Ingredients
For the chicken:
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Salt and pepper to taste
For the sweet and sour sauce:
1 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/4 cup water
1 tablespoon cornstarch
For the vegetable stir-fry (optional):
Bell peppers, pineapple chunks, and onion slices
Preparation
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the flour with salt and pepper.
Dredge each piece of chicken in the flour, dip it into the beaten eggs, and then coat it with the panko breadcrumbs. Place the coated chicken pieces on the prepared baking sheet.
Bake the chicken in the preheated oven for 20-25 minutes or until they are golden brown and crispy.
While the chicken is baking, you can prepare the sweet and sour sauce. In a saucepan, combine sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger powder. Whisk together over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the saucepan and continue to whisk until the sauce thickens.
If you want to include a vegetable stir-fry, sauté bell peppers, pineapple chunks, and onion slices in a separate pan until they are slightly tender.
Once the chicken is done baking, you can either toss it with the sweet and sour sauce or serve the sauce on the side. If you’re making a stir-fry, combine the chicken and stir-fried vegetables in the sauce.
Serve your baked sweet and sour chicken with steamed rice or noodles.
Enjoy your homemade baked sweet and sour chicken!
ENJOY!
