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9.27.2010

Baked Sweet and Sour Chicken with Fried Rice


        I have a DELICIOUS recipe for you all! I am so excited to share this one. I found this on Mels Kitchen Cafe about a year ago. My family and I LOVE this dish! It has such a great flavor. You could probably trick your family into thinking you picked up some yummy Chinese food at a gourmet restaurant... It is that good, I promise! One of the great things about it is that its baked :)  Your not deep frying it like the normal chinese dishes, so your getting tons of great flavor without all the fat and grease. I found the Fried Rice recipe on a website (dont remember which one) but added my own little twist to it. I made this last night for dinner and I think we all ate it up within 5 - 10 minutes! It's soooo good. I hope you give it a try soon :)


Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

                                 Below is the greatness you will get when it's all cooked:

YUM!



Fried Rice                                                                                             

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   **You could really play around with this rice too! Try adding some diced ham, or green onion :) Yum!  

     
SCRUMDIDLIUMPTIOUS!











360 comments:

1 – 200 of 360   Newer›   Newest»
Carlee said...

Wow Holly! This looks AMAZING! I will be trying this one out soon!

Michael and Lindsey said...

Dang, this looks just like the stuff at chinese resturaunts! Michael and Colby would love it!!!

Emily said...

Holly welcome to the food blogging world! What a cute family you have! Your recipes look stellar too! Can't wait to see what else you share!

Holly said...

Aww thanks so much Emily :) Glad you stopped by!

Karen said...

Holly,

I love this recipe and plan to make it asap:) Gluten free of course! karen

Mandy said...

Definately making this! I love chinese food! Thanks, Holly!

JillyBenilli said...

I just want to let you know that I am not that great of a cook and was so sick of my husband criticizing everything I made. I almost gave up cooking until my sister-in-law, Codi, told me about your blog. I have tried a few recipes and every one of them has been delicious. I made this sweet and sour chicken and my husband absolutely loved it and the fried rice was amazing too. He like things to be a little spicy so next time I will try the szechaun chicken. I can't wait. Thank you so much for making me feel like I really can cook.

Amy said...

I make this chicken every few weeks and it's always a hit. Mel knocked it out of the park with this one!

Amy @ A Little Nosh

Anonymous said...

WOW! I made the chicken and it was amazing! The sauce was just perfect. My husband loved it and we will definitely be making this one often! Thanks!

Not The Only Ashley said...

Ok this might be a really stupid question, but here goes... when you say turn the chicken every 15 minutes do you mean flip each piece of chicken, or just rotate the pan. lol I did both because I didn't know. Again I know stupid question but that's just how I roll haha.

Holly said...

-Ashley, I meant the chicken. Not the pan. Hope you liked it!! :)

noelia.xo said...

I made this meal this weekend and was absolutely delicious!!! I moved from Atlanta to Uruguay 6 months ago and haven't had any chinese food since!! I will definitely be making this again! Thanks so much for the recipe!! =)

Anonymous said...

This was simply amazing....SOOOOO good!! I added the ham to the fried rice (my first time to make that!) and I love the whole combination. Better than eating out! Thanks for the wonderful recipes!

Chrissy.Barile said...

I made this this past weekend. LOVED it! I couldn't believe how easy the chicken was to make. The fried was a little tough.
It was too dry & plain. I added a few extras into it & helped a little. Just no camparison to my fav chinese restaurant. BUt we still LOVED it. Going to make again!

Anonymous said...

This was absolutely amazing and delicious. Everyone in the family loved it and my husband RAVED!!!! He said it was the best sweet and sour chicken he had ever had and couldn't believe the fried rice was homemade!! Thanks so much!!!

Anonymous said...

My kids loved it! Thanks for sharing, it was excellent!

JessicaM said...

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.

TiffS said...

Found this on pinterest and tried it tonight. It was delicious! Thanks for the great recipe!

CassidyS said...

I made this last night and it was AWESOME!!! I put a link to it on my site under the "Recipes That Shine" tab :)
Thanks for such a GREAT recipe!!!

Anonymous said...

