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!
I made this tonight and it is AWESOME! Completely worth the effort, so good 🙂 I found this on Pinterest and so happy I pinned it!
what is the nutritional info for this ?? and how much is one serving ??
Family loved this and it’s a keeper! Great blog!
Thanks for posting the recipe, it really is as great as everyone says it is! I absolutely loved it!
If anyone’s interested, I blogged about my experience:
https://dontforgetrecipes.blogspot.com/2012/06/baked-sweet-and-sour-chicken.html
I just finished making the chicken…Oh My God!!! Just like they serve in restaurants! It turned out so GOOOOOD!!! This recipe is definitely a keeper!! Thank you so much!
The sweet and sour sauce kinda tastes like McDonalds S&S sauce! Holy Moly! gonna make this again and again!
Thank you for the recipe!!
I made this tonight for my boyfriend and I. It turned out great, he absolutely loved it and so did I! Honestly I am pretty new to cooking and this was pretty easy and totally delicious! The pictures you posted of the steps helped as well. Thanks 🙂
my fiance loved the sweet and sour chicken. I can’t wait to make it again. Next time I am going to make the rice. I also dipped the chicken in the egg first cause the corn starch was not sticking and it can out great sill.
OMG this is amazing I’m glad I came across this. I love chinese food however I am very picky where I get it from and the only place I will ever it chinese is back in my hometown which I only get when I go back home to visit. I bought all the stuff to make it this week and I so hope it is as good as it looks and sound. I am not going to use the eggs in the rice though I am not a big fan of eggs but other then that I fixing it just the way it is. Cant wait! =)
have mercy this was DELICIOUS! First decent Chinese food we have had since moving South 4 years ago! And no MSG or other things we don’t like in it! We added a drained can of pineapple chunks, doubled the sauce and used white rice! Thank you from the bottom of our stomachs!
For the mushy rice and clumpy rice people out there, try undercooking the rice a little so it is al dente. I use a little less water than the back of the rice instructions call for. Turns out great!!
I made this tonight and was worried but I have to say it was AMAZING!!!!! I am soooo picky when it comes to Chinese food too but I LOVED this and even my picky 7 year old ate it. Thank you thank you thank you!! I will be trying the fried rice for sure!
I made this for dinner tonight and everyone loved it! As good as PF Chang’s (actually, I think it was better). Thank you so much for posting/sharing this! I’m certain I’ll be making this fairly often now. (Oh, because I didn’t have cornstarch, I used white rice flour. Only needed about 1/2 cup though. I put the flour in a big bag and just threw the chicken in and sifted it out with my fingers then threw it into the bowl with eggs and stirred it up. Easy!)
I hate to be a party popper, but there is no way that you can call this chicken “baked” after you fried it in 1/4 cup oil. That is the definition of “deep fat frying.” Just thought you should know.
This was AMAZING!! I am the queen of messing up good recipes but even I could do it! My non-chicken eating son ate several helpings! And my husband said that it was better than any chinese restante he’s ever had. I used a very small amount of oil to brown the chicken, maybe a tablespoon and it still browned up perfectly! Can’t wait to make it again. Next time I will make extra sauce for the rice and maybe add some pineapple and green peppers to the extra sauce. YUM YUM YUM!!
I finally got to trying this tonight. I cut my chicken pretty small so when I was pan frying it pretty much cooked the chicken. Because of that I made the sauce on the stove, and simmered it for awhile..then poured over and cooked in the oven for 15-20 min. Hubs said it was awesome, and he doesn’t even LIKE sweet n sour chicken! Then to the rice. I used the microwave white rice…let it sit in the bag without opening after it steamed for an HOUR. The one thing you have to watch is your heat on the sesame oil. I think the taste was a bit on the burnt side, but I had it on high for awhile when scrambling and think it overcooked a bit. Everyone else said it was “AWESOME”. I also used frozen carrot rounds that I cooked then diced..and frozen peas that I boiled before adding. I am featuring this recipe on my blog. It’s a great recipe and versitile too. Next time I’m going to reduce the ketchup, alittle too sweet for me..but overall this is a keeper for sure!!
Oh my gosh, this is a fantastic recipe! It was easy to make, a fast meal to cook up, and super tasty! Thanks for a new great recipe!
Made this for dinner tonight…yummy!!!!
My hubby said I should come tell you this ts the best chinese takeout I’ve ever made. Had it for dinner last night and I’m making it again for lunch.
It came together quickly, I had all the ingredients on hand, the kid and husband loved it, and it’s fairly healthy. For all that, I give it a 4 stars!
My family and I tried this last night for dinner and it was wonderful!
I was definitely unsure about the sweet and sour sauce recipe but it was SO GOOD! My 6 year old even gobbled it up! I will be adding 1-2 more eggs next time though, since my hubby and I kept picking big chunks out of each others rice and eating them!
The only adjustment I made was I used 1/2 cup of cornstarch in a bowl to coat the chicken. I had to do it in batches but that’s okay because I had to brown the chicken in batches. I threw out maybe 2 TBS of cornstarch at the end of that step.
Thank you again for such a great recipe!
I made this last night for dinner and it was devine! Seriously better than take out. I used three chicken breasts(the big Costco ones), three eggs and about 1.5 cups of cornstarch. It only took 45 minutes in the oven. My husband had thirds! Next time we will double the recipe and make it on a cookie sheet to fit it all. So good! Thank you!
Despite rave reviews I was rather disppointed with the chicken simply because it was not simple to make and made a huge mess in my chicken. I’m not sure where I went wrong but I had to fry the chicken in batches, it took at least 30 mins just to fry the chicken:( then I had to bake it on top of them and the sauce splattered in my oven:( Although it tasted good it was not worth the effort, sorry I really wanted to like this recipe just had to give my honest opinion.
Just made this tonight and it was amazing!! So good. Finally a homemade chinese recipe that doesn’t make me want to order in MORE! Thank you so much!
This was AMAZING! I shared it on fb! The chicken is delicious and doesn’t taste as “heavy” as in restraunts! Better than any I’ve ever ordered! Thanks!
Amazing recipe! My best friend and I made this for dinner (we’re both 15) and it turned out perfectly! The sauce was perfectly balanced between sweet and sour (without the strong vinegar taste of most recipes!). I can’t wait to make this again!!