YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a delightful twist on classic sweet and sour chicken with a crispy baked coating that delivers a satisfying crunch. Tender chicken breast is lightly coated with panko breadcrumbs and baked to golden perfection, then paired with a zesty homemade sweet and sour sauce bursting with pineapple and red bell pepper. A balanced meal that's both flavorful and aligned with your nutritional goals.
INGREDIENTS
6 oz Chicken Breast
1/3 cup Panko Breadcrumbs
1 Egg White
1/2 cup Pineapple Chunks
1/2 medium Red Bell Pepper
1 tbsp White Vinegar
1 tbsp Low-Sugar Ketchup
Seasonings (Salt, Pepper, Garlic Powder)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pound the chicken breast to an even thickness for uniform cooking.
In a shallow bowl, lightly beat the egg white. In another bowl, add the panko breadcrumbs seasoned with salt, pepper, and garlic powder.
Dip the chicken breast first in egg white and then coat evenly with the seasoned panko breadcrumbs.
Place the coated chicken on the prepared baking sheet and spray lightly with non-stick spray if desired.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden.
While the chicken bakes, prepare the sweet and sour sauce: In a small saucepan, combine pineapple chunks, diced red bell pepper, white vinegar, and low-sugar ketchup. Bring to a simmer over low heat and let it reduce slightly, stirring occasionally.
Once the chicken is done, serve it with the warm sweet and sour sauce on the side or drizzle the sauce over the chicken.
Garnish with extra red bell pepper slices or chopped scallions if desired, and enjoy your crispy baked sweet and sour chicken!