What do you do when the fried rice gets all mushy and clumps together? I used the biggest pan I have, but the grains of rice just didn't seem to separate. Is it the pan, the rice cooker, or did I mess up somewhere?

Holly said...

Anonymous - your using already cooked rice, right? I don't know how it would get mushy, unless you didn't scramble/cook the egg well enough before you mixed it into the rice. Or maybe you used to much soy sauce. Those are the only ways I can think of how it would've been 'mushy'.

Wanna Be A Country Cleaver said...

I'm so sad it took me so long to look through your recipes and find this!! I can't get enough sweet and sour chicken but I feel so guilty when it's fried! Thanks Holly! ~Megan

Tina @ Squirrel Acorns said...

I will have to try this, it looks like something the kids might actually eat! For the fried rice, the previous commenter might have had some clumping issues if the rice was freshly made. When you make fried rice, it works best when it's at least a day old. Also, next time you are experimenting, try adding in some oyster sauce with the soy sauce. Really kicks up the flavor a notch! Hmm...I might make this tonight actually...

Ashley said...

Yum! I just made a batch of the fried rice (we made the chicken last week), and it's just perfect. Both were! So nice to be able to make some of our favorites without paying an arm and a leg for take-out. Thanks!

Anonymous said...

Found this on pinterest and tried it last night. It was delicious! My two grandsons just Rave about it. I used two bags of the "Boil-in-a-bag" white rice and it was perfect. Thanks for a great recipe. I'll be making this for a long time now.

Anonymous said...

One word, FANTASTIC!!!

Bonny said...

This was so good. I just made this tonight for the second time in a few weeks and I made a double batch just so we could have leftovers. I made my rice first thing, rinsed it in cold water, and threw it in the fridge while I cooked the rest of the meal. It was nice and chilled by the time I needed it. Great recipe!

Elizabeth said...

Just finished eating this. It was delicious!!!! However, a tad too much vinegar. I think next time I will decrease the vinegar and sugar, and replace it with pineapple in juice. That way it still has enough liquid, enough sweetness, and I LOVE pineapple!!!!!

Elizabeth C. said...

I made your fried rice with dinner tonight and it was AMAZING! Better than what we get at the restaurants and cheaper! I halved the recipe, b/c we are a small group and it turned out great. My husband, my 2 year old and I are now huge fans. Also, it was super easy to make!

Anonymous said...

Making it right now, rice is wonderful, waiting for chicken to finish baking...stole a little piece and it was yummmmmmy!!!!

Anonymous said...

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! :)

Anonymous said...

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!

Anonymous said...

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. :P 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!

The Bennett Bunch said...

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!

Katie said...

Found this recipe on Pinterest. It caught my eye because it was "Gluten Free".

Hubby cooked it tonight and it was fantastic.

Thanks!

sincerely, susie said...

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!

Anonymous said...

Does anyone know of a substitute for the eggs to use for the chicken coating?

Susan Andrews said...

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!

*Katie* said...

making this tonight! Im already drooling

Anonymous said...

I made this tonight & it was EXCELLENT!!!! My whole family LOVED it!! Thanks for sharing!! Jodie

sadiesmom said...

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?

Anonymous said...

Just tried this recipe, it was great, looking forward to trying more of your recipes in the very near future. thanks for posting these.

Anonymous said...

Did you mean dip the chicken into the eggs THEN into the cornstarch, or the other way around?

Jenny Bell said...

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?

Anonymous said...

Looks so yummy! But I'll allergic to Corn. Do you think Potato starch would work instead?

Ashleysh22 said...

yum! I'm gonna try that rice this weekend! only without the eggs, cause I don't like eggs :x

Anonymous said...

I made the chicken for dinner tonight and it was GREAT! I am now about to check out some of your other recipes. Thanks!

mimi said...

I made this tonight, too. DELICIOUS. WIN. YAY!

Anonymous said...

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.

Anonymous said...

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!

Anonymous said...

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.

JuanitaV said...

I made this for dinner tonight! It was a big hit. Even my two-year old ate it. Thanks for sharing.

Jamie said...

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!

Anonymous said...

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.

Anonymous said...

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!

Anonymous said...

