Delicious Baked Sweet and Sour Chicken

Rating: 5.0/5. From 1 vote.
You voted 5, 1 month ago.
Please wait...
Preparation time
30 mins
Cooking time
50 mins
Difficulty
moderate
Serves
4 people
Meal course
Dinner
Posted by
Posted on
1 llbs
boneless skinless chicken breasts
3 .
Eggs
1/2 cup
cup flour
1 1/3 cup
cornstarch
1/2 tsp
garlic powder
1/2 tsp
Salt
1/4 tsp
Pepper
1/4 tsp
onion powder
1/4 tsp
ginger powder
1/2 cup
pineapple juice
1 cup
red wine vinegar
1 cup
sugar
1/4 cup
ketchup
1 small
onion, diced
2 tbsp
soy sauce
4 cloves
garlic minced
1/2 tsp
red pepper flakes
1 .
green bell pepper, chopped
1 .
red bell pepper, chopped
1 cup
carrots (sliced as THINLY as possible)
Delicious Baked Sweet and Sour Chicken

Skip the take out – this Sweet and Sour Chicken Recipe is so good that you’ll put it on permanent practice. This Sweet and Sour Chicken Recipe is also baked with pineapple, carrots, onions and bell peppers so its a complete meal-in-one with no need to stir fry extra veggies!

  1. Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors.
  2. Preheat oven to 350 degrees and lightly grease a 9x13 baking dish with non-stick cooking spray.
  3. Whisk eggs together in a large bowl, set aside. Add 1/2 cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour.
  4. Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated.
  5. Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet). Transfer chicken to prepared 9x13 baking dish.
  6. Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce thickens, stirring occasionally.
  7. Serve over rice. Enjoy!