Damn Delicious

Baked Sweet and Sour Chicken

No need to order take-out anymore – this homemade version is so much healthier and a million times tastier!

Baked Sweet and Sour Chicken - No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!

I am a complete sucker for sweet and sour chicken when it comes to take-out. But it’s been hard to find a place that has it down perfectly – crisp on the outside yet completely juicy and flavorful with a sweet and sour punch. Thankfully, I found a homemade version from Mel’s Kitchen Cafe that has it down to a tee.

Baked Sweet and Sour Chicken - No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!

Baked Sweet and Sour Chicken - No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!

Baked Sweet and Sour Chicken - No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!

Baked Sweet and Sour Chicken - No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!

Baked Sweet and Sour Chicken - No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!

Baked Sweet and Sour Chicken - No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!

What makes this recipe so perfect is that the chicken is first fried to get that crisp exterior. Then it gets baked in a low temperature for an hour, really letting the sweet and sour flavors meld right into the chicken. I was worried that the chicken would get overcooked but it was actually so unbelievably tender. And the flavor packs in quite a punch!

Baked Sweet and Sour Chicken - No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!

The cooking time takes a little over an hour but I promise you – this version is well worth the effort!

Baked Sweet and Sour Chicken - No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!

Baked Sweet and Sour Chicken

No need to order take-out anymore – this homemade version is so much healthier and a million times tastier!

20 minutes1 hour


  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil

For the sweet and sour sauce

  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
  3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
  4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
  5. Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
  6. Serve immediately.

Adapted from Mel’s Kitchen Cafe.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 497.1 Calories from Fat 139.5
% Daily Value*
Total Fat 15.5g 24%
Saturated Fat 2.1g 11%
Trans Fat 0.3g
Cholesterol 161.8mg 54%
Sodium 487.9mg 20%
Total Carbohydrate 57.2g 19%
Dietary Fiber 0.5g 2%
Sugars 41.3g
Protein 30.7g 61%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 5 out of 5

    Messy to make but so delicious! This recipe is a keeper!

  2. Rated 5 out of 5

    Surprisingly freaking amazing!! I added a bit of hoisin sauce and it was so good! The chicken does take a bit of time to crisp up in batches but sooo worth it! I added long slices of carrots to the baking pan and it gave it a nice crunch! Will definitely be making again!! 

  3. Rated 5 out of 5

    Winner winner chicken dinner!

  4. Rated 5 out of 5

    It seems like a long time to bake but this comes out perfect, and makes great leftovers for husbands lunch. I like to roast a sheet pan of Vegetables to mix in at the end.
    My 9year old regularly asks for this meal.

  5. Rated 5 out of 5

    This recipe is great I have also used it with shrimp, and it is delicious. Rather than baking this dish, I usually cook it in a wok, also sprinkle toasted sesame seeds on top when serving it. Yum!

  6. Rated 5 out of 5

    Absolutely delicious! My 10yo son and husband couldn’t get enough. Very easy to make. Making it for my mom’s birthday this week!

  7. Rated 5 out of 5

    My family devoured this chicken tonight – it was delicious! We will definitely be having this again soon. I substituted peanut oil because I was out of veg oil and it was great. Thanks for the great recipe!

  8. Rated 5 out of 5

    This has been my go to dish for the past 6 years (im not even kidding, ive been making it that long!) and this is the first time I’m actually submitting a review. It’s easy to prepare and it tastes SOOOOO good.

    • Rated 5 out of 5

      My family just loves this recipe! Been making for years. They would rather we make this than go out to eat at a restaurant serving it. Even when I tell them I’m paying.

  9. Yasssss sooooo goood 

  10. Hi! I wanted to make this tonight but dont want to use sugar. Do you know a good substitute that others have tried and went well? Thank you!! Love your stuff!

  11. This was amazing! So tender! Best recipe I’ve found

  12. Rated 5 out of 5

    Made this for dinner today but reduced the sugar by 1/4 cup and made extra sauce at the end and reheated as the sauce reduced too much. I baked at 400F for 30 mins so the sauce got thick fast, so i reheated another 10 minutes with the extra sauce. I also used white vinegar as that’s what i have.
    It came out shiny and sticky as promised!
    It was very tasty! Will definitely make again! Thank you!

  13. Rated 5 out of 5

    I have made this a ton of times and my entire family loves it!!! The only change I made is dumping the cornstarch covered chicken in the whisked egg instead of dipping them in the egg one at a time. It turns out the same as when I did it the other way  and saves time. 

  14. Rated 5 out of 5

    Made this sweet and sour chicken tonight with rice and side veggies. Have never tasted anything so good in a long time! Chicken was moist and tender and the sauce was terrific. Will have it again soon.

  15. Rated 5 out of 5

    Delicious and tender chicken! It would be more convenient if I could fry the chicken and make the sauce ahead of time and then bake it at supper time. I am worried that the chicken may become soggy. Has anyone tried this? If so, how and how did it work out? Thanks.

  16. Rated 5 out of 5

    This was amazing!!!! Doubled the chicken and sauce.  Used thighs instead so no chance of drying out.  A lot of work – 2.5 hours start to finish but well worth it.  Added some
    Hot pepper flakes for heat but other than that stayed true to the recipe.  Oh… ran out of ketchup so had to use some cocktail sauce for half of it.  Still amazing!!

  17. Rated 5 out of 5

    I f*cking love this recipe. It’s worth the labor. There’s a pan of it in the oven right now and I only have to share with 2 other people tonight. Yea! I ran out of acv so threw in some red wine vinegar and the sauce still tastes delish. I air fry or use the least amount of oil possible and it still turns out amazing. Please make this. You won’t regret it.

  18. Rated 5 out of 5

    Another excellent recipe! I was a bit worried when I was whisking up the sauce that somehow it wasn’t going to turn out, but by the time I pulled the chicken out of the oven, it was sticky and delicious as promised! Better than take-out! I recommend Damn Delicious to everyone I know.

  19. Rated 5 out of 5

    I have been making sweet and sour chicken without any breading. Just pineapple, broccoli, and sometimes other veggies. How much oil is used to fry it? Should there be a lot of oil so they are covered when frying? I’m not big on oil and frying things so I want to make sure I understand. Or should I just put enough in the pan to cook while flipping them?

  20. Rated 5 out of 5

    This is delicious.  I also grate some orange zest in the sauce when we want orange chicken.  It works!

  21. What can I substitute the apple cider vinegar with :)?

  22. Rated 5 out of 5

    Keeper recipe and will make again and again

  23. Rated 5 out of 5

    Perfectly breaded chicken in a sweet sauce. This dish was easy to prepare and I had everything on hand. Try it. You won’t be disappointed. 

  24. Rated 5 out of 5

    I absolutely love this recipe! Do you think you could drop the chicken in a deep fryer for a second and then bake them the rest of the way?

    • Absolutely you can! Also, if you want it done quicker, you can cut the chicken into smaller pieces. It cooks pretty quickly in the oven – I never bake it for a whole hour. I do higher temp, less time. Usually 425 degrees for about 30 minutes. Tender, juicy, and delicious!

  25. Rated 4 out of 5

    My husband loved this. I doubled the sauce and it was a bit too much so next time will do one and 1/2. I will do less vinegar and add red bell pepper, pineapple and onions. This is definitely on the rotation and was a fantastic meal. Not quite like take out but close.

  26. Rated 5 out of 5

    I have made this many times and it is fantastic. I only bake the dish for 30 minutes and I double the sauce. I also add pineapple chunks and bell pepper to the baking for additional flavor and texture. This is a KEEPER!!