This was a huge hit with my family!!! I haven't made the Fried rice and just serve it over regular rice. I also steam up some broccoli to toss in with the mixture so that it is more of a complete meal. My 15 yo daughter even made this meal last night...it's that easy! It was wonderful coming home to a cooked meal!!!

kima86 said...

Loved this so much & it was easy to make! Much better than any Chinese takeout. I made some additions to the sweet & sour sauce by adding onions, green peppers & pineapple to make it more like the restaurant by us. Will definitely make this again...thanks for sharing!!!

telesma said...

A few notes:

1. If you pre-soak the chicken in baking soda for about 15 minutes, then rinse it well and pat it dry before starting, your chicken will have better flavor and texture, and be very tender. That's a Chinese restaurant trick, and it works for pork, too.

2. Adding onions and peppers is necessary for me, it doesn't seem like sweet & sour chicken without them. Pineapple chunks are okay, but I can live without them.

3. For the fried rice, if you replace the soy sauce with a 1:1:1 mixture of soy sauce, fish or oyster sauce, and Maggi seasoning sauce, you will get a much more authentic Chinese restaurant flavor.

Otherwise, this is great, I love the idea of doing it in the oven. Good job.

telesma said...

Another note re the rice - you must use older cooked rice, like make it the day before and refrigerate it or use leftover rice from a few days earlier. If you use fresh cooked rice, it will be too sticky and clump together. It needs time to dry out some in the fridge before you try to make fried rice with it. Also, if you store the rice in a zipper bag, it's easier to break up for fried rice.

Erin Halsey said...

I made this for our Valentine's dinner. I added some shrimp at it was really, really good. Thanks!

Anie said...

Made this last night with my boyfriend and it was amazing! We were hesitant about dipping the chicken in the cornstarch first and then the egg but we were pleasently surprised as to how the chicken got this nice crispy coating. By the end of the baking cycle, the sauce carmalized and thickened.

We seasoned the chicken a tad bit more and also added cayenne pepper for kick. We added more salt to the sauce and a little less vinegar. And finally we only needed half a cup of cornstarch and one egg for the chicken. Everything else was spot on and we have leftovers for today.

Thank you so much! We'll definitely be making this again!!

Anonymous said...

I made this tonight for dinner, it turned out AMAZING! This will definitely be in our "this is a keeper" recipe book! Thanks for sharing!

So Very Domestic said...

Hey!! I bookmarked this so so long ago and finally made it in December, then I finally blogged about it lol.

http://www.soverydomestic.com/blog/index.php/2012/02/16/3999/

:)

Excellent recipe!

Anonymous said...

Made this last night for dinner. Let me tell you...AHmazing!!! My boyfriend extremely picky and only likes chicken and rice so I have begun finding plain chicken recipes...this is NO plain chicken. The flavor is unbelievble and it's really easy to make :o) Next time I will add some red pepper flakes for a little kick but that's because we love spicy so much!!! MAKE THIS CHICKEN!

Anonymous said...

Tried to make both of these last night...The stir fry was pretty good, think I'll do a few tweaks, (like have day old rice etc.), but the rice overall was good. The chicken however was an EPIC FAIL. I made some changes (doubled the recipe but had too much sauce so poured much out - most likely the sugar portion, cooked in a cookie sheet, not a 9x13,) it tasted really pungent and sour and even a little burnt...so I will try it again and perhaps even follow the directions this time:)

Jessica said...

Do you think I can freeze the rice? It made a ton!

Anonymous said...

made this tonight. i only had a small amount of corn starch so i used what i had plus corn flour to make a full cup. turned the oven up to 375 the last 15 minutes to crisp the chicken up a bit and it was perfect. the family LOVED this chicken and the rice. i used short grain brown rice that i had cooked and froze earlier in the week and low sodium tamari instead of soy sauce.

so delicious! thanks for the recipe.

Anonymous said...

Made this for dinner tonight after craving chinese food for two weeks. I had all the ingredints for the sweet and sour chicken and decided to try it out (found recipe from pinterest!).

My husband and I are still drooling over the chicken - it was soo good! I'll definitely be keeping this recipe and hope to double it next time. Thank you for such an awesome recipe!

