Easy Baked Sweet and Sour Chicken

We love Sweet and Sour Chicken. Although this recipe may seem complicated, it really isn't. It is quick and easy to make. Sweet and Sour Chicken is an inexpensive dinner idea and one that I'm sure you and your family will love.   

Making this meal at home is so much cheaper than eating out, and it is better for you as well. You control the ingredients you want in the meal.

Ingredients

3 to 4 chicken breasts, boneless, skinless, about 1 pound
Salt and pepper to taste
1/2 c. cornstarch or more
1/4 c. flour
2 eggs, beaten
2 Tbs. oil
2 to 3 garlic cloves, minced
1 to 2 sweet pepper, diced
1 onion, chopped

Sauce

2/3 c. chicken stock or broth
4 Tbs. cornstarch
3/4 c. vinegar
1/2 c. sugar
1/4 c. brown sugar
3 Tbs. soy sauce
1/4 c. ketchup
1/3 c. pineapple juice
1 can pineapple chunks (optional)

Directions

Preheat oven to 325°.  Spray a 9 x 13 with cooking spray.

Cut the chicken breasts into bite-sized pieces. Season with salt and pepper. 

Place the cornstarch in a bowl or in a big, zip-lock plastic bag. 

In another bowl, beat the eggs until fluffy.

Place the flour in a zip-lock, plastic bag or a large bowl. 

Add the chicken pieces into the bag or bowl of cornstarch. Shake the bag or gently toss the chicken in the bowl until all the pieces are coated with cornstarch. Add more cornstarch if needed to coat all the pieces.

Dip the chicken pieces into the eggs, and then into the flour.  Shake the bag until all the pieces are coated with flour. Add more flour if needed.  

Heat the oil in a heavy cast iron skillet. Working in batches, add some of the chicken and cook until golden brown, about 1 to 2 minutes.  Place the fried chicken onto a paper towel lined plate to absorb the excess oil.

Add the garlic, peppers and onion to the skillet. Sauté them until tender.

Place the chicken, garlic, peppers and onions into the prepared baking dish.

In a large bowl, combine chicken stock and cornstarch together. Add vinegar, sugar, brown sugar, soy sauce, ketchup pineapple juice and pineapple. Pour over the chicken and vegetables.

Bake for 55 minutes, or until the sauce is thickened. Stir every 15 minutes, so the chicken is evenly coated.

Serve over rice or have some broccoli on the side.