Baked sweet and sour chicken thighs are a winning combination of crispy, juicy chicken paired with a perfectly balanced sauce infused with tangy vinegar, sweet sugar, and savory soy sauce.

This recipe delivers an irresistible crunch from the cornstarch breading while keeping the chicken tender and flavorful. You’ll love how easily this meal can transform an ordinary weeknight into a special occasion.

What sets this dish apart is the double hit of texture and taste—crispy on the outside, juicy on the inside. The homemade sweet and sour sauce caramelizes beautifully in the oven, coating each piece of chicken in a luscious glaze.

It’s simple to prepare, requires minimal hands-on time, and packs bold flavor, making it the best baked chicken thighs recipe you’ll ever try.

How I Perfected This Baked Sweet and Sour Chicken Thighs

Years ago, I first encountered a Chinese sweet and sour chicken recipe during my culinary school days, and I was captivated by its simplicity and vibrant flavors.

Over time, I adapted it for home cooks who want all the satisfaction of takeout without leaving their kitchen. The magic lies in the crispy coating—coating the chicken in egg, then cornstarch, and lightly frying it before baking ensures this dish stands out.

Every time I serve this crispy baked chicken thighs recipe, my family can’t get enough. Watching the sauce bubble and thicken in the oven is so satisfying, and the end result always gets rave reviews.

Whether it’s for a weeknight dinner or a special treat, I keep coming back to this recipe because it’s just that good.

Ingredients for Baked Sweet and Sour Chicken Thighs

Here’s everything you need to make these flavorful baked sweet and sour chicken thighs. Simple pantry staples come together to create this showstopping dish:

2 large eggs, beaten
1 cup cornstarch
2 teaspoons garlic salt
8 (5-ounce) bone-in chicken thighs
1 tablespoon vegetable oil, or as needed
1 pinch onion salt, or to taste
1 pinch garlic salt, or to taste
Ground black pepper, to taste
1 ½ cups white sugar
1 cup white vinegar
½ cup ketchup
2 tablespoons soy sauce

How to Make Baked Sweet and Sour Chicken Thighs

Preheat your oven to 350 degrees F (175 degrees C). While it heats, prepare the chicken.
Set up a breading station: Beat the eggs in a shallow bowl. In a separate shallow bowl, mix the cornstarch and garlic salt.
Dip each chicken thigh in the egg first, then press it into the cornstarch mixture, ensuring a full coating on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-5 minutes, turning to brown all sides lightly. Sprinkle with onion salt, garlic salt, and ground black pepper as they cook.
Arrange the browned chicken thighs in an even layer in a 9×13-inch casserole dish.
Prepare the sweet and sour sauce: In a mixing bowl, whisk together the white sugar, vinegar, ketchup, and soy sauce until fully combined.
Pour the sauce evenly over the chicken thighs in the casserole dish.
Bake the chicken in the preheated oven for 40-60 minutes. About halfway through, spoon some sauce over the chicken to keep it moist. The chicken is done when its internal temperature reaches 165 degrees F (74 degrees C).
Serve hot over rice for a complete and satisfying meal.

Professional Tips for Perfect Baked Sweet and Sour Chicken Thighs

Use bone-in thighs: They stay incredibly juicy, even after baking.
Sear first: Light frying locks in the juices while adding a crisp base for the sauce to cling to.
Check your sauce: Taste-test the sweet and sour sauce before pouring it over the chicken. Add a dash more sugar or vinegar to adjust it to your preference.
Avoid overcrowding: Give each chicken thigh space in the pan while frying and baking to ensure even cooking.
Batch prep: This recipe is meal-prep friendly—store leftovers in an airtight container for up to 3 days in the refrigerator.
Reheat with care: Gently warm leftovers in the oven at 300 degrees F to maintain the crispy coating.

Baked Sweet and Sour Chicken Thighs FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, but keep in mind that boneless thighs cook faster. Check the internal temperature after 30-40 minutes to avoid overcooking.

Is this recipe healthy?

While these easy sweet and sour chicken thighs are indulgent, you can reduce sugar in the sauce for a lighter version. Serve with steamed veggies to balance the meal.

What side dishes go with baked sweet and sour chicken thighs?

Fluffy white rice, fried rice, or steamed broccoli pair beautifully with the tangy sauce. You could also try a cabbage stir-fry for a healthy side.

Can I make this dish gluten-free?

Yes! Substitute cornstarch with gluten-free all-purpose flour. Also, use a gluten-free soy sauce alternative like tamari.

Ready to Make These Baked Sweet and Sour Chicken Thighs?

These baked sweet and sour chicken thighs are a perfect blend of crispy texture, bold flavor, and easy preparation. Whether you’re serving it for dinner tonight or cooking for company, this recipe delivers every time. So, what’s your favorite twist on sweet and sour chicken? Share your results or tag me on social media—I can’t wait to hear how much you enjoyed it!