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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 |

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 |

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 |

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.

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 |

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

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.



  • 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 |

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    1. Hey May,
      Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT

  1. 5 stars
    Loved the recipe!!! Would serve for company! Did one sheet pan for the chicken since I had too much chicken. Worked out because the veggies were done before the chicken was cooked. Spicy was perfect but if someone wanted to tame the jalapeno pepper just cut it up per recipe and let it sit in 2 cups of water & 2 tablespoons of lemon juice for 15 minutes. This is tame it.

    1. Hey Tony,
      Happy Wednesday!! 🍉🍓 Thanks a bunch for testing out this recipe, I’m so glad to hear that it turned out well for you! xT

    1. Hey Marianne,
      Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT

    1. Hey Megan,
      Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT

  2. This recipe took a bit longer than 35 minutes for me to get done, just so many steps, but FOR REAL worth it!!! It is SO delicious and will make again! We left the jalapeños out and it was still had a spicy kick to it. Adding to my favorites list!

        1. Hey Jessica,
          Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT

  3. I’m always the type to loosely follow the recipe and make it work based on what I’ve got in the house. This was no different and it turned out SO GOOD.
    I used 3 drops of ginger essential oil mixed in with liquid egg whites to batter the chicken. I also used tamed jalapeños and it still had plenty of kick.
    Thanks for another delish recipe! This was so much better than takeout!

    1. Hey Katie,
      Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT

  4. 3 stars
    Love your recipes!
    I made this and found the chicken to be too dry. Maybe i needed to add more sauce to the chicken or add it earlier. Added carrots to the veggies because I’m always adding more veggies!! May try it again.

    1. Hi there,
      Thanks for giving this recipe a try and sharing your feedback, sorry to hear your chicken was dry! Is it getting over-cooked? Let me know how I can help! xT

    1. Hey Jennie,
      Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx

  5. Just made this tonight! I had sriracha instead of sweet Thai chili sauce so I just added a TBS of honey. It was spicy but we like that. This was awesome! Going to add this to our rotation for sure. So easy and yummy!

    1. Hey Meighan,
      Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT

  6. Tieghan, do you think I could freeze this? I made the whole recipe but live alone and going on vacation for the holidays soon!

    1. Hi Becky,
      I would use sun flower butter in place of the peanut butter. Please let me know if you have any other questions, I hope you love this recipe! xx

  7. Hi! Wondering how spicy the sauce is? I’m preparing to make this for dinner, but my chidren have a major aversion to “spice”. Wondering if there’s an alternative I could use for the Sweet Thai chili sauce? Or maybe I’ll just make them my go-to sweet stir fry sauce in lieu of this one. Any recommendations welcome!

    1. Hey Nancy,
      This recipe is not spicy at all, it’s a sweet and sour sauce:) Please let me know if you have any other questions! xT

    1. Hey Brock,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx

  8. 5 stars
    I made this with my girlfriend for a date-night dinner. She was very dubious of the apple juice/ketchup/peanut butter combo, but I told her to trust the process. She wolfed this down and kept going on about how amazing this was. So good! We didn’t change a thing. Threw some frozen spring rolls in the air fryer as a side and it was cheaper and healthier than take-out 🙂

    1. Hey Shannon,
      Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx