Pour the sauce over the chicken and stir to coat. Cook on low for 6 hours or high for 3 hours. Important Note: The sauce won't reduce and thicken in the slow cooker the way it will in the oven, so you may want to transfer it to a saucepan and reduce on the stovetop before serving if you prefer a thicker sauce.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
I made this recipe and it was sooo good. I had extra and I put them in a vac and seal bag then tossed it in the freezer. All I had to do was heat it. Homemade TV dinner for a week later along with the rice. GOOD JOB brown eyed baker!!!!!
I make something similar to this, and use two gal size zipper bags for the egg and cornstarch. Makes clean up a breeze, and your hands aren’t all caked with egg and cornstarch.
Could you substitute potato starch for the corn starch?
Thanks!
Hi Caren, I’ve not used potato starch before, but if you’ve successfully substituted it for corn starch in the past, then I would give it a go!
This looks amazing. I would love to see an orange chicken and/or General Tso’s recipe too!
Hi Suzanne, I do have a General Tso’s recipe! You can find it here: https://www.browneyedbaker.com/general-tsos-chicken-recipe/
I just made this for the first time, and my husband loved it! He told me to “mark the page in the cookbook! ” The recipe was very easy, and the results were great. I used boneless chicken breasts, doubled the sauce, but simmered half of it on the stove, as suggested, served with rice and broccoli, with a side of fresh pineapple. Thank you for another great dinner option!
Saw this on Pinterest and it was so simple with very few ingredients and looked super easy so had to give it a try!! This is the best sweet and sour chicken I’ve ever had. I’m a lover of sweet and sour things and this was the perfect balance and definitely silenced my cravings 😍😍
Hello!
What can I use instead of soy sauce? I am not a big fan…..
Thank you!
Have you tried coconut aminos? They don’t have a strong coconut flavor.
I love the colors in this! That is so exciting!
This was amazing! My husband said it was better than the sweet & sour chicken at restaurants. I was a little hesitant about how the ketchup would work out in the recipe, but the flavors blended really well. Thx for sharing this recipe!
Fabulous recipe. Cant wait to try it as it was posted. But I couldnt wait and had chicken that was already cooked so I diced it, coated it, fried it with some sesame oil and set it aside. For the sauce I used half pineapple juice half vinegar and omitted the sugar and used a tsp of brown sugar instead, and added a little corn starch to thicken it then heated that until it thickened. Served it over the cooked chicken, leftover broccoli and cauliflower rice. Quick, easy and delucious! Mmmm!
I was in my mid-40s before I ate Chinese food. The problem was lack of access to it. My first meal was also Gen. Tso’s and egg rolls. I haven’t had Thai yet, but I have had Japanese and Vietnamese food — both of which I like.
Have you attempted or perfected egg rolls yet? I have two recipes for egg rolls. One I use for the filling and also for “crack slaw”/egg roll skillet and the other has great tips for making egg rolls.
The sweet and sour chicken looks great!
I haven’t tried making egg rolls yet; feel free to email me your recipes if you’d like!
I never ate Chinese food growing up either. My husband loves it and this recipe looks so good!!!
This looks so good, I should try this recipe soon!
Just made this for dinner with some rice, carrots, and snow peas! I used apple cider vinegar and half chicken thighs half breasts, and it turned out great!
Really delicious, and easy enough an 18 year old like me can do it c: Accurate cook time, cost me less than $10 which is great! I cooked the snow peas and carrots in the last 15 minutes in the same pan as battering the chicken.
This is the best sweet and sour recipe. I have been making the sauce alone since I found your recipe back in 2009. My husband says it is better then any restaurant sweet and sour sauce. So when I go buy Chinese food we use your sauce recipe instead of their sauce.
This is my favorite recipe of yours. I tried it back in 09′. And have been using it ever since. I make it with white rice and broccoli. It is a family favorite. Tonight I’m pairing it with your pavlova :)
Very delicious. I have made this many times and have been asked for the recipe.
I made the recipe it is very good. I have one comment, I found it to be a little too sweet.
The next time I will cut down on the sugar.
I am diabetic and this recipe isn’t diabetic friendly. So I will start by adjusting the sugar on the next go around.
I will also add some crushed red peppers for a little more of a kick.
Instead of have brown or white rice I served the dish with cooked bulgur. My kids enjoyed the whole dish and wanted more.
I can tell you having made Sweet and Sour chicken
a dozen times or more it is delicious and so easy
I was looking for something different and came upon this recipe. I’m so glad I gave it a chance because I had my doubts about it, but it is a wonderful recipe and easy to make.. So good that I am making it again today.
This was a wonderful tasting recipe, well worth the time to get it to the table. The only thing I did different was use olive oil instead of canola and I didn’t have any chicken breasts so I used thighs.. Using thighs, I didn’t need to bake it for an hour to finish the chicken. If I had sriracha, I would have added a bit of that as well as it could use a touch of heat! This is a keeper and I will make again.
I see that some of the comments are from 2010 so I thought I would let you know that I found this recipe on Yummly. :)
Looks tempting. Could you please tell if this works for other parts of the chicken, or this HAS to be a breast. And also, how much is a “cup” in terms of grams? Cornstarch is a must? What if I can only get potato starch?
thanks
You can use other parts of the chicken. I think potato starch would work; tapioca starch would be even better! 1 cup of cornstarch = 112 grams. (There is no cups to grams equivalent, as each ingredient has a different volume)
Wow, thanks a lot! What I guess I couldn’t make clear is that how much water (as a most common thing in the world) does a cup you are referring to holds. I am relatively new to cooking, so I am just learning this.
Thanks so much for this recipe! It was a definite hit with my husband who happens to be a big fan of Sweet and sour chicken.
I just made this but substituted tofu for the chicken for my vegetarian daughter…still scrumptious
I came across this recipe the other day while looking for sweet and sour chicken on Pinterest. My family (husband, in-laws, son) LOVED IT. It was perfect on plain white rice. I am a vegetarian so I followed the exact same recipe but used extra firm tofu instead of chicken and it was incredible. I only had to bake it for about 40 mins for the tofu. With thin sliced tofu you could barely notice that it wasn’t chicken. I will use this recipe again and again.
I am looking for a recipe I had a few years ago and cannot find it.
It is ramen noodles,chinese cabbage(napa cabbage),sunflower seeds
Then there is a sauce with veg oil,soy sauce and sugar but I forget the amounts of these ingredients. any help would be greatly appreciated.
Hi Diana, What you’re describing sounds like my family’s Chinese coleslaw recipe, I have the recipe here: https://www.browneyedbaker.com/2012/06/19/chinese-coleslaw-recipe/. Hope that helps!
I just cooked this tonight and my family likes it. :D (They’re picky, so yay for finding food they like).