Baked Sweet and Sour Chicken with Fried Rice
You can enjoy amazing Chinese food at home with this Baked Sweet and Sour Chicken with Fried rice recipe. This is one delicious dinner!
I have a DELICIOUS recipe for you all! I am so excited to share this one. My family and I LOVE this dish. It has such a great flavor. You could probably trick your family into thinking you picked up Chinese food at a gourmet restaurant. It is that good, I promise!
I found these recipe one million years ago on Mel’s Kitchen Cafes website. Her site is filled with incredible recipes. I made this last night for dinner and I think we all ate it up within 10 minutes! It’s so good. I hope you give it a try soon. 🙂
Baked Sweet and Sour Chicken
Delicious sweet and sour chicken baked in the oven. This recipe beats any take-out Chinese!
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Ingredients
Chicken
- 3 to 4 boneless, skinless chicken breasts
- salt and pepper
- 1 cup cornstarch
- 2 large eggs beaten
- 1/4 cup vegetable oil
Sweet and Sour Sauce
- 3/4 cup granulated sugar
- 1/4 cup ketchup
- 1/2 cup distilled white vinegar
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon garlic salt
Instructions
Chicken
- Preheat the oven to 325 ℉. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper to taste. Place the cornstarch in a gallon-sized Ziplock bag. Place the chicken pieces into the bag with the cornstarch and seal, tossing to coat the chicken.
- Whisk the eggs together in a shallow pie plate.
- Meanwhile, heat the oil in a large skillet over medium heat until very hot. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
- Cook for 20 to 30 seconds on each side until the crust is golden. (The chicken will finish cooking in the oven.)
- Place the chicken pieces in a single layer in a 9×13-inch baking dish and repeat with the remaining chicken pieces.
Sweet and Sour Sauce
- Mix the sweet and sour sauce ingredients together in a medium bowl and pour evenly over the chicken.
- Bake the chicken, uncovered, for 40 minutes, tossing the chicken once at the halfway mark. Serve over warm rice and enjoy!
Notes
Serve this delicious chicken with the fried rice recipe below!
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
Recipe time updated to 40 minutes on 8/4/25
Ingredients
- 1 Tablespoon sesame oil
- 1 Tablespoon vegetable oil
- 1 cup frozen peas and carrots
- 1 small white onion chopped
- 2 teaspoons minced garlic
- 2 large eggs slightly beaten
- 3 cups cold cooked white rice (important it is pre-cooked cold rice)
- 1/4 cup low sodium soy sauce
Instructions
- Heat the sesame oil and vegetable oil, over medium-high heat, in a large skillet or wok. Add the peas/carrots mix, onion, and garlic. Stir fry until veggies are tender.
- Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
- Add the cold, cooked rice and soy sauce. Stir and blend all together until thoroughly heated. Serve and enjoy!
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
We have a Christmas Around the World Party every year with friends and neighbors and this year I was assigned China. I panicked. I do not cook anything Chinese. Then I found this recipe. WOW. So easy and super delicious. Thumbs up from all the family. Definitely will be making this for the party. Thanks
Trying this tonight! I have a fiancé who doesn’t like Sweet & Sour Chicken normally, so fingers crossed that he likes this (and that I make it right) 😉
Great Recipe! Tonite I tried it with pork! I used a meat thermometer, and I didn’t need to cook it for the full hour, but it still turned out yummy! Thanks for sharing!
Made this Saturday and it was so good! Boyfriend approved too. Thanks!
Hi I have tried this recipe out many times and what I like about it is that it is a healthier take on take out! Haha. What i love most is the fact that you the chicken is baked instead of being deep fried
This is delicious! I cut the sugar to 1/2 cup and it was sweet enough for us. The fried rice had a strong onion flavor so I obviously did not use a small enough onion. I had some more rice to cut down the strong onion flavor and that helped.
This is the best sweet & sour chicken that i’ve ever had, the sauce is amazing! I have made this many, many times! Thank u so much 4 the recipe, holly
Thank you so much, Trish!
This recipe is bomb! I’ve been making it for years, Since you first posted it and i just stopped by to let you knOw how much we love it, thank yOu! Im making it again tonight 🙂
Double the egg, quadr the garlic and add 1 cup of shelled Edamame.
Love All your recipes!! But this DEFINITELY a Family favorite!
One of my family’s favorite recipes. One of my kids asked for it yesterday and I couldn’t find the recipe in my box. So after looking high and low, I finally found it on your site. Definitely printed it off for my recipe box.
It really is tasty and no changes needed. Even my picky daughter loves it. Making it for a birthday dinner tonight!
Do you dry the chicken off after you rinse it?
No I do not 🙂
so very good!
I am not a great cook, but I had friends coming over for dinner and wanted to serve something with an Asian/Polynesian flavor. This recipe came out perfect and was delicious. I would definitely make it again.
My only comment is that I think an hour is probably too long to cook it. The chicken seemed a touch overcooked.
I also tested out the almost identical Hawaiian version in the link and 45 minutes seemed sufficient because the chicken came out more tender.
Both versions are tasty, but I preferred the sweet and sour.
Roberta, I am so happy it turned out great for you! We really love this chicken too. I couldn’t agree more on the cooking time. The last few times I’ve made it myself I’ve only baked it for 40 minutes, so I am going to update the recipe card with that. Thanks for your sweet comment and reminder on the bake time. 🙂