This is one of Jason's absolute favorites and he isn't even that big of a fan of Asian food! Next time you reach for the phone for takeout, try making this dish instead.
Sweet and Sour Chicken
1/2 cup granulated sugar
1/4 cup ketchup
1 tbsp liquid aminos or soy sauce
1/2 cup apple cider vinegar
1 tsp garlic powder
1/4 tsp red pepper flakes (optional)
1 1/2 lbs chicken, cut into 2 inch chunks
1/4 cup cornstarch
1/2 cup flour
2 eggs, lightly beaten
Salt and Pepper
1/4 cup olive oil
1 bell pepper, cut into bite sized pieces
3 cups fresh pineapple cut into bite sized pieces
Rice, for serving
1. In a small saucepan over medium heat, add the sugar, ketchup, liquid aminos, vinegar, garlic powder, and pepper flakes. Whisk occasionally until heated through and sugar is completely dissolved. Set aside. Preheat oven to 375 and coat a 9x13 baking dish with cooking spray. Coat the bottom of the baking dish with 1/4 cup of the sauce.
2. Heat the olive oil in a large skillet over medium high heat. Set up a 3 stage dredging station: in a large, shallow dish, combine the two eggs with 2 tbsp prepared sauce, next combine the cornstarch with salt and pepper in another dish, and, lastly, the flour. Coat the chicken pieces by dipping in egg, cornstarch, then flour. Once dredged, place the chicken in the hot oil and shallow fry until just brown on both sides. Work in batches so the pan does not get over crowded.
4. Once chicken has browned on all sides, add it to the baking dish with the peppers and pineapple. Pour on the remaining sauce and toss to coat. Bake for 35-40 minutes, turning the mixture once or twice while baking.
5. Remove from oven, and serve over rice if desired. Enjoy!
~ Sara :)