Baked sweet and sour chicken with peppers and pineapple


Dinner tonight, February 19, 2016
Extremely delicious and tasty, next time I would consider using artificial sugar, cos.. there is a lot of sugar in it. I sprinkled it with a good handfull of cilantro which make it a more flavourful
6 servings

  • 3-4 boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 1 ½ cup cornstarch
  • 3 eggs, beaten
  • 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 can pineapple chunks, drained
  • 2 red bell pepper, chopped into large pieces
  • 1 Tablespoon Cornstarch

1) Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. In separate bowls, place cornstarch and slightly beaten eggs.

2) Dip chicken into cornstarch then coat in egg mixture. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

3) In a medium sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, 1 T cornstarch and garlic salt. Add the drained pineapple, and peppers. Pour over chicken and bake for 1 hour. I stirred the chicken every 15 minutes so that it coated them in the sauce.

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