Name: Oven-Baked Sweet and Sour Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 2 large eggs, beaten; 1/2 cup cornstarch; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons neutral oil (canola, avocado, or vegetable); 1/2 cup granulated sugar; 4 tablespoons ketchup; 1/3 cup rice vinegar; 1/4 cup low-sodium soy sauce; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 tablespoon cornstarch; 2 tablespoons cold water; 1 red bell pepper, cut into 1-inch chunks; 1 green bell pepper, cut into 1-inch chunks; 1 small yellow onion, cut into 1-inch chunks; 1 cup pineapple chunks, canned in juice and drained; 2 green onions, thinly sliced; 1 teaspoon toasted sesame seeds

Oven-Baked Sweet and Sour Chicken Recipe tastes sticky, tangy, a little garlicky, and hits that perfect takeout-style comfort without deep frying. It works for busy weeknights, family dinners, or casual meal prep and takes about 45 minutes from start to finish. I tested this version on my own picky relatives, and they now request it more than our local Chinese takeout spot.

Why Oven-Baked Sweet and Sour Chicken Recipe Is Worth It

Oven baking gives you juicy chicken with a light, crisp coating and zero splattering oil on your stovetop. You still get that classic glossy sweet and sour sauce, but you control the sugar, salt, and ingredients.

This recipe uses simple pantry staples like ketchup, vinegar, and soy sauce, so you skip any mystery ingredients. Cleanup stays easy, and you cook everything on one sheet pan, which feels like a tiny miracle on a weeknight.

“This Oven-Baked Sweet and Sour Chicken Recipe tastes like takeout, cleans up like a sheet pan dinner, and disappears from plates in minutes. ★★★★★”

Ingredients You Need

Chicken

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Thighs stay extra juicy and forgiving if you tend to overbake.
2 large eggs, beaten
½ cup cornstarch
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons neutral oil (canola, avocado, or vegetable)

Sweet and sour sauce

½ cup granulated sugar
- You can swap in light brown sugar for a deeper flavor.
4 tablespoons ketchup
- Any basic American ketchup works; I often use Heinz.
⅓ cup rice vinegar
- Use apple cider vinegar if you do not have rice vinegar.
¼ cup low-sodium soy sauce
- Use tamari or coconut aminos for gluten-free.
1 teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon cornstarch mixed with 2 tablespoons cold water
- This slurry thickens the sauce in the oven.

Vegetables and add-ins

1 red bell pepper, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 small yellow onion, cut into 1-inch chunks
1 cup pineapple chunks, canned in juice and drained
- Use the juice in smoothies or to sweeten iced tea.

Garnishes

2 green onions, thinly sliced
1 teaspoon toasted sesame seeds (optional but tasty)

Pantry shortcuts

Use bottled sweet chili sauce to replace half the sugar and ketchup if you want extra heat.
Use frozen bell pepper strips if you feel short on time; do not thaw, just toss with a little oil.
Use pre-cut pineapple chunks from the produce section if you want to skip knife work.

Equipment list

Large rimmed baking sheet
Parchment paper or a silicone baking mat
Medium mixing bowls
Whisk
Tongs or a spatula
Small saucepan (optional, if you want to pre-thicken the sauce on the stove)

Quick Tips & substitutions

Cut chicken pieces the same size so they cook evenly and stay juicy.
Pat chicken dry with paper towels so the cornstarch coating sticks well.
Use thighs if you want extra tenderness and more wiggle room on cook time.
Swap cornstarch with arrowroot starch if you avoid corn.
Use tamari or coconut aminos plus gluten-free ketchup for a gluten-free version.
Use canned pineapple in juice, not syrup, to keep the sauce from turning too sweet.
Line the pan with parchment so the sauce does not glue itself to your sheet pan.
Stir the sauce ingredients until smooth so the sugar dissolves and the flavors blend.
Toss vegetables in a teaspoon of oil so they roast nicely and keep some bite.
Broil the last 2 minutes if you want extra caramelized edges on the chicken and veggies.

How to Make Oven-Baked Sweet and Sour Chicken Recipe

Step 1: Prep the oven and pan

Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone mat. Lightly spray or brush the surface with a bit of oil so the chicken browns nicely.

Step 2: Coat the chicken

Place the chicken pieces in a bowl and season with salt and pepper. Add the beaten eggs and toss until every piece looks coated. Sprinkle the cornstarch over the chicken and toss again until the pieces look evenly covered and slightly sticky.

Step 3: Arrange chicken on the pan

Spread the coated chicken pieces on the prepared baking sheet in a single layer. Leave a little space between pieces so they roast instead of steam. Drizzle or spray the tops with the neutral oil.

Step 4: Start baking the chicken

Bake the chicken for 10 minutes. Pull the pan out and flip the pieces with tongs or a spatula. Slide the pan back in while you mix the sauce so you do not waste oven time.

Step 5: Mix the sweet and sour sauce

In a bowl, whisk together sugar, ketchup, rice vinegar, soy sauce, garlic powder, and onion powder. Whisk until the sugar dissolves and the mixture looks smooth and glossy. Stir in the cornstarch slurry and mix again.

Step 6: Add veggies and pineapple

After the chicken bakes for about 15 minutes total, pull the pan from the oven. Scatter the bell peppers, onion, and pineapple around and over the chicken. Toss gently right on the pan so everything mixes a bit.

Step 7: Pour on the sauce

Pour the sweet and sour sauce evenly over the chicken and vegetables. Use a spatula or spoon to toss everything until the sauce coats every piece. Spread it back into a single layer so it cooks evenly.

Step 8: Finish baking

Return the pan to the oven and bake for another 12 to 15 minutes, until the sauce thickens and bubbles and the chicken reaches 165°F inside. If you want more caramelization, switch the oven to broil for 2 minutes at the end and watch closely. The sauce should look glossy and cling to the chicken and vegetables.

Step 9: Garnish and serve

Remove the pan from the oven and give everything a quick toss to coat in the thickened sauce. Sprinkle with sliced green onions and sesame seeds. Serve hot over rice, cauliflower rice, or noodles while the edges still taste a little crisp.

Recipe Variations

Gluten-free: Use tamari or coconut aminos instead of soy sauce and gluten-free ketchup.
Lower sugar: Cut the sugar to ¼ cup and add 2 tablespoons pineapple juice for natural sweetness.
Extra spicy: Add 1 to 2 teaspoons sriracha or crushed red pepper flakes to the sauce.
Veggie-heavy: Add snap peas, broccoli florets, or carrot coins in the last 12 minutes of baking.
Vegan: Use extra-firm tofu cubes or cauliflower florets instead of chicken and skip the egg; toss with oil and cornstarch.
Low carb: Serve over cauliflower rice and reduce pineapple to ½ cup.
Kid-friendly: Skip spicy add-ins and cut the chicken smaller for easier bites.

Ways to Serve Oven-Baked Sweet and Sour Chicken Recipe

Spoon over steamed jasmine or basmati rice.
Serve with brown rice or quinoa for extra fiber.
Pair with stir-fried green beans or roasted broccoli.
Serve in lettuce cups for a lighter, crunchy option.
Pack leftovers into meal prep containers with rice and extra veggies.
Top a bowl of plain ramen or rice noodles with the chicken and sauce.

Storage Success

Let the Oven-Baked Sweet and Sour Chicken Recipe cool until just warm, then transfer it to airtight containers. Store in the fridge for up to 4 days, and reheat in a skillet over medium heat or in the oven at 350°F until hot. Add a splash of water if the sauce thickens too much in the fridge. Freeze portions for up to 2 months and thaw overnight in the fridge before reheating.