Sweet and Sour Chicken
Tender chicken breast browned on the stove top, then finished in the oven in a tangy sweet and sour sauce. One of our favorite dishes!
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs, beaten
- 1/4 cup canola oil
- 3/4 cup sugar
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 20-ounce can of pineapple chunks, drained
- 1 1/2 cups thinly sliced carrot rounds
- 2 green onions
- sesame seeds
Instructions
- Preheat oven to 325 degrees. Coat a 9×13 baking dish with cooking spray.
- In a large bowl, combine chicken, salt, pepper, cornstarch and flour. Toss to coat. Beat eggs in small bowl.
- In a large skillet, heat oil. Dip chicken in egg mixture, a few pieces at a time, and then cook in oil until golden, about 2 minutes. Transfer chicken to plate and continue with the rest of the chicken–about 3 batches total. Add chicken to baking dish.
- In a small bowl, whisk together sugar, vinegar, ketchup, soy sauce, garlic and onion powders. Pour sauce over chicken and stir to coat. Add carrot slices and stir again.
- Bake for 20 minutes. Stir to coat with sauce. Bake for 15 minutes more. Add pineapple chunks, stir to coat and bake for 15 minutes more.
- Serve over rice, and top with green onions and sesame seeds.