Baked Sweet and Sour Chicken
Course
Main Dish
Ingredients
Sweet and Sour Sauce
0.5
cup
Pineapple Juice
Can use the juice from a can of Pineapple
1
cup
Red wine Vinegar
1.5
cup
Sugar
I usually use granlated white sugar
6
tbps
Ketchup
70
grams
onion
Or 1 small onion, I prefer to use frozen diced onion – super easy!
2
tbps
Soy Sauce
1
tsp
salt
0.5
tsp
Ginger Powder
Chicken Breading
680
grams
Chicken Breast, cut in bit size pieces
3-4 chicken breasts
3
Eggs
0.5
cup
Gluten Free Flour
1.33
cup
Cornstarch
0.5
tsp
Garlic Powder
0.5
tsp
salt
0.25
tsp
Pepper
0.25
tsp
Ginger Powder
0.25
tsp
Onion Powder
Veggies/Pineapple
400
grams
Pineapple, pieces
1 can of Pineapple pieces
350
grams
Bellpepper, chopped
2 Bellpeppers – I get bags of frozen sliced peppers
50
grams
Carrots, sliced
2-3 carrots – I get bags of frozen carrots, perfect for this recipe
Instructions
Sweet and Sour Sauce
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, stirring occasionally – no longer than 20 minutes.
Chicken Breading
Preheat oven to 350 degrees and lightly grease a baking dish
Whisk eggs together in a large bowl, set aside.
Add flour, cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in a large freezer bag.
Add chicken to eggs and coat.
Put chicken in freezer bag and close it.
Shake freezer bag until chicken is evenly coated.
Heat butter in a pan on high heat
Add chicken and cook 1-2 minutes per side (browned, not cooked through). Needs to be done in batches
Transfer chicken to baking dish
Final Bit
Add carrots, pineapple and peppers to sweet and sour sauce, mix well.
Pour sauce over chicken in dish
Cook uncovered for 50 minutes
Serve over rice, see this recipe for Perfect Rice
Recipe Notes
Adapted recipe from
Carl’s bad Cravings