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!
What is the serving size?
I have this in the oven right now and I’ve been eating a piece everytime I turn them! Oh my yum….so good! I’ll be blogging about this on Monday! Thanks for this perfect recipe! =)
One of my FB March 2011 Monkeys mommy group posted this recipe the other day so I decided to try it out last night. OH MY GOD WAS IT DEEEEEELICIOUS!!!! Seriously, my hubby thought I ordered Chinese! Can’t wait to make it again!
Sooooo good! My family and I loved it! I did add a TBS of Thai sweet chili sauce to add a bit of spice. It was yummy!
Made this for the first time tonite! Even though I was distracted by a phone call for the entire time I was preparing it….it was fantastic!!! Am thinking next time I just might add some pineapple to it!!!
So I made this last night for dinner. I used Rice Vinegar instead of distilled vinegar. Let me just say there were NO leftovers!!! I was very surprised on how much flavor it had. Next time my family wants peppers, onion and some pineapple baked with the chicken.. THIS IS A MUST HAVE RECIPE!!!
The fried rice looks yummy, I was looking at your ingredients for the rice and I noticed Kikkoman soy sauce, it has wheat in it, LaChoy does not. Thought I mention it.
I know this review is one in a million but I just made this and hubs and I both LOVED. It was delicious. Hubs kept saying it was awesome throughout the entire meal. Thanks a ton, this is a keeper for sure. Looking forward to checking out the rest of your recipes!
This does look great. It is still pan fried before it’s baked, but I guess that is better than deep fat frying. I will give it a try on a day I have plenty of time to bake that long….thanks for sharing the recipe..fried rice recipe
This dish is amazing. My (picky) husband and I enjoy it regularly. Thank you so much for posting such a delicious and simple recipe!
I made this a few weeks ago, and it was a huge success! I would like to try it using shrimp tonight…I planned to do the same process for cooking, but turn the oven us to 400 and cook for 15 minutes… Any other suggestions? I want to make sure the sauce thickens up enough, and just worry that 15 min, even at 400, will not be enough time for the sauce, but will dry out the shrimp too much?
Loved loved loved! 100% as good as my local Chinese joint! I only used about 1/8 of a cup of vinegar and an 1/8 of a cup of water. AMAZING RECIPE
I’ve made this recipe several times and we love it! I’d like to make it for a large group of friend next week and I’m wondering about frying the chicken a few days ahead of time. That way I can save some time the day of and only have to put the sauce on and bake it. Do you think it’ll dry out?
I made this tonight. You were right about shaking the chicken in a bag with the corn starch. Worked well. I cut the recipe in half since there are only to of us. We still had two helpings each. The sesame oil in the rice made it. We will be having this dish again and again!! Thank you for your post!!
this was so good…and just as good the next day when i took it to work for leftovers. my friend said “i didn’t know you knew how to cook fried rice?” and i told her with pinterest you can cook anything. she took a bite and practically fell over herself getting a second bite! the rice was awesome and super easy to make and the chicken was good just a little bit time consuming with the cornstarch and egg process, but was worth the wait!
thanks a bamillion for posting this recipe! it definitely rivals takeout.
Made this tonight, saw on Pinterest. A bit sweet, but delish, used fresh minced garlic in sauce…used half cornstarch and half Wondra flour. Added chopped fresh baby carrots and fresh snow pea pods plus red bell pepper instead of frozen veggies. At the very end, added fresh chives and parsley from garden…yummm. Loved it all. Thanks. Made enough to be sure to have leftovers for lunch.
Made this for my family a bunch of times…everyone loves it!! Featured it today on my blog…thanx for sharing this awesome recipe!!
WOW ! chicken looks delicious , I am crazy to prepare this chicken …. Just love it
Made this last night and not a SINGLE one of my 7 kids complained except for that I didn’t make enough!!! We will def be making this again! Soooo yummy!
Thank you for this amazing recipe! Everyone loved it, even my father who is hard to please.
WOW, just made this for dinner and it was amazingly tasty!!
Funny story, my friend was telling me that she found this awesome “baked sweet and sour chicken online” and I said “I did too!” Then we found out we were talking about the same blog —- yours!!
Oh my gosh, this is delicious.
When I’m having a busy night, I cheat and buy the frozen fried rice and bake it with the chicken.
This is another permanent recipe in my list of approved recipes. Thank you!
This was fantastic and so worth the little bit of extra effort. It was really, really delicious. Even my husband, who I call a food snob, loved it. The only change I made (and not on purpose) was to use some basmati rice along with a cup of white minute rice. I forgot to check how much rice I had before I started cooking, so I mixed what I had on hand. It came out scrumptious…so it was a good problem to have. Thanks!
This is an amazing recipe. I’ve made it with both chicken and pork but it does have quite a bit calorie wise since it’s pan fried. Try cooking the sauce in a sauce pan and basting grilled chicken or pork! I think it tastes even better with the grill taste. Just be careful because it will burn easily.
This was easy and fabulous tasting! I have seven in our household and getting a recipe to please everyone is almost impossible. Everyone enjoyed this one though and even my 3 year old asked for THIRDS!!! Thank you 🙂