Description
This sweet and sour chicken recipe is a delicious homemade version of a popular Chinese takeout dish. Tender chicken pieces are coated in a crispy cornstarch batter, then baked with a flavorful sweet and tangy sauce, bell peppers, pineapple, and onions.
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup vegetable oil for frying
For the Sauce:
- 3/4 cup granulated sugar
- 1/3 cup rice vinegar
- 1/3 cup ketchup
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Additional:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (canned or fresh)
- 1/2 cup sliced onion
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Coat Chicken: Toss chicken pieces with cornstarch, then dip in beaten eggs.
- Fry Chicken: Fry chicken in oil until golden but not fully cooked.
- Make Sauce: Whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder.
- Combine Ingredients: Place chicken in a baking dish, pour sauce over it, add peppers, pineapple, and onion.
- Bake: Bake for 45 minutes, stirring every 15 minutes.
- Thicken Sauce: Add cornstarch slurry for a thicker sauce if desired.
- Serve: Serve hot over rice.
Notes
- For a lighter version, stir-fry chicken instead of frying.
- Garnish with green onions or sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 30g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 160mg
