We all love going out for Chinese take out. Sweet and Sour Chicken has to be one of the most favorite dishes that get ordered in a Chinese restaurant. This recipe combines the the flavor that has everyone excited, but since you make this recipe at home, you can save money. Since this recipe isn’t deep fried you save the calories that normally comes with this dish, but you don’t sacrifice any of the flavor. Recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet, and she turns out to be family.
Sweet and Sour Chicken
Yield: 6 – 8 servings.
Baked Sweet and Sour Chicken
Baked Sweet and Sour Chicken gives you restaurant flavor without all of the restaurant calories.
- 1 Chicken, cut up into serving pieces
- 1/2 cup Flour
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 (13 1/2 ounce) can Pineapple Chunks
- 1 cup Sugar
- 1 tablespoon Cornstarch
- 3/4 cup Cider Vinegar
- 1 tablespoon Soy Sauce
- 1/4 teaspoon Ginger
- 1 chicken Bouillon Cube
- 1 large Green Pepper, cut into strips
Wash chicken dry, and coat with flour. Heat oil and brown the chicken. Sprinkle with salt and pepper. Drain pineapple and add enough water to the drained liquid to make 1 1/4 cups. Mix sauce ingredients and boil for 2 minutes. Pour this over the chicken. Add pineapple and green pepper. Bake until tender, about 30 to 40 minutes at 350 degrees.Print Recipe