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!
PRINT
PIN
RATE
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!
The chicken was very good, we love to go eat chinese food but don’t very often because of the high amounts of sodium in it and this is a great way to get our chinese fix without feeling horrible with salt over load after.
The only changes we are going to make is that we are not going to do the coating with the corn starch and eggs before. We are just going to cut into cubes cook a little then mix and bake.
That way we are saving some calories we don’t really need.
Thanks for this great recipe
I made this tonight for my roommates! The three of us absolutely loved the chicken and the fried rice…. I will definitely be making this recipe again and passing it along to others! Thanks!!
Every positive thing written about this recipe is TRUE! It was delicious! Glad I made extra…
Made this tonight! And it was amazing!!!
Made this tonight and everyone loved it and want me to make it again!! They said it was better than the take out. I had to agree. I’m quite fussy about my sweet n sour sauce but this one was perfect! I did tweak it a bit and added red and green pepper chunks,brocoli pieces,pineapple chunks and cherries. Def a keeper!
Thank you for sharing 🙂
I made this recipe twice this week: So good!! The first time I used your sweet and sour recipe the second time I made an orange sauce and did the chicken the same way. Both ways were loved!! Thanks for posting a great recipe!
Sounds amazing, definitely going to try this! Thanks for sharing!
I featured your recipe on my blog today, come check it out:
https://www.artsyfartsymama.com/2012/04/pinteresting-features-n-shtuff-29.html
made this tonite and it was great! my chicken was more moist than dry like it is in the restaurants…is that the way its suppose to come? i had it on 325 but at the end but it up to dry it out. it was so delicious though. love it & thanks!
This recipe was so easy to make and tasted wonderful! My husband was very reluctant to try it at first. There were definitely no complains when I packed it for him for lunch the next day 🙂 Do you know how it will work if you use tomato paste instead of ketchup?
Budget Earth – Ultra Yummy Crockpot Chicken Tortilla Soup Recipe
I love this meal
So easy and fun!
My husband ate it and he is so picky
Hi! What kind of vinegar did you use? This looks great!
This stuff is AMAZINGGGGGG !
I am making this for a friend can I make it the day before or is it best to make it and eat it right away?? please answer soon as I need it for Wed April 25 Thank you so much..
Sorry forgot to say which recipe I was referring to. The fried rice..
Marti- I think the fried rice would be fine to make one day ahead. We eat it as leftovers all the time, and when it’s reheated it is still delicious 🙂
made this chicken tonight and it was RIDICULOUSLY good!!! will definitely be in the regular rotation! thanks so much!
So yummy! Chicken is awesomely tender and soooo good! Kids keep eating and eating and the pan is now empty 🙂
I also made the fried rice. It was good as well but seem to be missing a little something. Not sure what…but would make again!
Thanks for the great recipes!!
Featured this recipe on my blog today!
http://www.mandysmoney.wordpress.com
Holy Smokes! We tried this recipe tonight – EVERYONE loved it! I have a 3yr and 5 yr old, and a fussy husband, we all loved it. My daughter for the first time in her 5 yrs asked for more meat (I almost fainted) she is not a meat eater. It hit my craving for chinese to a “T”. Great job and wonderful site, thanks!
My family and I LOVE this!! I made it last night for dinner and it was demended that I make it again for dinner tonight in a double batch. I served it over white rice. YUM! Thanks SO much!
Got here from pinterest. This delivered on all of the billing! Made it tonight and it is a huge hit! Love it. Thank you!
I haven’t made this yet but plan to do so this evening. Do you know if anyone has tried to add broccoli to the chicken and sauce? I think I might try that….. Maybe make a little extra sauce so it is all cooked together and well coated…
In the oven now for lunch…. this is my 4th time making it! It is absolutely wonderful! It is a regular lunch for me and my 2 & a half yr old. He eats it up! Such a yummy recipe! And the leftovers are just as good! I always make extra just to make sure we have leftovers!
Made this last night and it turned out pretty good. Two mistakes I made (my fault) – (1) I added broccoli but I added it at the beginning of the hour – I should have steamed it and added it at the end. Will do that next time. (2) My chicken didn’t get a crispy coating… any suggestions on what happened with that? Maybe I didn’t coat my chicken well enough? I will definitely make this again!
Need to add my thanks to the many before me for such a great recipe. My husband agreed that this was every bit as good as what we have eaten in Chinese restaurants. Thank you sooooo much for sharing it with all of us!