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!
HI. I just wanted to let you know that I have made the sweet and sour chicken and the fried rice. Its all so delicious. Thanks so much for sharing. i have a lot of family coming for Thanksgiving and then again on Saturday. So saturday I am making the chicken and rice again. I know everyone will love it. Please stop by my blog when you get time. Thanks again. love it.
Made the chicken for dinner tonight. Subbed half cider vinegar and half rice wine vinegar for the white distilled, and added some crushed red pepper flakes. Boyfriend LOVED it. I think maybe next time I’ll try cooking everything on the stove, or maybe just baking the chicken by itself for a while so it stays crispy! The sauce is awesome.
Holly, thanks for the recipe. I made this for my family and they all loved it. I made my homemade Lumpia to go along with it…great pairing.
Holly thank you for posting this recipe. I made it for my family tonight and it will be a part of our weeknight rotation. I made my homemade Lumpia to go with it…great pairing.
Let me just say that I LOVE YOU for this recipe! <3
This recipe was AWESOME!!! Thanks for this easy scrumpilitious recipe 🙂
I think you mean “you’re” in the first paragraph. Sorry, pet peeve 🙂
Made the Sweet n Sour last night. Amazing stuff. I exchanged a few tablespoons of the vinegar with lemon juice and it turned out great. Also, instead of baking over the chicken, I just simmered it in the same dish I had sauteed the chicken in. Turned out spectacular. Thanks for the recipe! I’ll definitely have to give the rice a try!
Outstanding! We loved it.
I decided to give this a go for dinner. Looks fabulous, but I cut the sugar in the sauce in half, waaay too sweet!
Found this recipe on pintrest!! AMAZING, hubby said it was better than a restaurant! Thanks for the great recipe. Will make again and again!!
Turned out amazing! I posted your recipe on my blog if you’d like to follow me. Thank you.
https://bmarie001.blogspot.com/2012/12/yum.html
This was amazing! So good that I’ve made it twice now (in 2 weeks)!!
Holey moley!! Saw this post and had to try….tonight! It was so good my picky 2 and 9 year old boys both raved over it! Well done!!
Oh my God! This was amazing. Everybody…19 year old son, husband and myself who has dairy and gluten allergy, loved it! You really need the time in the oven to soak up the sauce, so worth the wait! Thank you so much for sharing. Hubby already asked when we could have again…..I made it tonight!
Found this recipe on Pinterest and can’t wait to try it!
Just a heads up about the recipe directions, though. DO NOT rinse your chicken before use, it only spreads any bacteria that might be on the meat.
Here’s a link about food safety from the US govt. – rinsing raw meat is #5: https://www.foodsafety.gov/keep/basics/myths/index.html
I’m planning on making this Sunday– it sounds so good! Do you think I can use Basmati rice instead of white rice? It’s what I have on hand (and I think healthier too). If so, I will cook up the rice tomorrow to have it ready to go for Sunday…
I’ve never used/ had Basmati rice so I’m not sure how it will turn out. Let me know when you try it, though!
I made this tonight and it was awesome! We all loved it. I’m 3 for 3 with your recipes now (this, Honey Lime Chicken Enchiladas, and 3 packet pot roast). My husband said this was his fave and he could suck it all down, though the enchiladas was a super close second. BTW, it turned out great with the basmati rice. My first time through this took me about 1hr 40 min from starting to cut the chicken to serving. I think I might be a little smoother the next go around, but it is still a pretty time consuming dish– not a weeknight meal for sure. But I will definitely be making this again and again again…
I found this on Pinterest–just changed cornstarch to tapioca starch and used Ume Plum Vinegar.
Thank you for posting this method! It is easier than frying the whole thing, and healthier.
4 thumbs up! (2 each from hubby and me) We loved everything about this, especially the fact that we know exactly what is in our food- unlike some Chinese takeout.
Holly! You da bomb! I hate Asian food because it has always made me so sick but my husband loves it so I tried this one out and we devoured it! Scrumplishis!
OMG! So beyond awesome! Kids could not stop saying wow this is awesome!
Just made this for dinner and it was truly amazing. DH said it was the only time anyone has ever made Chinese food and it actually tasted like from a restaurant. Will be making this dish regularly, I’m sure.
We substituted brown rice for the white, and used honey instead of white sugar for the sauce. So tasty!
This is by far the best sweet and sour chicken I have ever had and by dar the best pinterest recipe I have tried. So, so good!!