YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a lighter twist on the classic sweet and sour chicken. Tender chicken breast is coated in a crispy, baked panko crust and tossed in a tangy, homemade sweet and sour sauce with vibrant bell peppers and juicy pineapple chunks. A balanced meal delivering a satisfying crunch, bright flavors, and a nourishing dose of protein.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Panko Breadcrumbs
1 tbsp Cornstarch
1 Egg White
1/2 medium Red Bell Pepper
1/2 medium Green Bell Pepper
1/4 cup Pineapple Chunks
1 tbsp Soy Sauce
1 tsp Honey
1 tsp Rice Vinegar
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the chicken breast into bite-sized pieces. Pat dry with paper towels.
In a shallow bowl, mix the panko breadcrumbs with the cornstarch. In a separate bowl, beat the egg white.
Dip each chicken piece first into the egg white and then coat evenly with the panko mixture.
Place the coated chicken pieces on the prepared baking sheet in a single layer.
Bake for 15-18 minutes or until the chicken is cooked through and the crust is golden and crispy.
While the chicken bakes, prepare the sweet and sour sauce by combining the soy sauce, honey, and rice vinegar in a small bowl.
In a skillet, sauté the sliced red and green bell peppers over medium heat for 3-4 minutes until slightly softened.
Add the pineapple chunks to the skillet and pour in the prepared sauce. Stir gently to combine and heat through for 2 minutes.
Once the chicken is ready, toss it lightly in the skillet with the sweet and sour vegetable mixture, ensuring each piece is coated.
Serve immediately and enjoy your crispy baked sweet and sour chicken.