YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a delightful twist on classic sweet and sour chicken, featuring tender baked chicken breast coated with a crunchy panko crust and tossed in a tangy homemade sweet and sour sauce. Served alongside vibrant bell peppers and a side of fluffy brown rice, this dish delivers a satisfying balance of savory flavors and a hint of sweetness.
INGREDIENTS
4 oz Chicken Breast (113g)
0.25 cup Panko Breadcrumbs (30g)
1 tbsp Low Sodium Soy Sauce (15g)
1 tbsp Rice Vinegar (15g)
1 tsp Honey (7g)
0.5 tsp Cornstarch (3g)
0.5 cup Bell Pepper (75g)
0.5 cup Cooked Brown Rice (108g)
1 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the chicken breast into bite-sized strips or pieces for faster, even cooking.
In a shallow bowl, mix the panko breadcrumbs with garlic powder, salt, and pepper.
Lightly coat the chicken pieces with a thin layer of the sweet and sour sauce (see next step) and then press them into the breadcrumb mixture until well-coated.
Place the breaded chicken pieces on the prepared baking sheet in a single layer.
Bake in the preheated oven for about 15-18 minutes, or until the chicken is cooked through and the coating turns crispy, flipping halfway through cooking.
Meanwhile, in a small saucepan, whisk together the low sodium soy sauce, rice vinegar, honey, cornstarch, and a few tablespoons of water until smooth to form the sweet and sour sauce. Heat over medium heat until the sauce thickens slightly, then remove from heat.
Once the chicken is done, remove from the oven and drizzle or toss with the sweet and sour sauce, ensuring an even coating.
Quickly sauté the bell pepper in a non-stick pan for 2-3 minutes until slightly tender but still crisp, or serve it raw as a fresh side.
Assemble the plate by serving the crispy baked sweet and sour chicken alongside the sautéed bell peppers and a side of cooked brown rice.