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If you’re craving takeout but want something a little more homemade (and honestly, way more delicious), this Baked Sweet and Sour Chicken is about to become your new favorite dinner.

It’s crispy, saucy, and packed with that classic sweet-and-tangy flavor we all love—but without standing over a fryer. 🙌

Around here, we love recreating takeout favorites at home, and this one is always on repeat. Pair it with fluffy 20-minute fried rice and a side of veggies, and you’ve got a meal that tastes as if it came straight from your favorite restaurant.

Why You’ll Love This Recipe

• Oven-baked instead of fried
• Crispy coating that holds the sauce perfectly
• Family-friendly (even picky eaters love it!)
• Perfect for meal prep or leftovers

The day I discovered this recipe for Baked Sweet and Sour Chicken, I knew it would be one that I put in our KEEP recipe book forever.

It features delicious and crispy chicken bites coated in a crunchy outer coating and then drizzled with my homemade sweet and sour sauce. 

How to Make Baked Sweet and Sour Chicken

Ingredients

For the Chicken

• 3–4 boneless, skinless chicken breasts (cut into bite-sized pieces)
• Salt and pepper, to taste
• 1½ cups cornstarch
• 4 eggs, beaten
• ¼ cup canola oil

For the Homemade Sweet and Sour Sauce

• ¾ cup sugar
• ½ cup vinegar
• ¼ cup ketchup
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder

Take your chicken chunks and dredge them in the corn starch first. Now, I know for some, you are used to doing the egg first, but for this recipe, you do the opposite.

After dredging through the corn starch, then, you are going to dredge them through the beaten eggs. 

By doing this, you will create a puffy batter when fried. Now, set this bowl aside.

Take a saute pan and add about 1/2″ of oil in the bottom. Also, grab and put to the side a 9×13 baking dish.

Once the oil gets to medium-high heat, start placing your chicken chunks in the hot oil to fry. You are not going to cook the chicken all the way at this point. You are just looking to brown both sides. 

Once you transfer the chicken to the pan, pour in your homemade sweet and sour sauce and toss the chicken to coat well. 

Bake in a 350-degree oven for about 30 minutes until the chicken is cooked all the way through. The sauce will soak into the chicken making THE BEST baked sweet and sour chicken you have ever tasted.

Tips for the Best Sweet and Sour Chicken

• Don’t skip the browning step – it locks in texture
• Turn the chicken while baking so every piece gets coated in sauce
• Want extra veggies? Add bell peppers or pineapple chunks halfway through baking
• Serve immediately for the crispiest results

What to Serve With Baked Sweet and Sour Chicken

This dish pairs perfectly with:

• Steamed white rice or fried rice
• Ginger Carrot Salad
• Lo mein or noodles
• Roasted broccoli or stir-fried veggies
• Egg rolls or spring rolls

Storage & Reheating

• Store: In an airtight container in the fridge for up to 3 days
• Reheat: Warm in the oven at 300°F for best texture, or microwave for convenience

This is one of those recipes that feels like a little kitchen win every single time. You get that takeout flavor, but you know exactly what’s going into it—and honestly, it tastes even better.

Plus, anything that gets my family excited for dinner without a drive-thru? That’s a recipe worth keeping.

Check out these other Chinese-inspired dishes

• Chinese Lemon Chicken
• Chinese New Year Recipes
• Egg Roll Stir Fry
• Crock Pot Beef and Broccoli
• Mongolian Ground Beef Noodles

Do you have any favorite Chinese dishes you recreate at home?