Baked Sweet and Sour Chicken

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Prepare to make the BEST Sweet and Sour Chicken you’ve ever tasted! This baked version of a classic favorite has become a hit among readers, with rave reviews calling it “restaurant quality,” “better than takeout,” and “the most flavorful homemade sweet and sour chicken.” Best of all, it’s healthier than takeout baked with pineapple, carrots, and bell peppers for a satisfying meal-in-one without needing to stir-fry extra veggies!

(Originally Published 11-15-2018, Photos updated 9/16/24)

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sweet and sour chicken recipe being served on a platter with rice

Baked Sweet and Sour Chicken Recipe

Crowd Pleaser: This recipe is a little more work than others, but SO WORTH IT! Please trust me when I say this is the best Baked Sweet and Sour Chicken I have ever had in my entire life! Better than any homemade, take-out, Trader Joe’s/Whole Foods/anything version, even better than any fried version! Readers rave that it tastes “better than takeout,” with many calling it restaurant-quality and a” family favorite.”
Prep Ahead Friendly: It is fabulous for the company because it simply bakes away after your prep, with no last-minute finishing touches or stress! The sauce and chicken can also be prepped beforehand and combined when ready to pop in the oven.
Healthier Alternative: The chicken is baked, not fried, for a lighter, guilt-free option without sacrificing flavor.
Perfectly Balanced Flavor: The sweet and sour sauce offers a harmonious blend of tangy and sweet, enhanced by the juicy pineapple and vibrant veggies.
Foolproof: This recipe is easy to follow and comes out perfectly every time, thanks to its clear, step-by-step instructions.
Baked WITH Veggies: So there isn’t any need to stir-fry extra veggies!

top view of making sweet and sour chicken in a 9x13 baking dish

How I fell in Love with Sweet and Sour Chicken

I was first introduced to a variation of this Sweet and Sour Chicken recipe from my older (and only) sister, Kimberly, who is an incredible cook!
Kimberly is the same sister who donated her kidney to me in October 2013, (You can read more about her in my Easter Soul Food).

Kim is responsible for my current well-being and almost single-handedly responsible for my love of cooking—and for this Sweet and Sour Chicken recipe.

I always liked to cook, but when she gifted me a recipe binder for Christmas at the beginning of my marriage, comprised of all her tried and true recipes, it lit a fire. After I cooked every recipe in the binder (and because they were all her favorites, they were all delicious and turned out great!), I wanted to cook more! So I started cooking new recipes almost every night of the week, and pretty soon, I started creating my own recipes almost every single night of the week.

Her Baked Sweet and Sour Chicken recipe has always been one of my favorites in her binder. I have played with it over the years, increasing the sauce, simmering the sauce, and adding spices, pineapple, carrots, and bell peppers, so it has become a baked sweet and sour meal all in one baking dish!

sweet and sour chicken served over rice garnished with green onions

Ingredients in Baked Sweet and Sour Chicken

Let’s take a closer look at what you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

For the Chicken Breading:

Eggs: They are a crucial part of the breading process.
Flour: I used regular all-purpose flour. Gluten-free may work!
Cornstarch: makes for ultra crispy sweet and sour chicken.
Spices: The cornstarch is seasoned with garlic powder for subtle warmth, ground ginger for complexity, and salt and pepper to enhance the flavors.

For the homemade sweet and sour sauce:

Pineapple juice: Use some of the pineapple juice from the 20 ounce can of pineapple tidbits used in recipe. The pineapple juice adds multidimensional fruity sweetness.
Red wine vinegar: Adds the fruity tang which works with the pineapple juice to create the “sour” effect. Please do not substitute the red wine vinegar with a different vinegar.
Sugar: Granulated (plain white sugar) sugar provides the balancing “sweet” to the sour. You may substitute part of the sugar with honey.
Ketchup: This may sound odd, but it works perfectly in this recipe!
Onion: Diced yellow onion simmers in the sweet and sour sauce to infuse it with flavor and eliminate any chance of raw onions. The onion is important to cut through the sweetness of the sauce, so don’t skip!
Soy sauce: Adds umami and saltiness to balance the sweetness of the sauce. Use low-sodium soy sauce so we can control the salt.
Garlic: Adds aromatic depth and a sharp, savory note to the sauce. Fresh garlic is ideal, but pre-minced garlic in jars works in a pinch.
Spices: Salt to enhance the flavors, red pepper flakes for a mild heat to cut through the sweetness, and ground ginger for warmth and subtle heat.

For the VEGETABLES:

Pineapple Tidbits: The sweetness of the pineapple pairs perfectly with the tangy sauce, while the juicy chunks provide texture. Choose pineapple in juice, not syrup, for a cleaner, fresher taste.
Bell Peppers: Use green and red to provide contrasting sweetness and earthiness. Look for firm, brightly colored peppers for the freshest taste and best crunch.
Sliced carrots: Provide a sweet, earthy crunch that complements the other vegetables and sauce. Slice as thin as possible to ensure they cook evenly with the other ingredients.

showing how to served baked sweet and sour chicken by adding to a bowl with rice, garnishing with sesame seeds, green onions and using chopsticks

How to Make Sweet and Sour Chicken

Let’s take a closer look at how to make Sweet and Sour Chicken with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Sweet and Sour Sauce. The sauce ingredients are simmered to awaken and meld the flavors while you prepare your chicken and chop the vegetables. Please note the simmering is not to thicken the sauce, but to concentrate the flavors and soften the onion somewhat.

showing how to make sweet and sour chicken by simmering the sauce in a pan

Step 2: Bread Chicken. The chicken is dredged in eggs, then flour then, breaded in spiced cornstarch. I like to use the freezer bag method instead of individual dredging bowls for ease and to prevent gooey, gummy fingers.

showing how to make sweet and sour chicken by breading chicken in eggs, flour and cornstarch

Step 3: Brown Chicken. The chicken is browned in a hot skillet to toast the coating. This helps it stay intact while baking and gives it the characteristic Chinese chicken texture.

showing how to make sweet and sour chicken by browning the chicken in a skillet

Step 4: Combine. Add the chicken, sweet and sour sauce, pineapple, carrots,, and bell peppers and stir everything together.

showing how to make sweet and sour chicken by stirring the chicken, sweet and sour sauce, carrots, pineapple and bell peppers together in a 9x13 baking dish

Step 5: Bake. Bake for 50 minutes. It might seem like a long time to cook chicken pieces, but in this magical time, each pillow of breaded juicy chicken, pineapple tidbit, and veggie soak up the sauce to create an irresistible, full-throttled flavor. In this time, the sauce also thickens cling to every nook and cranny.

showing how to make sweet and sour chicken by stirring the chicken, vegetables and pineapple together after baking

Can I prep this Recipe for Sweet and Sour Chicken in advance?

Yes! You can prepare this recipe in stages but only completely assemble it once ready to bake. Here’s how:

-Sweet and Sour Sauce: Store it in an airtight container in the refrigerator after simmering.
-Chicken: Brown the breaded chicken and store, covered, in a 9×13 baking dish.
-Veggies: Chop the vegetables and store them in the fridge for up to 2 days.

When you’re ready to bake, combine the ingredients. Be prepared to add 15 minutes to the baking time.

Tips for making Sweet and Sour Chicken with Pineapple

Don’t chop the chicken too small. The chicken should be chopped 1” thick, erroring on the side of larger so that it doesn’t overcook and dry out.
Don’t chop the bell peppers too small. Chop them into about 1″ chunks so they don’t overcook. The bell peppers are an important part of balancing the flavor, so please don’t skip them!
Slice the carrots thinly. Slice them as thinly as possible because they take the longest to bake and soften.
Thoroughly bread chicken. If you notice any of the chicken pieces aren’t fully coated in the breading, give them another toss or use your hands to press the breading into the chicken.
Bread the chicken in the correct order. The breading is a three-step process. First, the eggs, then the flour, then the cornstarch. While it might seem counterintuitive to dip the chicken in the eggs first, trust me, you are doing it right! The cornstarch is the last step and the secret to a lighter coating.
Remove excess egg/marinade. It is important to remove excess egg so the flour breading bag doesn’t become a goopy mess. To do this, I plop the chicken on a wad of paper towels before adding to the flour mixture.
Remove excess flour. Even if you shake the chicken as you remove it from the breading, a lot of flour can end up in the pan. To remedy this, I like to place the chicken in a strainer after dredging to help shake off any excess.

can I reduce the sugar?

As written, the sauce is a perfect balance of sweet and sour. If you want to reduce the sugar, you must proportionately reduce the red wine vinegar and ketchup because the sugar balances the tanginess. You will be left with more sour sauce if you reduce the sugar without reducing the other ingredients. You CAN, however, substitute some of the sugar with honey.

a spoonful of sweet & sour chicken showing its breaded and crispy texture

What can I serve with sweet and sour chicken?

Rice: I love serving this chicken with steamed white or brown rice. Pop the rice in your rice cooker for a hands-off easy side!
Low carb: Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the aforementioned options. You can also use low carb noodles such as zoodles or spaghetti squash.
Noodles: Rice vermicelli, ramen, soba noodles, rice noodles, or even linguine are a fun way to mix things up.
Appetizers: Spring Rolls, Chicken Lettuce Wraps, Cream Cheese Wontons, Crab Rangoons, Potstickers, or Egg Rolls.
Salad: Ramen Noodle Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad are all refreshing options.

