YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a vibrant twist on classic chicken with a crispy, golden coating paired with a tangy sweet and sour glaze. The succulent chicken breast is lightly dusted with cornstarch, dipped in egg, and coated in crunchy panko breadcrumbs, then baked to perfection. Finished with stir-fried bell pepper and onion in a homemade sweet and sour sauce, this dish delivers a delightful combination of textures and flavors for a satisfying meal.
INGREDIENTS
5 oz Chicken Breast (142g)
1/3 cup Panko Breadcrumbs (33g)
1 large Egg (50g)
1 tbsp Cornstarch (8g)
2 tbsp Sweet and Sour Sauce (30g)
1/2 cup diced Red Bell Pepper (75g)
1/4 cup chopped Yellow Onion (40g)
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the chicken breast into strips or bite-sized pieces for even cooking.
Place the cornstarch in a shallow dish. In another dish, lightly beat the egg. In a third dish, spread out the panko breadcrumbs.
Lightly coat each piece of chicken in cornstarch, ensuring an even dusting. Dip into the beaten egg, then toss in panko breadcrumbs until fully coated.
Arrange the breaded chicken on the prepared baking sheet. Bake for 18-20 minutes, flipping halfway through to ensure even crisping.
While the chicken is baking, heat a non-stick skillet over medium heat. Add the diced red bell pepper and chopped onion, stirring for about 3-4 minutes until they soften slightly.
Pour in the sweet and sour sauce and allow the vegetables to simmer in the sauce for an additional 2 minutes.
Once the chicken is crispy and cooked through, remove it from the oven. Drizzle or toss the baked chicken with the warm sweet and sour vegetable sauce.
Serve immediately and enjoy your crispy, flavorful sweet and sour chicken.