Name: Baked Sweet and Sour Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Chicken:; 1 lb / 500 g chicken breast , cut into bite size cubes; 1/2 tsp salt; 1 large egg or 2 small eggs , lightly beaten (enough to coat chicken); 1 cup cornstarch / cornflour , placed in a large ziplock bag; 3 to 5 tbsp oil (vegetable, canola); Oil spray; Stir Fry:; 1/2 tbsp oil; 1 garlic clove; 1 small onion , cut into large dice; 1/2 red bell pepper , cut into bite size pieces; 1/2 green bell pepper , cut into bite size pieces; 1 can (8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.; Sauce:; 1/2 cup sugar (white or brown - I use either); 1/3 cup apple cider vinegar; 2 - 3 tbsp pineapple juice (from the canned pineapple pieces); 3 tbsp ketchup (Australia: tomato sauce); 1 tsp Worcestershire sauce (Note 1); 1 tsp soy sauce (Note 1); 1 tsp Oyster Sauce (Note 1); 1/4 tsp salt; Thickener:; 1 tbsp cornflour / corn starch + 4 tbsp water , mixed together

1. These 3 ingredients are what makes this sauce more like the Sweet & Sour sauce that is served at Chinese restaurants. They are my "secret ingredients"! You can omit one (substitute with more of one of the others) and it will still taste similar. But please don't leave out all 3! The sauce will taste quite flat and bland.

2. I just use my hand to stop the chicken from falling out while allowing the excess egg to pour out.

3.Nutrition assuming 4 servings. Approximately 1 tbsp of oil is discarded so I have taken this into account.

Baked Sweet and Sour Chicken

Ingredients

Chicken

Stir Fry

Sauce

Thickener

Steps

Notes

Nutrition Facts