HOW TO STORE Sweet and Sour Chicken

This Chinese Sweet and Sour Chicken recipe is best served fresh because it is at peak sauciness, and the chicken is the juiciest. However, leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

How to Reheat Baked Sweet and Sour Chicken

-How to reheat on the stove: To reheat, heat a drizzle of vegetable, canola, or peanut oil over medium heat. Once hot, add the chicken, stirring occasionally until warmed through.
-Reheating in microwave: Microwaving leftovers is not advised because the chicken can become rubbery, so be careful not to overcook the chicken.

a platter of baked sweet and sour chicken showing the texture and thickened sauce

Can I Freeze Sweet and Sour Chicken?

If you are making Sweet and Sour Chicken specifically to freeze, then I recommend freezing the chicken and sauce separately and omitting the bell peppers so the chicken and peppers don’t become soggy.

TO FREEZE CHICKEN WITHOUT SAUCE:

Space the browned chicken apart on a baking sheet then flash freeze for 1-2 hours or until the chicken is solid. This prevents the chicken from clumping together.
Add the chicken to a freezer-size bag, squeeze out excess air, and label.
Add the sweet and sour sauce to a separate airtight container.
When ready to use, defrost chicken and sauce in the refrigerator overnight.

TO FREEZE CHICKEN IN SWEET AND SOUR SAUCE:

If freezing leftovers, I recommend removing the bell peppers before freezing because they will become mushy when thawed.

Let the dish cool completely.
Transfer to a large freezer bag or divide it into smaller bags. Alternatively, transfer to an airtight container(s). Press air from the freezer bag, seal, and label.
Freeze for up to 3 months.
When ready to eat, defrost in the refrigerator overnight.

Sweet and Sour Chicken FAQs

What is Sweet and Sour Chicken?

Sweet and Sour Chicken is a popular Chinese-American dish featuring bite-sized pieces of chicken that are typically breaded and either fried or baked, then tossed in a flavorful, sweet, and tangy sauce. The sauce is made from a combination of sugar, vinegar, ketchup, and soy sauce, creating a perfect balance of sweetness and acidity. Vegetables like bell peppers, onions, carrots, and pineapple are often added for color, texture, and extra flavor. It’s commonly served over rice, making it a comforting and delicious meal that blends savory, sweet, and sour elements.

What does sweet and sour chicken taste like?

Sweet and Sour Chicken has a balanced, tangy, and sweet flavor profile. The sauce combines the sweetness of sugar and pineapple with the tanginess of vinegar and ketchup, creating a zesty, mouthwatering taste. The chicken, often breaded and baked or fried, is crispy on the outside and tender inside, absorbing the sauce beautifully. Added vegetables like bell peppers and carrots contribute crunch and a mild earthy flavor, while the pineapple provides bursts of juicy sweetness. Altogether, it’s a flavorful mix of sweet, tangy, and savory elements that makes each bite deliciously satisfying.

Is sweet and sour chicken from China?

Sweet and Sour Chicken as commonly known in the West is not directly from China, but it is inspired by Chinese cuisine. The dish is a popular adaptation of traditional Chinese sweet and sour flavors, which have been used in Chinese cooking for centuries, particularly in dishes from regions like Guangdong (Cantonese cuisine). However, the deep-fried, breaded version with a thick, tangy sauce that includes ketchup and sugar is a creation of Chinese-American and Chinese-British cuisine, developed to appeal to Western tastes. It is a fusion dish that blends authentic Chinese ingredients with Western influences.

Can I use chicken thighs instead of chicken breasts in sweet and sour chicken?

Yes, you can use chicken thighs instead of chicken breasts for sweet and sour chicken. Chicken thighs are juicier and more flavorful, making them an excellent substitute. Make sure to cut them into large enough bite-sized pieces.

Is sweet and sour chicken gluten-free?

Sweet and sour chicken can be made gluten-free by using gluten-free flour for the breading and gluten-free soy sauce in the sauce. Be sure to check all ingredients for gluten to ensure the dish remains safe for those with gluten sensitivities.

What vegetables go best with sweet and sour chicken?

Bell peppers (red and green), carrots, and onions are the best vegetables to pair with sweet and sour chicken. Feel free to include other vegetables like broccoli (steamed first), mushrooms, etc.

How do I make sweet and sour chicken less sweet?

To reduce the sweetness in sweet and sour chicken, reduce the amount of sugar in the sauce. You can also add more vinegar or soy sauce to balance the flavors and make the dish more tangy or savory.

What is the best oil to use for baking sweet and sour chicken?

The best oil for baking sweet and sour chicken is a neutral, high-heat oil like canola oil or vegetable oil. These oils will help the chicken crisp up without adding any strong flavors.

Can I use frozen vegetables in sweet and sour chicken?

Yes, you can use frozen vegetables in sweet and sour chicken. Be sure to thaw and drain them well before adding to the dish to prevent excess water from diluting the sauce.

a bowl of sweet and sour chicken recipe with breaded chicken, pineapple, carrots and bell peppers

More Easy Chinese Recipes:

If you love Chinese fakeout takeout, be sure to check out my:

Honey Lemon Chicken
Beef and Broccoli
Mongolian Chicken
Mongolian Beef
Cashew Chicken
Kung Pao Shrimp
Pineapple Ginger Chicken
Coconut Cashew Chicken

WANT TO TRY THIS sweet and sour chicken RECIPE?

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Servings: -6

Total Time: 1 20

Prep Time: 30

Cook Time: 50

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Ingredients

Chicken Breading

3-4 chicken breasts (1 ½ pounds), chopped in bite-size pieces)**
3 eggs
1/2 cup flour
1 1/3 cups cornstarch
1/2 tsp EACH garlic powder, salt
1/4 tsp EACH pepper, ground ginger, onion powder

Sweet and Sour Sauce

1 1/2 cups granulated sugar (may sub half honey)
1 cup red wine vinegar
1/2 cup pineapple juice (from 20 oz. can pineapple tidbits listed below)
1/3 cup ketchup
2 tablespoons reduced-sodium soy sauce
1 small yellow onion, diced
4 garlic cloves, minced
1 teaspoon salt
1/2 tsp EACH red pepper flakes, ground ginger

Vegetables/Pineapple

1 20 oz. can pineapple tidbits in juice
1 green bell pepper, 1-inch chop
1 red bell pepper, 1-inch chop
1 cup carrots sliced as THINLY as possible (2-3 carrots)

Instructions

Sweet and Sour Sauce: Add the "Sweet and Sour Sauce" ingredients to a medium/large saucepan. Bring to a boil, then reduce to a gentle simmer while you prepare the chicken and chop the vegetables, stirring occasionally (turn off if it takes longer than 20 minutes). Note: The sauce will not thicken; simmering is to soften the onions and blend flavors.
Prep: Preheat the oven to 350°F and lightly grease a 9×13 baking dish with non-stick cooking spray.
Breading Stations: Whisk the eggs together in a large bowl or freezer bag, set aside. Add ½ cup flour to a large freezer bag; set aside next to the eggs. Whisk the cornstarch and breading spices in a separate freezer bag, then set aside next to the flour.
Bread Chicken: Add the chicken to the eggs and coat, then remove, allowing excess to drip off (I plop the chicken on paper towels). Add the chicken to the freezer bag with the flour, toss until evenly coated, and discard any extra flour. Add the chicken to the spiced cornstarch bag and shake until evenly coated. Transfer the chicken to a colander to shake off excess coating.
Brown Chicken: Over high heat, heat enough neutral, high-smoke-point oil (vegetable, peanut, canola, avocado, etc.) to generously cover the bottom of a large cast iron skillet until hot and rippling. Working in batches (changing the oil in between), add the chicken and cook for 1-2 minutes per side until browned but not cooked through. Transfer the chicken to the prepared 9×13 baking dish.
Assemble: Add the carrots, pineapple, peppers and sweet and sour sauce. Stir until sauce/chicken/vegetables are evenly combined.
Bake: Bake at 350°F, uncovered, for 45-50 minutes, or until the sauce thickens, stirring occasionally. Serve over rice. Enjoy!

Notes

*If your chicken breasts are extra thick (like the Costco variety), I recommend tenderizing/flattening with a meat mallet or the side of a large can beforehand.
Can I reduce the sugar? As written, the sauce is a perfect balance of sweet and sour. If you want to reduce the sugar, you must proportionately reduce the red wine vinegar and ketchup because the sugar balances the tanginess. You will be left with more sour sauce if you reduce the sugar without reducing the other ingredients. You CAN, however, substitute some of the sugar with honey.

Prep Ahead

Sweet and Sour Sauce: Store it in an airtight container in the refrigerator after simmering.
Chicken: Brown the breaded chicken and store, covered, in a 9×13 baking dish.
Veggies: Chop the vegetables and store them in the fridge for up to 2 days.
Bake: When you’re ready to bake, combine the ingredients. Be prepared to add 15 minutes to the baking time.

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276 Comments

Erinn S says

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That is such a delicious looking meal. I have never attempted my own Sweet & Sour, but I want to try this!

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- Jen says
  
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  Thanks Erinn! You should definitely try it, I know you will be so happy you did!!!
  
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- Lyn says
  
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  This looked so yummy I made it for dinner last night. It is as delicious as it looks. I will be making this again. The one thing I changed was the sugar. I used half of what it said. A new favorite at our house.
  
