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!
Making the chicken now, smells amazing! (: I added a green pepper and onion to the chicken like the Chinese restraunt always does, plus more veggies is healthier! The fried rice looks great and tastes even better, can’t wait to finish the chicken. Thanks so much for the recipe! 🙂
Thanks so much for this recipe! It was amazing! We added hot sauce to the sweet/sour sauce and spiced it up a bit. Also, we like noodles better than rice so I substituted noodles and it was still amazing!
Omgosh! I am such a Sweet and Sour Chicken snob. This was WONDERFUL. We served it over white right and doubled the sauce amount because I want to die early. 😛 As left overs tonight, I am reheating on the stove and made more sauce and stir fried up some onions, green and red bell pepper and through that in with some pine apple chucks. THANK YOU!!!! From a very happy camper!
id use apple cider vinegar
I thought the 1 C of corn starch seemed like a lot and I only used 1/2 C and it was plenty. I substituted bottled orange sauce for the sweet and sour and it was fab! I found that using premade and cooled rice worked much better! Thanks for the recipe! We scarfed it down!
Found this recipe on Pinterest. It caught my eye because it was “Gluten Free”.
Hubby cooked it tonight and it was fantastic.
Thanks!
Eating this chicken now and it is amazing!! We just used regular rice as I didn’t realize I didn’t have any onions or more eggs. Will have to try the fried rice next time. I wasn’t sure what type of vinegar to use, but since so many of my chinese recipes use cider vinegar, I used that, and I used just a shake or two of garlic powder because I was out of garlic salt. Anyway, the meal is absolutely wonderful and we will put this as a regular on our menu. Love that it is baked! Thanks soooo much!
Does anyone know of a substitute for the eggs to use for the chicken coating?
Anonymous,
You can use mayo and thin it with a little milk or water until it’s the same consistency as the beaten eggs if you want to omit the eggs from the chicken coating
made this tonight….very good….I baked my chicken at 400 for only 15 mins….I also added mushrooms, red pepper, green onion & cashews to the rice….delish…will make again!
making this tonight! Im already drooling
I made this tonight & it was EXCELLENT!!!! My whole family LOVED it!! Thanks for sharing!! Jodie
I made this tonight as part of the meal for my first foodie blog post. I loved it! Would it be ok for me to link back to this page so my followers can enjoy this recipe, too?
Just tried this recipe, it was great, looking forward to trying more of your recipes in the very near future. thanks for posting these.
Did you mean dip the chicken into the eggs THEN into the cornstarch, or the other way around?
This looks great! My family just moved to S Africa and I haven’t been able to find cornstarch. Do you know of anything I could use in its place?
We use arrowroot powder as almost all corn is GMO these days. it works just the same as cornstarch.
Looks so yummy! But I’ll allergic to Corn. Do you think Potato starch would work instead?
yum! I’m gonna try that rice this weekend! only without the eggs, cause I don’t like eggs 😡
I made the chicken for dinner tonight and it was GREAT! I am now about to check out some of your other recipes. Thanks!
I made this tonight, too. DELICIOUS. WIN. YAY!
AMAZING!!!!! A little time consuming but oh so worth it. I doubled the recipe and it made a huge batch for dinner and lunch the next day.
Since you are using corn starch, if you use the right soy sauce, the recipe is also Gluten free! That is a MUST in our house. We are going to have this tonight! Thanks for a new GF recipe that doesn’t have to be fried in a deep fryer!
I tried this tonight, but with beef. It didn’t turn out good at all. Sorry. It was like rice with brown gravy, onion, garlic and egg. Only my husband could eat it. I was hoping for beef fried rice.
I made this for dinner tonight! It was a big hit. Even my two-year old ate it. Thanks for sharing.
i have been craving chinese fro 3 weeks but it always makes me feel so yucky! this was sooooo good and hit the spot! it was so incredibly easy to!! i might add another egg to the rice only because i really like egg! thanks for sharing!!! i HIGHLY recommend this!
I just made this tonight. I was skeptical, worried the chicken would dry out in the oven so long. I was wrong! It was delicious, everyone in my family loved it. This is going into our “keeper” file of recipes and will be made again.
Loved it. Accidentally put 1/4 cup of ketchup but I substituted the sugar for brown sugar and then a bit of white sugar. Added water chestnuts to chicken in oven. Very good!