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Sweet and Sour Chicken

Ingredients

  • 1 pound boneless skinless chicken breasts (or tenderloins), cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 2 large eggs lightly beaten
  • 1/4 cup canola oil
  • 1 red bell pepper cut into big chunks
  • 1 large onion cut into big chunks
  • 1 cup fresh pineapple chunks
  • 1 1/4 cups sugar
  • 6 Tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup rice wine vinegar
  • 1 1/2 Tablespoons soy sauce
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat oven to 400F. Spray a 9×13-inch baking pan with nonstick cooking spray.
  • Place the chicken pieces in a pie plate and season with salt and pepper. Add cornstarch and gently combine to coat chicken with cornstarch.
  • Add lightly beaten eggs to a second pie plate or shallow dish. Shake off the excess cornstarch, then transfer the chicken into the egg mixture. Make sure each piece is coated thoroughly.
  • Place a large skillet over medium-high heat and add the oil. When the oil begins to shimmer, add the chicken.
  • Cook on all sides until brown on all sides, but it doesn’t need to be fully cooked. Transfer browned chicken to the prepared dish.
  • Whisk the sugar, ketchup, vinegars, soy sauce, garlic powder, salt and pepper together in a small bowl. Pour over the chicken.
  • Bake for 40-45 minutes. Every 15 minutes or so, stir the chicken. At the first fifteen minute mark, add the red pepper, onion and pineapple to the pan. Continue stirring every 15 minutes or until chicken is done. Serve over rice.