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  - Jen says
    
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    Hi Lyn, thank you so much for visiting my site! So happy to hear that the chicken is “as delicious as it looks”! great compliment! I am so intrigued that it wasn’t too sour with half the sugar – I am definitely going to have to try that! I haven’t wanted to “mess with a good thing” but it sounds like some more experimenting is in order! Thanks again Lyn!
    
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  - Nikki says
    
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    Second time making making this recipe I fried the chicken instead and did everything on the stove and it came out amazing it taste exactly like a popular Asian restaurant here in Montreal,I’m so happy I finally found a recipe that taste exactly like the chicken at the restaurant. Now I can make this whenever I want thanks:) can’t wait to try your other recipes!!!
    
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    - Jen says
      
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      Oh how you flatter me Nikki! I am thrilled you were able to make this on the stove and have it taste like your favorite restaurant – yay! I hope you have fun exploring and trying my other recipes!!!
      
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- Alexis says
  
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  I just made this and it was amazing! The flavor was delicious… Tasted just like from a restaurant. I will definitely be making this again. Thanks for the recipe!
  
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  - Jen says
    
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    You are most welcome Alexis, so happy you loved it! YAY!
    
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Ashley says

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This looks even better than the sweet and sour chicken I usually make! 😀

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- Jen says
  
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  Thanks Ashley! You’ll have to try it out and tell me what you think!
  
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Kimberly says

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Jen, You give me too much credit! Love you – your pictures are awesome!

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- Jen says
  
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  Love you too Kim! It’s impossible to give you too much credit! I can NEVER give you enough credit!
  
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Sophia @ NY Foodgasm says

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Okay, this is TOTALLY happening in my kitchen soon! What an incredible recipe and pretty healthy too! Not fried and all that. Seems easy too and I am ALL for that!

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- Jen says
  
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  Yes, easy, healthy and delicious, can’t beat that! Excited for you to try it! Thanks Sophia!
  
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Kungphoo says

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Looks like a nice dish to prepare! We order this from the take out all the time.

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- Jen says
  
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  and an even nicer dish to eat! Hope you enjoy and thanks for stopping by!
  
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Lisa says

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I think my family will LOVE this. It looks so yummy! I have really missed these types of foods ever since I discovered my gluten intolerance (celiac disease). I love that this recipe uses mostly corn starch and only 1/2 cup of flour- I can use the gluten free flour and it should still taste pretty good since there isn’t a whole lot of flour in this recipe. I also have a gluten free soy sauce- so I am set to try this!!!
Thank you to both you and Kimberly. Both amazingly awesome women!
We had such a nice visit with your Mom and Dad when they were in town last Friday.
Thanks for sharing!

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- Jen says
  
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  I am so happy you got to see my parents! I hope they gave you all a big hug from me!!!
  I am happy you can still make this! The flour is to help the cornstarch stick better but you can even leave it out and I think it would still be fine. Here’s a gluten free pinterest board that you might like: http://www.pinterest.com/amspecks90/gluten-free-living/
  xoxo!
  
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Marion@Life Tastes Good says

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What a great sister! How blessed you both are to have each other! This looks fantastic, Jennifer! I am putting it on my to do list!! Thank you for sharing!

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- Jen says
  
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  Thanks Marion, I hope you enjoy! and Yes, I have the best sister ever! Feeling blessed everyday!
  
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Selenity Jade says

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And again with being hungry again…. seriously, I LOVE sweet & sour chicken… without bell peppers though. ^_^;

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- Jen says
  
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  Luckily the bell pepper are easy to leave out and it will still be delish! Enjoy!!!
  
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Serena | Serena Bakes Simply From Scratch says

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Love Sweet and Sour Chicken! Your recipe looks delicious! Love it!

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- Jen says
  
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  Thanks so much Serena!
  
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Sheena @ Hot Eats and Cool Reads says

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This looks so delicious! I love sweet and sour chicken! Great recipe!

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- Jen says
  
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  Thanks Sheena! Sweet and Sour Chicken is the best! Enjoy!
  
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Tina B says

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This looks absolutely awesome! I will have to give it a try! Thanks!

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- Jen says
  
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  Please do and let me know what you think! I think you will love it :)!
  
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Spencer says

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Looks incredible! I may add flavorize to my vocab too 🙂

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- Jen says
  
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  LOL! It totally sounded like a real word, but spell check told me otherwise 🙂
  
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Heidy L. McCallum says

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Great recipe for Sweet and Sour Chicken! I love the fact it’s baked!!

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Jen says

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Baked and still tastes amazing! Thanks Heidy!

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Michele @ Flavor Mosaic says

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This looks delicious! I’m going to have to give it a try. Pinning!

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- Jen says
  
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  Thanks Michele! Can’t wait for you to try it!
  
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Shelby says

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Sounds to me like you have the best sister a girl could ask for and it also sounds like she must think the same! 🙂 I love this recipe and I’m definitely making it. Grumpy always, always, always, orders sweet and sour chicken when we get take out. I’m anxious to try this on him!

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- Jen says
  
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  I definitely have the best sister! I feel very blessed! Can’t wait fr you to try the sweet and sour chicken – I think you’ll like it just as much as takeout – or more! Thanks Shelby!
  
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agatapokutycka says

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It looks amazing!
I tried to share it but it wouldn’t let me ;-(

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- Jen says
  
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  Thank you! and thanks for letting me know it wouldn’t let you share it. I’ll have to check that out. Much appreciated!
  
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Kecia says

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Colorful, sweet and delicious!! Pass the chop sticks please!

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- Jen says
  
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  Thanks Kecia! I wish I could pass the chopsticks with some sweet and sour chicken through the screen!
  
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Lori Who Needs A Cape? says

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Now this looks good, and I’m pretty sure most of my kids would enjoy this too! 🙂

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- Jen says
  
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  Thanks Lori! I think your kids would love it!!
  
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Jennifer Johnson says

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This looks incredible! I love making take out at home.

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Tricia says

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Is that a 1/2 C or 1 1/2 C of sugar? If it is 1 1/2 cups of sugar, have you tried making it with less? It seems like a lot!

The dish looks wonderful!

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- Jen says
  
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  Hi Tricia, it is indeed 1 1/2 cups sugar because it is 1 whole cup of red wine vinegar, so that much “sweet” is needed to balance out the “sour.” (It makes a lot of sauce) The only real way of making it with less sugar is to make less sweet and sour sauce – you could half the sauce completely (so its only 3/4 cup sugar) and then either leave the chicken the same and then leave out the carrots, and bell peppers OR half the sauce and then half ALL the rest of the ingredients. Hope this helps!
  
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  - Tricia says
    
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    Thanks! I am looking forward to making this.
    
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Marguerite says

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This looks delicious- I can’t wait to try it! I may have just overlooked it… But at what temp should the chicken be baked?

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- Jen says
  
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  Thanks Marguerite for catching that – I must be losing my marbles! It is supposed to be baked at 350 degrees. I will edit the recipe to reflect the change. Thank you so much and enjoy!
  
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Liz says

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I’d love to make this, but wondering what temp you baked it at? Thanks!

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- Jen says
  
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  Hi Liz, I just updated the recipe to reflect the baking time of 350. Sorry about that!!!
  
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Liz says

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Thanks so much! I made this for my family tonight(used gluten free flour) and it was delicious!! Everyone loved it, thanks!!

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- Jen says
  
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  Yay! Thank you so much for letting me know! LOVE when the whole family loves it!!!
  
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Jess says

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I love, love, LOVE sweet and sour chicken! I need to try this! 🙂 I’ve pinned it!

Thanks for joining the Link Up this week!

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- Jen says
  
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  Thanks Jess, I think you will LOVE this one too! Thanks for hosting the Link Up!
  
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Risa says

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This does not seem too hard at all. I’d probably try this some time!

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- Jen says
  
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  Yes, please do! You will NOT be disappointed!
  
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Lisa says

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My family LOVED this. I followed the recipe but it looks like you also added green onion (from the photos).
If so, how much green onion did you add?
This is now on our “Favorite Dinner” list. EVERYONE gave it the thumbs up.
Thank You!

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- Jen says
  
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  I am so happy your family LOVED it! That make me so happy! I just used the green onions for garnish so I am not really sure how much I used. I would just say a scant scattering per serving, but its totally optional. I am sorry if that is way vague!
  
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Lenze says

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The pictures make this dish delicious. I am big fan of sweet & sour. Unfortunately, I have not had much success recreating the same thing at home. I will have to try this and your food looks like that!

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- Jen says
  
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  Thanks Lenze! Yes please try and let me know what you think! Hopefully this will be your winning sweet and sour chicken!
  
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Kayla says

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Made this last night and it was awesome. Somehow, though, the flour turned into a goopy mess when i tried to put the chicken pieces in. Maybe there was too much egg still on the chicken? I don’t know, but it was still good. Just a different consistency than I am used too when it was done. My mom and dad who love chinese food thought this sweet and sour chicken was awesome too. 🙂 It takes some work, but when I have the extra time, I’ll definitely be making this again!

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- Jen says
  
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  So happy you loved it Kayla! The goop was probably caused from too much egg as you said, but I love how forgiving this recipe is when everything is cooked! Thank you so much for letting me know both you and your parents loved it, that makes me smile!
  
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julia says

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Is it possible to brown/cook the chicken ahead of time and then pop it all into the oven later?

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- Jen says
  
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  Hi Julia! It would definitely work to brown the chicken before hand. I would keep the chicken and the sauce/veggies separate and when ready to cook, combine and you are good to go! Hope this helps, let me know if you have any other questions.
  
