Baked Sweet and Sour Chicken with Peppers and Pineapple

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5 from 1 vote

Baked Sweet and Sour Chicken with Peppers and Pineapple

Delicious restaurant quality sweet and sour chicken that is baked to perfection!

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner, Main Course

Cuisine: Asian American

Keyword: baked sweet and sour chicken, baked sweet and sour chicken with peppers and pineapple recipe, sweet and sour chicken

Servings: Servings

Author: Alyssa Rivers

Ingredients

3-4 boneless skinless chicken breasts
salt and pepper to taste
1 ½ cups cornstarch
3 beaten eggs
¼ cup canola oil
1 cup granulated sugar
4 tablespoons ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon garlic salt
1 (20-ounce) canned pineapple chunks, drained
1 chopped green bell pepper, 1-inch pieces
1 chopped red bell pepper, 1-inch pieces
1 tablespoon cornstarch

Instructions

Preheat the oven to 325 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
Cut the 3-4 boneless skinless chicken breasts into bite-size pieces and season with salt and pepper to taste.
Place the 1 ½ cups cornstarch in a small bowl and the 3 beaten eggs in another bowl.
Coat the chicken pieces in the cornstarch then dip the pieces in the egg mixture.
Heat ¼ cup canola oil in a large skillet over medium-high heat and cook the chicken until browned. Place the chicken in the prepared baking dish.
In a medium sized mixing bowl, combine 1 cup granulated sugar, 4 tablespoons ketchup, ¼ cup apple cider vinegar, ¼ cup white vinegar, 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, and 1 teaspoon garlic salt. Stir in the drained 1 (20-ounce) canned pineapple chunks, 1 chopped green bell pepper, and 1 chopped red bell pepper,.
Pour the sauce mixture over the chicken and bake for 1 hour, stirring every 15 minutes to coat the chicken in the sauce.

Nutrition

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