Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on a classic favorite with this crispy baked sweet and sour chicken. Tender chicken breast is coated in a light, crunchy panko crust and then baked to perfection. It’s dressed in a tangy homemade sweet and sour sauce featuring pineapple juice, red bell pepper, and a hint of honey and vinegar, creating an irresistible blend of sweet and tangy flavors with a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

424kcal
Protein
50.9g
Fat
4.1g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Panko Breadcrumbs (15g)

1 large Egg White (33g)

1/2 medium Red Bell Pepper (50g)

1/4 cup Pineapple Juice (60g/ml)

1 tbsp Low Sodium Soy Sauce (16g)

1 tsp Honey (7g)

1 tbsp Rice Vinegar (15g)

1/2 tsp Garlic Powder (2.8g)

1/2 tsp Ginger Powder (1.8g)

3 sprays Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces or strips for even cooking.

  • 3

    In a shallow bowl, whisk together the egg white. In another bowl, add the panko breadcrumbs along with garlic powder and ginger powder.

  • 4

    Dip each chicken piece into the egg white, then coat thoroughly with the panko mixture.

  • 5

    Arrange the coated chicken pieces on the prepared baking sheet. Lightly spray the chicken with olive oil spray to encourage a crispy finish.

  • 6

    Bake the chicken in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is golden and crisp. Flip the pieces halfway through for even crisping.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple juice, low sodium soy sauce, honey, rice vinegar, and thinly sliced red bell pepper in a small saucepan.

  • 8

    Bring the sauce to a simmer over medium heat, stirring occasionally. Allow it to reduce slightly, about 3-4 minutes, until it thickens marginally.

  • 9

    Once the chicken is done, remove it from the oven and drizzle the warm sweet and sour sauce over the crispy pieces or serve on the side as a dipping sauce.

  • 10

    Serve immediately and enjoy the burst of sweet, tangy, and crispy flavors.

Crispy Baked Sweet and Sour Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet and Sour Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet and Sour Chicken

Enjoy a vibrant twist on a classic favorite with this crispy baked sweet and sour chicken. Tender chicken breast is coated in a light, crunchy panko crust and then baked to perfection. It’s dressed in a tangy homemade sweet and sour sauce featuring pineapple juice, red bell pepper, and a hint of honey and vinegar, creating an irresistible blend of sweet and tangy flavors with a satisfying crunch.

NUTRITION

424kcal
Protein
50.9g
Fat
4.1g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Panko Breadcrumbs (15g)

1 large Egg White (33g)

1/2 medium Red Bell Pepper (50g)

1/4 cup Pineapple Juice (60g/ml)

1 tbsp Low Sodium Soy Sauce (16g)

1 tsp Honey (7g)

1 tbsp Rice Vinegar (15g)

1/2 tsp Garlic Powder (2.8g)

1/2 tsp Ginger Powder (1.8g)

3 sprays Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into bite-sized pieces or strips for even cooking.

  • 3

    In a shallow bowl, whisk together the egg white. In another bowl, add the panko breadcrumbs along with garlic powder and ginger powder.

  • 4

    Dip each chicken piece into the egg white, then coat thoroughly with the panko mixture.

  • 5

    Arrange the coated chicken pieces on the prepared baking sheet. Lightly spray the chicken with olive oil spray to encourage a crispy finish.

  • 6

    Bake the chicken in the preheated oven for 18-20 minutes, or until the chicken is cooked through and the coating is golden and crisp. Flip the pieces halfway through for even crisping.

  • 7

    While the chicken bakes, prepare the sweet and sour sauce by combining pineapple juice, low sodium soy sauce, honey, rice vinegar, and thinly sliced red bell pepper in a small saucepan.

  • 8

    Bring the sauce to a simmer over medium heat, stirring occasionally. Allow it to reduce slightly, about 3-4 minutes, until it thickens marginally.

  • 9

    Once the chicken is done, remove it from the oven and drizzle the warm sweet and sour sauce over the crispy pieces or serve on the side as a dipping sauce.

  • 10

    Serve immediately and enjoy the burst of sweet, tangy, and crispy flavors.