A Baked Sweet and Sour Chicken recipe that shows you how to make the Chinese takeout favourite Sweet and Sour Chicken in the oven so the chicken is CRISPY but not dried out inside. Coated generously in a sticky sauce with a perfect sweet-sour balance!
I don’t like to shout out from the rooftops “this is the BEST baked Sweet & Sour Chicken!” because who’s to say that theirs is the best? But this is a darn good recipe. And it’s MY favourite way of making Sweet & Sour Chicken in the oven. Here’s why:
Not sickeningly sweet. It’s made with 1/2 cup of sugar which is still a lot compared to my usual midweek meals. But it is less than the 3/4 to 1 cup that you’ll see in many recipes.
Not eye-squintingly sour. I don’t know how to properly describe my reaction when I accidentally eat something far too sour! Suffice to say this is tart, not overly sour. 🙂
The Sauce tastes like restaurant sauce. Many Sweet & Sour Sauce recipes taste like they’re missing “something”. Usually that “something” is either Worcestershire Sauce and/or oyster sauce (sometimes also soy sauce). You can omit one of these but don’t leave out all of them, the sauce will taste very “flat”.
The chicken really is crispy! The fact is, you will never be able to make chicken in the oven that is truly as crispy as deep fried (except wings – see my recipe for Truly Crispy Oven Baked Wings!). But this is pretty darn close.
The chicken is NOT DRY. I have seen recipes that call for the chicken to be baked for 45 minutes to 1 hour which I find dries out the chicken. I’m really fussy about dry chicken! Mine is baked for 20 minutes – tops. That’s all you need.
Pretty hard to pick what I love more about this – the Sweet & Sour Sauce, or the crispy chicken! The chicken itself is so yum, it’s hard to resist nicking the pieces straight off the baking tray before they even make it to the sauce.
Try to resist! I promise it’s worth the wait. 🙂 – Nagi x
PS Oh, the other little thing I think makes quite a difference is using some of the pineapple juice in the can for the sauce. It adds that little touch of fruitiness that I really think makes the sauce similar to Chinese restaurants!
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Baked Sweet and Sour Chicken
Ingredients
Chicken
- 1 lb / 500 g chicken breast , cut into bite size cubes
- 1/2 tsp salt
- 1 large egg or 2 small eggs , lightly beaten (enough to coat chicken)
- 1 cup cornstarch / cornflour , placed in a large ziplock bag
- 3 to 5 tbsp oil (vegetable, canola)
- Oil spray
Stir Fry
- 1/2 tbsp oil
- 1 garlic clove
- 1 small onion , cut into large dice
- 1/2 red bell pepper , cut into bite size pieces
- 1/2 green bell pepper , cut into bite size pieces
- 1 can (8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.
Sauce
- 1/2 cup sugar (white or brown – I use either)
- 1/3 cup apple cider vinegar
- 2 – 3 tbsp pineapple juice (from the canned pineapple pieces)
- 3 tbsp ketchup (Australia: tomato sauce)
- 1 tsp Worcestershire sauce (Note 1)
- 1 tsp soy sauce (Note 1)
- 1 tsp Oyster Sauce (Note 1)
- 1/4 tsp salt
Thickener
- 1 tbsp cornflour / corn starch + 4 tbsp water , mixed together
Instructions
- Preheat oven to 200C/390F.
- Place chicken in a bowl, sprinkle with salt then add the egg. Mix to coat all chicken with egg, then drain out excess egg. (Note 2)
- Working a handful at a time, shake excess egg mixture off chicken then place chicken in ziplock bag. When all the chicken is in the bag, seal (trap as much air in it as you can to make a “balloon”) and shake well to coat chicken in cornflour. Discard excess cornflour.
- Heat oil in a large skillet on high. Add chicken (in 2 batches if your skillet is not big enough) and cook briefly for 2 minutes, turning, just to make the outside light golden and a bit crispy. The chicken should be raw inside.
- Transfer to baking tray, spray with oil and bake for 15 to 20 minutes until it becomes a little more golden brown and is crispy.
Sauce
- Meanwhile, discard oil in the skillet and wipe briefly with paper towels. Reduce heat to medium high and heat 1/2 tbsp oil. Add garlic and sauté for 20 seconds, then add onion and cook for 2 minutes.
- Add bell peppers and cook for 1 minute.
- Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
- Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency – about 3 minutes.
- Stir through pineapple pieces (just to warm) and remove from stove.
- When the chicken is done, add it into the skillet and toss to coat in the sauce.
- Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice! Garnish with scallions if desired.
Recipe Notes:
Nutrition Information:
Being complete fan of your Charlie Brown sauce, I knew this had to be good. It was! Thank you for a great sweet and sour chicken recipe. Complete success!!!
I’m so glad you enjoyed this Ana! Thank you for letting me know! 🙂
Hi Tin,
if i will be using Fish instead of chicken can i make the same procedure. except i don’t need to bake it.. am i correct?
Thanks in advance.
Hi Raquel! You are absolutely spot on 🙂 The fish will cook much faster so you can skip the baking step, just cook it through on the stove!
Hi Nagi,
Can I use cornstarch as a thickener instead of cornflour? I don’t have cornflour.
Thank you!
Gosh Maggie, I should have written it in the post – cornstarch and cornflour are the same thing! 🙂 So YES! I will update the recipe
Awesome, thanks Nagi!
Made this dish for dinner tonight and it was pretty darn delicious!
Thanks again for another yummy recipe, Nagi!
Yay!! I am so SO glad you loved this too Maggie, thank you for letting me know! N xx
I absolutely LOVE your recipes!! So far I’ve made the spaghetti and meatballs twice and the sweet and sour once but will definitely be making it again! These recipes are so easy and delicious, my whole family loves them and there a few fussy eaters! I will definitely be venturing further into the website to find more tasty meals
WOO HOO! I am so glad you love my recipes Maia, thank you so much for letting me know! N x
One word-YUM! I made this tonight for my husband and I, and it was top of the line stuff! Loved it. The best homemade Chinese receipe this far!
Thanks so much for posting this.
WOO HOO! Thanks Beth, so glad you enjoyed it! 🙂
P.S. I ran out of eggs so I had to find a substitute for the egg coating. I used plain Greek yougurt and thinned it (to the consistency of egg yolks) with milk. Worked perfectly. A great substitute for those with egg allergies too.
Great tip, thanks Beth!! 🙂
I would assume one could use thigh meat as a substitute for breast meat. Would that change the recipe at all?
Hi Steve! Nope, not at all 🙂 Hope you love it! N x
I am a big fan of your website, whenever I wanna make something that’s tasty but not spend a long time making it, I always come here (ooh your pictures always make me drool)! Today I made this for the first time and I must say, its soooo good that I will never waste my time and money ordering this from a Chinese restaurant again! I didn’t have any pineapple juice or chunks so I used mango juice instead and I cannot tell the difference! Keep up the good work Nagi~
WOW Michi, thank you so much for your wonderful compliment! So glad you enjoyed it!!
wow! This is a great recipe! My hubby and boys went into raptures over it and definitely want me to make it again. I don’t eat chicken so for me just I added a bit of the sauce to some prawns that I had coated in cornflour and fried – delish!
Into raptures?? I’m SO FLATTERED!!!! All you 🙂 You’re the talent in the kitchen!!!
Next time, I will add some onions, just to annoy my kids. They loved it, really. We all enjoyed it. Thanks Nagi!
I’m so glad Cathy! Thank you! 🙂 Very cheeky, adding onions just to tease your kids!!! N x
Made this glorious dish last night. I made a major change to the recipe – I replaced the chicken with lean pork – but otherwise, I followed the entire recipe to the letter. And… It was the BEST Sweet & Sour Pork I’ve ever made!!! J Daddy went so far as to say this was BETTER than any snd all Sweet & Sour Pork we’d ever eaten in restaurants.
Coating the pork was a bit of a mess, and flash frying the pork saw me set the stove top on fire for just a second (hot oil on hot plate = live flame + heart palpitations!), but this step was well worth the effort. I baked the pork for 20 minutes and the meat was still tender with a lovely crunchy coating. The sauce was amazing – the sweet and sour sauce of my dreams. Oh my gosh, this was SOOOOOO good. And it looked so colourful and fun too!
