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!
- 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
- 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.
- 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
- 1 tbsp cornflour / corn starch + 4 tbsp water , mixed together
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Preheat oven to 200C/390F.
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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)
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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.
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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.
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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.
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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.
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Add bell peppers and cook for 1 minute.
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Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
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Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
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Stir through pineapple pieces (just to warm) and remove from stove.
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When the chicken is done, add it into the skillet and toss to coat in the sauce.
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Serve immediately with rice, garnished with scallions if desired.
1. These 3 ingredients are what makes this sauce more like the Sweet & Sour sauce that is served at Chinese restaurants. They are my "secret ingredients"! You can omit one (substitute with more of one of the others) and it will still taste similar. But please don't leave out all 3! The sauce will taste quite flat and bland.
2. I just use my hand to stop the chicken from falling out while allowing the excess egg to pour out.
3. Nutrition assuming 4 servings. Approximately 1 tbsp of oil is discarded so I have taken this into account.
Hi Nagi another great recipe, thank you. My husband said best meal in a week! I agree. The flavour is just like restaurant quality, amazing. I will be making this again. Thanks again, cheers Lisa
That’s great Lisa! Thanks for letting me know! – N x ❤️
I made this recipe as Sweet and Sour Pork using bite sized cubes of pork butt. Used all the other ingredients as directed. So tender, so yummy, …even my MIL come sniffing into the kitchen wondering what I was cooking. Definitely a keeper! Thanks for sharing!
Oooh that’s terrific to hear Carrie! “Even the MIL” – ba ha ha!
I have tried so many recipes in the past that I’ve found online and every single one has been pretty disappointing. All I wanted was a true tasting version and I can honestly say that this one is about as close as it gets.
I didn’t get my chicken as crispy as I’d hoped but I think I know why. I plonked my freshly fried chicken straight onto a baking tray instead of a rack to keep them elavated. I will try again!
Next time I will definitely double up on the sauce measurements. In the UK they serve this meal swimming in sauce! Not the healthiest but never mind 😎
Thank you Nagi for this banging recipe. Your website is like finding a diamond in the rough 💎
Makes cooking exciting once again 🍺
Wonderful! So glad you enjoyed this Sam, thanks for letting me know! N x
LOVE, LOVE, LOVE THIS RECIPE!
This is better than the Take Away. Just need to find a good chicken chow mien recipe now!
Thank you so much 🙂
LOVE HEARING THAT!! PS Have you seen my Chicken Chow Mien? 🙂 N x
No. I entered it in the find a recipe search bar at the top in hopes there would be one there?
I would be so grateful if you could you send me a link please?
Here you go! https://www.recipetineats.com/chicken-chow-mein/
I will vouch for Nagi’s Chow Mien, it’s the best. I’ve made it with prawns, with chicken and also a combo of both. Absolutely delicious and the Charlie sauce goes perfectly with whatever stir-fry you want to quickly whip up.
I used to search Taste website for recipes, now I always search Nagi’s recipes first.
And my kids love Nagi’s pantry chicken recipe too, which is fab for me because it’s so easy.
Thanks Nagi.
I keep meaning to make a video and update the photos for the Pantry Chicken!!! Is the name silly?? Should I change it?? 🙂
I just made this as we speak for my family, it was an instant hit! I didn’t really know what to expect but it was the nicest sweet and sour chicken I have ever had, thank you so much for sharing 🙂
That’s wonderful to hear Emma! Thanks for letting me know! N x ❤️
just wanted to say hi and thanks for your site – made 3 of your recipes this weekend and they are so clearly written and well described.
this is delicious, was sceptical of the oven stage to crisp up but it worked a treat, and the sauce is wonderful, so many flavours going on and unlike takeaway its both sweet & SOUR, delicious.
You’re so welcome Paul! Glad you enjoyed this! N x
Hi Nagi
Going to make this tonight. I love your recipes, healthier than the take away and saving a bomb!
Do you have a book out I can buy please ?
I’m so flattered you asked June! I don’t – yet 🙂 Hope you love this June! N xx
I love the chicken with rice in the oven healthy and delicious I make it 👍👍
That’s terrific to hear Denissa! Thank you for taking the time to leave a review – N x
I love alll the recipe always something different
This is my second time making this recipe. But this time, I used pork. It turned out great. I did much better this time, getting the excess egg off the meat before coating in the corn starch. Made such a difference and helped negate any lumpy corn starch.
Such a great recipe!! The flavour is really perfect. And I love that it is baked, not fried.
That’s fantastic to hear Sandra! Thanks for leaving a review! N x ❤️
Just made this tonight. It was super easy and delicious like all your recipes! Thanks Nagi.
I’m glad to hear you enjoyed the recipe! Thanks for the great review Judy! N xx
I left the egg liquid in entirely which made the chicken cooked in the oven less crispy but very tender. With inflation food is so expensive I just didn’t want to waste any…which probably means next time I’ll make a bigger batch of chicken so the balance is maintained 😛
I also used a tomato instead of peppers, and that’s one of the brilliant things about your recipes is that much can be substituted for what is available and still maintain the overall deliciousness.
Much love from Montréal, Québec
I didn’t want to waste the egg either, so I put some oil in a pan and let the excess egg drip into it. I followed the recipe, but had a bonus of a bit of fried egg with my rice!
And the recipe was lush OBVIOUSLY. The garlic bit scared the bejesus out of me because I thought it was going to burn so I maybe rushed the veg steps until the sauce was in and I could relax, but it tasted great.
Forgot the spring onions as usual. They were still forlornly on the chopping board when I took the empty plates back into the kitchen. Doh!
Ba! Still LOVELY without the spring onions!!! 😁
SUPER DELICIOUS AND SIMPLE!!!! THANK YOU!!!!!!!!
Whoot! So fantastic to hear that Helen, thank you for letting me know! N xx