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GourmetGetaways says

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I love the look of this recipe! Thank you so much for sharing, I will be making this tonight. I am so pleased the chicken isn’t deep fried 🙂 I am also going to follow you in Pinterest now.

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- Jen says
  
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  I am excited for you to make this recipe Julie! I think almost all foods are just as good baked instead of fried with the only exceptions being corn dogs and country fried steak – for our occasional guilty pleasures 🙂 Thanks for following me on pinterest and for visiting my site! I am excited to hear how you like your sweet and sour chicken tonight!
  
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Colleen says

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I was just about to give up on internet recipes, because out of about 200 or so only 2 have come out good! Then I saw your website and was won over by the story about your sister and the binder she gave you when you got married. I decided to give your recipe a shot and guess what? It came out fabulous! I cut down the garlic to just 2 cloves, because my garlic is strong, and I used fresh pineapple juice made in my juicer and fresh ginger minced in my garlic press but other than that I stuck to the recipe. Next time I might try replacing half the vinegar with some cooking wine to see how the flavor is. Also, I am so going to start making myself a recipe binder and for sure this recipe is going in it! Thanks for the recipe!!!

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- Jen says
  
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  Oh Colleen, your comment was one of the best compliments I have received! To be 1 of the recipes you’ve tried and loved out of A LOT of recipes is quite an honor! I am SO HAPPY you gave my Sweet and Sour Chicken a shot – sounds like its making it in your new binder 🙂 The changes you made sound delicious as well. I hope you try many of my other recipes and hopefully they can make it in your binder as well 🙂 Thank you so much for taking the time to comment! Brought a big smile to my face!
  
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Jenn says

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This was AMAZING! My whole family loved it! A+

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- Jen says
  
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  Can’t get any better than an A+ :)! It can be hard to find recipes your whole family loves, so I am so happy this was a family hit! Thanks Jenn!
  
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Gloria says

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This looks like a wonderful recipe and I’m going to take your word for it that this is the best sweet-and-sour pork you’ve ever had. I definitely want to make it but my concern is the amount of sugar. . At 1 1/2 cups it seems excessive. Is this a typo? Please tell me that it is – LOL

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- Jen says
  
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  Hi Gloria, thanks for visiting my site! Yes it is a indeed 1 1/2 cups sugar needed to balance out the 1 whole cup of red wine vinegar, creating the balance of “sweet” and “sour.” I hope you give it a try and let me know what you think. Enjoy!
  
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Gloria says

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WOW!! I made this tonight for dinner as promised and I have to say you were right, this was the best sweet and sour I have ever had. Had to make a couple of small changes: I cut the sugar back to 2/3 cup and found that it was more than enough and used pork instead of chicken because I had a 1 pound piece of pork tenderloin in my refrigerator that I had to use.
I made the mistake of not reading the whole recipe which I usually do and mixed the flour, cornstarch and seasoning together. It didn’t make one bit of difference because the pork pieces came out crisp and delicious. I also added the vegetables to the sauce at the beginning and gave it a head start cooking while I browned the pork. Into a 350 oven for 30 minutes which was sufficient to cook everything perfectly. This was without a doubt the most incredibly delicious sweet-and-sour I have ever had. My only regret was that I didn’t make enough sauce-next time I will double the sauce because it is absolutely sensational. Good job Jen – thank you for posting.

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- Jen says
  
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  I am thrilled you loved it so much! I am intrigued by the changes you made and am going to have to give them a try! Thank you so much for letting me know how much you loved it!!!
  
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Lynne says

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Oh my gosh – I followed a Pinterest link for your Beef and Broccoli. Simple enough. But here I am half an hour later, having pinned several of your delicious recipes and subscribed to your blog.
So glad I found you – recipes with proper nutritious ingredients instead of using cans of cream of soup as a base 🙂

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- Jen says
  
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  Yay Lynne! I am so happy you found my blog too! Your comment made me so happy! (if you can’t tell by 3 “!” already 🙂 ) I love it when new soul “food” mates” are made. Happy cooking!
  
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Marie says

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I was wondering if you ever tried it in a crockpot. I would love to have it as a Sunday lunch item, but I tend to use the crockpot for Sunday lunch.

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- Jen says
  
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  Hi Marie, I have never tried it in a crockpot, so I can’t guarantee how it would come out, but I think it would work just fine. If you try , let me know! Sorry I can’t be of more help!
  
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Cindys Recipes and Writings says

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I love sweet and sour chicken and yours is so colorful! Thanks for sharing at Foodie Friends Friday!

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- Jen says
  
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  My absolute pleasure! Thank you for having me!
  
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Jen says

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Thanks Tracey! I think you will love it! I do have a recipe for orange chicken 🙂 I wasn’t planning on posting it quite yet but definitely within the year. Stay tuned 🙂

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Evelyn @ My Turn for us says

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Pinned and will be sharing on FB!! Love this combo of flavors

Hugs from Freedom Fridays!

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- Jen says
  
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  Thank you so much for visiting, pinning and sharing! So much appreciated! Hugs right back at ‘ya! 🙂
  
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Jamie+@+Love+Bakes+Good+Cakes says

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My family loves this! Thanks so much for sharing at Freeodm Fridays – I’m sharing on my FB page today! 🙂

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- Jen says
  
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  My pleasure! Thank you so much for sharing! Love your page!
  
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Teresa says

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I usually do not comment on recipes but this dish came out AMAZING!!! Thank you so much for sharing it with us!

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Brenda Stewart says

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I am on a set budget and love sweet and sour chicken but never go out to dinner often because it is expensive. Now thanks to you I can have one of my favorite dishes whenever I want. This is as good, if not better, than any I have ever had at a restaurant. I had it for supper last night and dinner today. Posted on my Pin Interest page. Thank you very much.

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Brenda Stewart says

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As I said I love this as postted. But my dh wants the sauce a little less thick so it will saturate into the rice. How would you suggest I thin it just a wee bit? My neighbors comment was “You hit the taste, just right!”

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- Jen says
  
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  Hi Brenda, I am so happy you found my sweet and sour chicken and love and can make it any time you want :)! I was thrilled to know you liked it as much as takeout! The sauce is made to saturate into the chicken so by the end there isn’t much “sauce” left. If you want more/thinner sauce, I think the best option without changing the flavor is to use less chicken or vegetables or you could increase the sauce by another 1/3 or 1/2. Hope this helps!
  
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Amber says

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I made this recipe for my family tonight. The only thing I did differently was instead of stir frying the chicken in a pan, I just placed the seasoned chicken in the prepared 13×9 dish. Baked for 20 minutes stirring half way through. Then added the sauce and cooked until it thickened. I really didn’t want to dirty another dish. My husband loved it and he is extremely picky! Thank you!

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- Jen says
  
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  Hi Amber, I am so happy you and your husband loved the sweet and sour chicken! It’s always so nice to find a dish that everyone enjoys – which isn’t always easy 🙂 I’m glad you were able to cook the chicken all in the oven too -what a great idea to not dirty another dish :)!
  
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Hilary says

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This looks SO tasty, I’m sharing on my social media (wish I could tag your twitter… do you tweet?

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- Jen says
  
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  Hi Hilary! Sorry for the delay in getting back to you as I’ve been out of the country all week (all my posts have been pre-scheduled). thank you so much for sharing my Baked Sweet and Sour Chicken, much appreciated! I have a twitter account but I haven’t started tweeting yet – I really need to though! I think you just gave me the impetus to get on that this week! Thanks again for visiting!
  
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Claudia says

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I made this last night for my family, and it was outstanding! I got my husband to help, which rarely happens! It was enough to feed an army, plus have some leftovers! Definitely going to make again, all my boys loved it! Thank you for posting this!

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- Jen says
  
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  Hi Claudia, I am so happy you and your whole family loved it, that makes me so happy! Its always nice to find a recipe everyone likes – let alone you can get your husband to help make :)!
  
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Ram Salazar says

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Hi Jen. I was quite sceptical at first when you said” this is the best sweet and sour chicken I have ever had in my entire life!” I have followed different recipes and instructions religiously but not everything went and tasted like it was described.
Then i told myself i’ll have a go on this one as the photo looks really mouth-watering. You never let me down mate! thank you for this wonderful recipe. Reallllyyy gooooood! And your story is wonderful too! Say hi to Kimberly for me.

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- Jen says
  
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  Hi Ram, you are most welcome for the recipe. I know how that can be to be so excited for a recipe and then it doesn’t turn out so I am so happy the Sweet and Sour Chicken didn’t disappoint! So happy you loved it! Thank you for your wonderful comment and I will definitely say Hi to Kim for you 🙂 🙂
  
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Angie K says

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Just found your blog and already have a half dozen recipes bookmarked (and mentally marked URGENT!) that I cannot WAIT to try! Your pictures and the food in them look INCREDIBLE. Though I fear the word incredible in all-caps isn’t strong enough… I was just staring at the pictures of the 5-spice chicken wings and saying, “wow…….” repeatedly. You’ve done a terrific job on your blog, and I really appreciate your fun writing style! Not to mention I love your story about your sister! I am so glad for you!!! Praise God! Thanks for all the hard work and time you’ve clearly put into your blog, I wish you the best!

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- Jen says
  
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  Angie, thank you so much for your super thoughtful comment and bounty of compliments, your words had me smiling for days and all over again when I reread it to reply! I am so happy you found my blog and I am excited for you to try some of the URGENT recipes :)! I wish you and yours the best as well!!!
  