Jaime K said...

I made this tonight, and it was the best thing I have ever cooked. My husband walked in from work and said it smelled like a chinese resturant. I was so proud that I made a dish that tasted so good, all from scratch. Thanks so much!

Laura said...

I have actually never left a comment on a blog before (haha), but I just HAD to post after I made this tonight. My 2 1/2 yr old daughter does not eat any type of meat... so frustrating. In yet another attempt to get her to try some chicken, I smeared this chicken on her lips & had her lick her lips. She liked it so much that she speared a piece of chicken herself & ate it!! And then kept eating ALL the chicken!! Yayy! Thank you so much for sharing!

Anonymous said...

I stumbed upon this today on Pinterest and HAD to try it. I had all the ingredients, so it worked out perfectly. I subbed in 4 frozen chicken breasts and it still turned out great. I found that it had an abundance of oil (both for the chicken and for the rice), so I might reduce it by half next time and see how it turns out. I did sub olive oil for canola in the chicken recipe to make it a bit healthier, and it still tasted great. Overall, it was delicious, and now I'm going to fall into a food coma from eating so much of it lol. My husband requested that I made this once a week. No need to order chinese takeout ever again!

Kaley said...

i made this for my husband and me tonight. it was a HUGE success! thank you for sharing

DanielleR said...

I'm trying to calculate the nutritional info for this recipe and I was wondering how many servings this makes...thanks! Can't wait to try it!

Kim said...

WOW!! I made this tonight and it was DELICIOUS! Better than our Chinese restaurant! I made some Yum Yum Sauce to go with the rice using the recipe here: http://www.japanese-steakhouse-white-sauce.com/white-sauce-recipe.htm
EXCELLENT!

AndiWinslow said...

Quess everyone knows this is a wonderful dish. I printed it sometime ago and have made a couple of times since. Posted it on my blog today so just wanted to let you know. Thank you for a wonderful fast delicious meal. Andi Thewedenesdaybaker.blogspot.com

Lindsey said...

Made this tonight and it was soooo yummy!

http://www.toddlindsey.com/2012/03/shrimp-fried-brown-rice.html

Thanks so much!

Kirsty said...

I made this tonight and it was delicious. I just served it with steamed rice and everyone ate it up. Next time I think I will add some chopped veg, like bell peppers and onion, as one of the other comments has suggested.

I wasn't sure what vinegar to use, so I used pickling vinegar which was all I had. It was a bit too vinegary, but I tasted the sauce before I put it in the oven and added some honey and it was fine.

Anonymous said...

Wonderful recipe. I followed the recipe exactly, and it turned out fantastically! Everyone in my family loved it. I'll definitely be making this again.

Anonymous said...

Made this for dinner. AWESOME!! Kids loved it, hubby loved it, I loved it. THANK YOU!!!

Anonymous said...

I just made this tonight and it was soooo good! It was like getting take out. The only change I made was to add deli ham to the rice for a pork fried rice flavor. The chicken was delish. My husband and I loved it. I wouldn't call it healthy but way healthier than take out and tastes just as good and you know exactly what's in it. THanks so much for posting!

Anonymous said...

Could you cook this in the crockpot instead of the oven?

Anonymous said...

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.

Grace Adkins said...

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: http://graceadkins.blogspot.com/p/adventures-in-kitchen.html

Anonymous said...

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!

Sarah said...

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!!

Anonymous said...

I came across this thanks to Pinterest. I will DEFINITELY try this out tomorrow! It looks so yummy!

Kim said...

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.

Jen said...

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! http://yummyhealthyeasy.blogspot.com/

Anonymous said...

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!

Anonymous said...

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!

Anonymous said...

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.

Marcy said...

I have made this and it was delicious! I was wondering if it would work with other sauces as well?

Heidi said...

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.)

Candice said...

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!

Anonymous said...

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!!

Jen W said...

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!

The Morgans said...

Just made this and it was delicious!! I used brown rice and it was so yummy! Thank you!!

The Morgans said...

Just made this and it was delicious!! I used brown rice and it was so yummy! Thank you!!

