Baked Sweet & Sour Chinese Chicken

Baked Sweet & Sour Chinese Chicken is a main course that serves 5. One serving contains 557 calories, 24g of protein, and 23g of fat. For $1.82 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from Cinnamon Spice and Everything Nice has 796 fans. If you have soy sauce, red bell pepper, cornstarch, and a few other ingredients on hand, you can make it. It is a rather cheap recipe for fans of Chinese food. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is super. If you like this recipe, you might also like recipes such as Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce, Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots, and Baked Sweet and Sour Chicken.

Servings: 5

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

cooked brown or white rice, for serving

coarse salt and fresh black pepper

3 tablespoons cornstarch

2 teaspoons minced garlic

2 teaspoons minced ginger

1/4 cup granulated sugar

1/4 cup ketchup

olive oil, for greasing the pan and sauteing

1/4 cup orange juice

1 red bell pepper, cut into 1-inch strips

3 tablespoons rice wine or white vinegar

1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch cubes

2 tablespoons soy sauce

1/3 cup water

white sesame seeds, for optional garnish

2 tablespoons Worcestershire sauce

Equipment:

baking sheet

oven

tongs

bowl

mixing bowl

frying pan

whisk

wok

spatula

Cooking instruction summary:

Preheat oven to 400 degrees F. Grease a large baking sheet from edge to edge. Add the chicken to a large bowl, season with salt and pepper, toss well. Sprinkle with half the cornstarch, toss then sprinkle with the remaining half and toss again (it will get thick and sticky). Use tongs to place the chicken on the baking sheet, close together but not touching, once you set them down don't move them. Bake until cooked through the center, 8 - 14 minutes depending on their size.In a medium mixing bowl whisk all the sauce ingredients together. Set aside.In a large skillet or wok heat a tablespoon of oil over medium-low heat and cook the bell pepper, stirring often, until tender. Add the garlic and ginger, cook until fragrant about 2 minutes.Add pineapple and sauce, turn heat up to medium, stir to coat and let cook 2 minutes. In a small bowl whisk the cold water and cornstarch together to make the slurry. Mix it into the sauce.Turn the heat back down to low. Use a thin metal spatula to scrape the cooked chicken up off the pan and add it to the sauce. Toss to coat well and keep tossing until a glaze starts to form - about 2 minutes. Don't cook much longer than that or the sauce will reduce down too much and the flavors may become too strong. Remove the pan from the heat. Let set 5 minutes to thicken up further. Sprinkle the chicken with sesame seeds and serve over rice.

 

Step by step:


1. Preheat oven to 400 degrees F. Grease a large baking sheet from edge to edge.

2. Add the chicken to a large bowl, season with salt and pepper, toss well. Sprinkle with half the cornstarch, toss then sprinkle with the remaining half and toss again (it will get thick and sticky). Use tongs to place the chicken on the baking sheet, close together but not touching, once you set them down don't move them.

3. Bake until cooked through the center, 8 - 14 minutes depending on their size.In a medium mixing bowl whisk all the sauce ingredients together. Set aside.In a large skillet or wok heat a tablespoon of oil over medium-low heat and cook the bell pepper, stirring often, until tender.

4. Add the garlic and ginger, cook until fragrant about 2 minutes.

5. Add pineapple and sauce, turn heat up to medium, stir to coat and let cook 2 minutes. In a small bowl whisk the cold water and cornstarch together to make the slurry.

6. Mix it into the sauce.Turn the heat back down to low. Use a thin metal spatula to scrape the cooked chicken up off the pan and add it to the sauce. Toss to coat well and keep tossing until a glaze starts to form - about 2 minutes. Don't cook much longer than that or the sauce will reduce down too much and the flavors may become too strong.

7. Remove the pan from the heat.

8. Let set 5 minutes to thicken up further. Sprinkle the chicken with sesame seeds and serve over rice.


Nutrition Information:

Quickview
557k Calories
23g Protein
23g Total Fat
61g Carbs
21% Health Score
Limit These
Calories
557k
28%

Fat
23g
36%

  Saturated Fat
3g
23%

Carbohydrates
61g
20%

  Sugar
15g
17%

Cholesterol
86mg
29%

Sodium
858mg
37%

Alcohol
1g
8%

Get Enough Of These
Protein
23g
48%

Manganese
2mg
105%

Vitamin C
38mg
47%

Vitamin B6
0.83mg
42%

Vitamin B3
8mg
41%

Phosphorus
373mg
37%

Selenium
23µg
34%

Magnesium
128mg
32%

Copper
0.57mg
28%

Vitamin B1
0.38mg
25%

Zinc
3mg
21%

Iron
3mg
20%

Vitamin B5
1mg
19%

Vitamin E
2mg
18%

Vitamin A
859IU
17%

Potassium
580mg
17%

Vitamin B2
0.27mg
16%

Fiber
3g
13%

Vitamin K
12µg
12%

Calcium
119mg
12%

Vitamin B12
0.58µg
10%

Folate
38µg
10%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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