This sweet and sour chicken is so amazingly delicious! Next time you crave Chinese food skip the take out, and give this much healthier recipe a try. The chicken is so tender with veggies and a saucy coating served over some yummy rice. I guarantee it will devoured in no time, but if there is anything left over it makes an amazing lunch the next day.
Feel free to double the sauce recipe to have some extra sauce to pour over the rice. I am not a pineapple fan so I left it out, but if you want to add it go for it! This is definitely a recipe your whole family will enjoy.
- 3-4 boneless, skinless chicken breasts
- 1 small red pepper
- 1 small green pepper
- 1 small onion
- 1 6 oz can pineapple drained
- Salt and pepper to taste
- 1½ cup cornstarch
- 3 eggs, beaten
- ¼ cup vegetable oil
- 3 green onions
- sesame seeds (optional)
- Sweet and Sour Sauce:
- ¾ cup granulated sugar
- 4 tablespoons ketchup
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon minced garlic
- ½ tablespoon cornstarch
- ½ tsp chili oil or red pepper flakes (optional)
- Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. Cut peppers and onions into large chunks set aside.
- In separate bowls place the cornstarch and whisked eggs. Dip chicken into cornstarch then toss in egg mixture.
- Heat oil in a large skillet over medium-high heat. Working in batches place chicken in hot oil and cook just until browned. Place browned chicken pieces on a baking sheet with peppers and onions.
- In a medium sized mixing bowl, whisk together sugar, ketchup, garlic, vinegar, cornstarch and soy sauce. Pour over chicken toss until well coated and bake for 1 hour or until veggies are the desired softness. Serve with white rice. Serves 4-6
- Note Feel free to double the sauce recipe if you like extra sauce