March 14, 2016

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

1 cut-up chicken
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups sugar
2/3 cup apple cider vinegar
1/2 cup ketchup
1/4 cup soy sauce
1/2 tsp garlic powder
2 tsp paprika
3 Tbsp cornstarch
1 8-ounce can pineapple chunks (pineapple and juice)
1/2  onion, cubed
1/2  red bell pepper, cubed
1/2  green bell pepper, cubed


Preheat oven to 350 degrees.

Arrange the chicken skin-side up in a 9x13 baking dish and sprinkle with salt and pepper.
Distribute pineapple chunks, onion, and bell pepper around the chicken.
To make the sweet and sour sauce: In a medium bowl, stir together sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, paprika, and the juice from the canned pineapple until combined.To add the cornstarch without creating lumps, pour about 1 cup of the sauce mixture into a separate small bowl.  Add the cornstarch, and stir until a smooth paste forms.
Add the cornstarch paste back into the sauce mixture and stir until combined.
Cook the sauce in a medium saucepan over medium heat until it boils. Reduce heat to a simmer and continue cooking for 7-10 minutes or until thickened, stirring frequently.
Pour about half of the sauce over the chicken, making sure to cover the chicken with sauce.
Cook in the oven for about 1 hour, or until the chicken juices run clear and the sauce has slightly caramelized on the chicken.  Baste with the sauce after 45 minutes.
Serve over rice with the rest of the reserved sweet and sour sauce.

Recipe comes from

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