Oven-Baked Sweet and Sour Chicken

Name: Oven-Baked Sweet and Sour Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4–6 servings
Cuisine: Chinese-American
Ingredients: 2 lb boneless skinless chicken thighs, trimmed and cut into 1-inch cubes; 2 Tbsp soy sauce; 1/2 tsp ground ginger; pinch black pepper; light pinch kosher salt; 2 Tbsp olive oil (or other neutral oil); 1/4 cup cornstarch; 1/4 cup all-purpose flour; 1 yellow onion, rough chopped; 1 red bell pepper, chopped into bite-size pieces; 1 yellow bell pepper, chopped into bite-size pieces; 1 Tbsp oil for vegetables; kosher salt and black pepper, to taste (for vegetables); For the sweet and sour sauce:; 1/2 cup granulated sugar; 1/3 to 1/2 cup rice vinegar (adjust to taste); 1/3 cup ketchup; 2 Tbsp soy sauce; 1/3 cup pineapple juice (optional, but recommended); 1 Tbsp cornstarch mixed with 2 Tbsp water (slurry) to thicken the sauce

main course · Chinese-American

Credit: Bob Morano

A homemade takeout-style sweet and sour chicken made with oven-baked, lightly crisped chicken bites and roasted peppers and onion, finished in a tangy sweet and sour sauce. Serve over rice.

Added Dec 6, 2025

Prep time

15 min

Cook time

35 min

Servings

4–6 servings

Ingredients

2 lb boneless skinless chicken thighs, trimmed and cut into 1-inch cubes

2 Tbsp soy sauce

1/2 tsp ground ginger

pinch black pepper

light pinch kosher salt

2 Tbsp olive oil (or other neutral oil)

1/4 cup cornstarch

1/4 cup all-purpose flour

1 yellow onion, rough chopped

1 red bell pepper, chopped into bite-size pieces

1 yellow bell pepper, chopped into bite-size pieces

1 Tbsp oil for vegetables

kosher salt and black pepper, to taste (for vegetables)

For the sweet and sour sauce:

1/2 cup granulated sugar

1/3 to 1/2 cup rice vinegar (adjust to taste)

1/3 cup ketchup

2 Tbsp soy sauce

1/3 cup pineapple juice (optional, but recommended)

1 Tbsp cornstarch mixed with 2 Tbsp water (slurry) to thicken the sauce

Notes

Use a foil-lined sheet tray or a silicone mat for easy cleanup. Two pounds of thighs yields about 4–6 servings depending on appetite. The sauce amounts can be adjusted for sweetness or tang—add more vinegar for tang, more sugar for sweetness, or pineapple juice for fruitiness. Leftovers store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid soggy coating. For a lighter version, use chicken breast instead of thighs but watch cook time to avoid drying out. If you prefer a thicker sauce, increase the cornstarch slurry slightly.

Preparation

Preheat your oven to 500°F (260°C). Line a large rimmed baking sheet with foil or use a silicone baking mat.

Prepare the chicken: Trim and cut the chicken thighs into ~1-inch cubes. Place the cubes in a large bowl.

Marinate/coating mix: Add 2 Tbsp soy sauce, 1/2 tsp ground ginger, a pinch of black pepper, a light pinch of kosher salt, and 2 Tbsp olive oil to the chicken. Stir to combine.

Add the dry coating: Sprinkle 1/4 cup cornstarch and 1/4 cup all-purpose flour over the chicken and toss until the pieces are evenly coated.

Arrange the coated chicken in a single layer on the prepared sheet pan, leaving some space between pieces for better browning.

Roast the chicken: Put the chicken in the preheated 500°F oven for 10–15 minutes. (If using convection, browning will be faster.)

While the chicken starts roasting, prepare the vegetables: Rough chop the yellow onion and chop the red and yellow bell peppers. Toss with about 1 Tbsp oil, a pinch of kosher salt and black pepper.

Roast the vegetables: Spread the vegetables on a separate sheet pan (or the same pan if there’s room) and roast in the 500°F oven for about 10 minutes until beginning to soften and char at the edges.

Flip/stir chicken: After the chicken has been roasting about 10–15 minutes and is beginning to turn golden, stir the pieces with a spatula to turn them and re-space into a single layer. Return chicken to the oven for another ~10 minutes until golden brown and cooked through (total chicken roast time about 20–30 minutes).

Make the sweet and sour sauce: In a small saucepan over medium-low heat combine sugar, rice vinegar, ketchup, soy sauce, and pineapple juice (if using). Stir and bring to a gentle simmer until the sugar dissolves. Stir in the cornstarch slurry and simmer briefly until the sauce slightly thickens. Remove from heat.

Coat the chicken: Pour about 1/2 cup of the hot sauce over the chicken on the sheet pan and toss gently to coat. Return the pan to the 500°F oven for 1–2 minutes; the hot sauce will soak into the chicken coating and set.

Combine and finish: Transfer the sauced chicken and the roasted vegetables to a skillet or bowl. Add additional sauce as desired and toss over low heat just until everything is evenly coated and heated through. If the sauce is too thin, simmer a minute until it thickens; if too thick, thin with a splash of water or pineapple juice.

Serve: Serve the sweet and sour chicken hot over steamed rice. Garnish with sliced green onions or sesame seeds if desired.

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