Baked Sweet and Sour Chicken recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
463 kcal
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Course
Main Course
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Cuisine
Chinese
Baked Sweet and Sour Chicken recipe
Description
This recipe begins by coating chicken breast cubes in cornstarch and egg, then lightly pan-frying them to develop a slight browning without fully cooking through. The partially cooked chicken is arranged in a baking dish to finish cooking in the oven while bathed in a vibrant sweet and sour sauce made from pineapple juice, vinegar, ketchup, soy sauce, brown and white sugar, and a pinch of salt. The sauce is thickened with a cornstarch slurry to achieve a glossy, balanced consistency.
The addition of pineapple chunks and chopped peppers provides bursts of sweetness, acidity, and crunch, complementing the tender chicken. Baking the chicken and sauce together melds flavors and ensures the chicken is cooked thoroughly with a flavorful coating.
This dish is commonly served as a main entree alongside rice or vegetables, making for a satisfying meal featuring a classic sweet and sour profile.
The recipe suggests reserving some sauce for dipping other items, like egg rolls or wontons, highlighting its versatile use beyond just the chicken.
Ingredients
- 3-4 chicken breast boneless, skinless
- 1 cup cornstarch
- 3 egg beaten
- 1/4 cup canola oil
- pineapple chunks
- peppers chopped
Sweet and Sour Sauce recipe:
- 1/4 cup pineapple juice
- 2/3 cup water
- 1/3 cup vinegar
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1/8 tsp salt
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 3 TB cornstarch mixed with 1/4 cup water
Instructions
- Preheat oven to 325 degrees.
- Rinse chicken in water and cut into 1 inch cubes. Place cornstarch and eggs in separate bowls.
- Toss several pieces of chicken into the cornstarch to coat and then dip them in the eggs.
- Set chicken pieces aside on a plate and repeat until all pieces have been coated.
- Heat ¼ cup oil in a large pan and cook your chicken for a few minutes on each side until they are slightly browned but not cooked all the way. Place the chicken in a greased 9x13 pan. Set aside.
- For the Sauce: Combine Pineapple juice, 2/3 cup water, vinegar, sugars, salt, soy sauce and Ketchup in a medium pot and bring to a boil.
- Thicken sauce with cornstarch mixed with ¼ cup water stirring occasionally. Add desired amount of pineapple chunks and any optional ingredients. Pour evenly over the chicken.
- Bake for half hour turning the chicken at 15 minutes. (NOTE: I like to leave a little sauce for dipping egg rolls or cream cheese wont tons. YUM!)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 154mg | 51% |
| Sodium | 848mg | 35% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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