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This simple Sheet Pan Sticky Sweet and Sour Chicken is about to become your new go-to meal. Easy homemade ginger chicken, tossed in a spicy, sweet, sour, and extra sticky soy sauce. Serve this meal with roasted broccoli and peppers. And all cooked right alongside the chicken for the easiest sheet pan dinner. Then add a side of steamed rice topped with plenty of cilantro and you’ll be good to go. And the best part…this sticky chicken is so quick and easy to make. A delicious, fun, and healthy dinner any night of the week!

Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com

I don’t know what it is about this time of year. But here I am again, creating one sheet pan dinner after another. Today’s recipe is Asian-inspired and it’s one of my favorite sheet pan meals. It’s that sticky, sweet, and sour sauce…it’s just a little bit addicting.

Something about this back-to-school time always inspires me to create quick, family-focused dinners that everyone will love. Sweet and sour chicken (of any kind) is my oldest brother’s favorite dinner-out or order-in meal. He’s been requesting something similar for months, which leads me right into this recipe.

We’re going the take-out, made at home, route here and I’m so excited. It’s been a while since I’ve shared a “take-out” style recipe. It’s not traditional, but so totally delicious. And easy, which is really what we all need during the “back to school” season.

Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com

Here are the details – this is quick

It starts with the chicken. I wanted to be sure the sauce would really stick to the chicken. So I tossed the chicken with a beaten egg and dredged it through a ginger/flour mix to coat. This is a very, very light coating, but it’s just enough to help all that sticky sauce actually stick to the chicken.

Once you’ve coated the chicken in flour, arrange it to one side of a large greased baking sheet. Then drizzle the chicken generously with oil to help it crisp up a bit as it bakes in the oven. 

Moving onto the vegetables. You can really use whatever mix of vegetables you love most. For me, I felt that broccoli and bell peppers fit this recipe best.

Arrange the vegetables to the other side of the pan and toss with a little olive oil before roasting.

Since the chicken cooks at such a high temperature, the broccoli and peppers have just enough time to lightly char. This leaves them with just the right amount of bite. Delicious!

Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com

While the chicken is baking, make the sauce

The sauce is the secret to this recipe, it adds all the flavor.  Sweet, tangy, a touch spicy, and once boiled down, super sticky.

The ingredients are simple, but the key is to use sweet Thai chili sauce as a shortcut. Then add in soy sauce, garlic, jalapeños, and a few other ingredients to help the sauce achieve that perfect sweet and saucy flavor.

https://fett-weg.today/sweet-and-sour-chicken/

The sauce takes only a few minutes to thicken up on the stove. It should be good to go by the time the chicken finishes cooking.

Toss the sauce with the chicken, then return the pan to the oven for a few more minutes, and you’re done. Literally so simple.

For serving, I love a bowl of steamed rice. Nothing fancy, but a classic Gerard Family staple. Then finish with fresh cilantro or basil, and of course, extra sauce! Saucy sticky chicken is the only way to go.

Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com

Looking for other quick weeknight recipes? Here are a few ideas: 

Homemade Dan Dan Noodles

Ginger Sesame Chicken and Crispy Brussels Sprouts.

30 Minute Saucy Ginger Sesame Noodles with Caramelized Mushrooms

Lastly, if you make this Sheet Pan Sticky Sweet and Sour Chicken,  be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Sticky Sweet and Sour Chicken

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 428 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

US Customary – Metric

Instructions

  • 1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil.
    2. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour and ginger to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons oil. Add the broccoli, peppers, and shallots to the other side of the pan and toss with 2 tablespoons oil. Bake 15 minutes.
    3. Reduce the oven temp to 400° F.
    4. Meanwhile, combine the sweet Thai chili sauce, soy sauce, apple juice, rice vinegar, ketchup, peanut butter, jalapeño, and garlic in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
    5. Pour half the sauce over the chicken, tossing to combine. Toss the vegetables. Return everything to the oven for 3 minutes, until the sauce coats the chicken. Watch closely, the sauce can burn easily.
    6. Serve the chicken and the remaining sauce over bowls of rice topped with cilantro. Serve the vegetables on the side.
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Sheet Pan Sticky Sweet and Sour Chicken | halfbakedharvest.com
This post was originally published on September 8, 2021
4.53 from 653 votes (505 ratings without comment)

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Comments

  2. 5 stars
    This was delicious. I hoped it would last several nights but no luck. My teenage boys are very picky and very hungry but they gobbled it up! I think I am going to have to make 5 batches this weekend. My husband claimed he could eat only this the rest of his life!!

    Reply

  3. 3 stars
    I had some trouble with this recipe. As other reviewers mentioned, you definitely need two baking sheets – no biggie. Yet the estimated cooking time is way off as the recipe took well over an hour. Lastly, my chicken didn’t get crispy (despite having an oven that runs hot). The sauce was really delicious so I may just bake chicken in it next time to save time and avoid soggy/flour laden chicken. Will try again with some tweaks!

    Reply

    1. Hey Ana,
      Sorry to hear this, I did mine all on one baking sheet so I’m not sure why two is needed. As for the cook time, everyone works differently in the kitchen. Please let me know if I can help in anyway. xTieghan

      Reply

  4. 5 stars
    We really enjoyed this recipe! Had no problem with chicken as someone mentioned. Cooking time was perfect for us & we loved the roasted broccoli & peppers as well!! I served over rice in bowls with cilantro, delishious sayse, & added your previous rice suggestions by cooking with some coconut milk & topping with toasted coconut flakes. Superb! You truly have great recipes & whether we tweek or not it’s all from your inspiration & we never would have come up with such special & unique ideas! Many thanks.

    Reply

  5. 5 stars
    Made this tonight for hubby and 18 yr old son. Big hit. Only change was in sauce – orange instead of apple juice(just didn’t have any) and no peanut butter – as hubby hates it! – but didn’t matter. Still a delicious mixture. Will make again for sure.

    Reply

  7. 5 stars
    Made this tonight and it was a huge hit!! Especially with my Asian takeout-loving husband. We have lots of sauce leftover – how long do you think it would last in the fridge? Already planning to make this again next week!

    Reply

  11. 5 stars
    i make a lot of tieghans recipes. i mean a lot. this BLEW my mind. it is too easy and tastes just like a healthy version of takeout. making this weekly now.

    the sauce was a tiny bit too sweet for my taste because i’m weird about fruity flavors but i added some sesame oil and all was well.

    Reply

    1. oh ALSO I used two pans, it made it a lot easier with the chicken and veggies separate and let the chicken cook for a bit longer and tossed it so it would brown on both sides.

      Reply

  12. 3 stars
    Seemed super easy to make and looked delicious. The chicken did not have the crispiness that you’d want in something labeled as “sweet and sour chicken”. The sauce is great. Ultimately had to take the meat and fry it in oil for it to not be a soggy texture.

    Reply

  13. 5 stars
    Thank you for making this meal easy! I love sweet and sour chicken, but never get it for take out, tastes too odd for me…this was fresh, easy and delicious. The directions were easy and it was enjoyed by the whole family. Thank you!

    Reply

  14. 5 stars
    I made this today and it was delicious! Thanks for another easy and tasty recipe.

    I wasn’t sure how long to cook the chicken for but I followed the recipe and it worked out.

    475 degrees F for 15 minutes, reduced the heat to 400 and baked an additional 10 minutes ( based on how long the sauce took to reduce) it turned out great!

    Reply