YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
This Crispy Baked Sweet and Sour Chicken features tender chicken breast coated in a light, crunchy whole wheat panko crust and finished with a tangy and subtly sweet pineapple-infused sauce accented with red bell pepper, garlic, and a hint of soy. Enjoy a dish that perfectly balances savory, sweet, and zesty flavors, with a satisfying crunch and a beautiful glaze.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Panko Breadcrumbs
1/4 cup Pineapple Chunks (drained)
1 tbsp Low Sodium Soy Sauce
1 tsp Rice Vinegar
1 tsp Cornstarch
1/4 cup Red Bell Pepper, diced
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
Trim any excess fat from the chicken breast and pat dry. If necessary, slice the chicken into bite-sized pieces for easier handling.
Place the whole wheat panko breadcrumbs in a shallow dish. Lightly season the breadcrumbs with a pinch of salt and pepper if desired.
Dredge the chicken pieces in the breadcrumbs, ensuring an even, light coating on all sides.
Arrange the breaded chicken on the prepared baking sheet and lightly spray or drizzle a small amount of oil over the top to aid in crisping.
Bake the chicken in the preheated oven for about 20-25 minutes, flipping halfway, until the chicken is fully cooked and the coating is crispy and golden.
While the chicken bakes, prepare the sweet and sour sauce by combining pineapple chunks, low sodium soy sauce, rice vinegar, cornstarch, diced red bell pepper, and minced garlic in a small saucepan. Stir well.
Bring the sauce mixture to a simmer over medium heat and let it cook for 3-5 minutes or until it thickens slightly, stirring continuously.
Once the chicken is done baking, remove it from the oven and drizzle the warm sweet and sour sauce over the crispy pieces, or toss the chicken gently in the sauce to coat evenly.
Serve immediately and enjoy your flavorful, crispy baked sweet and sour chicken.