Description
This Baked Sweet and Sour Chicken with Fried Rice is a deliciously easy Asian-American inspired meal, combining tender chicken coated in a tangy homemade sweet and sour sauce baked to perfection, alongside flavorful fried rice featuring peas, carrots, and scrambled eggs. Perfect for a wholesome weeknight dinner or casual family gathering.
Ingredients
Scale
For the Chicken
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
For the Sweet and Sour Sauce
- 3/4 cup granulated sugar
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
For the Fried Rice
- 3 cups cooked and chilled white rice
- 2 tablespoons sesame oil
- 2 large eggs, beaten
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 3 tablespoons soy sauce
- 2 green onions, sliced
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 325°F. Season the chicken pieces with salt and pepper thoroughly to enhance flavor.
- Coat Chicken: Place the cornstarch in a shallow bowl and the beaten eggs in another. Coat each piece of chicken first in the cornstarch, then dip into the eggs, ensuring an even coating.
- Brown Chicken: Heat vegetable oil in a large skillet over medium-high heat. Lightly brown the coated chicken pieces on all sides to lock in moisture and flavor.
- Bake Chicken with Sauce: Transfer the browned chicken evenly into a greased 9×13-inch baking dish. In a separate bowl, whisk together the sugar, ketchup, apple cider vinegar, soy sauce, and garlic powder to create the sweet and sour sauce. Pour this sauce over the chicken in the baking dish. Bake for 1 hour, stirring every 15 minutes to ensure the chicken is well-coated and the sauce thickens nicely.
- Prepare Fried Rice: While the chicken bakes, heat sesame oil in a large skillet or wok over medium heat. Scramble the beaten eggs until cooked through, then remove and set aside. Sauté peas, carrots, and diced onion in the same skillet until tender. Add the chilled rice and soy sauce to the skillet, stirring and cooking until rice is heated through.
- Combine Fried Rice Ingredients: Return the scrambled eggs to the skillet with the rice and vegetables, mixing well to combine all ingredients evenly.
- Garnish and Serve: Garnish the fried rice with sliced green onions. To serve, spoon the baked sweet and sour chicken over the fried rice for a complete meal.
Notes
- Using chilled, day-old rice yields the best texture for fried rice, preventing clumping.
- For juicier chicken, substitute chicken thighs instead of breasts.
- To add more flavor and texture, consider including pineapple chunks or bell peppers into the sweet and sour chicken.
