Name: Oven-Baked Sweet and Sour Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 large eggs, beaten; 3/4 cup cornstarch; 2 tablespoons neutral oil (canola, avocado, or vegetable oil); 1/2 cup granulated sugar; 4 tablespoons ketchup; 1/2 cup rice vinegar; 2 tablespoons low-sodium soy sauce; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger; 1 tablespoon cornstarch; 1/4 cup water or unsalted chicken broth; 1 red bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1 small yellow onion, cut into chunks; 1 cup pineapple chunks, drained

Oven-Baked Sweet and Sour Chicken Recipe hits that perfect takeout-style flavor with crispy bites of chicken, glossy sauce, and just the right balance of tangy and sweet. It works well for busy weeknights, family dinners, or casual guests, and you can get it on the table in about 50 minutes. I first tested this version on a Tuesday when I felt too tired to cook, and my kids still asked for seconds.

Why Make This Oven-Baked Sweet and Sour Chicken Recipe at Home

You control the ingredients, the oil, and the sugar, which feels pretty great when you watch everyone go back for more. The oven does most of the work, so you skip deep frying and still get that sticky, caramelized coating.

Homemade sweet and sour sauce tastes brighter and fresher than bottled versions. You also avoid mystery additives and adjust the flavor for picky eaters or spice lovers.

“This oven-baked sweet and sour chicken tastes just like our favorite takeout, only fresher and less greasy, and it disappears every single time I make it.” ★★★★★

Ingredients You Need

Chicken

1 ½ pounds boneless, skinless chicken breast
- Cut into 1-inch pieces for quick cooking and better sauce coverage.
1 teaspoon kosher salt
½ teaspoon black pepper
2 large eggs, beaten
¾ cup cornstarch
- Cornstarch gives a light, crisp coating that holds the sauce well.
2 tablespoons neutral oil (canola, avocado, or vegetable oil)
- Avoid strong flavored oils like extra virgin olive oil here.

Sweet and Sour Sauce

½ cup granulated sugar
- You can swap half with honey for a slightly different flavor.
4 tablespoons ketchup
- I like Heinz for consistent flavor, but any classic ketchup works.
½ cup rice vinegar
- White vinegar works in a pinch, but rice vinegar tastes smoother.
2 tablespoons low-sodium soy sauce
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon fresh grated ginger or ½ teaspoon ground ginger
1 tablespoon cornstarch
- This thickens the sauce in the oven.
¼ cup water or unsalted chicken broth
- Broth adds a bit more savory depth.

Veggies & Add-ins

1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 small yellow onion, cut into chunks
1 cup pineapple chunks, drained
- Canned pineapple in juice works great and saves time. Keep the juice for smoothies.

Pantry shortcuts & substitutions

Use bottled minced garlic and ginger if you want to save chopping time.
Swap chicken breast with boneless, skinless chicken thighs for juicier bites.
Use frozen bell pepper strips if you need a shortcut; no need to thaw completely.
Gluten-free option: use gluten-free soy sauce or tamari and confirm your cornstarch label.

Equipment List

Large rimmed baking sheet
Parchment paper or a silicone baking mat
Two medium bowls (one for coating, one for sauce)
Whisk
Tongs or a spatula
Measuring cups and spoons
Small saucepan (optional, if you want to pre-thicken the sauce on the stove)

Tips & Mistakes

Cut the chicken into even pieces so everything cooks at the same rate.
Pat the chicken dry before coating so the cornstarch sticks and crisps better.
Do not crowd the pan; give the chicken space or it steams instead of crisping.
Toss the chicken gently in cornstarch so you coat it evenly without clumps.
Beat the eggs well and shake off excess before coating so the crust stays light.
Preheat the oven fully; a hot oven helps the coating set and brown.
Stir the sauce ingredients until smooth so you avoid pockets of cornstarch.
Taste the sauce before baking and adjust with a pinch of salt or sugar if needed.
Add the veggies halfway through baking so they stay tender-crisp, not mushy.
Do not overbake the chicken; pull it when the pieces feel firm and reach 165°F.
Line the pan with parchment so cleanup stays easy and the sauce does not burn on.
Let the chicken rest a few minutes after baking so the sauce thickens and clings.

