Delicious Baked Sweet and Sour Chicken (Print version)

Crisp-edged baked chicken tossed with pineapple, peppers, and a glossy sweet and sour sauce.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 large egg, beaten
05 - 3/4 cup (95 g) cornstarch
06 - 3 tablespoons neutral oil, divided

For the sauce and vegetables

07 - 1/2 cup (120 ml) pineapple juice from canned pineapple
08 - 1/3 cup (80 ml) ketchup
09 - 1/3 cup (65 g) packed brown sugar
10 - 1/4 cup (60 ml) apple cider vinegar
11 - 2 tablespoons low-sodium soy sauce
12 - 2 cloves garlic, minced
13 - 1 teaspoon grated fresh ginger
14 - 1 tablespoon cornstarch mixed with 3 tablespoons water
15 - 1 red bell pepper, cut into bite-size pieces
16 - 1 green bell pepper, cut into bite-size pieces
17 - 1 small yellow onion, cut into chunks
18 - 1 cup (170 g) pineapple chunks, drained
19 - 2 scallions, sliced, for serving
20 - 1 teaspoon sesame seeds, optional

# Instructions:

01 - Heat the oven to 400°F. Line a rimmed baking sheet with parchment or lightly oil it.
02 - Season the chicken with salt and pepper. Toss with the beaten egg, then coat with cornstarch until the pieces are evenly covered and no wet spots remain.
03 - Heat 2 tablespoons oil in a large skillet over medium-high heat. Brown the chicken in batches for about 2 minutes per side. Transfer to the prepared baking sheet.
04 - Bake the chicken for 15-18 minutes, turning once, until lightly crisp at the edges and 165°F in the thickest pieces.
05 - While the chicken bakes, add the remaining 1 tablespoon oil to the skillet. Cook the bell peppers and onion for 3-4 minutes until bright and barely tender.
06 - Whisk pineapple juice, ketchup, brown sugar, vinegar, soy sauce, garlic, ginger, and the cornstarch slurry. Add to the skillet and simmer for 3-4 minutes until glossy and thickened. Stir in pineapple chunks.
07 - Add the baked chicken to the skillet and fold gently until coated in sauce. Serve hot over rice with scallions and sesame seeds.

# Good to know:

01 - Best served hot while the chicken coating is still tender.
02 - Use tamari instead of soy sauce for a gluten-free version.
03 - Add red pepper flakes if you like a little heat.

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