  27. Rated 5 out of 5

    This recipe turned out great. I had to remove the chicken and cook the sauce longer to get it to the thickness I prefer. The flavour was excellent. 10/10

  28. Rated 5 out of 5

    My husband reminded me I haven’t made this in awhile (it was in the rotation a lot for years, but I stopped making it for awhile because the kids don’t love it as much as I do).  Made it with cut up pork chops, doubled the sauce because I added some peppers and broccoli that desperately needed to be cooked, and served it over brown rice.  Just as good as I remembered it to be (not to mention, much better than the only Chinese restaurant in town)!  Adding this to my family recipe book…

  29. Rated 5 out of 5

    This was fantastic and super easy to tweak to preference. I’m not the biggest fan of vinegar and was wary of the amount needed for the sauce, but it was totally fine. I added green and red bell pepper to the dish when it went in the oven, as well as an 8 oz can of pineapple chunks. I drained the juice and added it to the sauce. About halfway through the baking time, I decided to pour out most of the sauce and thicken it on the stove while the cooking everything left as directed. This was a super easy way to reduce the extra liquid from the pineapple juice, and the sauce was so wonderful when I added it back for the last 15 minutes.

    The chicken came out so moist and tender. I am definitely making this one a regular in my rotation.

  30. Rated 5 out of 5

    This a HUGE hit in my house.
    I always double the sauce so we have extra to put on top, as I feel when the sauce thickens that there isn’t enough remainder (I enjoy lots of sauce normally which is why I double the sauce). I also love to add garlic, minced to thesaucec I serve the chicken over white rice, which is also why doubling the sauce recipe is a necessary step in our home. I’ve been making this for the last three years ♡♡ 🙂

  31. Rated 4 out of 5

    The recipe was yummy but the chicken pieces were really overcooked after quick frying and an hour in the oven. Would be preferable to make and thicken the sauce on the stovetop, add to the chicken and lessen the cooking time so the chicken just reaches 165F or 74C. (about 15 mins at 350F)

    • If you don’t cook your chicken all the way they won’t be dried out. I just Fry them for 5 min or so then they will
      Finish baking in the oven. I’ve made this for years. I always double the sauce too and the chicken. 

  32. Rated 5 out of 5

    I made this for a dinner of three and it was absolutely perfect! It was delicious and tasted just like it came from the restaurant. Thank you so much!

  33. i havent tried this yet but i want to make it tonight but i dont have applecider vinegar, will white vinegar work in its place?

    • I find that apple cider vinegar is truly best in this recipe. But as always, please use your best judgment when making substitutions and modifications.

    • I’m sure you have made this by now, but it’s also good with plain white vinegar (I have made it that way before).  I prefer the fruitiness the apple cider vinegar gives it, but if you don’t have any, plain old distilled white vinegar is the way to go!

  34. Rated 5 out of 5

    Our family LOVES this, it is a bit labor intensive esp when you make homemade fried rice but it is one of our faves for a special dinner! Two tips-don’t overcook the chicken when you fry it-I will come up to temperature when it bakes in the oven for an hour and it will not be as tough, and also always double the delicious sauce recipe!!

  35. Rated 5 out of 5

    Ive been living in Amsterdam, NL. for about a year now… and finding decent Chinese here has been a bit of a struggle. I’m from San Francisco, and you can throw a rock a find amazing Asian food ANYWHERE!….

    Anywho…I made this last night for dinner…. TOTALLY WORTH IT! I was surprised I even cooked it tasted so amazing.

    It took me about an hour and a half to make…and I would say the most difficult part about it was dipping each individually cut piece of battered chicken into the egg for frying… but as I mentioned earlier…WORTH IT!

    Also…I like my food with a little kick, so I added cayenne pepper to the chicken seasoning… and added siracha to the sauce.

    last night was a beautiful dinner. THANK YOU FOR THIS RECIPE!!!!!

  36. I have made this a number of times now and it comes out perfect every time! I usually make extra sauce – about 1 1/2 times the recipe because we love to drizzle it over rice and it still thickens up nicely. In fact, last time I actually had to add some boiling water to thin it out a bit because it got TOO thick lol. And with a simple switch of using tamari instead of the soy sauce it even makes a great gluten free dinner – my daughter in law is gluten intolerant and she practically inhaled this the last time I made it for her. She’s leery of ordering it in the restaurants because you just never kmow what they coat the chicken in so she was a very happy girl to be able to eat this again! Thank you!

  37. hello
    do you have a rice recipe to go with this?

  38. Great recipe! My five kids and I absolutely loved it. We made it for our annual family bingo tournament and everyone there loved it too.

  39. Can the egg be replaced for something else? 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  40. Making this for the third time. I bake in a glass dish/tray, no need for more oil!

  41. Thank you for the recipe! Mine didn’t turn out as bright and beautiful as yours, but was delicious!! I also had trouble with the cornstarch – egg – frying part, the chicken didn’t coat well and everything just slipped off. The sauce was perfect, so with a few adjustments I’ll be making this again and again.

  42. I’ve tried a lot of recipes… this one is amazing! I added chopped red and green bell peppers after the first 30 minutes. Incredible! Definitely making this again!

  43. Best damn sweet and sour chicken ive made. I used raw honey instead of sugar. Also, my son had thirds and he rarely gets seconds with food.

  44. This is phenomenal! I doubled the sauce and added chopped red onion, red peppers and pineapple chunks. Because of these additional ingredients I had to pump up the oven temperature and allow for extra cooking time. It was worth it. Thank you so much!

  45. Can you use just regular vinegar instead of the apple-cider vinegar ? Wanted to make this tonight but I don’t have apple-cider vinegar 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  46. Love Chinese food, but hate all the “last minute” work that goes into it.  I prefer dishes where you do the prep work & then slide it in oven or crock pot so you have 30 minutes to clean up the kitchen BEFORE dinner.  This Recipe takes all the last minute work out of Sweet & Sour Chicken!! THANK YOU!!!    I used 5 lbs of chicken & made 6 recipes of sauce to feed a group of 10.   My DH prefers spicy over sweet, so I halved the sugar & added a little bit of Sriracha sauce.  He LOVED it!!  An because it used cornstarch it was Gluten Free, which is a need for our family!!  Great Recipe!!

  47. Never have to get take out again! This is our family fav. I follow the recipe as written except doubling it so we have left overs for the next day. Thank you for sharing! 🙂

  48. Oh boy this is so good; made it tonight with a couple of change ups. My guys aren’t big fans of the sauce so I put it on the stove top and added fresh pineapple, onion and red peppers. Sauce served on the side, this was pretty darn close takeout. Husband is still raving about the chicken.

  49. Made this for lunch today (just made the portions smaller) and it was awesome! Thanks for a great recipe 🙂

  50. the sauce never thickened and I followed the recipe perfectly. wont be n=making his again

  51. Wow!! Just made this for dinner…it was amazing. My husband thought it was take out. I followed the directions to a T and it was well worth it. The cooking time was mostly taken up by the chicken in the oven. Gave me time to make sides, clean the kitchen, feed the baby and then sit down to an awesome dinner. You are a recipe goddess!!! Can’t wait to try more!!

  52. Hi. Pardon me. But why do I need to bake it in the oven for an hour?
    Can I just mix and heat up the sauce in the pan, then toss in the golden brown cooked chicken? 

