This Easy Sweet and Sour Chicken is crispy on the outside, tender on the inside, and tossed in a sticky, tangy homemade sauce that clings to every bite. It’s the kind of takeout-style meal I love making at home—simple, flavorful, and way better than anything that comes in a paper box.

Why You’ll Love This Recipe

I love how this recipe gives me that restaurant-quality crunch without deep frying. The sauce is perfectly balanced between sweet and tangy, and it caramelizes beautifully in the oven. It’s easy enough for a weeknight but delicious enough to impress guests. Plus, it’s all made with ingredients I usually have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Boneless, skinless chicken breasts
Cornstarch
Eggs
Salt
Pepper
Vegetable oil (for pan-frying)

For the sweet and sour sauce:

Granulated sugar
Ketchup
Apple cider vinegar or white vinegar
Soy sauce
Garlic powder

Directions

I preheat the oven to 325°F and prepare a large baking dish.
I cut the chicken into bite-sized pieces and season them with salt and pepper.
I coat the chicken in cornstarch, then dip it in beaten eggs.
In a skillet over medium-high heat, I pan-fry the chicken in batches until golden (not fully cooked through), then transfer to the baking dish.
I whisk together the sauce ingredients—sugar, ketchup, vinegar, soy sauce, and garlic powder—and pour it evenly over the chicken.
I bake the chicken uncovered for 45 minutes, stirring every 15 minutes so the sauce thickens and coats every piece.

Servings and timing

This recipe serves 4–6 people and takes about 1 hour total. Most of the time is hands-off baking, which makes it super easy to prep sides while it cooks.

Variations

I add chopped bell peppers and pineapple chunks before baking for a classic takeout-style dish.
For heat, I stir in a bit of sriracha or crushed red pepper flakes.
I swap chicken for pork or shrimp when I want something different.
Sometimes I use a gluten-free soy sauce to make it celiac-friendly.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat it in a skillet or microwave until warmed through. The sauce thickens more overnight, making it even tastier the next day.

FAQs

Can I bake the chicken without pan-frying?

Technically yes, but I like to pan-fry first to get that crisp texture. Skipping it makes the dish softer and less crunchy.

What’s the best vinegar for the sauce?

I usually go with apple cider vinegar for a slightly fruity tang, but white vinegar works just fine too.

Can I make this dish ahead?

Yes, I’ve prepped the chicken and sauce ahead of time and baked it right before serving. It’s perfect for meal prep or dinner parties.

Is this dish freezer-friendly?

It can be frozen after baking, but the texture is best fresh. I freeze leftovers in airtight containers and reheat in the oven for best results.

What do I serve this with?

I love it over steamed jasmine rice, fried rice, or even noodles. A side of stir-fried veggies or broccoli makes a great match.

Conclusion

This Sweet and Sour Chicken is one of the best homemade takeout-style dishes I’ve ever made. It’s easy, delicious, and hits all the right notes—sweet, tangy, crispy, and saucy. Whether I’m cooking for family or just craving comfort food, this one always earns rave reviews.

The BEST Easy Sweet and Sour Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Linda
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4–6 servings
Category: Main Course
Method: Pan-Fried and Baked
Cuisine: Chinese-American
Diet: Gluten Free

Print Recipe

Description

This Easy Sweet and Sour Chicken is crispy, tangy, and sweet—just like your favorite takeout, but even better homemade. Bite-sized chicken is pan-fried and baked in a sticky, flavorful sauce that caramelizes beautifully in the oven. A family-friendly recipe that’s perfect for busy weeknights or impressing guests!

Instructions

Preheat oven to 325°F. Lightly grease a large baking dish.
Cut chicken into bite-sized pieces and season with salt and pepper.
Coat chicken in cornstarch, then dip in beaten eggs.
In a skillet over medium-high heat, pan-fry chicken in batches until golden (not fully cooked through). Transfer to baking dish.
In a bowl, whisk together sugar, ketchup, vinegar, soy sauce, and garlic powder.
Pour sauce over the chicken.
Bake uncovered for 45 minutes, stirring every 15 minutes to help the sauce thicken and coat the chicken.

Notes

Add chopped bell peppers and pineapple chunks before baking for a takeout-style version.
A splash of sriracha or red pepper flakes adds heat.
You can substitute pork or shrimp for the chicken.
Use gluten-free soy sauce to make the recipe gluten-free.
Leftovers taste even better the next day as the sauce thickens more in the fridge.