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Lindsay says

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I normally don’t leave comments about recipes, but this was fabulous! Made it last night and I told my husband it was the best chicken recipe we’ve ever made. He is allergic to peaches and apricots so he can never eat sweet and sour chicken out for fear the sauce has them in it. We doubled the recipe, used our Dutch oven to go easily from stove to oven, and will freeze the rest. The Dutch oven worked great…maybe took a little longer, but we also had double the ingredients in it. Wonderful and really pretty dish!!

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- Jen says
  
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  Hi Lindsay, I am so glad you did take the time to comment and so happy you all loved the recipe! That makes me so happy :)! What a great idea to cook it in the Dutch oven as well and I love that you doubled it to have leftovers – thank goodness it turned out 🙂 Hope you find more recipes you love on my site! Thanks again Lindsay!
  
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Debbi says

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Thanks so much for sharing this recipe and your love for life with us! Going to try it this week

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- Jen says
  
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  My pleasure Debbi, thank you so much and I hope you enjoy!
  
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Courtney says

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Made this last night, followed advice of suggestion in comments and reduced sugar to 2/3 cup. Since I’d never made it before, not sure of the exact effect this had on the recipe, but it was yummy! And we have dinner for two nights. Thanks! Your story is inspirational, and so is your love for your sister.

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- Jen says
  
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  I am so happy you loved it Courtney, even with less sugar – that is always a good thing 🙂 Thank you so much for your kind words. I am so blessed to have my sister!
  
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Jessica says

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Just made this tonight and my boyfriend gave it the double thumbs up, he said, “now that you can cook this we will never need to order Chinese takeout again!” This was truly better than almost all Chinese takeout I have had!

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- Jen says
  
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  What an awesome compliment, thank you so much! I am thrilled you both loved it so much!!!
  
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Linda says

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This looks great! I am concerned however that 1 1/3 cups of is too much. That’s almost half a container….
Is that right?

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- Jen says
  
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  Thanks Linda! I am assuming you are referring to the sugar? Yes, 1 1/2 cups is accurate because it makes a lot of sauce. Others have said in their comments that they have used 3/4 cup or 1 cup instead and it still tasted delicious. I have not tried less sugar yet as I feel right now the sugar perfectly balances the red wine vinegar. I hope you enjoy!
  
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Desiree says

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I am always looking for ways to cook more healthful foods. I absolutely love cooking and Chinese food is one of my favorites. Your recipes look wonderful and I’m following you on Pinterest so I can get more ideas from you. Thank you for sharing this. I will definitely be trying out your recipes.

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- Jen says
  
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  Hi Desiree, I am so happy you found my site! I am excited for you to try this Sweet and Sour Chicken – I think you will love it! I hope you have fun browsing my recipe archives, I only post what I love, so I hope you love it too! 🙂
  
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Kayla Scroggins says

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I would like to prepare this meal before I pick up my daughter. Would it be okay to follow all the steps up until sticking go it in the oven? And instead place in in the fridge until time for dinner?

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- Jen says
  
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  Hi Kayla! I would complete all the steps up until combining the sauce and the chicken – so once you get home all you have to do is pour the sauce over everything and bake. Enjoy!
  
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Mary B. says

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The pineapple tidbits are they in the heavy syrup or just water?

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- Jen says
  
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  Hi Mary! They are the tidbits in pineapple juice. Hope this helps!
  
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Mandisa says

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Hi Jen. I tried and succeeded at this recipe and it came out wonderfully! I love cooking and i usually get compliments from my husband. When i made this sweet and sour chicken, wow-i got THE compliment of compliments. Its become our favourite of late. Why buy chineese when you can make Jen’s sweet and sour chicken.!

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- Jen says
  
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  Hi Mandisa, YOUR comment is the compliment of compliments :)! I am so happy you both loved it enough to become your latest favorite! Thank you!
  
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Jessica says

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Can this be adapted for gluten-free? Have you experimented with a gluten-free flour blend instead of the flour? This looks so yummy and I want to try it but we eat gluten-free.

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- Jen says
  
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  Hi Jessica! I have not experimented with a gluten free flour but I think a gluten free flour would work fine in this case. I recommend trying with Bob Red’s Mill Gluten Free 1-1 Flour. I have used this in baking recipes with excellent results. http://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html
  
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  - Pam says
    
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    I made this just leaving the flour out completely and it turned out great!
    
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Joy Jackson says

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I’ve made this recipe twice now and it I can attest that it is the best sweet and sour chicken!! It is soooo good. I must say it takes quite a bit of time to make; it’s always the chicken part that takes forever for me. The sauce comes together pretty easily and is delicious and when baked with the cornstarch coated chicken, it thens up beautifully. Both times I have increased the sauce, the first time I multiplied it by .5 then this time I doubled it. I really like sauce (like it makes the dish for me); so I am glad I double it. I also add extra veggies and chicken since I want to have lots of leftovers when I spend so much time to make this dish already. You could reduce the sugar in the sauce but I added most of it this time since I was cooking for others and just wanted it to be its maximum deliciousness! This is a winner recipe; so thank you. I need to try your other Chinese recipes!

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- Jen says
  
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  Wow, Joy, thank you for the ultimate compliment of attesting that this is the best sweet and sour chicken! I agree, the chicken does take some time but I am glad you agree that it is so worth it! I love that you have customized it to just how you like it. I hope you enjoy my other Asian recipes as well – they are some of my favorites! Thanks again!
  
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Rebecca says

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This sounds delicious. However, I do not own a bottle of ketchup! Is there something I could substitute for ketchup? I am saving, just in case!

Thanks
Rebecca

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- Jen says
  
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  Hi Rebecca! I have not made this substitution so I cannot guarantee that it will come out exactly the same, but my best suggestion would be to substitute 6 tablespoons tomato paste plus 3 tablespoons sugar for the 6 tablespoons ketchup. Best of luck!
  
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Debbie says

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It is not often that I find a cooking/baking site that keeps me coming back repeatedly. I was so thankful to have stumbled across your blog. EVERYTHING I have tried has been 100% wonderful and raved about. This Baked S & S Chicken recipe was the first one I tried and it blew us away with how delicious it was and how tender the chicken was. All of your recipes that I have tried have turned out exactly as you said they should. We look forward to many more delicious meals. Thank you!!

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- Jen says
  
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  Sorry for the delay in getting back to you Debbie as I have been out of the country without internet for over a week but I was SO happy to come back home to your comment! Seriously, thank you so much for taking the time to comment and make my day! I love hearing that you have enjoyed all my recipes and that they have all turned out – YAY! We must be foodie kindred spirits with the same taste in food 🙂 I hope you continue to find more recipes you love her! Thanks again!!!
  
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  - Debbie says
    
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    Thank you for your reply. Last night I made your “Secret Ingredient Mongolian Beef” and it was another keeper! So very delicious. I often find that I double/triple the amount of spice in recipes to get a deeper, richer flavour. But, I followed your recipe exactly, and it was perfect. Thank you “foodie kindred spirit” :)!
    
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    - Jen says
      
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      So happy you loved the Mongolian Beef! I LOVE spices and try to keep myself from over spicing everything so I am happy we are on the same page 🙂 Love that you keep trying more recipes – so fun! Have a fabulous weekend!
      
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Karen says

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I have made this recipe several times now. The first time I cut back on the sugar. A little too vinegary for me but it was still tasty but I didn’t make that mistake again! Used pineapple chunks, red and green bell peppers, no flour (just the cornstarch and spices). I also increased the garlic and ginger. Husband asked for it again and we both really loved it. I love it when I find a keeper of a recipe.

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- Jen says
  
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  Hi Karen, I am so happy this recipe is a keeper – the ultimate compliment, thank you!!! I have had questions about cutting back on the sugar so I am glad to know that it is indeed the right amount! sorry you learned the hard way but glad you tried again! I hope you find more recipes t love here!
  
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Tiffay Nay says

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Thank you so much for posting this amazing recipe! This is not the first recipe for sweet and sour chicken I’ve attempted and a big downfall before was disappointing batter for other recipes, but oh boy did the batter turn out perfect for this recipe! Everyone loved this dish!

I do admit I had my doubts when I initially poured the sauce over the chicken in the baking dish and it didn’t have that red colour but that was remedied by the oven time. Also out of pure laziness I mixed the flour with the cornstarch and other dry ingredients in the freezer bag. But I must say turned out great! I got so many compliments! Thanks so much!

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- Jen says
  
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  You are so welcome Tiffany, I am so thrilled you finally found a sweet and sour recipe you love – YAY! I will have to try combining the cornstarch/ingredients knowing that it worked for you and saved a step – win- win! Thanks again, I hope you find more recipes to love here!
  
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Joanne says

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I would just like to comment on your sweet and sour chicken…..It was fantastic!!!!! I will be including this recipe in my “special” recipe book. Thanks for a great recipe.

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- Jen says
  
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  Yes! Always the highest honor to make it into the “special” recipe book – THANK YOU! so happy you loved it! Thanks for visiting my site and for taking the time to comment! I hope you find a lot more recipes to love!
  
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Kerstin says

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Just made this and it turned out beautiful. Tad too sweet for our liking so I would reduce sugar to 1c next time but there definitely will be a next time.

🙂

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- Jen says
  
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  Hi Kerstin, I am glad you enjoyed it and there will be a next time -with less sugar 🙂 Thanks!
  