Key Fam said...

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! :)

Anonymous said...

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!

Anonymous said...

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!

Katie said...

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!

Anonymous said...

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!

Anonymous said...

Tried this a couple months ago and is now a regular dish our family of 5 loves!!! Awesome!! :)

Anonymous said...

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!

Anonymous said...

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

Hanna said...

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!!

JennyE said...

Every positive thing written about this recipe is TRUE! It was delicious! Glad I made extra...

Karrah Smith said...

Made this tonight! And it was amazing!!!

dobe49 said...

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 :)

Aubrey said...

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!

Lindsay @Artsy-Fartsy Mama said...

Sounds amazing, definitely going to try this! Thanks for sharing!

I featured your recipe on my blog today, come check it out:
http://www.artsyfartsymama.com/2012/04/pinteresting-features-n-shtuff-29.html

Anonymous said...

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!

Susan said...

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

suzie said...

I love this meal
So easy and fun!
My husband ate it and he is so picky

lisatoc said...

Hi! What kind of vinegar did you use? This looks great!

Anonymous said...

This stuff is AMAZINGGGGGG !

Marti said...

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..

Marti said...

Sorry forgot to say which recipe I was referring to. The fried rice..

Holly said...

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 :)

www.asmallsnippet.blogspot.com said...

made this chicken tonight and it was RIDICULOUSLY good!!! will definitely be in the regular rotation! thanks so much!

Anonymous said...

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!!

itsmandyj said...

Featured this recipe on my blog today!
www.mandysmoney.wordpress.com

Heather said...

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!

Kerrie said...

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!

Sarah W said...

Got here from pinterest. This delivered on all of the billing! Made it tonight and it is a huge hit! Love it. Thank you!

Mary G said...

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...

Jessica G said...

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!

Mary G said...

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!

Christi said...

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!

Anonymous said...

You must love your recipes living on through the magic of Pinterest. :) I tried the sweet and sour chicken tonight and it was delicious! Definitely a keeper. I was so proud that it looked just like your final photo too. Thank you for a great recipe.

The Barneys said...

Made this last night and it was really yummy. I added green peppers to the chicken while it cooked and used green onion in place of the regular onion.

The Barneys said...
This comment has been removed by the author.
Facebook Themes said...

Great post!

Mariam Kobras said...

And there's next Sunday's dinner - sorted! Thank you!

Katelyn said...

I just wanted to say thank you. The sweet and sour chicken turned out fantastic and yummy. I also adapted the sauce into an orange sauce by reducing the sugar to 1/3 cup and adding about a 1/3 cup concentrated orange juice. You can dissolve a tablespoon or so cornstarch into the vinegar to cook on the stove top until thickened if you don't want to turn the oven on (obviously you also have to cook your chicken until done on the stove top too.)

Lisa said...

The chicken was very good!! I didn't change a thing in the recipe. I will be making it again. I made the rice as well and we weren't that fond of it. It had too much soy sauce for our liking. I will give it another try soon and make some changes. I love your site..I have bookmarked several recipes to try!

Anonymous said...

I made this about a month ago and it was so wonderful. I wanted to make it again tonight and couldn't find my printed copy of the recipe. I have been searching for over a half hour and glad I finally found it again. it is so worth the effort. YUMMMM!

Anonymous said...

So I just tried making this tonite and 15 mins after I put my chicken in the oven, it BURNED to a crisp! I think it was the sugar in the sauce? I'm a pretty good cook, so I don't think it was 'user error.'

Holly said...

Anonymous- sorry it didnt turn out for u. Based off the tons of times Ive made this ,and t also the 100+ comments ahead of yours... This is an amazing recipe. The problem is definitely not the sugar. Sorry.

Jenn=) said...

Do you by chance have the nutritional info for this dish it looks great I am making it this week but Im doing WW so Im trying to portion everything..If not I could do the math myself its just not my specialty:)

Sarah W said...

I love this recipe and use it ALL the time however to called it "Baked" is kinda silly since you've just fried the chicken. I whip this up in the same pan I've browned the chicken in and just add the sauce, it cooks down in minutes, no need to turn the oven on... It's delicious and cuts out an hour of cooking time. Thank you so much for the recipe, it is a frequent go to in our kitchen!

