YOUR SOLIN GENERATED RECIPE
Crispy Baked Sweet and Sour Chicken
Enjoy a delicious balance of crispy baked chicken with a tangy sweet and sour sauce. This dish combines a light, crunchy panko coating with succulent chicken breast, all perfectly complemented by a vibrant medley of pineapple, red bell pepper, and onion. A refreshing twist to your dinner table, offering just the right blend of sweet and savory flavors.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Panko Breadcrumbs
1 Egg White
1/4 cup Pineapple Juice
1/4 cup Pineapple Chunks
1/4 cup Red Bell Pepper
1/4 cup Small Onion
1 tsp Low-Sodium Soy Sauce
1 tsp Rice Vinegar
PREPARATION
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
Slice the chicken breast into strips or bite-sized pieces for even baking. Pat them dry with a paper towel.
Place the egg white in a shallow bowl. In another shallow dish, add the panko breadcrumbs.
Dip each chicken piece into the egg white, allowing any excess to drip off, then coat evenly with panko breadcrumbs.
Arrange the coated chicken pieces on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, flipping halfway, until the chicken is cooked through and the coating is crispy and golden.
While the chicken is baking, prepare the sweet and sour sauce. In a small saucepan over medium heat, combine the pineapple juice, pineapple chunks, red bell pepper, and onion.
Add the low-sodium soy sauce and rice vinegar to the saucepan. Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld and the vegetables to soften slightly.
Once both the chicken and sauce are ready, drizzle the sauce over the crispy baked chicken or serve on the side for dipping.
Enjoy your crispy baked sweet and sour chicken as a delightful lunch or dinner option.