YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken with Bell Peppers
Enjoy a vibrant twist on a classic takeout favorite with this crispy baked version of sweet and sour chicken. Tender chicken breast is coated in a light chickpea flour and egg white batter, then baked to a satisfying crunch. Paired with colorful bell peppers and a tangy homemade sweet and sour sauce featuring a splash of pineapple juice, every bite offers a balanced mix of savory, sweet, and zesty flavors.
INGREDIENTS
6 ounces Chicken Breast
1 cup Mixed Bell Peppers
0.25 cup Chickpea Flour
1 large Egg White
0.25 cup Pineapple Juice
1 tsp Rice Vinegar
0.5 tsp Garlic Powder
0.5 tsp Ginger Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Cut the chicken breast into bite-sized pieces for even cooking.
In a bowl, mix the chickpea flour with egg white, garlic powder, ginger powder, salt, and pepper until it forms a smooth batter.
Toss the chicken pieces in the batter until they are evenly coated.
Place the coated chicken on the baking sheet and lightly spray with cooking spray if desired.
Bake the chicken for 20-25 minutes or until cooked through and crispy, flipping halfway through for even crispiness.
While the chicken bakes, in a small saucepan combine pineapple juice and rice vinegar. Simmer for 3-4 minutes to slightly reduce the sauce and meld flavors.
Sauté the mixed bell peppers in a non-stick skillet over medium heat for 3 minutes or until just tender, maintaining their crisp texture.
Once the chicken is done, toss it with the sautéed bell peppers and drizzle the warm sweet and sour sauce over the top.
Serve immediately and enjoy your sweet and sour chicken creation with a crispy kick.