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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