Baked Sweet and Sour Chicken

Baked Sweet and Sour ChickenWe adapted this recipe from my Mom’s friend, Dianne and combined it with a similar recipe from Mel’s Kitchen Cafe. It was delicious, even my kids loved it! This is BY FAR the best homemade sweet and sour chicken recipe I have ever had. The sauce is awesome– just as good if not better than any restaurant! Try it and see for yourself. You will want this recipe in your regular dinner rotation!

Baked Sweet and Sour Chicken

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  • 2 lbs. chicken, cut into bite-size pieces
  • 3/4 c. cornstarch
  • 2 eggs, beaten
  • 2-3 Tbsp. vegetable oil
  • 1 (20 oz.) can pineapple tidbits, drained
  • 1 red or green bell pepper, chopped
  • 1/2 onion, chopped
  • SAUCE:
  • 3/4 c. sugar
  • 4 Tbsp. ketchup
  • 1/2 tsp. salt
  • 1/2 c. apple cider vinegar (white vinegar works too)
  • 2 Tbsp. soy sauce
  • 1-2 tsp. chili paste (optional.. gives it a little kick)


  • Preheat oven to 350 degrees. Place cornstarch in a shallow dish. Dredge each chicken piece in cornstarch then dip in beaten egg. Heat oil in frying pan. Add chicken and cook until lightly browned (doesn't need to be cooked through).
  • Place drained pineapple tidbits, pepper, and onion in the bottom of a 9x13 pan. Position chicken tenders evenly over pineapple and vegetables.
  • In a medium bowl, whisk together sauce ingredients. Pour evenly over chicken. Bake for 45 min - 1 hour turning once after 30 minutes.
  • If you like lots of sauce for extra dipping... double it and pour half over the chicken (as the recipe calls for) and simmer the other half in a small saucepan for 10-15 minutes. If you want to thicken up the sauce combine about 1 Tbsp of cornstarch with 1/4 c. water. About 5 min before serving, SLOWLY whisk in cornstarch mixture to simmering sauce until the consistency is where you want it. You may not need all of the cornstarch mixture.


  1. Mel says:

    I love the addition of chili paste and pineapple! I’ll have to try both of those next time since we make this recipe often.

  2. wendy says:

    Do you bake it with or without a cover?

    • Erica says:

      Without a cover…

      • wendy says:


  3. Cc says:

    What can I use instead of chili paste?

  4. Ahlam Musleh says:

    How many servings is this meal? Thanks in advance.

    • Erica says:

      about 4-6

  5. Brenda says:

    Why into the cornstarch first and then the egg….I would have thought the egg first, then the cornstarch?

    • Erica says:

      Since it is being baked it makes it so it doesn’t get as soggy. You can still do it the other way if you want. If you fry it completely without baking you would want the starch on the outside for sure.

      • julio alcala says:

        I may be wrong as for the reason, but for me, the cornstarch goes first because it will absorb the moisture from the chicken and it will allow the egg to completely cover the chicken.
        Needless to say, I am trying this recipe for dinner tonight, thanks

  6. Margarita Agiakatsika says:

    Is there any alternative for cornstarch? Tks

    • Erica says:

      Yes, you could use flour if you needed to

  7. Andi S. says:

    This by far is the best sweet and sour chicken recipe I have ever made. I didn’t have chili paste and used a teaspoon of siracha sauce which worked well. I highly recommend making the additional sauce because it concentrates and adds a nice addition to the dish. My husband said “do not lose this recipe!”

    • Erica says:

      Thank you, Andi! I love Sriracha sauce. I’m going to add this to my recipe next time I make it.

  8. Darcy says:

    I made this last night, and it was delicious!! I used white vinegar and didn’t include the chili paste but it was fantastic!!
    So simple and so delicious! 🙂 I will have to make this again and again, and try with some chili paste one day.
    Thanks for sharing this!!

  9. Jodie says:

    Do I have to bread and fry the chicken or can I just skip that part??

    • Erica says:

      You can skip it, it just won’t be as crispy

  10. Mel says:

    I made these with quorn for my vegetarian boyfriend. AMAZING!
    I did change the batter by using tapioca flour, garlic and herb salt with a generous pinch of cayenne pepper.
    And I added pineapple juice to the sauce.

    Thank you so much!! We have a new favourite dish!

    • Echo says:

      Thank you for sharing your ideas! I’m so glad you like the recipe.

  11. Judy says:

    Followed recipe just as it given. This was the “best sweet and sour chicken ever. My husband couldn’t stop raving over it! Delicious!

    • Erica says:

      Thanks so much!!! Tell you husband “Thanks”, too!

  12. Mary Jo says:

    i have been trying different recipe for sweet and sour for along time. I just have to thank you I finally found it thanks again

    • Erica says:

      So glad you liked it! It is one of our favorite go-to weeknight dinners!

  13. Marian says:

    I fixed this for my husband and 85 year old mother last night. They both loved it. I actually made a double recipe of the sauce and poured it all over the pineapple, vegetables and chicken. I made a third recipe of the sauce for dipping. This is an awesome recipe and definitely a keeper! It took a little longer to prepare than I thought it would and was a little messy dipping the chicken but well worth it all. We all thought it was better than any sweet and sour chicken we had ever gotten at a restaurant!!! I found really good egg rolls at the store that were a perfect addition and used minute rice.

    • Erica says:

      So glad you and your family liked it! Thanks for taking the time to comment.

  14. Imraan says:

    totally awesome recipe, the whole family loved it. I used white vinegar and used a tablespoon of Chipotle Hot Sauce to give it a slight smokey heat flavor.

    It’s become a household dish in our family.

    • Erica says:

      So glad you liked it! We also like to add Sriracha to the mix to give it a kick 😉

  15. JillJill says:

    ABSOLUTELY the easiest and best I have made or in restaurant!!! THANKS for this recipe! Delicious over quinoa!

    • Erica says:

      So happy that you like it! Great idea to serve over quinoa. 🙂

  16. Nadeisha says:

    Awesomeness. Thanks for sharing your recipe.

    • Erica says:

      You are very welcome 🙂 Hope you like it!

  17. Linz says:

    This was amazing!!! My whole family loved it! I used white vinegar and left out the chili sauce. Can’t wait to make it again. Thank you!! 🙂

    • Echo says:

      Thank you, Linz! We love to hear success stories! I’m so glad you liked the recipe!

  18. marie says:

    Thanks for the great recipe! I have used the oven and the electric skillet for this recipe. The batch cooked in the electric skillet turned out better. I saved on the pineapple by printing a coupon at Thanks again for the great recipe.

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