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Kim says

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Tried this tonight and it’s definitely a keeper!!! My son who is home from college declared that THIS was the great home cooked meal he’s been waiting for. My daughter proclaimed it better than a Chinese restaurant. I’ll definitely make this again. Thank you!

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- Jen says
  
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  you are so welcome! Thank YOU for sharing the rave reviews – yay!!! I am so happy that everyone loved it so much!
  
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Fala says

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This was the best sweet and sour chicken I’ve ever had! Also, I don’t know if it was the fact that the chicken was baked in the sauce in the oven, but the chicken was so juicy and tender inside – I have a tendency to overcook it when it’s fried all the way in the pan. Thanks for the great recipe – my husband was also very impressed with it!

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- Jen says
  
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  I am going through old comments and am SO embarrassed I am just now seeing this but THANK YOU so much for your comment! I am so happy you and your husband both enjoyed it!!!
  
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Sophie says

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Omg I totally forgot to add the cornflour mix to the flour mix before frying!! What can I do to save it?

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- Jen says
  
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  Sorry Sophie I am seeing your comment too late! I hope it turned out okay!
  
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  - Sophie says
    
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    It was the best sweet and sour dish I’ve ever had! I can only imagine how delicious it’d be if I followed the instructions 😉
    
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wendy says

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This was simple AMAZING! I tried it tonight and my family loved it! It tasted just like the sweet and sour chicken from a restaurant, wait let me correct myself, it tasted better because it was not greasy. Thank you so much for posting this recipe. My family loved it! Just think, I spent only $23 on all of the ingredients (which includes the chicken and rice) and I got two night’s dinner out of it. THIS IS A MUST TRY RECIPE!

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- Jen says
  
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  YAY! I am thrilled you loved it so much Wendy! Thank you for making my day!
  
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Leslie says

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Made this tonight! It was so delicious. The sauce didn’t thicken up at all and made the breeding a little soggy. I followed the recipe but maybe I missed something. How do you think an up. the sauce? Thanks!

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- Jen says
  
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  Hi Leslie! Glad you enjoyed it! As far as the sauce thickening – there is no thickening agent, it just thickens as it simmers down. There shouldn’t be very much sauce left at all by the time its done baking – just enough to coat the chicken so if there was extra sauce you can add more chicken next time. As far as the chicken being soggy, I would suggest browning the chicken longer before baking. Hope this helps! 🙂
  
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Jessica says

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I’m so glad that I found your blog! As a young wife and mother its a struggle to get dinner on the table every day with everything else on my plate, but all your recipes are easy and full of flavor. I wish I had a sister who had given me a cookbook when I first got married! Keep up the good work and the kid friendly hidden vegetables 🙂

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- Jen says
  
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  I am so happy you found my blog as well, Jessica and so happy to hear you find my recipes easy and flavorful – win, win – thank you!!! I’ll do my best with the hidden veggies 🙂
  
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- Jen says
  
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  Hi Jessica,
  It’s finally happening! Thank you so much for your previous interest in a cookbook xo
  I’m excited to inform you it’s now available for presale! Copy and paste the following into your browser: https://carlsbadcravings.com/home/cookbook/ OR Google “Carlsbad Cravings Cookbook”:
  Happy Cooking!
  
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Foodiewife says

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I had extra bell peppers and plenty of frozen chicken breasts, so I searched for a baked sweet and sour chicken recipe. Eureka! The only challenge I had is that the sauce never really thickened. However, that did not discourage me. I did a quick cornstarch slurry, after draining the sauce back into a pan. It thickened up beautifully, and I returned it to the baked chicken. My husband absolutely loved it. You’re right. It’s better than take-out and I know what’s in it. Thank you. This one’s a keeper.

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- Jen says
  
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  I am so happy you stumbled upon my recipe and agreed it was better than take-out! Thank you so much!!
  
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R T says

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The 1/2 tsp of red flakes was too much for my kiddos but the husband and I liked it next time no flakes great recipe though thanks

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John says

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My daughter and I are giving this a try tonight — wish me luck.

Just one question — all your pictures of this look like they contain scallions, which aren’t mentioned anywhere in the ingredients or instructions. Were the scallions an omission?

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- Jen says
  
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  Hi John, the scallions are just a garnish – you can add them to taste after cooking if desired 🙂 Enjoy!
  
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Barbara says

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The sweet and sour chicken is awesome. You need the time to make it but it will definitely be worthwhile. Thank you

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- Jen says
  
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  Thank you Barbara, I am so happy you loved it and I appreciate your kind comment!!
  
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Sandi says

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I found this recipe about one week ago and we had it for dinner. My husband said “You need to give that girl a big thank you!” Although I am a very good cook, I have never seen him eat two large bowls like he did tonight. Can’t wait to try more of your recipes and thank you so much for the wonderful recipe.

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- Jen says
  
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  You are so welcome Sandi! I am thrilled he love enough for 2 big bowls – yay! I hope you find more recipes to love here – I would try my Mongolian Beef or Caramelized Cashew Ginger Chicken next if you like Chinese food 🙂 Enjoy and thank you!
  
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lisa g. says

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This looks great! In step #6 it says to cook until sauce stirring occasionally. Is it suspose to say…until sauce “thickens”? Thank you for your delicious recipes! Time to browse your site.

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- Jen says
  
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  Hi Lisa, in step 1 it says to simmer the sauce just to meld the flavors and it will not thicken and in step 6 you are just combining everything, together so its evenly coated in the sauce – the sauce will still be thin but will be absorbed by the chicken as it cooks. Hope this helps!
  
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Jenn says

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Hi! Reader from New Zealand here- I found you on Pintrest and have just made this amazing meal for the third time. Thank you for your delicious, easy to follow recipes

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- Jen says
  
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  Hi Jenn all the way from New Zealand, welcome! I am thrilled you found my site and have already made this three times – wahoo! Thank you for your kind comment! I hope you continue to have fun exploring my site and trying my recipes! All the best!
  
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Francesca says

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Hi Jen, I found this recipe on Pinterest while searching for a baked version of sweet’n’sour chicken. Your pictures were very enticing and your chicken looked quite yummy, so I decided to give it a try. Like many other readers I was rather perplexed at first when I saw how much sugar I was supposed to use. Well….let me tell you, the result was simply fantastic! Sugar and vinegar are in the right amount and proportion and you are also totally right about the 50 minutes oven cooking. This sweet and sour chicken was absolutely delicious and both my family and my friends were enthusiastic about it! Thank you very much for your recipe! I will visit you blog and search for other nice ideas!

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- Jen says
  
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  Hi Francesca, I am so happy you followed the recipe and loved the results – phew and wahoo :)! and welcome to my site! I hope you have fun exploring and trying new recipes!
  
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Melody says

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This Baked Sweet and Sour Chicken is AMAZING! Has anyone ever tried freezing it?

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- Jen says
  
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  Thank you Melody, so happy you loved it!! I haven’t frozen it but maybe someone else will chime in…
  
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Kaye says

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I made this for dinner tonight. It was excellent! Thanks for the recipe.

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- Jen says
  
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  You are so welcome Kaye, so happy you loved it!
  
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Lauren says

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Going to make this recipe tonight! Can you tell me – do I cut up the chicken before I put in the oil and bake? Or do you bake in the sauce and cut up after cooked? I’m thinking before so it can be coated with the corn starch mixture? Thanks!

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- Jen says
  
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  Hi Lauren! Yes, you cut them first and then add to egg mixture, then flour, then cornstarch mixture. Good luck, hope you love it!
  
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Tanya Bishop says

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This recipe looked so delicious and with soooo many wonderful comments on it I decided to try making it tonight. Not sure how i missed that the chicken was to be cut into bite size pieces, (both in the photo and in the ingredients list ), but I managed to. Instead I breaded the chicken breasts as per your instructions and used fresh pineapple and mini sweet peppers, making the sauce a little chunkier. I put them in the baking pan with the sauce piled on top of the breasts and slathered them in it. While Im sure it would be more delicious had I followed your instructions, this dish still came out so good I cant imagine what better would taste like! Thank you so much for sharing your recipes, you make chicken sound good for dinner again (I was so over it). I cant wait to try some more recipes of yours!
Thanks again!!
Tanya

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- Jen says
  
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  Hi Tanya, I am so relieved this recipe turned out delicious even with full chicken breasts! I hope you have fun exploring my recipes and hopefully falling in love with chicken again! 🙂
  
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Ann says

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love this recipe! Leftovers the next day taste even better! I added cherries to mine…yum. did anyone else think it was spicy? I don’t know why mine had such a kick to it.

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- Jen says
  
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  Hi Ann! love the addition of cherries – I never would have thought of that but I can totally taste it, yum! The kick was probably from the red pepper flakes – so I would use 1/4 teaspoon next time for less of a kick. So glad you liked it though!
  
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Colleen says

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I made this last night. It was amazing, very flavorful. I love Chinese food, making it myself is way better than going out.

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- Jen says
  
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  Awesome, I am thrilled you loved this, thank you so much Colleen!
  
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Nikki says

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I have made this dish several times, never changing a ingredient or instruction and trust me I am always tweaking something. It is the best dish ever better than most take outs. I am so happy you shared recipe and I am not lying get one bit, it was and is delicious thank you

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- Jen says
  
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  What an awesome comment/review Nikki, thank you so so much! I am thrilled you love it so much, even better than most takeout! I hope you find more recipes to love here!
  
