Sweet and Sour Chicken

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Add a restaurant favorite to your dinner: This easy, Baked Sweet and Sour Chicken served over rice makes a classic dinner lots more convenient!

Overhead view of Sweet and Sour Chicken

About this recipe

Looking for a delicious and easy-to-make Sweet and Sour Chicken recipe? Look no further — this is your recipe!

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Sweet and Sour Chicken

5 from 5 votes
Easy baked sweet and sour chicken served over rice
Print Recipe

Sweet and Sour Chicken

5 from 5 votes
Easy baked sweet and sour chicken served over rice
Course Dinner
Cuisine Chinese
Keyword Sweet and Sour Chicken
Prep Time 20 minutes
Cook Time 15 minutes
Marinade Chill Time 50 minutes
Total Time 1 hour 25 minutes
Servings 4
Chelsea Lords
Calories 797kcal


  • 1 cup + 1 tablespoon cornstarch, separated
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 large eggs
  • 1 head broccoli
  • Vegetable Cooking Spray
  • ¼ cup + 1 tablespoon vegetable oil, separated
  • 1 small yellow onion, diced
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger, optional
  • 1 red bell pepper, chopped
  • 1 can (8 ounces) pineapple chunks, drained, but reserve sauce


  • 1 cup brown or white sugar, to sweetness preference
  • ¼ cup apple cider vinegar
  • ¼ cup white vinegar
  • 2 tablespoons pineapple juice (reserved from the can of pineapples)
  • ¼ cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon low sodium soy sauce
  • ¼ teaspoon red pepper flakes, or more, optional
  • Salt and pepper
  • Cooked rice, for serving
  • Optional: green onions


  • Fill a large resealable plastic bag with 1 cup cornstarch. Set aside. Cut chicken into bite-sized pieces and sprinkle with salt (about ½ teaspoon total). Add to a bowl and toss with the egg. Shake off the excess egg and transfer to the prepared bag with cornstarch.
  • When all the chicken is in the bag, seal it (with plenty of air in it) and then shake to generously coat the chicken. Pull the chicken out and discard the extra cornstarch and bag.
  • Heat ¼ cup vegetable oil in a large skillet on high (use 2 tablespoons for smaller skillet and do two batches). Add chicken (do two batches if your skillet is not big enough) and cook quickly for 2 minutes, turning every 30 seconds just to make the outside light golden and a bit crispy. The chicken should be raw inside and not cooked through at all. Transfer to a very large baking tray, taking up ¾ of the tray. Chop the broccoli into bite-sized pieces and add to the remaining ¼ section of the large baking tray (don't overlap chicken pieces or broccoli -- you want everything to get baked not steamed!) Spray everything generously with cooking spray and bake for 15-20 minutes or until the internal temperature of the chicken registers 165 degrees F.
  • Meanwhile, discard any extra oil in the skillet and reduce the heat to medium high. Add in 1 tablespoon oil. Add the chopped onion and saute for a few minutes. Add in the garlic and ginger and stir until fragrant, about 30 seconds. Add in the chopped red pepper and cook for 2 more minutes.
  • Add in the brown sugar (to sweetness preference -- from ¾ to 1 cup), apple cider vinegar, white vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, and any salt and pepper to taste. Stir until the sauce begins to lightly bubble. In a small bowl, whisk together the remaining tablespoon of cornstarch with 3 tablespoons water until dissolved. 
  • Add the cornstarch mixture to the sauce and stir constantly for about 2-4 minutes. Reduce the heat to a simmer and cook until the sauce is thickened. Remove from heat and stir in the pineapple chunks and cooked chicken + broccoli. Add red pepper flakes if desired.
  • Serve immediately over rice. Add green onions if desired.

Recipe Notes

Nutrition information does not include the rice.

Nutrition Facts

Calories: 797kcal | Carbohydrates: 130g | Protein: 33g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 528mg | Potassium: 1148mg | Fiber: 6g | Sugar: 62g | Vitamin A: 2174IU | Vitamin C: 180mg | Calcium: 112mg | Iron: 3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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5 from 5 votes

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Recipe Rating


  1. I LOVE stir fries!! And with all that pineapple – yes yes yes! And the sauce doesn’t hurt either – sweet and sour is always such an awesome combo!

    1. Isn’t pineapple the best?! Plis it makes me forget how cold it is outside 🙂 Thanks Ashley, have a great weekend 🙂

  2. Oh, this dish is so colorful! That’s one of my new year’s resolutions – add more color to my meals. 🙂 I love all the flavors working together in this recipe. Wish I had a bowl of this for lunch today!

  3. 5 stars
    I made this stir fry tonight and it was DELICIOUS!!! My family LOVED it! Thank you for an easy healthy tasty sweet and sour recipe.

  4. 5 stars
    Tonight, I did this stir and DELICIOUS!!! LOVED by my dad! Thank you for a good simple, delicious sour, and sweet recipe.

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