  53. Absolutely ridiculous. Takes FOREVER to make. Bake for an hour? Really? If you go to school, have a job, or have any type of life in general, don’t waste your time. 

  54. Have a question about the frying part, to get a golden brown takes longer than 1 to 2 minutes in my skillet, am I not using enough heat, the idea to is to have a crispy coating right?

    They turn golden brown in several minutes but are kind of scrambled eggy. So I really want hotter oil is my thinking wrong here, I will try a cast iron pan with  more heat. Thanks for the great recipe, and help.

    • Yes, that’s exactly right – the purpose of this step is to get that really nice golden brown exterior. Hope that helps!

  55. Sorry if this has already been asked. I tried to find the answer in the comments but didn’t see anything. I actually don’t have sugar, but I do have maple syrup and honey. Can I substitute either of those for the amount of sugar called for? Thanks! 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  56. Absolutely amazing dish!!! I normally don’t post comments when I try out new recipes, but this one was outstanding!

  57. Could I cook this with vegetables in the pan as well? Was thinking mushrooms and/or onions?

  58. We love every recipe we have ever tried from your site! Finding good gluten free recipes for my son with celiac disease is always a challenge. I am so thankful for this recipe – he LOVES it. In fact, he’ll request this as an alternative for anything that everyone else is eating. Thanks so much! We reduce the sugar by 1/8 cup and use Bragg’s Amino Acids instead of the soy sauce to make it gluten free.

  59. I’m not sure where I messed up, but during the frying portiom I had a gooey mess. I followed your directioms on coating with corn startch and dipping in the egg. Maybe I used too much egg? We will see how it turns out. Any suggestions?

  60. Can I use white vinegar insteaf of cider vinegar? And if yes how much?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

  61. This is one of our absolute favourites – love this easy way to recreate it at home!

  62. I use your recipes on a weekly basis!!!! Always easy and DELISH!!! With this recipe I just stuck with stove top rather then placing it in the oven for 50 mins. Is there a reason why you put it in the oven rather than let it simmer? If I’m missing out id like to know! 

    • I actually found the chicken to be more moist and tender when baked – but as always, you can do what is easiest for you and your family. 🙂

  63. Just follow the directions people. I was using ersatz Apple cider vinegar, it’s OK, but the real deal is even better. Have made this about ten times and it is amazing and makes great leftovers.

  64. What kind of soy sauce do I use?  I went to the supermarket and they had so many different types.

  65. I would say that you, Ree Drummond and Martha Stewart are all anyone needs for awesome recipes and advice! This is one of your best! Thank you so much. BTW, for anyone having trouble getting the breading to stay on your chicken pieces: be sure the meat is absolutely dry, dry, dry before putting the cornstarch on it. This I know from my Nana’s fried chicken. If your chicken is not dried well with a towel, nothing will stick to it.

  66. This was perfect! Thank you so much! 
    PS: I didn’t really have time to dip the pieces one by one so I just dipped them all together and the batter was sticky but made sure to have the pieces separated while being fried and it still worked. 

    Again thank you! 

  67. This is amazing. I typically don’t like takeout Sweet and sour chicken, because the meat is weird and the sauce is electric red/orange. Not good.  However, I cook for two fellas that love it, so I gave this recipe a try. Followed it to a t, except I added a little fresh cut pineapple and steamed Broccoli, which I tossed in with the chic and sauce, while it cooled for a sec. I also slightly pounded the chicken breasts [2 for 3 of us was more than enough] so they were similar thickness. We were all very happy! Will add to the rotation.

  68. I made this last night and it turned out great! Only thing is I substituted the sugar for 1/4 cup honey and the sweetness was just right for us. Thank you for sharing this awesome recipe! 

  69. Cooking for an hour won’t dry out the chicken? It all sounds very delish though, I will definitely give it a go

  70. I found this recipe less than a year ago and I don’t even know how many times I’ve made it. It is absolutely delicious! My family is hooked so I have to double or triple the batch now. Extra time consuming but totally worth it!

  71. This looks so good! I have one question though when frying is it a shallow or deep fry?

  72. Just made it and really like it. My husband and my 3 year old both loves it, husband said it’s better than take-out. Will definitely make again, although it’s a treat given how much cornstarch and sugar there is. I used Unsweetened Organic Ketchup and the chicken tasted great.

  73. My son and I made this together tonight. So very easy and absolutely delicious!! 

  74. I loved this. All the flavors were there my only thing is that mine did not turn that bright red of a color. Still very delicious and easy!!

  75. Just made this again for dinner. Kids love it every time. I used rice vinegar and cut the sugar to 1/2 cup. I use a cheap fried rice (half brown half white) mix to go with it. Yum yum yummy. I’m ready to try the teriyaki chicken bowl too. Loving the Asian dishes down in Ringgold Georgia.

  76. Can I use boneless skinless chicken thighs instead of breasts?

  77. Looks delicious!! Has anyone ever tried this in the crock pot? If so cooking tips thanks

  78. If i wanted to half this recipe, how would I adjust cooking time?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

  79. I love everything of yours I have ever tried!! I just had to tell you how easy, tasty and economical they are! Thanks for sharing!!!

  80. I have made this four or five times, each time increasing the chicken amounts to allow for left overs!  This weekend, used 5 lbs of thighs (prefer thigh meat in our house) and doubled the sauce.  Over time I have played with amounts of this or that, and found sticking close to recipe is best.  Two significant changes I’ve made are these: 

    Use half Ketchup, half Srirracha for a less sweet more heat version  – one son is not a heat fan and this blend is fine, makes it just a lot less sweet, but still the same flavours overall.

    The other change I’ve made with great success is to marinate the chicken in soya, chili flakes, fresh garlic and fresh ginger – for at least 15 mins (longer always better) before coating with Corn Starch.  Just gives it a little more flavour.

    Thirdly double, triple or quadruple the recipe, it won’t last!

  81. This was delicious!!! I made it on Friday and now I  am making it again three days later! I was nervous the first time because the sauce didn’t thicken til the last 15 minutes. I wonder how it would be to use half white sugar and half brown sugar?
    Thanks so much for a perfect recipe!

    • That sounds like a great idea but without having tried this myself, I cannot really say with certainty. As always, please use your best judgment.

  82. loooooks super yummy! any ideas on calories per serving?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  83. Hi, I made this recipe yesterday for the first time- followed your ingredients/method exactly and it was delicious and so easy to make. I prepared everything in the morning and then poured the sauce over the chicken just before I put it in the oven. Will definitely be making this time and time again. Thank you so much. Will now go and have a look at some more of your recipes.

  84. Tried this at Thanksgiving for about 15 people. Mixed sauce in pan and cooked it till thick, then placed it over chicken and baked it for about 30 minutes. Delicious. Also fixed fried rice and some Mexican dishes off pinterest.This was my fav out of all the dishes!

  85. Bummer…didn’t like this at all and was so excited to try it! Way too vinegary – and the sauce never thickened. It never really “stuck” to the chicken and looked absolutely NOTHING like this picture on here….if I try it again – I’ll be adapting the recipe a ton. Tasted like apple cider vinegar more than anything! And, for being so time consuming – I’m disappointed. Oh well! Win some, lose some.

    • Naralie , I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

      So I must ask – did you follow the recipe exactly as written without any substitutions?

  86. This recipe is amazing. Its a repeat at my house. I even add pineapple chunks and green/red bell peppers, comes out perfect. I have extremely picky kids and this is a hit. Thank you for this amazing recipe.

