Main Dishescarlsbadcravings5.0
Baked Sweet and Sour Chicken with Pineapple
The BEST Sweet and Sour Chicken - takeout OR homemade - I have ever had in my entire life! This recipe is baked with pineapple, carrots, onions, and bell peppers, so it's a complete meal-in-one with no need to stir-fry extra veggies!
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 50 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- baking dish
- oven
- bowl
- whisk
- colander
- skillet
📝 Preparation Steps
1
Sweet and Sour Sauce: Add the "Sweet and Sour Sauce" ingredients to a medium/large saucepan. Bring to a boil, then reduce to a gentle simmer while you prepare the chicken and chop the vegetables, stirring occasionally (turn off if it takes longer than ⏱️ 20 minutes). Note: The sauce will not thicken; simmering is to soften the onions and blend flavors.
2
Prep: Preheat the oven to 350°F and lightly grease a 9x13 baking dish with non-stick cooking spray.
3
Breading Stations: Whisk the eggs together in a large bowl or freezer bag, set aside. Add 1/2 cup flour to a large freezer bag; set aside next to the eggs. Whisk the cornstarch and breading spices in a separate freezer bag, then set aside next to the flour.
eggs3cup flour1/2
4
Bread Chicken: Add the chicken to the eggs and coat, then remove, allowing excess to drip off (I plop the chicken on paper towels). Add the chicken to the freezer bag with the flour, toss until evenly coated, and discard any extra flour. Add the chicken to the spiced cornstarch bag and shake until evenly coated. Transfer the chicken to a colander to shake off excess coating.
eggs3
5
Brown Chicken: Over high heat, heat enough neutral, high-smoke-point oil (vegetable, peanut, canola, avocado, etc.) to generously cover the bottom of a large cast iron skillet until hot and rippling. Working in batches (changing the oil in between), add the chicken and cook for ⏱️ 1-2 minutes per side until browned but not cooked through. Transfer the chicken to the prepared 9x13 baking dish.
6
Assemble: Add the carrots, pineapple, peppers and sweet and sour sauce. Stir until sauce/chicken/vegetables are evenly combined.
carrots (sliced as THINLY as possible (2-3 carrots))1 cup
7
Bake: Bake at 350°F, uncovered, for ⏱️ 45-50 minutes, or until the sauce thickens, stirring occasionally. Serve over rice. Enjoy!
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