baked-sweet-and-sour-chicken/

Ingredients:

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1 lb), cut into bite-sized cubes
• ½ cup cornstarch
• 2 large eggs, beaten
• ¼ cup all-purpose flour (optional, for extra crispiness)
• Salt and black pepper, to taste
• 2 tbsp vegetable oil (for searing)

For the Sweet and Sour Sauce:

• ½ cup sugar
• ¼ cup ketchup
• ¼ cup rice vinegar (or apple cider vinegar)
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• ½ tsp ginger powder
• 1 tsp cornstarch (optional, for thicker sauce)

Optional Add-ins:

• 1 cup bell peppers (red, green, or yellow), chopped
• ½ cup pineapple chunks
• ½ cup onion, diced

You my also like:

Baked Leche Flan

CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

1. Preheat Oven:
   • Set your oven to 325°F (163°C) and lightly grease a baking dish.
2. Prepare the Chicken:
   • Season the chicken cubes with salt and black pepper.
   • Coat the chicken pieces in cornstarch first, then dip them into the beaten eggs.
   • Heat oil in a pan over medium-high heat and lightly sear the chicken until golden brown (about 2 minutes per side). Transfer to the prepared baking dish.
3. Make the Sweet and Sour Sauce:
   • In a small bowl, whisk together sugar, ketchup, vinegar, soy sauce, Worcestershire sauce, garlic powder, and ginger powder.
   • If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir into the sauce.
4. Bake the Chicken:
   • Pour the sweet and sour sauce evenly over the chicken.
   • Bake uncovered for 50-55 minutes, stirring every 15 minutes to ensure the sauce coats the chicken evenly.
5. Add Vegetables (Optional):
   • In the last 15 minutes of baking, add chopped bell peppers, onions, and pineapple chunks for extra flavor and texture.
6. Serve and Enjoy:
   • Let the dish rest for 5 minutes before serving.
   • Serve over steamed white rice, fried rice, or with a side of stir-fried vegetables.

Enjoy !