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
6 servings
Ingredients
- 2 ¼ pounds Skinless, Boneless Chicken Breast
- 1 ½ Green Bell Pepper
- 1 ½ Red Bell Pepper
- 3 Scallions
- ¾ Yellow Onion
- 1 ½ cups Steamed White Rice Or Rice Of Choice
- 3 Eggs
- ¾ teaspoon Kosher Salt
- ¾ cup Sugar
- ¾ cup Apple Cider Vinegar
- ¼ cup + 2 tablespoons Ketchup
- 3 tablespoons Soy Sauce
- ⅜ teaspoon Black Pepper
- 1 ½ teaspoons Garlic Powder
- ¼ cup + ½ tablespoon Vegetable Oil
- ¾ cup 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.
