Chicken / Dinner

Baked Sweet and Sour Chicken

Sweet and sour chicken has always been my go to for Chinese takeout. Some things vary from place to place, but I’ve never had bad sweet and sour chicken. Of course, takeout is expensive, and really not good for you, especially when all I usually get is the fried, battered chicken with that brightly colored sauce. Soooo good, but sooo bad. Obviously the only thing to do is find a way to make it at home cheaper, and a bit healthier. 🙂

My family absolutely loves this recipe! It is by far our favorite Asian inspired dish, and one of the most requested ways I make chicken around here. My sister recently suggested we try basmati or jasmine rice, so I got some jasmine rice and threw that in the rice cooker while I was making up the chicken. My daughter was thrilled to discover it was sticky rice. She’s in love. ❤

100_3271

Because the chicken is baked, this version is not only healthier, it’s also quicker and less messy, but the panko still gives it a bit of a crunchy coating.

100_3279 100_3281

The flavor comes from pineapple juice and vinegar, so I add a few drops of yellow and red food coloring to give it that vibrant sweet and sour sauce color.

100_3283

Peppers, onions, and pineapple round this out into a balanced meal. 🙂

Baked Sweet and Sour Chicken
Serves 3
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound chicken breast, cut into 1 inch pieces
  2. 1 cup panko breadcrumbs
  3. 1 large egg
  4. 1 8 oz can pineapple chunks, chopped (reserve juice for sauce)
  5. 3/4 cup water
  6. 1/3 cup sugar
  7. 1/4 cup white vinegar
  8. 2 drops each red and yellow food coloring (optional)
  9. 2 Tbsp cornstarch
  10. 2 Tbsp water
  11. 1 medium onion, chopped
  12. 2 bell peppers, chopped
  13. 1 tsp oil
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Beat egg in a small dish, and place panko in another dish. Dredge chicken pieces in egg, then panko, and place on baking sheet. Cook for 20 minutes, or until cooked through.
  3. In a sauce pan over medium heat, whisk together pineapple juice, 3/4 cup water, sugar, vinegar, and food coloring. Heat until it begins to boil, then turn off heat.
  4. Dissolve cornstarch in 2 Tbsp water, add to sauce, whisk until thickened, set aside.
  5. Heat oil in a wok, saute peppers and onions for about 5 minutes. Mix in pineapple chunks, sauce, and chicken, cook for 2 to 3 minutes, just until pineapple is warm and everything is mixed together.
  6. Serve with rice.
Adapted from Allrecipes
Adapted from Allrecipes
Three Plates Full http://threeplatesfull.net/

Leave a Reply

Your email address will not be published. Required fields are marked *