3 to 4 boneless, skinless chicken breasts
Salt and pepper
½ cup cornstarch
2 large eggs, beaten
1/4 to 1/3 cup canola oil
½ cup granulated sugar
4 TB ketchup (I use Hunt’s or Heinz No Corn Syrup Added)
¼ cup apple cider vinegar
¼ cup pineapple juice
1 TB soy sauce (I use San J Wheat-Free)
1 TB honey
1 tsp garlic salt
¼ tsp salt
Pineapple chunks or slices
1. Preheat the oven to 325 degrees.
2. Cut the chicken into one inch pieces. Season with salt and pepper.
3. Place the cornstarch in a large Ziploc bag. Put chicken in the bag and toss to coat.
4. Whisk the eggs together in a bowl. Dip the cornstarch-coated chicken in the egg and place them in the hot skillet.
5. Cook for a couple of minutes, then flip each piece over and cook the other side until nicely golden but not completely cooked through. Then place in a 9×13 baking dish.
6. Mix the sauce ingredients together in a sauce pan. Add pineapple chunks or cut up pineapple slices (however many you want) to the sauce then pour over the chicken in the baking dish.
Bake for one hour, turning the chicken once or twice while cooking to coat evenly with the sauce. Serve over rice.
If you want extra sauce, after putting the chicken in the oven, combine the sauce ingredients again in a saucepan, minus the pineapple. I also add about 1 TB of corn starch to the pineapple juice first to make the sauce thicker. Bring to a boil, then lower the heat to a simmer and cook for at least 10 minutes, allowing the sauce to reduce and thicken. Pour over rice to taste or use for dipping.
If your family likes sweet and sour chicken from a Chinese restaurant, they will like this. My kids don’t like Chinese so they didn’t like this, but I thought it was good. I got the original recipe from Mel’s Kitchen Café (link below) but I changed it up a bit. The original recipe is good but the smell from the apple cider vinegar was a little too strong for me so I plan to cut it in half next time (as noted above) and used some pineapple juice and made a couple other changes.
Feingold Stage 2
Recipe adapted from Mel’s Kitchen Cafe (Awesome web site!)