Description
A delicious homemade sweet and sour chicken recipe that is better than takeout! Tender chicken pieces coated in a crispy cornstarch crust, baked with colorful bell peppers, onions, and pineapple in a tangy sweet and sour sauce.
Ingredients
Scale
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1/2 cup cornstarch
- 2 eggs (beaten)
- 1/4 cup vegetable oil
For the Sauce:
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Vegetables:
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 small onion (chopped)
- 1/2 cup pineapple chunks
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Coat and Brown Chicken: Coat chicken pieces in cornstarch, then dip into beaten eggs. Brown in oil in a skillet.
- Make the Sauce: Combine sugar, vinegar, ketchup, soy sauce, and garlic powder in a saucepan. Thicken with cornstarch slurry.
- Assemble and Bake: Place chicken in a baking dish, pour sauce over it. Add vegetables and pineapple. Bake for 30-35 minutes.
Notes
- Serve over rice or noodles.
- Can be made entirely on the stovetop for a quicker version.
- Adjust sugar or vinegar for preferred sweetness or tanginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 22g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