  87. This recipe is amazing. Its a repeat at my house. I even add pineapple chunks and greenand red bell peppers, comes put amazing. I have extremely picky kds and this is a hit. Thank you for this amazing food.

  88. Just made this for dinner tonight.  The meal itself was good, my family enjoyed it; but the recipe itself, for me, was more work than I’d thought.  By the title of the recipe, I had hoped I could just throw everything in the oven, but I had to chop up 5 lbs of chicken. I put this recipe aside for tonight because I knew my day would be busy and I was looking forward to an easy recipe. Anyway, my own fault for not reading it through more carefully. All in all, it was a good meal. Thank you for posting.

  89. I have made this recipe countless times over the past year.  I would strongly suggest that you not alter it in the least – not the type of oil, the method of preparation, substituting ingredients (ESPECIALLY the corn starch as this is a staple in Asian cooking and you’re not going to get the same result).  So veggie oil isn’t all that healthy – splurge a bit!   Again, make it as written, or it’s just not going to be as good.  I have tried various subs, etc., and it does make a difference. 🙂

    Thanks for all the amazing recipes!!

  90. Very good recipe, but the inclusion of bell pepper pieces and pineapple chunks is needed.  The picture shows slices of scallion, but this is not in the recipe.  Just made it tonight (added pineapple) and my wife and I enjoyed it a lot.

  91. Can you replace the vegetable oil with some healthier like olive or macadamia? Is there a wheat free soy sauce out there, or would Bragg’s liquid amino acids make a good alternative?

  92. Made this last night using cut up pork steak and rice vinegar….FANTASTIC! We won’t be ordering sweet and sour from a restaurant anymore.
    Can’t wait to try it with chicken

  93. This is our families absolute favorite meal! I always have to make double when we make it:)

  94. Wow what a winner, absolutely delicious. Will be cooking again and again.

  95. I found this recipe on a Gluten Free site, but it has soy sauce which means its not GF. Do you know of a substitute for it?

  96. Wonderful!!! The whole family loves it but the apple cider vinegar is a bit overwhelming, tried to cut back and add more sugar but still a little too sour. Any other suggestions? My family thinks it tastes better as leftovers.

    • I’m so glad you enjoyed the leftovers! Yes, you can reduce the amount of vinegar as needed to suit your preferences a little better.

  97. Great recipe. After cooking the chicken I tipped out most of the oil and quickly fried off some onion, pineapple, capsicum added some frozen peas and chilli flakes to the sauce, This all worked very well. Yum!!

  98. I made this tonight and my husband really liked it. I thought the amount of apple cider vinegar was a bit overwhelming so I will cut it in half next time. Chicken was very tender and all in all a great flavor.

  99. This was DELICIOUS! I used a bag to dredge the cornstarch, and baked in the same cast iron skillet I used to fry the meat to save a couple of dirty dishes. Can’t wait to try your lemon chicken recipe next.

  100. This is the single best recipe I’ve found for homemade sweet and sour chicken, period. It’s become an almost weekly staple in our house as its the one thing we can ALL devour.

    We usually serve with plain white rice, quickly stir-fried California blend veggies, and TJ* Chinese Pot Stickers. The end result is a meal that is so much better than take-out, for a much more reasonable cost.

    My one question though, we are trying to eat a little healthier and with time constraints I would prefer to skip the frying step. Could I just add a few TB of cornstarch to the sauce mix before pouring over the diced chicken, and bake as usual?

    • Seldom, that sounds like a wonderful idea but without trying it myself, I cannot say with certainty. Please use your best judgment.

  101. Will the recipe taste the same with flour instead of cornstarch? And how about the apple cider vinegar? Do I have to use that? Of can I use something to sub that also?

    • Unfortunately, without further recipe testing, I cannot advise appropriate substitutes that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

  102. Hello from the UK. Just made this and my husband said at the first bite “better than a takeaway”. Will be making again SOON!! Thanks for the recipe

  103. Made this for Saturday night dinner as per the recipe, tossed in chunks of red and green pepper, white onion and pineapple when baking chicken and sauce. It was beautiful looking and delicious. My foodie son and my husband and myself loved it. Served with sticky rice, stir fried beans sprouts with broccoli, mushrooms and green onions. Perfect and a keeper.

  104. This tasted amazing ! I didn’t have apple cider vinagar so i substituted with white spirit vinagar and it came out so nicely.
    Thank you so much for this recipe.

  105. The recipe says to stir in the cornstarch and then dip it in the eggs – should that not be vice versa – coat it in the eggs and then dredge in the cornstarch?

  106. This was amazing…I substituted the vinegar with pineapple juice and it was better than take out!

    • Forgot to add that I also included about a teaspoon of crushed ginger to the corn starch while breading the chicken….

  107. Hi..I made it and the result is wonderful.it’s so delicious ..thank you for this tasty recipe..:))

  108. I make this atleast once a month, lol, its so amazing!!!!

  109. I would like to add pineapple, red peppers, and onions. When should I do this? Thanks

  110. Used potato starch instead of cornstarch! Worked just fine! This recipe was delicious!!!!!! So good! I wouldn’t recommend adding too much black pepper though, it distracts from the sauce.

  111. I just tried making this in the crock pot and it was perfect! I did double the amount of chicken and sauce. Thank you for a great receipe.

  112. Does the chicken need to be completely cooked through before putting it in the oven for the 55 min?

    • The chicken does not have to be completely cooked through before it goes in the oven. You are simply cooking the chicken until golden brown, about 1-2 minutes.

  113. hi there! this recipe looks amazing but is there a good substitute for the sugar in the sauce recipe? thank you!

  114. I don’t have any Kosher salt can I substitute it for any other salt? as kosher salt is hard to find in my area.


  115. I been wanting sweet and sour chicken for awhile but I did want to buy takeout. This is my first time making an dish like this one. My dish is in the oven now it looks and smells pretty good.
    Thank you so much Chungah

    Do you have any other wonderful dishes?

  116. Has anyone tried the frying part using coconut oil? or olive oil? Does that work?

  117. Mine is in the oven. I added some fresh pineapple to mine. Can’t wait to see how it tastes. I’ll update in a little while. Smells great!

  118. Made this for lunch today. Aaamaazing! Will definitely put this recipe in the meal plan rotation! My sauce was not as bright orange red as what yours looks in the pictures, but my husband did not know the difference and he loved it. Thanks for helping me look so good in the kitchen.

  119. Oh-my-gosh! Made this exactly as the recipe says, and the result was heavenly delicious! It was so juicy! It was essential to just flip the chicken around in the baking dish every now and then so the saus could blend in and caramelize the chicken. *damndeliciousrecipe*

  120. I followed this recipe exactly as it is written and my entire family loved it! My whole house smelled like the apple cider vinegar and the vinegar taste was a little strong for us. Everything else about this recipe was heavenly! Does the apple cider vinegar need to have a certain acidity? Or could I possibly reduce the amount next time?

    Thank you!

    • Kristen, you can certainly try reducing the amount of vinegar for next time but it may be best to reduce the other ingredients as well or else the flavors may be thrown off and unbalanced.

  121. Holy Smokes!!!! This sauce is so tasty I doubled it while making and am glad I did. Used rice vinegar bc I didn’t have apple cider like I thought I did. No worries…family flipped out anyway and RAVED about it (even while cooking….the smell is fab!)

    Thank you!! This is my go to recipe and I plan to use it with meats other than the chicken drumsticks I cooked today.

    Seriously….it is REALLY good!

  122. Thanks for putting this up on the website, but I think that this was typed in wrong:
    In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.

