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Square side shot of a bowl of baked sweet and sour chicken over rice.
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5 from 21 votes

Baked Sweet and Sour Chicken

Lighter, healthier, and even more delicious than restaurant take-out, this baked sweet and sour chicken is a one-dish meal with just 10 minutes of prep!
Course Dinner
Cuisine Chinese
Keyword baked sweet and sour chicken, Chinese sweet and sour chicken, sweet and sour chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 313kcal
Author Blair Lonergan


  • 1 ½ lbs. boneless, skinless, chicken breasts or boneless, skinless chicken thighs, cut into 1 ½-inch pieces
  • 1 tablespoon cornstarch
  • ½ cup diced onion
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon minced or pressed fresh garlic (about 1 large clove)
  • ½ teaspoon ground ginger (or 1 teaspoon grated fresh gingerroot)
  • For serving: cooked rice (or cauliflower rice for a grain-free option)
  • Optional garnish: sliced green onions; sesame seeds; chopped peanuts


  • Preheat oven to 425°F. Grease a 2-quart baking dish.
  • Place chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
    Stirring together chicken with cornstarch.
  • Stir in onion and bell peppers.
    Process shot showing how to bake sweet and sour chicken.
  • In a separate bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, garlic, and ginger. Pour sauce over chicken and vegetables; stir to combine.
    Pouring homemade sweet and sour sauce for chicken over a dish of meat and veggies.
  • Bake, uncovered, for 25 minutes. Stir, return to the oven for 5-10 more minutes, or until chicken is cooked through and the sauce has slightly thickened. If you find that your sauce is too thick when the chicken is done baking, you can add a splash of warm water (as necessary), and stir to thin.
    Baked sweet and sour chicken in a white dish on a wooden table.
  • Serve over hot cooked rice, if desired. Garnish with sliced green onions, sesame seeds, and chopped peanuts.
    Close up side shot of baked chicken sweet and sour with rice on a table with broccoli in the background.


    • Make it spicy by adding crushed red pepper flakes or hot sauce.
    • Substitute rice vinegar for the apple cider vinegar.
    • A little bit of toasted sesame oil in the sauce adds great Asian flavor, too.
    • If you prefer dark meat, substitute boneless skinless chicken thighs for the chicken breast.
    • Stir diced pineapple, canned pineapple tidbits or chunks, or even a splash of pineapple juice into the dish. If using canned pineapple, you can wait to stir it into the dish during the final 5-10 minutes since it's already so soft.
    • For some bright citrus flavor, add a splash of orange juice or a little bit of freshly-grated orange zest to the sauce.
    • Cooking Just for Two? Cut the ingredients in half and bake the chicken in a smaller dish. The cooking instructions remain the same.
    • If available, use fresh ginger instead of dried, ground ginger. If using fresh ginger, you'll need about 1 teaspoon of the grated root.
      Taste the dish before serving and season with salt and ground black pepper, if necessary.
    • Garnish each serving with scallions, toasted sesame seeds, or peanuts for even more flavor and texture.
    • The total baking time will vary depending on the type of dish that you use, your individual oven, and the temperature of your meat when it goes into the oven. You'll know that your dish is done when the chicken is cooked through (and reaches an internal temperature of 165°F) and the sauce has thickened. If the sauce is too thick, just add a splash of warm water to thin until it reaches the desired consistency.


Serving: 1/4 of the recipe | Calories: 313kcal | Carbohydrates: 36.6g | Protein: 40.2g | Fat: 2.2g | Saturated Fat: 0.6g | Cholesterol: 99mg | Sodium: 723.8mg | Fiber: 1.3g | Sugar: 15.8g