This recipe offers a healthier twist on the classic takeout favorite! Baked instead of fried, this dish retains the delicious sweet and sour flavors while minimizing the oil.
Ingredients:
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce:
- 1/4 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 cup pineapple chunks, drained
- 1/4 cup bell peppers (any color), chopped
- 1/4 cup red onion, chopped
Instructions:
- Prepare the Chicken:
- In a shallow dish, combine cornstarch, flour, salt, and pepper.
- Add chicken pieces and toss to coat evenly.
- Bake the Chicken:
- Arrange chicken in a single layer on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until cooked through and golden brown.
- Make the Sauce:
- In a small saucepan, whisk together pineapple juice, rice vinegar, soy sauce, sugar, ketchup, cornstarch, and water.
- Add ginger, garlic, and bring to a simmer over medium heat, stirring constantly until the sauce thickens.
- Combine and Serve:
- Add pineapple chunks, bell peppers, and red onion to the sauce.
- Stir in the baked chicken and cook for an additional 2-3 minutes, or until heated through.
- Serve immediately over rice or noodles.
Tips & Variations:
- Add some heat: Include a pinch of red pepper flakes or a drizzle of Sriracha to the sauce for a spicy kick.
- Use different vegetables: Feel free to substitute or add other vegetables like broccoli, carrots, or mushrooms.
- Make it ahead: Prepare the sauce in advance and store it in the refrigerator until ready to use.
- For a crispier chicken: Broil the chicken for a few minutes after baking for extra crispiness.
Enjoy your healthier and delicious Baked Sweet and Sour Chicken!