    Shouldn’t it be to dip the chicken into the eggs before stirring in the cornstarch? I just don’t want you to have a misunderstanding with another person. Just wanted to point it out in case it was a typo.
    P.S. – The chicken was great!

  123. have just made this for dinner to the recipe except I halved it as my husband’s not keen on Chinese!!! Absolutely delicious – wouldn’t change the recipe at all. It was so good I’m sharing it with family and friends – thank you.

  124. Made this recipe last night and I must say this is one of the best chicken recipe’s I have ever made!

  125. We love this recipe! I have made it several times and it is perfect every time. I am wondering if it might be possible to cut out a bit of prep time by dumping the egg mixture on the cornstarched chicken and mixing it by hand (to ensure each gets fully coated), rather than individually coating each and every piece of chicken. Do you think this would cause too much of a sticking problem? I’m thinking of I put them in the oil one by one, that should solve it?

  126. This was absolutely delicious! I used chicken thighs instead of breasts and it came out wonderful! My boys loved it and so did I! Will make this again for sure. Thank you for this recipe. Looking forward to trying out your other Asian inspired recipes. I’m Filipino so your recipes are so enticing to me.

  127. I was wondering if I want to add some onions ,red pepper and pineapple should I add them half way through because I guess 55 mins is too long for vegetables..or should I just stir fry them and add them at the end ?

  128. Just had this tonight. Was so yummy! I was skeptical because I feel like nothing I cook is good! I did an excellent job on this dinner though. I also put broccoli in the dish the last half hour it was so good! Thank you

  129. I forgot to mention I added large pineapple chucks and a little of the juice 🙂

  130. I made this a couple of weeks ago – absolutely THE BEST sweet & sour chicken I’ve ever eaten! I served them over noodles instead of rice – so good. This is definitely a keeper and will be making it again real soon. Thanks for such an amazing recipe!

  131. I’ve never coated with cornstarch and then dipped in eggs, usually the other way around. Anyone know how well that works?

  132. Thanks for those wonderfull recipes. I wonder whether I could use pork loin instead of chicken? Appreciate your answer

  133. This is the first time I’ve left a comment EVER on ANYTHING. Omg this is so good. I’m making it right now for 2nd time. Last time we didn’t hv vinegar, subbed lemon juice. I think we added orange juice too. This time we did it exact & it’s delicious. It was both times. Fantastic!!!!

  134. This recipe rocks my socks. I made it last week for dinner and it was a hit. The cooking time is a bit longer than other methods I’ve seen but is sooooo worth it. I made this for a fraction of the cost of take-out using items in my pantry! OMG so good. The best recipe ever! We’re eating this every week. I served mine with a few chunks of pineapple and some steamed broccoli.

  135. This has become our firm Saturday night favourite – is in the oven yet again as we speak! I always have to make double the amount as its so good!! I add in a chopped large red pepper and some pineapple chunks and a little of the pineapple juice about 1/2 hour before the end! Bliss!
    Any ideas how I could do the same sort of recipe but with a lemon sauce would be gratefully received!!

  136. Hi. I made it but it became dry. I mean it wasnt juicy. Do u know what might be the reason? Thank s for helping me

    • Your oven temperature may have been set too high or perhaps you used a deep baking dish that caused the chicken to dry out?

  137. Wow! Just… Wow! Made this the other night and my 5-year old declared it his favorite chicken ever. He asked to have it in his lunch box, but mommy might just have eaten the left-overs as a midnight snack… Will make again this week. Awesome!

  138. My family and friends love this. Thanks for the recipe, we have it once a week now and our birthdays too, its Damn delicious!!!! We serve with peppers, pineapple and onions. Its to die for, I loove our recipe its the best way to make it.

  139. I just made this for my roommate and I and it was amazing! I cannot believe how good this was. I think I’ve found the perfect dish for Heaven.

  140. Thank you so much for sharing this recipe! I love being able to make these dishes we love so much at home! Already forwarded this recipe to my sister in law 🙂

  141. This looks so delicious! I’m making it for my family tonight. Is there a way I can incorporate pineapple into this recipe?

  142. my family loved it! all of the sauce got absorbed. stayed tender and perfect.

  143. Love Love this since I found it last year.. Only change I made was reducing the sugar from 3/4cup to 1/2 cup.. no change in amazing flavor!

  144. I just made this tonight, and it was EXCELLENT!! Your recipes have been very good, and I really enjoy your copycat ones. Great job!

  145. Oh. Baby. This. Is.Good!

    Didn’t have any cider vinegar. Didn’t have any Vinegar vinegar either. So used pickle juice, that’s mostly vinegar. Added a maybe a half tsp of ginger to the sweet n sour sauce. Some hot mustard would be nice too, this recipe is awesome.

  146. Oh my god. This was so amazing. Better than any Chinese restaurant! My husband and kids requested this for our annual Christmas dinner it was so good!

  147. So I just made this and I am currently eating it. I AM IN LOVE. I was worried about all the vinegar. Especially when I tasted the sauce before I cooked it, but the tang toned way down after I baked it. I am next to never ordering chinese again. Now I just need to conquer egg foo young.

  148. I tried this with the sweet and sour and it was great! You can change the sauce to teryaki as well 😀

  149. Made this last night…. It was outstanding! I usually fail at making Asian-inspired dishes because they’re either too complicated, or I don’t have the right ingredients, or technique or what. This was very doable for a relative novice and my whole family just loved it! Thank you so, so much. 🙂

  150. I don’t have any baking dish, can I use baking plate?

  151. This dish was by far the best sweet and sour I’ve ever tasted.
    Cooked to the recipe and I inhaled the plate full. Next time I may add some pineapple chunks for personal preference but I can’t believe how delicious and easy this fish was.

    Note to self: check the other recipes

  152. Can I fry the chicken ahead of time (earlier that day) and then bake them closer to dinner time (having guests over and don’t want to be frying when they’re there). Thank you!

  153. I made this on Thursday and served it with Rice and Snow Peas. It was so good! The chicken was moist and the sauce was perfect!! Personally I would like more sauce with it. The next time I make it I may try a double batch of the sauce and pour all the sauce into the pan with the chicken to see if I get more sauce.

  154. Thank you for the recipe. I am making it for lunch today but i ran out of powdered garlic.
    Can it be replaced by fresh garlic and if yes, how much ?

  155. Unreal came across ur recipe two weeks ago and my word its unreal… never tasted a dish like it… actually having it for tea tonight again brillaint and lovely recipe …. thanks so much

  156. Hi I made this for dinner tonight. It was great! Next time I make it I will triple the sauce recipe as it cooked way down and we want extra sauce for all the leftovers! Thanks for the great recipes

  157. I want to make this tonight but i dont have the apple cider vinegar =( can i substitute it for something else

    • You can certainly substitute something else for the apple cider vinegar but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  158. This was DELICIOUS! Thanks so much for sharing. My husband has celiac disease and sweet and sour chicken is one of his favorite dishes. I loved that this was so easy for me to make safely for him at home. My kids scarfed it up, too. I have made several of your recipes and really enjoy your blog. Thanks for all of your hard work!

  159. I just have to say that I love this recipe more than I love certain people in my family. 😉 Thanks so much! It’s definitely a keeper in my recipe book!

  160. What if I don’t have apple cider vinegar is there a substitute I can use?

    • You can certainly substitute something else for the apple cider vinegar but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  161. Chungah… this recipe was AMAZING. I have tried my hand at Asian-inspired dishes before and completely failed (I’m better at Italian things), but this was, hands-down, better than any take-out I’ve ever eaten in my life. I’m so proud of myself and thankful to you for the recipe.