Anonymous said...

For all of the spicy lovers out there, I wanted to post a comment how I tweaked the sauce recipe to be more spicy! I did half ketchup half hot sauce and a few shakes of crushed red pepper flakes. I also sprinkled a little cayenne pepper on the chicken before frying it.

Melissa Dye said...

I have made this recipe several times now, it is delicious! My husband always requests it. The only problem I have is that the sauce never gets very thick. Any suggestions as to how I can fix that?

Gina said...

This was so great! I am just learning to cook and it was a crowd pleaser. Everyone loved it and it was pretty easy to make!

Erika said...

I made this tonight for my boyfriend and I. I'm always trying to find good chicken recipes because we both loving eating it! It came out great. I cut the chicken into smaller cubes and it cut the oven time in half! Thanks for the great recipe! :)

Felicia said...

I don't have cornstarch at home and never really use it. Would using all-purpose or self rising flour work well? Or will it turn out too soggy? Looks great and I cant wait to try it!

seejaneblog.com said...

This was so great! Thanks for sharing! I added sliced frozen carrots to the chicken when I baked it too. Just some added veggies for my kids. :)

Sweetchericakes said...

I made this for dinner tonight and it was wonderful!!!

NSB Mom said...

I just made this and it was fantastic!!!Kids LOVED it!!

Dana's Blog said...

I made this one day last week and am making again tonight! Everything turned out better than I had any expectation!!! I used canned peas and carrots and it worked just fine!! Hubby said the rice was better than ANY he had ever eaten out anywhere!!!!!

Wendy said...

omygosh! OMG! This is wonderful! I just picked it up on pinterest and sad right down and made it. This is wonderful!

NikkiG61576 said...

Made this for dinner last night - it's not really a week-night friendly dinner as it takes a bit of time to do the chicken from start to finish, but it was definitely worth it, the chicken was delicious!! I wasn't as crazy about the rice, I think I need to tweak it a bit to make it to my liking, but I'll definitely be making the chicken again, even my picky 4 year old loved it!

Cecyzu said...

Finally I found a recipe for sweet and sour chicken that is absolutely easy and so delicious as the restaurant, all my family really love it!!!!! THANKS!!!! =)

Amy B. said...

I did this with tofu instead of chicken and it was amazing! The tofu was a little too sugary to my taste and the fried rice a little too sauce-soya-y but if you mix the two in your plate it all equals up. And next time I'll follow the advice in the comments and cook everythin on the stovetop. This recipe definitely made it into my rotation!

Kathie said...

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!

Silently Motivating said...

Family loved this and it's a keeper! Great blog!

Abbey said...

what is the nutritional info for this ?? and how much is one serving ??

Anna Victoria said...

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:
http://dontforgetrecipes.blogspot.com/2012/06/baked-sweet-and-sour-chicken.html

Anonymous said...

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!!

Anonymous said...

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 :)

Rose said...

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.

Anonymous said...

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! =)

ShellyRaeWood said...

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!

Anonymous said...

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!!

Anonymous said...

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!

PaulaInFL said...

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!)

Anonymous said...

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.

Cassie said...

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!!

Erica Mc. said...

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!!

Anonymous said...

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!

PHX said...

Made this for dinner tonight...yummy!!!!

mamashine said...

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.

Anonymous said...

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!

they call me junior said...

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!

MrsLowder said...

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!

Stephanie said...

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.

Christina said...

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!

yesreally said...

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!

Sarah said...

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!!

Anonymous said...

My family and I LOVE this!! EVERYONE that has tasted it loves it!! THANK YOU!

Anonymous said...

These are the best homemade Chinese food recipes ever! My sister and I are very picky about our Chinese (so much so, my sister brings home meals from our fave place back in our hometown when she goes to visit friends..while taking the train!)
I made these tonight and they turned out perfect! Thank you so much!

Melissa Wright said...

I made this a few weeks ago, and OMG it's AMAZING!! Thanks for sharing!! We are having it again this week.

Loni said...

