Sweet and Sour Baked Chicken

"This is one of our favorite sweet and sour chicken dishes at our house, if you have any on hand add in about 1 cup of apricot preserves to this it seems to kick up the flavor! --- all the ingredients may be adjusted to suit taste, and the sauce may be easily doubled if using more chicken."
 
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photo by Truffle Lady-46 photo by Truffle Lady-46
photo by Truffle Lady-46
photo by The Biker Cook photo by The Biker Cook
Ready In:
1hr 5mins
Ingredients:
14
Serves:
5-6
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ingredients

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directions

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).
  • In a medium saucepan, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.
  • Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes).
  • If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.
  • Add in the pineapple chunks/tidbits: set the sauce aside.
  • In a large frypan, sprinkle the chicken with black pepper, and brown on both sides in oil until lightly browned (do not burn the skin!).
  • Set the browned chicken pieces into the baking dish/roaster.
  • Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.
  • Bake uncovered for about 40 minutes, or until the chicken is tender and cooked.
  • Serve with or over rice -- delicious!

Questions & Replies

  1. What is the 1/4 cup of butter for?
     
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Reviews

  1. This is the one! Our only caveat is there are only 2 of us. 3 or 4 lbs of chicken would be way too much. I used 1lb of chicken "tenderloin" the local grocer had on sale and cut all the other ingredients except pineapple and it's juice in half. It turned out great and we had enough left over for a second night. I simplified the measurements by using 1/4 cup of vinegar, soy sauce, and brown sugar. I also omitted the carrots simply because I don't like them. I also used fresh garlic and ginger, I don't use dry powdered ginger at all. I'm making it again for the second time this week only with lean pork loin and I'm certain it'll come out great! Thank You for an excellent recipe we're going to be enjoying for a long time.
     
    • Review photo by The Biker Cook
  2. Yummy!! I had only a little light brown sugar, so I used some dark brown too. Also used tenderloins for the chicken. The sauce is so spot on that I'm tempted to just keep some in the fridge for egg rolls!
     
  3. I was looking for a sweet and sour chicken recipe that wasn't "take out"ish and found this. It was EXACTLY what i wanted and turned out excellent! I will definitely use this again and have already recommended it to family members!
     
  4. I was looking for something new with chicken that I could pop into the oven. This looked interesting and gave it a try. It was great. Served it with rice, green beans and carrots. I used legs and thighs. The only change was to remove the skin to cut down on the fat. Will definitely make again. Yum
     
  5. As with most of my chicken dishes, I used chicken breasts for this recipe & also made half again as much of the sauce, 'cause I usually like the sauces that go with dishes like this! I also like sweet & sours, & this one was very, very tasty ~ when I served it, the chicken & rice were soaked in it!! Another great recipe! Thanks!
     
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