    (I liked it so much I’ve got another one of your recipes in the oven right now).


  162. I have a daughter with an egg allergy. How can I make this? Use cornstarch, but skip egg dip? Thanks!!

    • You can certainly skip the egg dip but I cannot speak for how much this will change the overall taste/texture of the dish.

      • I was out of eggs and did just the cornstarch. It was still awesome. I don’t know the difference since it was the first time I made it, but it was really good.

  163. This was so tasty! I made this tonight and it was perfect with brown rice. It tasted like takeout without all the bad, unhealthy stuff. Winner! I will make this many time over. Thanks for sharing.

  164. I have made this dish 3x now – and it’s one of our favorites (kids + husband). It’s wonderful!

  165. do you think i can stick broccoli underneath the chicken to cook in the oven while it bakes?

  166. Pingback: Sweet + Sour Chicken | Findlay's Kitchen for Two: Me + Myself

  167. Amazing recipe – its even better than take out 🙂 First tried with chicken and our family loved it… tonight we made it with pork! A family favourite – thank you.

  168. I’m having a big crowd at my house this week-end and I’m thinking…after the frying going to a crock pot on high for a couple of hours, then on low for my guests to serve themselves (no oven time at 325). Any input? I’ll be doing around 8#’s of chicken.

  169. I just made this tonight and it was sooo delicious! Exactly what I was craving 🙂 I was worried I’d mess it up because I doubled the recipe but it turned out just fine. I’m definitely bookmarking your site. Thanks so much.

  170. I made this this morning, and it is delicious. The only thing is that the breading or crust didn’t stay on the chicken, and sort of got mixed in with the sauce. It still tastes so good, (eating it right now, lol), but I’m wondering if I did something wrong, or if that’s what’s supposed to happen.

  171. A co-worker made this at home yesterday and brought in left overs today! The left overs were so damn delicious that I cant wait to make it myself!

  172. I did use store bought sweet and sour sauce as I cook for 10 people (8 kids) I had a few bottles on hand and it was a last minute addition to a recipe my daughter was making. Anyhow I followed all the steps except poured the bottled sweet and sour sauce over the chicken and halfway through the 50 minutes of bake time I added red peppers and pineapple chunks it turned out delicious, and even though I quadrupled the recipe it was gone in one meal. Needless to say this recipe is a hit at my house and we will definitely be using it again. Also I fried the chicken in peanut oil and it was fantastic! 🙂

  173. Holy Mouth Watery Goodness!
    Just made this recipe for the 1st time and OMG! I love sweet y sour sauce anyhow! This recipe is super delicious! I doubled up the ingredients and used two pounds of chicken! I deviated slightly by adding 2tsp of ground ginger, added pineapple chunks,carrots,onion,red and yellow peppers! This dish was sex to my mouth!
    I cook for myself and when I do a fantastic job,I path self o the back! Made enough to last for a few days! Even used the sunflower seeds for garnish! Thank you
    For putting this recipe out there! OMG I’m sure it will taste even better once the flavor sets through overnight!

  174. I just made this. SO. SO. DELICIOUS. Man oh man is this tasty! I wish I had doubled the amount of chicken and everything so I could have more leftovers…and it’s just me eating this! I substituted raw honey for the sugar and didn’t use that much. Upon tasting the sauce I thought it would be too vinegar-y, but I left it that way, and the final verdict is that it’s perfect that way! I will definitely make this for other people in the future. Thanks for the recipe. :]

  175. Can I substitute the apple cider vinegar with regular vinegar?

    • I do not recommend using regular vinegar. The flavor(s) of the apple cider vinegar is crucial to this dish.

  176. I’ve made this twice now and followed recipe exactly, it was awesome! Smells so good while it’s baking! Love your recipes! Thank You !

  177. This is one of my families favorite meals now!! Awesome recipe, thanks for posting!!

  178. This was awesome! Thank you!

  179. Can I take out the cornstarch?

  180. Thanks for all the delicious recipes you have brought to my table. I cooked this tonight for my family and we all loved it. We have also enjoyed your orange chicken and teriyaki salmon recipes.

  181. Wow, this looks absolutely delicious. Beautiful photography, make it look amazing =) Can’t wait to try it! Added to my healthy homemade fast food recipes board. Thanks for sharing!

  182. I made this yesterday and was dying over how good this tasted! It’s going on the regular rotation at our house. My husband was loving it as well, I brought left overs to my work and shared it with multiple people who are all going to be making it now! One of my favorites!

  183. Awesome website, I love how the recipes are very simple. Made this dish last night and it tasted great but it was not crunchy at all. Wife said i should’ve just fried and poured the sauce on top to finish it off. Any thought on what I did wrong?

    • Raldo, this dish is not meant to be a crunchy chicken dish. If you are looking for crunchiness, then you may want to consider frying these and then using the sauce for dipping. But the beauty of this recipe is really how flavorful and tender the chicken becomes after baking them for an hour.

    • If I wanted to use the sauce for dipping, can I boil the sauce to thicken it rather than baking for an hour?

      • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  184. Really, really good. Try it.

  185. Hi! Cooked this tonight & it it AWESOME! Made a few substitutions, using what I had on hand.
    Used Coconut Palm Sugar, fried in Canola Oil, served over Quinoa, not rice. Still, as I mentioned before it was TOTALLY AWESOME!


  186. Just made this today…absolutely loooved it, will definitely make it again…was so easy to make!! Thank you for this wonderful recipe!!

  187. This is the EASIEST and BEST TASTING sweet and sour chicken recipes I have come across to date. It was delicious and I know it was reall damn good when my husband who doesn’t like his meat baked, said dinner was so good. Of course I’m keeping this recipe to use again! Thanks a lot for the post 🙂

  188. Hi there!
    Love your site and use many of the recipes! I am making this tonight and would like to add some sliced peppers and pineapple chunks. When would you suggest adding them? For the entire hour?

  189. After finding this on Pinterest I have made this several times! It is SOOOO delicious and easy to make. And I don’t feel any guilt after eating it as I would after having take-out. So glad I found this on Pinterest because I have now discovered your amazing blog and delicious recipes!

  190. Hi,
    I’ve made this several times now and it’s amazing!!!!!
    Just wondering if anyone knows how to do the chicken the same but with a lemon sauce?
    I’m going to try and guess and put one together but I’d love it to just come out right without me guessing.

  191. Made this recipe tonight and wow! As a college student, this was incredibly easy and made with cheaper ingredients which I loved. Made a large batch for the week. Will probably double the sauce next time since it is so good! Thank you for this recipe!

  192. This was the best recipe we loved it. This is a keeper! Thank you

  193. Hi, I tried this recipe and it came out great! It was so easy to make and my family loved it. Thanks so much for this and other great recipes.

  194. We had this chicken for dinner tonight. I made it with boneless chicken thighs and used fresh minced garlic in the sauce. I served it with green beans and spring rolls. What a delicious supper!! Great recipe and easy to do too.

  195. Want to try this today but I do not have cornstarch. Can I dredge the chicken in all purpose or self rising flour instead?

  196. what can I use if I do not have apple cider vinegar on hand?? Thank You

    • There really is no good substitute for the apple cider vinegar. I recommend using all of the ingredients listed in the recipe to obtain the best results possible. You can certainly try substituting other ingredients but I honestly cannot speak for how much this will change in taste/texture of the overall dish.

