YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a tangy twist on a classic favorite with this crispy baked sweet and sour chicken. The chicken breast is lightly coated in a delicate blend of cornstarch and panko breadcrumbs, then baked to perfection. Paired with vibrant red bell pepper and succulent pineapple chunks, and finished with a glossy, homemade sweet and sour sauce, this dish is both satisfying and refreshingly balanced.
INGREDIENTS
6 oz Chicken Breast (170g)
1 tbsp Cornstarch (8g)
2 tbsp Panko Breadcrumbs (15g)
1/2 medium Red Bell Pepper (50g)
1/3 cup Pineapple Chunks (60g)
1/4 cup Pineapple Juice (60ml)
1 tsp Honey (7g)
1 tsp Soy Sauce (5g)
1 tbsp Apple Cider Vinegar (15g)
1/4 tsp Ginger Powder (0.5g)
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the chicken breast into bite-sized strips for even cooking.
In a shallow bowl, combine the cornstarch and panko breadcrumbs. Lightly toss the chicken pieces in the mixture, ensuring an even coating.
Arrange the coated chicken on the prepared baking sheet in a single layer.
Bake the chicken for 18-20 minutes, flipping halfway through for even crisping, until the chicken is cooked through and the coating is golden.
While the chicken is baking, prepare the sweet and sour sauce: In a small saucepan, combine the pineapple juice, apple cider vinegar, honey, soy sauce, and ginger powder. Bring to a gentle simmer over medium heat and let it reduce slightly for about 3-5 minutes.
Once the chicken is baked, transfer it to a serving bowl. Pour the warm sweet and sour sauce over the chicken, then gently toss to coat.
Top the dish with sliced red bell pepper and pineapple chunks for added freshness and texture. Serve immediately and enjoy!