Baked Sweet And Sour Chicken

This delicious baked sweet and sour chicken tastes amazing and is ready very quickly. It's a perfect weeknight dinner!

5 from 4 votes

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Course: main dish

Cuisine: Asian

Diet: Low Fat

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 482kcal

Author: Michelle

Preheat oven to 400 degrees.
Set out bowls of cornstarch and Panko. In a third bowl, whisk together the egg whites and water until incorporated. Line two baking sheets with a silpat or parchment paper.
5 egg whites, 3 tablespoons water
Cut chicken into bite size pieces. Dredge your first piece of chicken in cornstarch and shake off excess. Dunk in egg white, then drop into Panko and coat with breadcrumbs. Place onto the prepared baking sheet. Repeat for the remaining chicken, using both baking sheets as needed.
2 pounds chicken breast or tenderloins, 3/4 cup cornstarch, 2 cups Panko breadcrumbs
Bake in 400 degree oven for 15-20 minutes, until breadcrumbs are lightly golden.
While chicken bakes, prepare rice to serve with chicken.
Drain pineapple while the rice cooks.
Once chicken is baked, place in a large bowl and add half the sweet and sour sauce. Toss gently to coat, then add the remaining sauce and toss until coated. Add pineapple and stir to distribute. Serve immediately over rice.
1 1/2 cups sweet and sour sauce, 1 cup pineapple chunks

Use a bottled sweet and sour sauce or make your own (use this easy recipe). I often make this with brown rice for a nuttier flavor, but use your favorite rice - usually about 2 cups uncooked for this much chicken.
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.