🍍🍗 Baked Sweet and Sour Chicken (Easy Oven Version)
Baked sweet and sour chicken is a lighter homemade version of the takeout classic—crispy baked chicken pieces coated in a tangy, sweet, slightly sticky sauce.
🧾 Ingredients
🍗 Chicken
- 500–700 g chicken breast or thighs (cut into chunks)
- 1 cup cornstarch or flour
- 2 eggs (beaten)
- Salt & pepper
- 1–2 tbsp oil (for coating or tray)
🍍 Sauce
- 1/2 cup ketchup
- 1/3 cup vinegar (white or apple cider)
- 1/2 cup sugar
- 2 tbsp soy sauce
- 1 cup pineapple juice (or juice from canned pineapple)
- 1 tbsp cornstarch + 2 tbsp water (to thicken)
🫑 Optional
- Pineapple chunks
- Bell peppers
- Onion pieces
👨🍳 Instructions
- Preheat oven to 200°C (400°F).
- Season chicken with salt and pepper.
- Dip chicken in egg, then coat in cornstarch/flour.
- Place on greased baking tray.
- Bake for 20–25 minutes, flipping halfway.
- While baking, simmer sauce ingredients in a pan.
- Add cornstarch slurry to thicken sauce.
- Toss baked chicken in sauce.
- Add pineapple/vegetables if desired.
- Serve hot with rice.
⭐ Tips
- Cornstarch gives a crispier coating than flour alone
- Don’t overcrowd the tray
- Toss in sauce just before serving to keep crispiness
- Adjust sugar/vinegar for sweeter or tangier flavor
🧠 Bottom line
This is just a baked, lighter version of sweet and sour chicken, not a secret recipe. The key is crisping the chicken in the oven and finishing it in a glossy sauce.
If you want, I can also show you a air-fryer version or a healthier low-sugar version.