  197. Wow! I found this recipe about a few weeks ago, and OMGeeeee! I try to cook a variation of different foods. Mexican, Soul food, Italian. Now I can add Asian to my list! Saturdays are now my families Asian night! Thanks for the delicious recipe!

  198. I made this! Turned out very well except the sauce was a bit too sweet so can you plz tell me how to modify it? Also what have you used for garnishing?

    • You can reduce the amount of sugar, to taste. As for the garnishes, I have used sesame seeds and sliced green onions.

  199. The sweet & sour baked Chicken is fantastic!! Easy, tangy and oh, so good!! New to your site, found you on Pinterest. Look forward to choosing the next recipe! Thanks!

  200. We made a few changes due to diet restrictions and the end result was superb. I list the ingredients first and short explanation why. TD Organic coconut sugar-its 70 to 79 percent sucrose and only three percent to nine percent each of fructose and glucose, kuzu root-a healthy, non-GMO cornstarch substitute, TD Orange Muscat Vinegar-gave the dish nice sour and infused with orange flavor that reminded us of Chinese Orange Chicken (a 2fer), Tamari-no wheat/gluten in tamari vs regular soy, brown rice-considered healthier because it still has the side hull and bran. We used all organic ingredients where possible. Thx for the recipe!

    *TD is Trader Joes brand

  201. Any way you could suggest to make this a little spicy without totally changing the flavor?

  202. Pingback: Riba u slatko kiselom sosu | Porodične gastronomije

  203. Hey i am looking at your pictures and notice that seseame seeds and the green onion are not added to the ingredients!! Is there anything else that is added that is not mentioned! and have people been trying it like the picture or sticking to the recipe as written!

    • Rebecca, the sesame seeds and green onion were simply added as a garnish. The addition of these ingredients do not alter the taste of the dish. You can feel free to add or omit as needed.

  204. Every Friday I help my mum get out of the kitchen by cooking dinner myself. I’m really into Asian food and the culture so you can see how I ended up here. I actually tried it today with white rice and steamed veggies! My family enjoyed every bite of it and I was really happy about this recipe! Can’t wait to try more of your recipes! 🙂

  205. I made this dinner last night and it was fabulous! I didn’t change a think about the recipe and it turned out perfect! Even good for a party appetizer as little chicken bites!! Fabulous!

  206. Hi! I’m making this tonight and looking forward to it! Do you think adding pineapple, onion and bell pepper to the chicken while it baked would be good? I would cut them all about the same size as the chicken.

  207. Hi – Just found your website and this is the first recipe I tried. Great stuff! I like learning new things in the kitchen, and this technique of cornstarch and egg fry is new to me. Came out great! I had to cover it as it had to sit in the oven for a few hours on warm before we ate, still was good, perhaps not as crispy as it might have been. I will likely try adding some fruit juice or pineapple chunks to the sauce. Not exactly the same but I bet it would be good. Looking forward to trying more of your recipes.

  208. My mom sent me your website– the sweet and sour chicken was easy and delicious! My partner (who is VERY picky) LOVED it. Thank you!

  209. I am eating this as I type because it is AMAZING! I couldn’t even finish my plate before commenting on how great this meal is! Thanks for the recipe, I will definitely be trying more of yours!

  210. This was amazing! I did make a slight modification as far as the light batter goes but my family was extremely pleased with the results. Adios takeout, there’s a new hit recipe in town.

  211. This looks divine! Baked sweet sour chicken is a dish I always wanted to try but not sure how to do it (I thought I need to cover the dish during baking but obviously I was wrong!). Thanks for the thorough recipe and I will definitely try this out. Even thinking about using the whole chicken leg for this one! 🙂
    I came across your blog on Pinterest and I’m so glad I found it. You photos are beautiful and make me hungry. Great work and I’ll keep following. 🙂

  212. is there the possibility of using a packet sweet and sour sauce rather than making the sauce?

    • You can certainly use store-bought sweet and sour sauce but it just won’t taste the same as making the sauce yourself. At the end of the day, nothing beats homemade!

  213. Hello! I plan on making this tonight and substituting the chicken for pork, do you know how long I should put it in the oven for and at what temp?


  214. Hi! This looks fantastic, and I’m planning to try it tomorrow. Just one question: is Kosher salt necessary?

  215. This was amazing! My husband, who loves our regular Chinese restaurant in the neighbourhood, agreed that this dish was a million times tastier and so easy to make. Totally making this again – thank you!!!

  216. I have a 5 yr. old with severe food allergies. He is a pretty well rounded eater, but has an incredibly strong will to NOT put anything in his mouth that he’s not 100% sure about. He has thrown food up (purely unvoluntarily) and well, to say that he is sensitive is an understatement.

    He ate this. And LIKED it. Woooooeee! Home run. 🙂 🙂 🙂 it is delicious!!!

    P.S. does anyone have any tips on how to make this without looking like a splattered oily mess afterwards? :/

    • I’m so happy to hear that! As for the splattered oily mess, I like to use a splatter guard – it makes clean up so much easier.

  217. Thank you 🙂 btw your recipes are time savers and a hit in my house 🙂 my sister recommended your website 🙂

  218. Silly question, but can I use pork tenderloin for this?

  219. Could you prepare up to the frying part beforehand and then come home and bake it, do you think?

  220. Can I substitute white vinegar or rice vinegar for the apple cider vinegar?

    • You can certainly use white or rice vinegar but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

  221. can I omit the frying and just put straight in the oven?

    • Chris, you can certainly give that a try but I cannot speak for how much this will change the taste/texture of the overall dish.

  222. I’m going to have to try this! The Chinese restaurant near me makes absolutely to die for sweet and sour chicken but their prices are so high!

  223. DELICIOUS!! So much better than take-out! I sauteed up carrots and pineapple and after the first 15 minutes, stirred them in….to me, the juicy pineapple bites added just that little bit extra. Even my picky 3-year-old ate this up. I can’t wait to try more of your recipes!

  224. I made this for my family today! It was so good! Thanks for the recipe!

  225. We made this last night. I was really, super impressed. One of the better new recipes and definitely one we will make again. Thanks!!

  226. Made this last night and it was a BIG hit!!! Thank you so much for sharing. Keep the recipes coming 🙂

  227. This was absolutely one of the best dishes i have made in a long time. This sweet and sour chicken does taste just like something you had ordered from your favorite Chinese restaurant probably better. This recipe is definately a keeper. And by the way your house smells delicious while its baking

  228. Fantastic and my teenage kids love it (along with us adults) I’ve had to make double the serve as they are disappointed when its gone!

  229. Has anyone tried using sugar substitute like Splenda?

  230. I love sweet and sour chicken. I am going to make this tonight. Thanks for the recipe.

  231. This looks so yummy! Trying to avoid corn starch… any ideas what I can use as a substitute? Some kind of flour maybe? Want to eat this right now!! Yum!

  232. Do you happen to know any nutritional information (e.g., calorie count per serving) for this recipe? It sounds delicious. Thanks.

    • June, unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information of my recipes. Please use online resources to obtain such information.

  233. Thanks for the recipe. Chicken came out perfect and yes 50 to 55 minutes is needed.

  234. Should the chicken be baked in oven covered or uncovered?

    • Rebecca, the chicken should not be covered in the oven. If a dish requires to be covered, I will always indicate that in my recipes.

