Baked Sweet & Sour Chinese Chicken

Baked Sweet & Sour Chinese Chicken is a main course that serves 5. One serving contains 557 calories, 24g of protein, and 23g of fat. For $1.82 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Cinnamon Spice and Everything Nice has 796 fans. If you have soy sauce, red bell pepper, cornstarch, and a few other ingredients on hand, you can make it. It is a rather cheap recipe for fans of Chinese food. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is super. If you like this recipe, you might also like recipes such as Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce, Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots, and Baked Sweet and Sour Chicken.

Servings: 5

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F. Grease a large baking sheet from edge to edge. Add the chicken to a large bowl, season with salt and pepper, toss well. Sprinkle with half the cornstarch, toss then sprinkle with the remaining half and toss again (it will get thick and sticky). Use tongs to place the chicken on the baking sheet, close together but not touching, once you set them down don't move them. Bake until cooked through the center, 8 - 14 minutes depending on their size.In a medium mixing bowl whisk all the sauce ingredients together. Set aside.In a large skillet or wok heat a tablespoon of oil over medium-low heat and cook the bell pepper, stirring often, until tender. Add the garlic and ginger, cook until fragrant about 2 minutes.Add pineapple and sauce, turn heat up to medium, stir to coat and let cook 2 minutes. In a small bowl whisk the cold water and cornstarch together to make the slurry. Mix it into the sauce.Turn the heat back down to low. Use a thin metal spatula to scrape the cooked chicken up off the pan and add it to the sauce. Toss to coat well and keep tossing until a glaze starts to form - about 2 minutes. Don't cook much longer than that or the sauce will reduce down too much and the flavors may become too strong. Remove the pan from the heat. Let set 5 minutes to thicken up further. Sprinkle the chicken with sesame seeds and serve over rice.

 

Step by step:

1. Preheat oven to 400 degrees F. Grease a large baking sheet from edge to edge.

2. Add the chicken to a large bowl, season with salt and pepper, toss well. Sprinkle with half the cornstarch, toss then sprinkle with the remaining half and toss again (it will get thick and sticky). Use tongs to place the chicken on the baking sheet, close together but not touching, once you set them down don't move them.

3. Bake until cooked through the center, 8 - 14 minutes depending on their size.In a medium mixing bowl whisk all the sauce ingredients together. Set aside.In a large skillet or wok heat a tablespoon of oil over medium-low heat and cook the bell pepper, stirring often, until tender.

4. Add the garlic and ginger, cook until fragrant about 2 minutes.

5. Add pineapple and sauce, turn heat up to medium, stir to coat and let cook 2 minutes. In a small bowl whisk the cold water and cornstarch together to make the slurry.

6. Mix it into the sauce.Turn the heat back down to low. Use a thin metal spatula to scrape the cooked chicken up off the pan and add it to the sauce. Toss to coat well and keep tossing until a glaze starts to form - about 2 minutes. Don't cook much longer than that or the sauce will reduce down too much and the flavors may become too strong.

7. Remove the pan from the heat.

8. Let set 5 minutes to thicken up further. Sprinkle the chicken with sesame seeds and serve over rice.

Nutrition Information:

covered percent of daily need