Savory Sweet and Sour Chicken

Sweet and Sour Chicken

Happy New Year Everyone!!!  My new years resolutions, in addition to being better with working out (isn’t that everyone’s?), is to be a more positive person and to continue learning how to cook and keep up with my blog (since my one year anniversary of having it has passed and I’ve been slacking a bit over the last couple of months).  What are all of your resolutions??

Although I eat pretty healthy most of the time, I wanted to make some yummy comfort food for dinner tonight, so I went with Chinese Food (of course!).  I’ve made sesame chicken, chicken with broccoli, and stir fry, so it was time to make something a little more out of my element.  This dish certainly did not disappoint.

The surprising thing is how much sauce this makes.  If you don’t like a lot of sauce, don’t use all of it….you could reserve some for dipping (I wish I had).  At first I thought this was going to be more of a soup then a chicken dish, but the trick is to really let the chicken sit in the oven and absorb the sauce, trust me, it will reduce.



1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

Kosher salt and freshly ground black pepper, to taste

1/2 cup cornstarch

2 large eggs, beaten

1/4 cup vegetable oil

1 small can diced pineapple with juice reserved


3/4 cup sugar

1/2 cup apple cider vinegar

1/4 cup ketchup

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1/2 tablespoon corn starch

2 Tablespoons Reserved Pineapple Juice


  1. Preheat oven to 325 degrees F.
  2. Lightly oil a 9×13 baking dish or coat with nonstick spray. Tip: You can line the dish with tin foil to avoid cleaning another dish!
  3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs. Tip: I used two forks to pick up two pieces at a time and used them both to scrape the chicken off the fork. This saved a BUNCH of time!
  4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 3-4 minutes, flipping once to cook on both sides.
  5. While chicken cooks, make the sauce by whisking together sugar, vinegar, ketchup, soy sauce, pineapple juice, corn starch, and garlic powder in a large bowl; set aside.
  6. Add chicken to prepared baking dish. Top with sweet and sour sauce and pineapple chunks. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.

Serving Suggestions:

We made a fried rice (just fry up some eggs, and add to white rice with peas, carrots, and broccoli finely chopped), you could also use boxed rice and add veggies to it for an easier version.  I also got us a sushi appetizer, but this was just something I was craving!

ImageThe Chef in the works


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