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!
Could you cook this in the crockpot instead of the oven?
I made this and loved it. Next time I’ll set it up better (make an assembly line with the bowl of corn starch and the bowl of egg right next to the skillet. I am quite a messy cook!) My very picky son said it smelled good and ate it up!
I don’t think this would work in the crock pot, since the sauce simmers down during the oven cooking process and the chicken needs to be spread out and turned every fifteen minutes. I’m afraid the crockpot would make a big chicken-lump mess.
I made this and it was a lot of work, but it was totally worth it! by far the best sweet and sour chicken recipe I’ve made so far. here’s how mine turned out: https://graceadkins.blogspot.com/p/adventures-in-kitchen.html
ADD BACON. Cook it before and then stir fry the onions and carrots into the grease, then the egg and rice… oh my gosh it’s the best thing.. like japanese hibachi rice!
I made this 2 nights ago and it was delicious, I used regular distilled vinegar and I think I will try another kind (maybe apple cider?) next time. The fried rice was amazing! thanks for the wonderful recipe!!
I came across this thanks to Pinterest. I will DEFINITELY try this out tomorrow! It looks so yummy!
This looks amazing. I’m going to make it tonight. Should I use apple cider vinegar or white? Thanks, I will let you know how it turns out.
I made this for dinner last week and my family LOVED it! ZERO leftovers! 🙂 I re-posted the recipe on my blog! Great work, so delicious! https://yummyhealthyeasy.blogspot.com/
Holly – I found your recipes through Pinterest and I have made 4 of them. They are AMAZING! We are trying this tonight and can’t wait!! Thanks for posting such wonderfully easy meals for busy moms and families!! They are delish!
Another find on pinterest and this was the greatest asian dish I have ever made. My whole family ate it all up! Thanks for sharing this. Will definitely make again, and again. I cut back on the vinegar like some others but I think the whole amount would be fine and give more sauce. Can’t have enough sauce!
Made this last night and boy, was it good! My husband, who doesn’t even really like Chinese food, had two helpings of it. He loved it. Thanks for sharing this recipe. It was wonderful and much better than what I could have bought at a restaurant.
I have made this and it was delicious! I was wondering if it would work with other sauces as well?
I found this on Pinterest and made the chicken tonight. (DH won’t eat rice, so I didn’t bother.) My 3 year old told me it was the best chicken he ever had. The recipe is already in our keeper file.
Thanks
For the poster who wanted to know nutrition based on the recipe as is. It is 377 cals for 6 servings. (Half a chicken breast a pc.)
Delish!! My only modification was to sprinkle a few dashes of instant chicken boullion to the fried rice… this was for mere personal taste only… It was delicious either way. :0) I am definitely adding this into my personal recipe rotation. Thanks for sharing!
Made last night…delicious!! I was wondering though if everyone else’s turns out more soggy than crispy? I was hoping for more crispy but it wasn’t at all. The flipping every 15 min…is that just stirring it?? Thanks…it truly had an amazing flavor!!
I’m one of those people who somehow finds a way to mess up recipes that have 5-star reviews and “best dish”-style comments… I was skeptical about this recipe, since many of the commenters said it was better than restaurant sweet and sour chicken. I made it tonight (the picture looked so good I just had to try it), and it was WONDERFUL! Didn’t do the rice (forgot to make it beforehand), but the chicken was truly delicious! As someone who is almost always disappointed with the effort:taste ratio of new recipes I try, I am thrilled to say I’ll be making this on a regular basis 🙂 Thank you so much for sharing this recipe!
Just made this and it was delicious!! I used brown rice and it was so yummy! Thank you!!
Just made this and it was delicious!! I used brown rice and it was so yummy! Thank you!!
Our daughter is in LOVE with Sweet and Sour Shrimp…but I have NEVER cooked/baked/anything shrimp. Would I still bake it for the hour like the chicken or less or ?? Please help! 🙂
I have made this sweet and sour chicken recipe with the rice probably 6 times in the last 2 weeks. We love it! It couldn’t be much easier! In fact, I drove 80 miles round trip to get the supplies to make it for the 2nd night in a row! The first couple of times I made it I simmered my rice in chicken stock but couldn’t really tell the difference when I did just water the next times. I cooked my rice and made it – didn’t let it sit like other reviewers suggest. It has worked perfectly every time. RUSH to the store to buy the ingredients for this recipe – you won’t regret it!
This was an awesome recipe!! And so easy! Thinking we may add thai chili peppers next time for more of a General Tso’s flavor? This will be in regular rotation at our house!
A few questions…
– What temperature do you heat the oil to?
– Do you put all of the chicken in the oil at the same time?
– How long does it take (approximately) for the chicken to brown?
* I tried this, but it took forever for my chicken to “brown” and then it was a tad too cooked before I put it in the oven!
Just made this tonight for dinner-the rice and chicken! It was delicious and I don’t know if I’ll ever order Chinese again after making this! My picky dad who hates Chinese kept raving about how good the sauce was and called the leftovers for lunch tomorrow! Thanks for posting this-I’ll definitely be making again! I did double the sauce so there was plenty to go around!
Tried this a couple months ago and is now a regular dish our family of 5 loves!!! Awesome!! 🙂
I made this tonight for dinner. My 6 year old said, “I don’t know how you did it, but this is awesome!” My husband had two plate fulls, which is rare. Thanks for sharing the recipe!