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Michelle K. says

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Having to go gluten free, I really miss takeout Chinese food. This was so good. I did use rice flour instead of regular flour. Would not change a thing. The chicken was so tender. Thank you so much for sharing this recipe with us. Tonight I’m making the Mongolian Beef. Can’t wait to try it

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- Jen says
  
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  Hi Michelle, I am so happy this was such a hit and you were able to use rice flour instead to make it gluten free- yay! My mother in law is gluten free and I often make my Asian dishes for her as well 🙂 Hope you loved the Mongolian Beef – and the Beef and Broccoli is even better 🙂
  
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Bruce Buntain says

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I lived in China for 14 years and one of the dishes I often ordered in restaurants there was sweet and sour chicken – or pork. Sometimes it was good but sometimes it was just ‘meh’. Now that I’m back in Canada for good, I wanted to find a good sweet and sour chicken recipe to try. I just stumbled on yours and thought I’d give it a try. I’m just a beginner cook, so figure that I’ll follow your recipe as it is before doing any possible tinkering. One thing, though, that has me a bit disturbed (even more than I usually am) is the amount of sugar called for. I understand that this is to balance out the vinegar, but is there some way to cut back on both sugar and vinegar, such as substituting something else for part of the vinegar?
Just curious (Zhishi Haoqi)!

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- Jen says
  
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  Hi Bruce, I would have to experiment with the recipe in order to cut back the sugar and use a substitute. Sorry!
  
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Charlotte says

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Thank you for this recipe. Delicious

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- Jen says
  
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  You are so welcome Charlotte, I am so happy you enjoyed it!
  
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Christine says

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Hi! I am ready to make this recipe this week. I think my twin boys will love it. Have you heard of anyone replacing the sugar with honey? Do you think this is a good idea? Or coconut sugar? Thanks!

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- Jen says
  
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  Hi Christine, Sorry but I haven’t had any feedback from anyone doing that- let me know if you decide to try it, I’d love to hear the results!
  
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Gwen says

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OMG…. this was delectable! Hubs a way too much he liked it so well. Shared I on FB too.

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- Jen says
  
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  haha – eating too much is the ultimate complement 🙂 SO happy you both loved it, thanks Gwen!
  
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Erin Joy says

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Stumbled across your page because my son asked if we could order sweet & sour chicken for dinner, but since we are on a tight budget at the moment I had to tell him no… then I saw this and realized I had everything onhand except the pineapple! Quick trip to the minimart and we were in business… my kids have always been weird about bell peppers but since they are a veggie that is readily available year round here in Nepal, I’m training their palettes by adding to everything anyway. I sliced them very thinly and in this rich sauce, they gobbled them up, commenting repeatedly, “Mom, this is better than Pho 99!” I personally found the sauce a bit too much on the “sweet” side so will probably scale back the sugar next time, but I also ended up having to use apple cider vinegar instead of red wine vinegar because I didn’t realize until after my quick shop that I was out, so perhaps that affected the sweetness a wee bit. Thanks for this lovely recipe! If I were writing a ‘review’ I would add “100% toddler-approved!” I intend to peruse your blog further now!

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- Jen says
  
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  That is awesome Erin Joy, thank you so so much! I am thrilled it was such a hit with the family! I hope you find more recipes your whole family will love here!
  
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Andrea says

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This is excellent! There is a bit of prep work involved, but it is so worth it! I made a couple of minor substitutions because I am soy & gluten free. I used Organic Coconut Aminos seasoning sauce from Trader Joe’s in place of the soy sauce, (it tastes just like soy sauce.) I used brown rice flour in place of flour. I used potato starch instead of corn starch. This is a recipe I will make again and again! Thank you for this recipe!!

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- Jen says
  
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  You are so welcome Andrea! I am so sorry at my delayed response as I was in the hospital when I received it and have been so behind ever since but I SO appreciate your comment! I am thrilled this was such a hit and so happy you were able to make it gluten free!
  
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Mariann says

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This meal is DELICIOUS! Try it now.

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- Jen says
  
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  Thanks Mariann!!!
  
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Nancy says

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This is the best sweet and sour chicken I have ever made!!!! I’m really glad I tried it, even though I wasn’t sure about it being baked. I made the recipe exactly as written, no add ons or substitutes. It’s a keeper. Some may find it time consuming, but is well worth the extra time and effort. It also would be a great meal to serve to company…Thank you so much…will be making this again and again….

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- Jen says
  
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  Awesome Nancy! I am so happy this is a new family favorite and well worth the time! We love serving it for company too because there is no last minute hand on time. I hope you find many new favorites here!
  
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Tammy Sherman says

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We are so trying the sweet and sour chicken tonight. All the recipes look great. Godly we will be trying them all

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- Jen says
  
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  Thank you Tammy! I hope you love it as much as us!
  
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KC says

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I really wish I could upload a pic that I took n of my meal when I was finished preparing it. This recipe was SUPER delicious. I was a zed at the results. Thank you so much

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- Jen says
  
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  You are so welcome KC! I wish I could see a picture too! I’m thrilled you loved it so much, thank you!
  
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Wanda says

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This is the best sweet and sour chicken I have ever eaten. My husband and I loved it. The chicken was brown and crispy and at the same time juicy and tender. All the flavors were perfect together. thank you so much for the recipe!!!

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- Jen says
  
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  I am so glad both you and your husband loved this Wanda! I hope to continue making recipes both of you will enjoy 🙂
  
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trevis says

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We have made this numerous times and its the best we have found. thanks for the recipe.

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- Jen says
  
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  I am so glad to hear you guys are enjoying the recipe Trevis – Thank you!
  
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Ada says

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I made this and it tasted so amazing. Had to control myself because I would have eaten the whole thing myself. Thanks so much.

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- Jen says
  
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  You are so welcome! and I hear you! I have that same problem myself 🙂 I’m so happy you loved it!
  
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Pam Owen says

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I couldn’t wait to try the sauce so while I was frying the chicken I tried some in a spoon and I have to say that after searching for at least 3 years, I have finally found THE SAUCE! Looking forward to try your other recipes also. Thank you isn’t enough! Sincerely Pam

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- Jen says
  
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  What an awesome comment Pam, thank you so much! I am thrilled your search for THE SAUCE is over! I hope you have fun exploring my site and trying more of my recipes!
  
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Jill Harris says

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Hi Jen. This the second time I’ve made your oven baked sweet and sour chicken. Just want to say thank you, thank you. But do you think it can be frozen for a left over meal? Would love to hear back. Thanks again.

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- Jen says
  
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  You are so welcome Jill, thank YOU for taking the time to comment! I think the texture will get a little funky if frozen but if you aren’t particular about that then go for it!
  
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Mindi says

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This recipe is just delicious. Thank you so much for sharing! The only thing I adjusted was the sugar – I cut it in half and it turns out perfect every time!

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- Jen says
  
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  Awesome, I’m so happy you love it, thanks Mindi!
  
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Ashley says

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Do you think you could make this ahead and refrigerate it and then cook it later?

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- Jen says
  
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  Hi Ashley, I think you could prep it ahead of time but I would keep the chicken and sauce separate and then combine when ready to bake. hope that helps!
  
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Rachel says

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How many calories for this meal?

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- Jen says
  
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  Sorry for the delay Rachel, I just got home from a vacation without internet! You can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
  
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Toni says

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My childhood memory is Sweet & Sour Pork. Could I substitute pork for chicken?

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- Jen says
  
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  Sorry for the delay Toni, just got home from an Alaskan cruse and was without internet! I am sure pork would be delicious! I am not sure if the pork would get dried out if baked for the same amount of time or not so maybe try baking it for 30 minutes to start?
  
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Ashley says

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If your reading the reviews wondering if you should make this, the answer is YES, YES, YES!! This recipe is so easy and a thousand times better than any Chinese restaurant. Thank you for another fab recipe making us non-cookers look like pros! Carl’sbad Cravings for the win!

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- Jen says
  
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  You are awesome Ashley! Thank you so much for your recommendation! I’m so pleased it was a big hit!
  
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Anamit says

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Interesting that you had a kidney transplant…Did you have CKD or was it something else? As you may know, CKD patients are on severely restricted diets..would this recipe be ok for someone currently on dialysis?

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- Jen says
  
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  The heavy meds I am on for my lung transplant damaged my kidneys and that is why I a needed a kidney transplant. I am not sure if this would be okay for someone currently on dialysis, sorry!
  
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Weslie says

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Hey! Quick question, could you substitute the red wine vinegar for Apple cider vinegar??
Thanks for the recipe!

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- Jen says
  
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  Hi Weslie, normally swapping out vinegar wouldn’t make much of a difference but this is only true for a small amount of vinegar. I wouldn’t swap out apple cider vinegar for red wine vinegar in this case, sorry!
  
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Serena says

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Hi Jen!
A comment for you is long overdue as I make your recipes AT LEAST four times a week! They are all winners. I’m making my list of dinners to make at my mother in laws during the holidays. Needless to say, I have to be set to impress LOL. but I have confidence in all your amazing recipes and can’t wait to share with the family.
YOU have made my love for cooking and truly touch my life each day. I hope you know what a positive affect you have on us all. THANK YOU!! Much love.

