Baked Sweet & Sour Chicken

baked sweet and sour chicken 1_small

We love the sweet and sour chicken from our local Chinese take-out joint. So when I found a baked version online that claimed it was just as good as the restaurant stuff, I couldn’t not try it. The fact that it was baked was a bonus — it’s healthier and would be a great dish to give to one of my ten bazillion friends who are having babies this spring. I love the idea that they could heat and serve it whenever they want.

But I put it to the test with my family first, not sure if “restaurant quality” would fly with my little take-out aficionados.

Boy did it ever. This 9×13 dish didn’t even last a day in our house. I even found our (pregnant) babysitter spooning it out cold straight from the fridge.

Good stuff. Don’t hesitate to make this, like, now.

p.s. I hate cutting up chicken breasts into small pieces, so I always ask the butcher to do it for me when I buy it. He usually takes one look at me shopping with three unruly children and doesn’t think twice.

Baked Sweet & Sour Chicken

Baked Sweet & Sour Chicken


3-4 boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and pepper to taste

1 1/2 cups cornstarch

3 eggs, beaten

1/4 cup canola oil

1 cup granulated sugar

1/4 cups ketchup

1/4 cup white vinegar

1/4 cup apple cider vinegar

1 tablespoon low sodium soy sauce

1 teaspoon garlic salt

1 20 ounce can pineapple chunks, drained

1 green bell pepper, chopped into large pieces

1 red bell pepper, chopped into large pieces

1 Tablespoon cornstarch


Preheat oven to 325 degrees. Season chicken pieces with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 T cornstarch and garlic salt. Add the drained pineapple, and peppers. Pour over chicken and bake for 1 hour, stirring a few times to coat all the pieces in juices.

Serves 6-8.

Adapted from The Recipe Critic.

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