Baked Sweet and Sour Chicken with Bell Peppers
Bite-size chicken pieces get a light cornstarch-and-egg coating, roast until golden on a sheet pan, then bake in a glossy homemade sweet and sour sauce with crisp-tender peppers and onion. It tastes like takeout but cooks entirely in the oven, with no frying. Serve over steamed rice or with the vegetable fried rice.
50 mins
5 servings
Ingredients
- 2 pounds Skinless, Boneless Chicken Breast
- 1 ¼ Green Bell Pepper
- 1 ¼ Red Bell Pepper
- 3 Scallions
- ¾ Yellow Onion
- 1 ¼ cups Steamed White Rice Or Rice Of Choice
- 3 Eggs
- ⅝ teaspoon Kosher Salt
- ½ cup + 2 tablespoons Sugar
- ½ cup + 2 tablespoons Apple Cider Vinegar
- ¼ cup + 1 tablespoon Ketchup
- 2 ½ tablespoons Soy Sauce
- ¼ teaspoon Black Pepper
- 1 ¼ teaspoons Garlic Powder
- 3 ¾ tablespoons Vegetable Oil
- ½ cup + 2 tablespoons Corn Starch
Directions
- Heat the oven to 425°F. Brush a large rimmed baking sheet with the oil.
- Season the chicken with the salt and pepper. Toss the pieces in the cornstarch until coated, then dip them in the beaten egg, letting the extra drip off.
- Spread the chicken on the oiled baking sheet in a single layer and roast for 12 minutes, flipping halfway, until lightly golden.
- While the chicken roasts, whisk the sugar, vinegar, ketchup, soy sauce, and garlic powder together in a bowl until the sugar dissolves.
- Move the chicken to a 9x13-inch baking dish, scatter the bell peppers and onion over it, and pour the sauce evenly over everything. Toss gently to coat.
- Lower the oven to 350°F and bake for 20 to 25 minutes, stirring once halfway, until the sauce is thick and glossy, the vegetables are crisp-tender, and the chicken reaches 165°F.
- Sprinkle with green onions and serve over rice.