How to Make Oven-Baked Sweet and Sour Chicken Recipe

Step 1: Prep the oven and pan

Preheat your oven to 375°F. Line a large rimmed baking sheet with parchment paper or a silicone mat. Lightly spray or brush the surface with oil so the chicken releases easily.

Step 2: Prep and season the chicken

Cut the chicken into bite-size 1-inch pieces and place them in a bowl. Pat them dry with paper towels so the coating sticks. Season with salt and pepper and toss to coat evenly.

Step 3: Coat the chicken

Place the beaten eggs in one shallow bowl. Add the cornstarch to another shallow bowl. Dip each chicken piece into the egg, shake off excess, then toss in cornstarch until fully coated and lightly dusted.

Arrange the coated chicken pieces in a single layer on the prepared baking sheet. Drizzle or lightly brush the chicken with the neutral oil. Leave a little space between pieces so hot air can circulate.

Step 4: Start baking the chicken

Place the baking sheet on the middle rack. Bake for 15 minutes. Flip each piece gently with tongs or a spatula so both sides crisp.

Step 5: Mix the sweet and sour sauce

While the chicken bakes, whisk the sugar, ketchup, rice vinegar, soy sauce, garlic powder, onion powder, ginger, cornstarch, and water or broth in a bowl. Whisk until the mixture looks smooth and no cornstarch lumps remain. Taste a tiny bit and adjust with a pinch more sugar or vinegar to suit your preference.

If you want a thicker sauce, simmer this mixture in a small saucepan over medium heat for 2 to 3 minutes while you stir. It should look glossy and slightly thick but still pourable.

Step 6: Add sauce and veggies

After the chicken bakes for 15 minutes and you flip it, scatter the bell peppers, onion, and pineapple around and over the chicken. Pour the sauce evenly over everything, coating the chicken and veggies. Toss gently with a spatula so every piece gets some sauce.

Step 7: Finish baking

Return the pan to the oven and bake another 20 to 25 minutes. Stir once halfway through so the sauce thickens evenly and coats the chicken. The chicken should reach 165°F, and the sauce should look thick, sticky, and slightly caramelized around the edges.

If you want a bit more color, switch the oven to broil for 1 to 2 minutes at the end. Watch closely so the sugars in the sauce do not burn.

Step 8: Rest and serve

Remove the pan from the oven and let it sit for 5 minutes. The sauce will thicken slightly as it cools and cling to the chicken. Give everything a final gentle toss, then taste and add a tiny splash of soy sauce or a pinch of sugar if you want to tweak the flavor.

Variations I've Tried

Spicy sweet and sour chicken: Add 1 to 2 teaspoons of sriracha or chili garlic sauce to the sweet and sour sauce. Sprinkle red pepper flakes over the finished dish for extra heat.
Thigh meat version: Use boneless, skinless chicken thighs instead of breast. The thighs stay extra juicy and handle a couple more minutes in the oven without drying out.
Veggie-loaded version: Add broccoli florets, snap peas, or carrot coins with the peppers. Cut them small so they cook in the same time frame.
Lighter coating: Skip the egg and cornstarch and just toss the seasoned chicken with 1 tablespoon of oil, then bake and add the sauce. The texture turns out less crispy but still tasty and a bit lighter.
No pineapple: Leave out the pineapple and add extra bell pepper and onion. Add 1 tablespoon of brown sugar to the sauce to keep the sweetness balanced.

How to Serve Oven-Baked Sweet and Sour Chicken Recipe

Serve this oven-baked sweet and sour chicken over hot steamed white rice, jasmine rice, or brown rice so the sauce soaks in. Add a side of simple steamed broccoli or green beans for color and crunch. You can also spoon it over cauliflower rice if you want a lighter base. Sprinkle sliced green onions and toasted sesame seeds on top for a little restaurant-style finish.

How to store

Fridge: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days.
Freezer: Place cooled chicken and sauce in a freezer-safe container or zip bag, press out extra air, and freeze for up to 2 months. The veggies soften a bit after freezing, but the flavor still tastes great.
Reheating (best method): Reheat in a skillet over medium heat with a splash of water or broth, stirring until hot and bubbly. You can also reheat in the oven at 350°F, covered, for about 15 minutes, or use the microwave in short bursts while you stir between rounds.