For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- Cooking spray or oil for greasing
For the Sweet and Sour Sauce:
- 1 cup ketchup
- 1/2 cup white sugar
- 1/2 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (or ginger powder)
- 1/4 cup pineapple juice (from canned pineapple)
- 1 cup pineapple chunks (canned or fresh)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- Preheat your oven to 375°F (190°C).
- Season the bite-sized chicken pieces with salt and pepper to taste.
- Dredge each piece of chicken in the flour to coat, then dip it into the beaten eggs, allowing any excess to drip off.
- Place the coated chicken pieces on a baking sheet lined with parchment paper or a greased baking dish.
- Bake the chicken in the preheated oven for about 20-25 minutes or until it’s cooked through and the coating is golden brown.
- While the chicken is baking, prepare the sweet and sour sauce. In a saucepan, combine the ketchup, white sugar, apple cider vinegar, soy sauce, minced garlic, minced ginger, pineapple juice, pineapple chunks, diced red bell pepper, and diced green bell pepper.
- Cook the sauce over medium heat, stirring occasionally, until it thickens and the peppers become tender, usually about 10-15 minutes.
- Once the chicken is done baking, remove it from the oven.
- Pour the sweet and sour sauce over the baked chicken pieces, making sure they are well coated.
- Return the chicken to the oven and bake for an additional 10-15 minutes, allowing the sauce to glaze and the flavors to meld.
- Serve your baked sweet and sour chicken over steamed rice or with a side of vegetables, garnishing with some extra pineapple chunks if desired.
Enjoy your homemade baked sweet and sour chicken! It’s a tasty and healthier alternative to the restaurant version