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Baked Sweet and Sour Chicken | Taste and Tell

It is true – I have a little thing for sweet and sour.  We rarely get Chinese take out.  (I think that it’s mostly because I don’t even know where to get good take out around here…)  But whenever we do, I’m always drawn to the sweet and sour.  Whether that be sweet and sour chicken, sweet and sour pork, or even the sweet and sour sauce to dip your eggroll in – it’s what I always want.  Which, I guess, is one reason I have not one, but at least 3 different versions of sweet and sour chicken here on Taste and Tell (make that 4 now!), plus meatballs, pork, and who knows what else.  I think that alone should convince you of my love!

This version is a little different than the others.  First of all, it’s extremely simple.  Just stir together the sauce, pour it over the chicken, and bake.  And by using Reynolds Oven Bags, the chicken stays extremely tender and juicy.  There is no frying involved.  As much as I love for the chicken to be fried, this version is a little healthier because it bakes instead.  I don’t know if I’d quite call it healthy – it does have a whole cup of brown sugar, but it is a little healthier when you take out the deep frying element!!

This version is also pretty mild – aka child and husband friendly for my family.  Which is great, because none of them want anything with any sort of spiciness to it.  I jazzed mine up with a squirt of sriracha, but it would also be great with some red pepper flakes added into the sauce.  It’s quite easy to change up according to your likes – or what your family likes.  But if you are looking for a child friendly sweet and sour chicken – this is your recipe!

What is your favorite Chinese take out?

Baked Sweet and Sour Chicken | www.tasteandtellblog.com

Baked Sweet and Sour Chicken
Prep time
Cook time
Total time
A simple, oven baked sweet and sour chicken recipe. To spice it up, add in some red pepper flakes, or serve with sriracha.
Serves: 4-6 servings
  • 1 tablespoon flour
  • 2 pounds boneless, skinless chicken breasts, cut into bite-sized chunks
  • 1 cup brown sugar
  • ½ cup apple cider vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • salt and pepper
  • rice, for serving
  • sliced green onions, for garnish
  1. Heat oven to 350F.
  2. Sprinkle the one tablespoon of flour in a large Reynolds Oven Bag.Shake the flour in the bag to distribute. Place the bag in a 9x13 pan. Add the chicken to the bag.
  3. In a small bowl, whisk together the brown sugar, vinegar, ketchup, and soy sauce. In another small bowl, mix together the cornstarch and the water. Add the cornstarch mixture to the brown sugar mixture, season with salt and pepper, then pour over the chicken in the bag.
  4. Close the bag with the tie, then turn the oven bag to coat the chicken with the sauce. Place back in the pan and cut six ½-inch slits in the top of the bag to allow the steam to escape.
  5. Place the pan in the oven, allowing room for the bag to expand without touching the heating elements.
  6. Bake for about 30 minutes, or until the chicken is cooked through. Serve over rice, garnished with green onions.

More versions of sweet and sour:

Sweet and Sour Meatballs from Taste and Tell
Sweet and Sour Garden Peppers from Aggie’s Kitchen
Sweet and Sour Pork from One Perfect Bite

**This post has been sponsored by Reynolds.  All opinions are my own, as always!!**

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28 Responses to Baked Sweet and Sour Chicken

  1. leslie says:

    My favorite Take out….I am boring..Chicken and broccoli!
    Love your sweet and sour!

  2. What a simple recipe- we could all use more of these in our arsenal! Can’t wait to try it because I love sweet and sour too!

  3. and this is much more healthier than the takeout version as they use chemicals and dyes. that awful pink color in the sauce is kind of scary.

  4. Krista says:

    We just love Chinese food! I love this homemade version but if you are hankering for some good take out my neighbor owns the place near Dollar Tree and my other neighbor swears by the Chinese restaurant on Main St. I think both deliver…so when baby comes perhaps you can test them both!

  5. We love Sweet and Sour Chicken in our house! SO great that your version is baked..I’ll defintiely have to try this!

  6. This looks perfect Deborah! Anytime I can add “baked” to the Chinese food made in my house, it’s a good day! Gorgeous photos.

  7. Cassie says:

    I love sweet and sour chicken too and I love making “take out” at home. This sounds perfect!

  8. Chels R. says:

    Mmm, I love Sweet and Sour chicken too, but have never found a good recipe. I’ll be trying this one out 🙂

  9. carrian says:

    oh yeah, i’m all about the sweet and sour sauce. It’s a forever favorite.

  10. Perfect weeknight dinner!

  11. jennifurla says:

    yum! Now I want Chinese, I do love orange chicken

  12. Emily says:

    Love a healthy version of a Chinese favorite!

  13. Sweet and sour chicken is one of our favorites! I have a version I have made since I was like a freshman in college (it’s baked too), but I haven’t made it in ages. I think I need to make this stat!

  14. teresa says:

    pinning! this looks SO perfect for a weeknight meal. quick, easy and so delicious.

  15. I love the simplicity of this dish! And the baked method is awesome too!

  16. Aggie says:

    Mmmm, I have to make this for the fam. We love Chinese take out – but I would so rather make it myself at home. Thanks for the link love, those peppers are a favorite!

  17. Looks good, and easy to make! I like the kicked up version! Sweet and Sour is good, sweet and spicy is better 🙂

  18. Joanne says:

    I’m definitely going to have to try this out on my family…they’re suckers for anything sweet and spicy! I love that it’s baked!

  19. Sandy says:

    Great minds must think alike. Dipping egg rolls in sweet and sour sauce is my favorite Asian dish! Don’t forget the hot mustard.

    I love this fast and healthy-er version!

  20. I love homemade takeout since I never know a good place to order from either! I do love egg rolls in plum sauce too 🙂

  21. Love how the ingredients are right from the pantry. Sounds and looks delicious.

  22. Karly says:

    Oh, I love that this is baked. Wonder how my husband would go for it. He usually gets the fried version when we order take out!

  23. It’s so great that this chicken was made in an oven bag, I’m all about easy clean-up. This looks delicious; with just the right amount of sauce, not overly saucy.

  24. Tam says:

    Just made this for dinner! Yummy! I did add some pineapple chunks and one cut up green pepper to the bag. After I plated it, I put roasted almonds on top with the green onions.
    This is a keeper!

    • Deborah says:

      @Tam, I’m so glad you liked it!! I wanted to put a pepper in mine, but realized I didn’t have any. So I’m glad to know it’s delicious in there!

  25. baker street says:

    I love cooking a dish that doesn’t leave a very messy kitchen. I’m loving the idea of a oven bag. Great recipe, Deborah.

  26. Nana says:

    I like the fact that this is a no fry version. I am thinking it might work well in a crockpot. I do think some garlic would zip it up a little for flavor. Will definitely give this a try.

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