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Baked Sweet and Sour Chicken with Pineapple

The BEST Sweet and Sour Chicken - takeout OR homemade - I have ever had in my entire life! This Sweet and Sour Chicken Recipe is also baked with pineapple, carrots, onions and bell peppers so its a complete meal-in-one with no need to stir fry extra veggies! 
Course Main Course
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 4 -6

Ingredients

Chicken Breading

  • 3-4 boneless skinless chicken breasts (1 1/2 pounds), cut in bite-size pieces)**
  • 3 eggs
  • 1/2 cup flour
  • 1 1/3 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon onion powder

Sweet and Sour Sauce

Vegetables/Pineapple

  • 1 20 oz. can pineapple tidbits in juice
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup carrots sliced as THINLY as possible (2-3 carrots)

Instructions

  • Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors.
  • Preheat oven to 350 degrees and lightly grease a 9x13 baking dish with non-stick cooking spray.
  • Whisk eggs together in a large bowl or freezer bag, set aside. Add 1/2 cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder to a separate freezer bag; set aside next to flour.
  • Add chicken to eggs and coat, then remove, allowing excess to drip off (I plop the chicken on paper towels), then add to freezer bag with the flour. Toss until evenly coated then discard any extra flour. Add chicken to cornstarch/spices bag and shake until evenly coated. Transfer chicken to a colander to shake off excess coating.
  • Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Working in batches (change oil in between), add chicken and cook 1-2 minutes per side, or until browned but not cooked through. Transfer chicken to prepared 9x13 baking dish.
  • Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce thickens, stirring occasionally.
  • Serve over rice. Enjoy!

Notes

**If your chicken breasts are extra thick (like the ones from Costco), I recommend tenderizing/flattening with a meat mallet or the side of a large can beforehand)