Oven Baked Sweet and Sour Chicken
Try this Oven Baked Sweet and Sour Chicken recipe.
Try this Oven Baked Sweet and Sour Chicken recipe.
- 1/4 tsp salt
- 1/2 tsp salt
- 1 garlic clove
- oil spray
- 1/2 tbsp oil
- 1 lb / 500g chicken breast cut into bite size cubes
- 1 large egg or 2 small eggs lightly beaten (enough to coat chicken)
- 1 cup cornstarch / cornflour placed in a large ziplock bag
- 3 to 5 tbsp oil (vegetable canola)
- 1 small onion cut into large dice
- 1/2 red bell pepper cut into bite size pieces
- 1/2 green bell pepper cut into bite size pieces
- 1 can (8oz/250g) canned pineapple pieces in natural juic
- 1/2 cup sugar (white or brown - i use either)
- 1/3 up apple cider vinegar
- 2 - 3 tbsp pineapple juice (from the canned pineapple pieces)
- 3 tbsp ketchup (australia: tomato sauce)
- 1 tsp worcestershire sauce (note 1)
- 1 tsp soy sauce (note 1)
- 1 tsp oyster sauce (note 1)
- 1 tbsp cornflour + 4 tbsp water mixed together
- Carbohydrate 1.88976625 g
- Cholesterol 0 mg
- Fat 7.00112251369468 g
- Fiber 0.584312492191792 g
- Protein 0.32484125 g
- Saturated Fat 0.913523751773187 g
- Serving Size 1 1 Serving (151g)
- Sodium 1.307 mg
- Sugar 1.30545375780821 g
- Trans Fat 0.364410000657207 g
- Calories 70 calories
Step-by-step
- Preheat oven to 200C/390F.
- Place chicken in a bowl, sprinkle with salt then add the egg. Mix to coat all chicken with egg, then drain out excess egg.
- Working a handful at a time, shake excess egg mixture off chicken then place chicken in ziplock bag.
- When all the chicken is in the bag, seal (trap as much air in it as you can to make a "balloon") and shake well to coat chicken in cornflour. Discard excess cornflour.
- Heat oil in a large skillet on high. Add chicken (in 2 batches if your skillet is not big enough) and cook briefly for 2 minutes, turning, just to make the outside light golden and a bit crispy. The chicken should be raw inside.
- Transfer to baking tray, spray with oil and bake for 15 to 20 minutes until it becomes a little more golden brown and is crispy.
- Meanwhile, discard oil in the skillet and wipe briefly with paper towels. Reduce heat to medium high and heat ½ tbsp oil.
- Add garlic and sauté for 20 seconds, then add onion and cook for 2 minutes.
- Add bell peppers and cook for 1 minute.
- Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
- Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
- Stir through pineapple pieces (just to warm) and remove from stove.
- When the chicken is done, add it into the skillet and toss to coat in the sauce.
- Serve immediately with rice, garnished with scallions if desired.
My Go-To Weeknight Dinner: Oven-Baked Sweet and Sour Chicken
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That's why this oven-baked sweet and sour chicken recipe has become a staple in our household. It hits all the right notes: it's flavorful, satisfying, and surprisingly simple to make. Forget takeout; this recipe is a healthier, more affordable, and honestly, tastier alternative.
What I love most about this recipe is its versatility. I can easily adjust the ingredients based on what I have on hand. Sometimes I swap out the bell peppers for other vegetables like broccoli or snap peas. And if I’m feeling adventurous, I’ll add a little bit of chili flakes for a spicy kick. The beauty of cooking is its ability to adapt to our needs and preferences, and this recipe seamlessly accommodates that.
The preparation is a breeze. The chicken is marinated in a simple egg and cornstarch mixture, which ensures it stays juicy and tender during baking. The sauce, a vibrant blend of sweet and sour notes, comes together in minutes. While the chicken bakes, I usually get a head start on other tasks, like setting the table or helping the kids with their homework. By the time the timer goes off, dinner is ready. The crispy chicken, glazed in a luscious sauce, always disappears quickly – a testament to its deliciousness.
This recipe isn't just a weeknight savior; it's also perfect for entertaining. It's impressive enough to serve to guests, yet simple enough to prepare without stressing myself out. I’ve served this to friends and family countless times, and it's always a crowd-pleaser. The combination of sweet, sour, and savory flavors is a guaranteed hit.
Beyond the convenience and taste, this recipe is also a great way to sneak in some healthy ingredients. Chicken breast is a lean protein source, providing essential nutrients. The vegetables add vitamins and fiber, enhancing the nutritional value of the meal. And let's not forget the pineapple, which adds a refreshing tropical touch and a burst of sweetness.
One of the best things about this recipe is the ability to prep ahead. The chicken can be marinated and coated in cornstarch in advance, stored in the refrigerator until I'm ready to bake it. This reduces my cooking time significantly on busy weeknights. I often double the recipe and freeze half for another meal, making it a perfect solution for meal prepping.
Making this sweet and sour chicken is more than just cooking a meal; it's about creating a comforting, satisfying experience for my family. The aroma of the cooking chicken and the bubbling sauce fills the kitchen with a sense of warmth and togetherness. It's a dish that brings people together, a simple act of love expressed through food. And in the midst of a busy life, those moments of connection are invaluable.
So, if you're looking for a delicious, easy, and versatile dinner recipe that the whole family will love, give this oven-baked sweet and sour chicken a try. It's a recipe that has become a cornerstone of our family dinners, and I'm confident it will become a favorite in your home as well. Enjoy!
Tips and Variations:
- For extra crispy chicken, you can double-fry the chicken before baking. Fry the chicken until golden brown, then let it rest before baking.
- If you don't have apple cider vinegar, you can substitute white vinegar or rice vinegar.
- Feel free to experiment with different vegetables. Broccoli, cauliflower, carrots, and snow peas are all delicious additions.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Serve with your favorite sides – rice, noodles, or even a simple green salad.