Thanks for posting the fried rice recipe! I linked to it from my blog, cant wait to try it!

http://thesportsmanswife.blogspot.com/

Thanks!

LaNeshe said...

Think this could work on pork as well?

Anonymous said...

I appear to be making chicken eggs. Do I really have to dip these one by one in the egg?

MellM said...

This was great. It ended up looking like it cam from a restaurant, only better and fresher. The directions are right on point. Thanks for sharing this!

Michalena Flaum said...

I tried the fried rice recipe today with some leftover rice, and it turned out fantastic! My family loved it. The only change I made was adding an extra egg. I'll definitely make this again and try the baked sweet and sour chicken with it.

Chelle said...

I just wanted to tell you that my chicken is in the oven and I'm getting ready to start on the rice. But I just LOVE that you show that you are using all Great Value brand stuff except the Hienz and the Kikkoman! Same here. It just tickled me for some reason. So anyway, I also LOVE that you posted pictures of each stage because when I had that eggy cornstarchy chicken on a plate, I thought I'd messed something up so badly that I might as well throw it out!!! Thank God for you picture looking the same way! Can't wait to eat this. I'm sure it's going to be fabulous. I'm following you blog for sure!

Chrissy Stucks said...

Sweet and sour chicken is always my dish when we have Chinese. Since I have found out I have Celiac 8 months ago I haven't been able to indulge, but tonight I made this recipe and it was honestly the best sweet and sour chicken I have EVER had in my life! YUM!

Ianina said...

I made this last night and it was great! I found it on pinterest :)

The only thing I would change is to do double the sweet and sour sauce since my chicken ended up really coated but I didn't had any left over sauce. Other than that, great and really easy

Lynnette said...

I want to thank you for this recipe. I found it on Pinterest and filed it away as easy enough for my 13 year old son to try making. We made it tonight and it was heaven on earth.
My son was easily able to follow your steps and pictures (thank you for the great pictures) to make dinner mostly alone.
No storing leftovers tonight!

Red said...

I absolutely LOVE this recipe, thank you so much for sharing it! Everyone who has tasted it just loves it, even the leftovers are incredible. Best sweet & sour chicken recipe for sure!

Shayna said...

My chicken didn't get nice and crispy in the sauce. I lined my pan because i'm lazy with dishes and i'm wondering if that's why the sauce didn't stick to the chicken as much. Any suggestions?? The recipe is still absolutely amazing!!!!

shelley colquitt said...

This is FANTASTIC!!!!!!

confessionsofasleepdeprivedmomma.blogspot.com

lifestooshorttoplaypossum said...

Erica mc. here...again.
Love this. Made it for the third or fourth time. I was able to find a less messy way to do the cornstarch. Just throw half of it in a baggie add the chicken and then top with the other half and shake shake shake. Really saves time and hassle. I am still using microwave rice (I like HEB brand) but used steamfresh by birdseye last time and didn't let it sit and it wasn't sticky or clumpy.
I do usually whisk in some cornstarch w/ water to the sauce to thicken it up some before pouring over the chicken and tossing. Then I put it in the oven for 15 -20 min. This is a recipe that is a winner all round!!!

Katherine said...

I found your fried rice recipe on Pinterest, just made it tonight and it is amazing! My guy doesn't care for Chinese and he went back for thirds!!! Great recipe! It's a keeper :)
Katherineave.com

Rebecca said...

Hi Holly, I just found your recipe through Weekend Potluck and I made it tonight. It was so good. We can't have take-out anymore since my daughter was diagnosed with a peanut allergy. This definitely filled that hole. Thanks for the great recipe. I've pinned it and shared it with my FB followers.

Michelle said...

I found this on Pinterest, and I usually don't bother taking the time to comment, but this is seriously THE BEST recipe EVER. My husband is picky, and I'm not the greatest cook, but he loves this stuff (and I do too!). Seriously, BEST EVER. Thank you!

MalissaH said...

Made this last night and it was fantastic!! The whole family loved it. The only change I made was using apple cider vinegar and reducing the amount used. I will definitely make this again!! I also doubled the sauce which was perfect for 5 small chicken breasts.

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