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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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:
Emily Thoreson says
Absolutely wonderful. Had to go to an Asian market for Oyster sauce (and google which sauce was the best, lol) but happy to say it was cheap and the flavor was excellent. this is the best and closest sweet and sour I’ve had outside of a great restaurant! I used red wine vinegar instead of Apple Cider (because the apple cider I have has gotten a little funky with the mother in it). Next time I will reduce the vinegar amount slightly because this sauce does lend to being more sour than sweet (just depending what you’re used to). I’ll also up the cornstarch slightly to make it a little thicker. Overall, love every recipe I’ve ever used from this website. You’re my #1!! I love it!
Nagi says
That’s great to hear Emily! And if you love Asian food, you’ll find good use for that oyster sauce – it’s used in everything!! N x
Jean says
Hi, I love this recipe but will be cooking for a child that is allergic to eggs and dairy. Is there something I can use to coat the chicken instead of egg? Thanks!
Nagi says
Hi Jean, I haven’t tried with an egg substitute, but would love to know if it works!!! N x
Maria Delores says
This recipe is so good, it was devoured by my VERY picky in-laws! Thanks Nagi.
Nagi says
I’m so happy it was a hit Maria! – N x
Jackie says
Really great recipe! Thank you. Easy to follow & tasted wonderful! Added snow peas😋
Nagi says
Perfect Jackie!!
Amy Williams says
So beautiful Nagi! A lot of faff but totally worth it.
Nagi says
I’m so glad you enjoyed it Amy!
Leony says
Would this still be great if I’m preparing this in the morning for my son’s lunch in the afternoon?
Nagi says
Hi Leony, it will taste great but the chicken will lose its crunch unfortunately – N x
John says
Each time I make this it tastes even better! And my wife agrees. Scrrrrumptious!
Nagi says
That’s awesome to hear John!
Lyn says
I just happened to stumble across your site a couple of nights ago when searching for new recipes to try. The photos of your food look so delicious I had to try some. Tried our first one tonight the baked sweet and sour chicken. I’ve tried tons of sweet and sour recipes over the years and biver been happy with any until now. It was lovely and loved by the whole family and super easy to make. I’ll definitely be making this again instead of buying a takeaway one in the future. Can’t wait to try more of your recipes thanks.
Nagi says
That’s great Lyn!
John says
Made this again, this time for my wife’s birthday. This is the greatest sweet and sour ever… and a great birthday present! Luv the crunch and the sauce!
Nagi says
Woah thanks so much John, what a great compliment! Happy birthday to your wife 🎂
June Whitney says
Hi Nagi
I made this last Sunday and and today. Fantastic recipe and the sweet and sour sauce is the best I’ve ever tasted. Thank you x
Nagi says
Great!!
Martelle says
Better than anything you could ever buy. Mouth watering
Nagi says
I’m so happy you loved it Martelle ❤️
Linda knight says
Another authentic magic EASY recipe, I made this last night LOVED it, another favourite of your recipes thank you so much ps NBN guy came yesterday bribed him with your caramel slice to set up stuff he isn’t supposed to, so thank you
John says
Easy and just like the restaurant! Thx Nagi
Nagi says
You’re so welcome John!
Emily Agar says
Tried this recipe out last night. O-M-G. It actually is restaurant quality – the sauce is delicious and tastes as if you’ve run down to your local (good) chinese restaurant. I substituted the chicken with a long length of pork fillet and the pork was as tender and melt in your mouth as you could hope for. The batter is very crispy and a few morsels didn’t make to the plate! My husband was suitably impressed and it has now been added to my standing recipes when I need a really good sweet & sour hit. Gah – I wish we had leftovers right now, writing this has made me hungry.
Kath Nettleton says
I did the pork fillet sub too! It tasted just like the bought one! Ah, Nagi, you’ve done it again!
Thankyou!
Nagi says
I totally need to make a video for this!!! Thank you for reminding me about this recipe, it’s been ages since I made it!! N xx
John says
Hi, Yes a video would be nice. Thx Nagi.
Lisa says
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
Nagi says
That’s great Lisa! Thanks for letting me know! – N x ❤️
Carrie Wilson says
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!
Nagi says
Oooh that’s terrific to hear Carrie! “Even the MIL” – ba ha ha!
Sam says
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 🍺
Nagi says
Wonderful! So glad you enjoyed this Sam, thanks for letting me know! N x
Donna Hayden says
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 🙂
Nagi says
LOVE HEARING THAT!! PS Have you seen my Chicken Chow Mien? 🙂 N x
Donna Hayden says
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?
Barbara says
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.
Nagi says
I keep meaning to make a video and update the photos for the Pantry Chicken!!! Is the name silly?? Should I change it?? 🙂
Nagi says
Here you go! https://www.recipetineats.com/chicken-chow-mein/
Emma says
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 🙂
Nagi says
That’s wonderful to hear Emma! Thanks for letting me know! N x ❤️
Paul says
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.
Nagi says
You’re so welcome Paul! Glad you enjoyed this! N x