OK, so I lied about not making other changes – but they were only very very small ones: replaced the onion with some celery, used a whole red capsicum instead of half, and used a slightly bigger can of pineapple (the 400g can was all I had in the pantry). Amazing. Definitely making this again!!!
https://instagram.com/p/9sw7RyqycS/
I love that you change up my recipes!! Besides, you didn’t change the most important part – the SAUCE! And I’m SO SO GLAD you loved it!!! I know it’s quite different to most recipes on the internet – it’s far less sweet and the addition of the little extra worcestshire sauce really makes a difference. I haven’t shared sweet and sour pork yet, when I do, I’m coming to you first to cross check my recipe!
Thank you so much for sharing and I’m glad the little flash fire didn’t end up being anything worse! 🙂 N x
I’m not sure if I’ve posted this before but I saw this recipe on Instagram many years ago and it was my first Nagi recipe. It’s still my favourite – along with the hundreds of other favourites!!!
I wouldn’t dare change up anything in that incredible sauce. Seriously, it was the BEST Sweet & Sour Sauce we have ever had. Just the right amount of everything – and flavour KAPOW to the max! x
Oh my gosh, I made this recipe last night and it was AWESOME. Wasn’t sure how my husband was going to like it, but he loved it and said this is a “keeper”. So so yummy. Thanks you Nagi.
YAY! I’m so glad Norma!! Thank you for coming back to let me know! 🙂
Hi Nagi,
I discovered your blog only a few weeks ago, I had to comment after making this dish tonight, one word… perfection 🙂
I was going to try and take the credit when I suggested to my wife it was ‘something I just come up with’ but she found your recipe hidden on the bench.
The aroma when the sauce hits the pan is mouth watering. Loved all your recipes I’ve tried so far, thank you and please keep up the good work and great photos.
Hi Alex! Hide the recipe properly next time, hmm?? 😉 So glad you enjoy my recipes, and thank you so much for your kind words!
Made this today: Oh my, this one is a keeper! Husband lovend iT!
Perhaps next time will add some cashews.
YAY! So glad you loved it!!! Funny you mention cashews….Cashew Chicken is coming up SOON!!! 😉
Made this for dinner this week and the WHOLE family loved it! That doesn’t happen very often. Thank you for sharing… Can I make a request for baked General Tso’s chicken or baked egg rolls?? 🙂
Ba ha ha!! I love a message like this …” the WHOLE family loved it! That doesn’t happen very often.” That’s a high praise! YES to General Taso’s chicken, added to my list!! N x
This looks very tasty!
Thanks Sabrina!! I sure think it is! N x
Yes pineapple juice makes ALL the difference doesn’t it!!! And sometimes I add a squeeze of lime too 🙂 Gorg Nagi! Love that is’s done in the oven.
Ooh, lime is a good idea. I will try that! 🙂
whoops forgot to rate…Still 5 stars even though too heavy handed with cornstarch….I also loved the fact the pineapple didn’t over power dish….:)
Really enjoyed this recipe…it will not disappoint…even picky husband loved it…I will make again, next time, I will decrease 1 Cup amount of cornstarch in bag…I tasted cornstarch on chicken…I cut chicken in very small bite size, easier to eat, so I’m thinking I didn’t need 1C…
I’m so glad you enjoyed it Lyn! Perhaps try cooking it a teeny bit longer in the fry pan? When it crisps, the cornflour is cooked so you definately should not taste any. 🙂 I used 1 cup because it helps ensure there is enough to coat all the chicken. If I use less, I find that there are gluey patches that stick together! 🙂
Corn flower is cornstarch…correct? Have you ever tried using flour rather than cornstarch? Maybe I should also increase oil in pan while frying…You were so right with the perfect combination of sweet & sour….:)
Tonight your tandoori chicken on grill…..:)
Ohhh, I will make this fabulous dish, Nagi! I love that it’s not either too sweet or sour and the baking time must make the chicken perfectly moist. My little nephews are coming over next weekend for a sleep over and they love sweet and sour chicken so I usually order in. Not this time! And they will love helping me make it. Thanks so much for a great recipe 🙂
Thanks Robyn! I can promise this is definately not too sweet. I personally feel that 1 cup of sugar to serve 4 is a crazy amount of sugar!! I definately could not make this with that much sugar 🙂
I think I’ve found a new favourite sweet and sour chicken. I have always either deep fried or air fried the chicken but I’m going to give this recipe a go. I love the sauce.
Air fried?????
Yeah, those gadgets that fry with a teaspoon of oil. I got one for free and I use it way more than I thought I would. 🙂