Baked Sweet and Sour Chicken
adapted from Life as a Lofthouse
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
1/2 red pepper, cut into large chunks
1 small onion, cut into large chunks
1 can pineapple chunks, drained
The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp minced garlic
Juice from drained pineapple chunks.
- Start by preheating your oven to 325 degrees. Yes, only 325!!
- Cut chicken into cubes. Season with salt and pepper to taste. Dip into the cornstarch to coat. Then dip into the eggs. (It will look kind of gross, but don't worry it'll taste great!)
- Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken into a well greased 9x13 baking dish.
- Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
- Bake for 45 minutes. While it's baking turn the chicken every 15 minutes.
- After 45 minutes mix in the "extras"; red pepper, onion and pineapple. Bake an additional 15 minutes.
1/4 cup soy sauce
- On medium high heat, heat the oil in a large skillet or wok. Add the peas, onion and garlic. Stir fry until tender.
- Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
- Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
I am still amazed at how authentic this tastes. Everyone in our house, with the exception of Miss A, loved it! Miss E took some in her thermos for lunch the next day. The leftover chicken reheats very well, and it isn't soggy or slimy-ish. Yes, that's a real word. haha Give this a try. It is much easier to prepare than you'd think.