YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a delightful twist on a classic takeout favorite with this crispy baked sweet and sour chicken. Tender, juicy chicken breast is lightly coated in a crunchy panko breadcrumb crust, then baked to perfection. Tossed in a tangy-sweet sauce with bursts of pineapple, this dish offers a satisfying combination of textures and flavors without the guilt.
INGREDIENTS
8 ounces Chicken Breast (227g)
1 large Egg White (33g)
0.33 cup Panko Breadcrumbs (20g)
0.25 cup Pineapple Chunks (40g)
1 tablespoon Rice Vinegar (15g)
1 teaspoon Honey (7g)
1 teaspoon Low Sodium Soy Sauce (5g)
0.5 teaspoon Garlic Powder (1.5g)
0.5 teaspoon Ginger Powder (1.5g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the chicken breast into bite-sized pieces ensuring even thickness for uniform cooking.
In a small bowl, lightly beat the egg white. Place the panko breadcrumbs in a separate shallow dish.
Dip each chicken piece in the egg white, then coat evenly in the panko breadcrumbs. Season lightly with salt, pepper, garlic powder, and ginger powder.
Arrange the breaded chicken pieces on the prepared baking sheet in a single layer.
Bake in the preheated oven for about 18-20 minutes or until the chicken is cooked through and the coating is golden and crispy.
While the chicken bakes, prepare the sweet and sour sauce by combining the pineapple chunks, rice vinegar, honey, low sodium soy sauce, and a pinch of garlic and ginger powder in a small saucepan. Warm over low heat for about 3-4 minutes to meld the flavors.
Once the chicken is done, remove from the oven and toss or drizzle with the warm sweet and sour sauce. Serve immediately and enjoy.