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- Jen says
  
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  Oh my goodness, 4 times a week, that is amazing, just knowing that makes my day, my week! I am so honored (and honestly a little teary), that my recipes have had such an impact on your life, thank you! I hope the time with your mother in law is a huge success! Happy Holidays! xo
  
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Jane says

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This is by far the best recipe ever! I have to prepare gluten free but it was awesome even with gluten free flour. It is some work but so worth it. I will always use this recipe from now on.

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- Jen says
  
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  I’m so pleased you loved this Sweet and Sour Chicken Jane and were able to make it gluten free! Thank you!
  
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Sheena says

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Can I omit the flour and only use corn starch ( I’m gluten free but my boyfriend loves pineapple and I know he would enjoy this for dinner tonight)

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- Jen says
  
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  Hi Sheena, I haven’t tried it without the flour but you can try it or use gluten free flour. Enjoy!
  
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Pam Emberland says

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I have made this several times and my family loves it. I always stir in a couple of cups of fresh broccoli florets halfway through baking to cut down on the sweet and increase the nutrition. The sauce is pretty powerfully sweet and this helps a lot.

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- Jen says
  
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  I’m so happy to hear this Sweet and Sour Chicken is a family favorite and I love your addition of broccoli! You can decrease the sugar if prefer the sauce less sweet.
  
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Specter says

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Hi! I made this today and it was yummy! I’ve made several sweet and sour recipes off the internet before, and they were all disappointments. I’d sincerely thought there was no way to get it right. Your recipe, however, changed that. It does require some effort and quite a few spoons and pans to wash after, but it’s so good. Thank you so much for making something so simple, and for giving precise instructions too. A lot of recipe bloggers don’t acknowledge that some of us are just starting out and really do need to know that what you require is 1/8th a teaspoon of something. Thanks Jen, and I’ll definitely try more of your recipes.

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- Jen says
  
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  Hi Specter, Welcome to my site! I’m so pleased your search for a great Sweet and Sour Chicken recipe stops here! I hope you find many new recipes to love here!
  
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Susan says

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This recipe is so amazing, it is definitely one of my favorites!! All the recipes of yours that I have tried have been excellent but there’s something extra special about this one! Thanks for sharing, my husband and I are both grateful!

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- Jen says
  
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  You are so welcome Susan! I love hearing this sweet and sour chicken is on of your favs!
  
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Alexandra says

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I read in one of the comments someone added cherries. Adding cherries certainly piqued my interest, but I am unsure how much and what kind to use?
P.S this looks amazing and can’t wait to try it tonight!!

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Lori says

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It was a hit with family!! I have a question though- when I put the chicken into the flour bag after coating it with egg I had a mess (all chicken stuck together in a big blob, sorry no other way to describe it) & needed to add a ton more flour to get the chicken coated.. Then I had way too much cornstarch. Help! What did I do incorrectly??? Thanks for any advice!!

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- Jen says
  
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  Hi Lori, I’m so happy your family enjoyed it! I would make sure excess egg has been removed then try adding a few pieces at a time, coating then adding more pieces. I hope that helps!
  
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Jessica says

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This was FABULOUS! So easy to make! I subbed apple cider vinegar for the red wine vinegar and it was still so yummy! My daughter, who likes her sweet and sour chicken sans sauce gobbled it up! Served it over stir fried brown rice and broccoli and with homemade wontons (from this site too, me thinks). Thanks for the amazing recipe!

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- Jen says
  
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  Thank you so much for your awesome comment Jessica! I’m so happy it was a winner-your entire meal sounds tasty!
  
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Lee22 says

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Hi there!
I loved this recipe. Have made it 3 times during covid quarantine. Today I don’t have the time to dredge everything and fry chicken.
I wonder if I could use unbattered chicken??
Just brown it in frying pan then transfer to baking dish with veg and sauce and then bake for 30 min?

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- Jen says
  
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  Hi Lee, I wouldn’t bake it because it is more likely to dry out without the breading, instead I would follow this recipe and skip the breading: https://carlsbadcravings.com/sweet-and-sour-chicken/ Good luck!
  
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Barbara says

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I have some canned pineapple juice and a fresh pineapple. How much juice would I need and how much chopped fresh pineapple? Thank you.

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- Jen says
  
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  Hi Barbara, I’m sorry but I’ve never made it with fresh pineapple/juice before.
  
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Jan says

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This truly is the best sweet and sour chicken I’ve ever tasted. It’s full of great flavor and beautiful color. Thanks for posting such a delicious recipe!

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- Jen says
  
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  You’re so welcome Jan! I’m so happy it’s a favorite!
  
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Alexandra says

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When do you add the pineapple tidbits?

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- Jen says
  
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  Hi Alexandra – it is added in step 6, enjoy!
  
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Caitie says

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You’re recipe instructs to cook for 50 minutes. That seems excessive. Is that a typo?

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- Jen says
  
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  Nope, the chicken breading protects the chicken from drying out and time allows for the breading to really soak up the sauce. Enjoy!
  
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Anna says

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Hi! What is the best way to cook this after taking out of the freezer? Do I put it all back in the oven with the freshly chopped veg and sauce?

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- Jen says
  
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  Hi Anna, if you have already baked the chicken, then just make the sauce on the stove and add the chicken and warm through. If you haven’t already baked the chicken, then yes, just add the sauce and bake according to the recipe. I hope that helps!
  
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Heather says

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Fantastic recipe, my family loved it will definitely be making again. Thanks for sharing.

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- Jen says
  
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  You’re so welcome Heather, I’m so pleased it will be on repeat!
  
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Lynn says

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This was super yummy! Soooo flavourful. Way better than take out, too. Thanks for another wonderful recipe. I’m going to reheat the leftovers in my convection oven to crisp it up!

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- Jen says
  
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  Thanks so much Lynn, I love hearing this was better than takeout!
  
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Kristen says

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Hi could I cook the chicken in my air fryer? Thanks!

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- Jen says
  
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  The chicken bakes in the sauce in this particular recipe so you would want to use this recipe instead in which they cook separately: https://carlsbadcravings.com/sweet-and-sour-chicken/
  
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Susan says

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This is my husband’s fav Chinese take out dish. We are watching calories now and I will make this for him this weekend. I will think of, and honor your most generous and loving sister as I put it together.

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- Jen says
  
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  Thank you so much Susan! I hope you and your husband enjoyed the recipe!
  
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Susan says

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Made this last night and my husband, who always orders sweet and sour from take out, declared it to be the best he has ever had! Next time, however, I would put all my floured chicken bits in a colander and shake off the excess to a bowl. The second change would be to fry the chicken in two batches, changing the oil between each batch. I also might use 1/2 cup red wine vinegar and 1/2 cup rice wine vinegar to reduce the vinegar pungency just a bit. If you don’t like the bite of heat, consider cutting the red chili flakes in half. The chicken was perfectly cooked, not at all dry. The coating was amazing, not the cloying batter you get in some take out places. I love this dish! Make LOTS of rice for leftovers the next day.

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- Jen says
  
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  Thank you so much, Susan, I am so happy you and your husband loved this recipe and that the changes worked for you! I hope you are having a wonderful week and find more recipes to enjoy!
  
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Sharon says

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The title of this recipe says “BAKED”. Step 2 says to turn on the oven to 350F. Then everything is done on the stovetop. What am I missing here?

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- Jen says
  
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  Hi Sharon, the Sweet and Sour Chicken is baked altogether once compiled for unbelievable flavor that seeps into the chicken while the sauce thickens and veggies cook. I guarantee you’ll love it!
  
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Kirsten says

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Hi Jen,

Could not wait to try this recipe! Tonight was the night. My husband loves sweet and sour chicken from our local asian cafe. It is hard to beat their dishes! But you did it! He is in love with this recipe as it is tangy and sweet and simply delicious! Thanks for another dinner hit!

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- Jen says
  
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  Wow! I’m so thrilled that it did not disappoint!
  
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Briana says

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I agree that this is by far the best sweet and sour chicken I’ve ever had in my life! It is a bit time consuming but worth every minute. The chicken came out so tender and the sauce was delicious and so full of flavor! I did have an issue with my sauce not thickening, but I was able to easily fix this by mixing a cornstarch slurry into the final product.

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- Jen says
  
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  I’m so glad the effort paid off! Good thinking with the cornstarch!
  
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Heather Burger says

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Made this for dinner after receiving your cookbook. It was so good. The sauce didn’t thicken for us but I just add a slurry to the pan and gave it a good stir. Viola! The best sweet and sour chicken we’ve had in a long time. My son I. Law said that I’ve ruined going out for Chinese!

Thanks for sharing your love l of food and awesome recipes! We’ll be working our way through all the recipes in your book.

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- Jen says
  
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  Hi Heather, I’m thrilled to hear that everyone loved this so much! Thank you for sharing! This sauce isn’t intended to be thick, though I’m glad you could adjust to your preference.
  
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Katie says

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I can’t have chicken and I LOVE sweet and sour, could this be made with shrimp or pork?

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- Jen says
  
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  Yes! You can still bake pork tenderloin but for shrimp I would use this stovetop version as a template instead: https://carlsbadcravings.com/sweet-and-sour-chicken/
  
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Stephanie says

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I made this tonight for dinner- I found you on Pinterest and have pinned several of your recipes. This was the first one I made and it did not disappoint! My kids are notoriously picky said it was great! Definitely will be making again – especially loved the sweet and sour sauce. SO much better than store bought!!

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Jen says

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Hi Stephanie, I am so happy you found me on pinterest – welcome! and even happier that even your kids liked this sweet and sour chicken! I hope you enjoy my other recipes as well!

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