  235. This was excellent! I was worried that after 55 minutes in the oven it would be terribly dry but it was perfectly moist and delicious

  236. Tried this dish tonight. It was fantastic!! Your directions were so easy to follow. The chicken had just the right amount of breading, and the sweet and sour sauce had just the perfect combination of flavors. I will certainly make is again! Thank you =)

  237. Sweet and sour chicken has been on my list of things to make for a long time. And with your description of this recipe, all others that have been bookmarked are going away. Must try this. Thanks for sharing.

  238. Another winner for dinner. And for lunch today. Great flavors!

  239. This looks divine Chung-Ah, you are on a Asian food takeout kick and I’m loving every minute of it! This is one of my all time favorite dishes, love the sweetness of it. Totally making it soon and throwing in a couple of veggies… cuz thats what I do. Pinning and sharing! 🙂

  240. Do you think I can freeze this chicken?

  241. I recently found your blog and this is the second recipe I’ve tried….SO YUMMY! And omg so easy to make!!! We ate this all up, no leftovers for lunch today! Only one thing I noticed; the amount of vinegar made this a wee bit too ‘sour’ rather than sweet so next time I’m going to cut back a bit on the apple cider vinegar. Loved it though!! Thanks!

  242. this look delicious and i’d love to try the recipe but I don’t eat chicken 🙁 do you think i could try it with tofu? what do you suggest for the baking time?? Thanks!

    • I’m sure tofu would be an amazing substitute. You will have to adjust cooking time as needed as I do not think the tofu needs to be in the oven for an hour.

      • I just made this with tofu tonight. I baked it for the full hour as I was waiting for the sauce to thicken. It was delicious! The baking was great for the tofu’s texture and flavor.

  243. Wondering If I could use coconut sugar? It’s a lot of sugar!

    • You can cut down on the sugar amount if it’s too much but I would advise against the use of coconut sugar to avoid changing the taste/texture of this dish.

    • I used coconut palm sugar, but used a 1.1 ratio (a little bit more) and it turned out GREAT!!

  244. Hi,
    This looks amazing n am sure gona try it tomorrow or before the end of the week. I jus wanted to confirm at what point do u add d sesame seeds? D do u bake it as well. N whats d green stuff 🙂

    • Natasha, the sesame seeds and green onions are mainly used as a garnish. It’s completely optional if you’d like to add it to your dish when serving.

  245. I recently discovered your blog and I’m so glad I did! I This recipe looks amazing-I’ll definitely be making this someday soon! Can’t wait to try it:)

  246. Oh my goodness, this sounds delicious! I always want to try to recreate favourites from takeout at home (so much cheaper and healthier!) Will have to give this a try next time I’m craving sweet and sour chicken. Thanks for the great recipe.

  247. Is it 1/4 c ketchup?

  248. Your recipes are always delicious, Chung-Ah, but I just have to tell you…your photos get better and better! Your food is practically glowing. Makes me want to eat everything you make right off of the computer screen! 😉

  249. Just made this! It’s delicious! Thank you for this recipe!

    Made a few modifications, in the sense that i eliminated the steps with frying the chicken. It came out great, i can’t imagine how this could be better 🙂

  250. I would never believe this chicken is baked from how crispy it looks – infinitely better than take out!

  251. One of my favourites. Can’t wait to try your baked version!

  252. Hey there – instead of vegetable oil can I use canola oil? I’ve been asked by my doctor not to use the veg oil. 🙂 thanks

    • Yes, absolutely!

      • How about Olive Oil? I don’t really like using vegetable or canola oils for health reasons. But, I’m not sure if Olive Oil can be substituted for this purpose or not. Any advice is welcome! Thanks! And this recipe looks really delicious! Definitely going to keep it on hand. I have a feeling it won’t be long until I try this! =)

        • Dar, unfortunately olive oil will not be an appropriate substitute here.

        • I use olive oil with no difference in taste

        • I haven’t used it yet for frying, but I hear coconut oil is great for that. Also, you could use avocado oil. They have organic at costco.

        • Lisa

          Like you, I don’t like veg oil
          I normally use peanut oil and food taste better. I use it to make French fries for my kids and they taste very good and not greasy at all. Occasionally I use grape seed oil. These oils can withstand high heat.

        • You could use olive oil but make sure it is Virgin Olive Oil (not extra virgin), or one that says for sautéing, baking and frying.  It has a mild flavor and has a pretty high smoke point.  Do not use other olive oils for cooking they have low smoke points and are good for dipping and salad dressings.

          Another health option would be grape seed oil.  It also has a high smoke point.  Coconut oil has a smoke point of 350 degrees so it would be ok for this recipe.

          here is a chart that you may find helpful  http://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points#.VnAt14RfVmA

    • Just used coconut oil!! Delicious!

  253. That looks absolutely amazing! Love sweet n’ sour chicken, thanks for sharing 🙂

    Happy Blogging!
    Happy Valley Chow

  254. This is a favorite of mine and I’m so glad you shared this baked recipe!! Love it and can’t wait to try 🙂

  255. Love sweet and sour chicken and your recipe looks absolutely divine! Wouldn’t mind this for dinner any night of the week! 🙂

  256. Thank you for the nice recipe. Have a Happy Sunday!

  257. Ok seriously girl, will you be my home chef? Everything you make looks incredible!!

  258. This is a hit in our home. I only wish I would have discovered this years ago. It’s absolutely perfect in every way. Your pictures are so good, one could almost taste food through the screen ! Surprisingly, this is on our menu for Monday night ! Can hardly wait!

  259. This is one of our absolute favourites – love this easy way to recreate it at home!

  260. This looks so good! We have four Chinese children and I try to make Asian-inspired (and kid-friendly) dinners regularly. They will love this one, for sure!

    Thanks for sharing!

  261. My mouth just watered up… I want this, now. At midnight! It looks damn, DAMN GOOD!

    • This is a great recipe!!! My son always ask when am I going to make the sweet and sour sauce again. It even works with pork chops

      • I LOVE this recipe! I have made it in bulk several times, using pork roast or chicken. Sometimes I add onions and bell peppers or even a bit of jalapeño for spice. I cook up rice, put the finished product over rice into microwaveable, freezer ware. Then, when we are in a rush for dinner, I pop them into the microwave, and they turn out PERFECT every time!

        • Hiii! I baked the chicken and my sauce did not get thick! How do
          I make it thick?!!! But I baked it for 55 minutes and don’t want it to get over cooked 

          • You can add cornstarch as needed, 1 tsp at a time, (to the sauce, not the chicken) until the desired consistency is reached.

          • While my chicken was cooking, I put my sauce on the stove to simmer & reduce.  I had made extra sauce, and I didn’t think it would reduce enough in the oven to thicken a little. That helped a lot, and there was still plenty of sauce.  Even so, it could have been a little thicker.  Next time I might even add a little bit of cornstarch to the sauce itself beforehand.

        • Thank you so much for sharing that you freeze it and have tried it with pork roast. 

    • I don’thave cornstarch. Is there anything else I could use?

    • I made it last is tooooo good. I am not a fan of cider vinegar, but it didn’t matter. Whole family loved it. Best I have ever had!

    • This was SO good. I was looking for a recipe to go with crab wontons that I planned to make and came across this. My husband isn’t a huge Chinese food lover like my daughter and me but he even loved this! I made the recipe exactly as stated and made another batch of the sauce separately on the off chance we’d need extra (great idea!!). I served it over rice with roasted broccoli and then sprinkled green onion and sesame seeds over the top. It was definitely a hit and even great the next day! A keeper around my house, thank you for an awesome alternative to take-out.