Baked Sweet and Sour Chicken

5 from 5 votes
41 Comments

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Baked Sweet and Sour Chicken is one of my family’s favorite meals. Tender chicken combined with an AMAZING sauce, pineapple, onions, and peppers is a WIN. 

Baked Sweet and Sour Chicken in a white bowl.

Baked Sweet and Sour Chicken

We 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!

Sweet and Sour Sauce

Sweet and sour sauce is one of my very favorite dipping sauces, which is why we always double or even triple the sauce recipe. We love using it for dipping egg rolls, pot stickers, wontons, and even spooning it over rice. Sweet and sour sauce is so easy to make and just uses a few easy ingredients:

  • Ketchup
  • Sugar
  • Soy Sauce
  • Cider Vinegar
  • and Salt

If you want to make the sauce separately, just combine all the ingredients in a sauce pan. Once it starts simmering, combine a little cornstarch with water and whisk it in slowly until it thickens (see recipe below).

What Goes Well With Sweet and Sour Chicken

Take your sweet and sour chicken to the next level by trying it with one of these tasty side dishes:

How to Make Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken in a white bowl.

Baked Sweet and Sour Chicken

5 from 5 votes
Baked Sweet and Sour Chicken is one of my family’s favorite meals. Tender chicken combined with an AMAZING sauce, pineapple, onions, and peppers is a WIN. 
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner, Main Course
Cuisine American
Servings 8

Equipment

  • 9×13 inch pan

Ingredients

SAUCE:

Instructions

  • 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 9×13 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 ¼ 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.

Nutrition Information

Calories: 526kcalCarbohydrates: 58gProtein: 24gFat: 22gSaturated Fat: 8gCholesterol: 126mgSodium: 492mgPotassium: 401mgFiber: 2gSugar: 35gVitamin A: 755IUVitamin C: 28.3mgCalcium: 32mgIron: 1.7mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    I love this recipe! I grew up eating sweet and sour this way and haven’t been to a Chinese restaurant here in Georgia that makes it this way! I added red pepper flakes instead of paste! Can’t have it too spicy with a 75 and 89 year old guys eating it! Thanks for sharing and it is oven but smells awesome!

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