Sticky Baked Sweet and Sour Chicken
Sticky baked sweet and sour chicken gives you that tangy, glossy takeaway-style dish without a pot of hot oil. The chicken pieces are tossed in cornstarch and baked until the edges turn crisp, then coated in a simple sweet-sour sauce.
It’s the kind of weeknight dinner that feels a little special but is straightforward enough to make on a Tuesday.
Why This Baked Version Works
Pan-frying sweet and sour chicken can be messy, so I bake it instead. The cornstarch coating turns satisfyingly crisp in the oven, and the sauce clings to every piece without turning gloppy.
The sauce hits that balance of sweet, tangy, and a little salty, with pineapple juice and rice vinegar doing most of the work. It’s the version I come back to when I want the flavour without the fuss.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs – cut into 1-inch pieces
- 4 tbsp cornstarch, divided – 3 tbsp for coating, 1 tbsp for the sauce
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil – plus extra for the baking sheet
- 1 red bell pepper – cut into 1-inch chunks
- 1 green bell pepper – cut into 1-inch chunks
- 1 small onion – cut into 1-inch chunks
- 1 cup pineapple chunks – canned in juice, drained, reserve 1 tbsp juice
- ½ cup ketchup
- ¼ cup brown sugar, packed
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- To serve: steamed rice, sesame seeds, sliced green onions
Variations / Substitutions
- Chicken breast: Boneless skinless breasts work well; start checking for doneness around 18 minutes so they stay juicy.
- Heat: Stir 1 to 2 tsp sriracha or a pinch of red pepper flakes into the sauce for a spicy kick.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce; the rest is naturally gluten-free.
- Sweeter finish: Replace brown sugar with honey, but add it off the heat to keep the sauce glossy.
- If you like this, try my Sticky Sesame Chicken for another no-fry takeout favourite.
How To Make Sticky Baked Sweet and Sour Chicken
Step 1: Coat and Bake the Chicken
Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet with oil. Toss the chicken pieces with 3 tbsp cornstarch, the salt, black pepper, and 2 tbsp vegetable oil until every piece is evenly coated.
You want each chunk dusted and glossy, not caked in powder. A thin, even layer crisps up beautifully in the oven without turning pasty. Spread them out on the baking sheet with a little space between each piece so they roast instead of steam. Bake for 20 to 25 minutes, flipping the chicken once with a metal spatula after 15 minutes.
Step 2: Simmer the Sweet and Sour Sauce
While the chicken bakes, whisk together the ketchup, brown sugar, rice vinegar, soy sauce, 1 tbsp reserved pineapple juice, garlic, and ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook for 3 to 4 minutes, stirring occasionally.
In a small bowl, stir the remaining 1 tbsp cornstarch with 1 tbsp cold water until smooth, then whisk it into the saucepan. Cook for another minute, until the sauce turns glossy and thick enough to coat the back of a spoon. Pull it off the heat once it reaches that syrupy consistency; it will thicken a little more as it sits.
Step 3: Roast the Vegetables
After the first 15 minutes of baking, pull the sheet pan out of the oven. Scatter the bell pepper chunks, onion chunks, and pineapple chunks around the chicken. Drizzle them with a splash of oil and give the pan a gentle shake.
Slide the pan back into the oven and roast for 10 more minutes, until the peppers are tender and the pineapple begins to caramelise at the edges. The vegetables will soften and pick up a few dark spots, which adds a lightly charred sweetness that balances the sauce.
Step 4: Glaze and Serve
Transfer the roasted chicken, peppers, onion, and pineapple into a large bowl. Pour the warm sauce over the top and toss everything together until each piece is coated. Return the glazed mixture to the baking sheet and spread it out in a single layer.
Bake for 5 more minutes, just long enough for the sauce to set and turn sticky. It will cling to the chicken and darken slightly, and your kitchen will smell properly like a takeaway. Serve right away over steamed rice with a scatter of sesame seeds and sliced green onions.
Tips for the Crispiest Chicken
- Pat the chicken pieces dry with paper towels before tossing with cornstarch. Any extra moisture will steam the coating instead of letting it crisp.
- If you are using chicken breast, cut similar-sized pieces and keep an eye on the timer; 18 minutes is usually enough so they stay tender.
- The sauce can thicken while it waits, so have a splash of water handy. Stir in a teaspoon at a time to loosen it up before tossing with the chicken.
- Leftovers will lose some crunch, but they reheat nicely on a sheet pan in a 350°F oven for about 10 minutes rather than in the microwave.
Bake times will vary slightly depending on the chicken cut and your pan.
| Chicken Cut | Bake Time (first bake) |
|---|---|
| Boneless thighs, 1-inch pieces | 20 to 25 minutes |
| Boneless breasts, 1-inch pieces | 18 to 22 minutes |
Storing Leftover Chicken
- Refrigerate: Store the cooled chicken and vegetables in an airtight container for up to 3 days. Keep the rice separate so it does not soak up the sauce.
- Reheating: Spread it on a baking sheet and reheat at 350°F for 8 to 10 minutes. A quick turn in a hot skillet with a splash of water also works.
What To Serve With Sweet and Sour Chicken
Steamed jasmine rice is the classic choice, its fluffiness soaks up every bit of the sticky sauce. For something fresh, a quick cucumber salad dressed with rice vinegar cuts through the sweetness nicely. Garlicky stir-fried bok choy or crisp-tender broccoli rounds out the plate with a little green crunch.
Frequently Asked Questions
Can I make this dish ahead of time?
It is best enjoyed fresh while the chicken is crisp, but you can prep the sauce and chop the vegetables up to a day in advance.
Can I double the recipe for a crowd?
Yes. Use two baking sheets so the chicken roasts instead of steaming, and rotate the pans halfway through.
What if I do not have rice vinegar?
Apple cider vinegar or plain white wine vinegar will work. The tang will be a bit sharper, but the sauce will still be delicious.
Ingredients
Method
- Preheat oven to 400°F (200°C) and grease a large rimmed baking sheet. Toss chicken with 3 tbsp cornstarch, salt, pepper, and 2 tbsp oil. Spread on the sheet and bake 20 to 25 minutes, flipping after 15 minutes.
- Meanwhile, whisk ketchup, brown sugar, rice vinegar, soy sauce, pineapple juice, garlic, and ginger in a saucepan. Simmer 3 to 4 minutes, then stir in a slurry of 1 tbsp cornstarch and 1 tbsp cold water. Cook until thickened, about 1 minute.
- After 15 minutes of baking, scatter bell peppers, onion, and pineapple around the chicken, drizzle with a little oil, and roast 10 more minutes.
- Toss everything with the warm sauce in a large bowl, return to the baking sheet, and bake 5 minutes to set the glaze. Serve over rice with sesame seeds and green onions.
