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.
This is so good. makes me wonder why I never made sweet and sour myself before. A co-worker shared your blog with me and this recipe but I didn’t know it was yours until I was scrambling trying to remember the sauce and your blog came up in a google search. I know she got the recipe here!!! My husband thanks you :)
You’re right, I don’t believe it. Chinese food is my favourite and anyone who knows my blog also knows I cook it regularly and could eat it every day. As chinese food is new to you, why not take a look. If you like sweet & sour, you’ll love my crispy shredded beef recipe. Love your blog BTW, I’m just starting to get to grips with bread baking and hoping to take inspiration from you, Debs.
I just made this for dinner and it was absolutly delish! Just like chinese takeout! I wanted a short cut, so I cooked the chicken at 400 degrees for 30 min and they turned out great. Thanks for the great recipe!!
You’re just now trying chinese food! It’s one of my favorites…your version looking tasty! The sauce looks rich and the texture of the chicken (though in sauce) looks crisp. What a plus! I’m very impressed that you chose to use brown rice instead of white rice in your recipe. My daughter and I make chinese food at home and let me tell ya…it’s a winner! We use Kikkoman soy sauce and LaChoy sweet and sour sauce from our local grocery for an authentic chinese food flavor. Would you happen to have a recipe for Hot Braised Chicken sauce? Thanks!
We made this for a family gathering over the weekend and it was a HUGE hit! It is delicious! Thanks so much for all these amazing recipes, our family is eating very well these days :)
Hi Eileen,
So happy to hear that your family enjoyed this dish. Thanks for coming back and letting me know! So glad that you’re enjoying the blog :)
-Michelle
Just found your site while touring food blogs. Totally trying this recipe first of all. Second of all. Egg rolls are totally not as tricky as they seem. I haven’t made traditional chinese style yet, but make southwestern ones all the time. They’re a snap!
Hi Mary Teresa, thanks for the encouragement on egg rolls. I can’t wait to give them a try!
For someone who is a virgin to Chinese food, this recipe rocks! I have lots of firsts to conquer myself… one bite at a time. I am SO making this. Thanks! I’ve been looking for a simple recipe and this one sounds wonderful.
Looks delicious Chelle. I am glad you finally ate some Chinese food. :)
I’m glad you like Chinese Food! Your dish looks so delicious! I can’t wait to have some with rice!
Your dish looks great. Going to prepare it next weekend.
wow
Elinoar – Israeli food blog
Oh no, you’ve been missing out – Chinese is soo good! I’ve never had Taco Bell, which seems to shock people for some reason.
Lovely sweet and sour chicken, it’s making my tummy grumble!
Kerstin – It is surprising that someone hasn’t had Taco Bell! I guess I’m not completely alone in missing out on some things. But really, you’re not missing out, Taco Bell is pretty bleh ;-)
Oooh yes, I believed you. There’s always new things we haven’t tried since its existent but better late than never! I never tasted Blue cheeses, goat cheese or Camembert (au lait cru) even though it’s available in my local supermarkets until 11 years ago. Now, everyone has to fight with me :-D You can count me in your group!
I love wonton soup. . . the broth is so clear, the wontons so rich, and the container so reusable.
I can’t believe someone managed to live her life without Chinese food! I’m bookmarking this. It looks scrumptious, as does your delicious photography. Love your colorful picture.
Love this!
mm! that just looks divine. :)
wow, i can’t imagine living 29 years without chinese food! you definitely have to try dim sum and for greasy takeout, orange chicken and eggplant tofu are my favorites. your sweet and sour looks great, thanks for the recipe!
Well check you out! Just what we all need. Sweet & sour chicken better than take out? fun post, thanks, s
I hope your newfound love of Chinese takeout leads you to discover some more clone recipes, and that you will share them. We have been trying to duplicate Steamed Pork Dumplings for years with limited to no success.
YUM! This looks delicious; I cannot wait to try it!!
You definitely have to try pan fried dumplings (or steamed). You could easily make a meal out of those (even though it’s an appetizer).
My husband’s favorite take-out is sweet and sour chicken. I can’t wait to try this recipe!! Now, could you post a recipe for moo shu vegetable? ;) :) :)
You don’t know what you’ve been missing!!! I loove chow fun, sesame chicken, egg drop/wonton mix soup, spring rolls, chicken or beef with brocoli, beef with oyster sauce, moo shu chicken…i can keep going. Your chicken looks perfect!!!
Congrats! Chinese is great. I love wonton soup, chicken low mein, and crab ragoons. The kids love S&S chicken. Looks like an easy recipe. I ought to give it a try.
I love this recipe, thanks for posting I need to make it again soon!
Wow! That’s a long time without Chinese. Great pictures and recipe. Well done.
How on earth did you get through college without Chinese food? :) I would have STARVED.
This looks great!! I made a variation of it this year and I was amazed at how yummy it was. And no take-out-induced finger swelling! Thumbs up!
Nope. can’t believe you’ve never had Chinese before. Next up – I think you should branch out to Thai! :) There’s a whole world out there!!!
Great pix by the way!
Chris – I actually tried Thai for the first time back in February (I’m so lame, I know), and I loved it!!
You’re right – I can’t believe you had never had Chinese! I LOVE Chinese food. My favorites are General Tso’s, orange chicken, hot braised chicken, chicken potstickers, and lo mein. Your pictures are gorgeous – I really like these. I love that this recipe only uses 1/4 cup of oil, because so many recipes call for cups and cups of oil for deep frying. Cant’ wait to try this!!
Oooh! That looks so mouthwatering. Chinese is one of our favourite cuisines.