Baked Sweet and Sour Chicken

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A nostalgic dish featuring tender chicken in a vibrant sweet and sour sauce, complemented by colorful bell peppers and juicy pineapple.

Scale

2 lbs chicken pieces (thighs, breasts, or a combination)
Salt, to taste
Pepper, to taste
1/2 cup cornstarch (for coating)
2 eggs (beaten for the batter)
2 tablespoons vegetable oil (for browning)
1/2 cup sugar (for sweetness)
1 cup ketchup (for the sauce base)
1/4 cup vinegar (for tanginess)
1/4 cup soy sauce (for depth of flavor)
1 teaspoon garlic powder (for an aromatic touch)
1 teaspoon onion powder (to enhance the overall taste)
Optional: bell peppers, onions, and pineapple chunks (for added flavor and color)

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Preheat your oven to 325°F (160°C) and lightly grease a 9×13-inch baking dish.
Season the chicken pieces with salt and pepper, ensuring even coverage.
Toss the chicken pieces in cornstarch until evenly coated. Dip each piece into the beaten eggs, letting the excess drip off.
Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken in batches for 1-2 minutes per side, until golden brown; do not cook through.
Transfer the browned chicken pieces to the prepared baking dish.
Whisk together sugar, ketchup, vinegar, soy sauce, garlic powder, and onion powder until smooth.
Pour the sauce evenly over the chicken and stir gently to coat each piece.
Bake uncovered for 45-50 minutes, stirring halfway through, until the sauce thickens and the chicken is cooked through. If desired, during the last 15 minutes of baking, add bell peppers, onions, and pineapple chunks for an extra pop of flavor and texture.

For added flavor, consider marinating the chicken in the sauce for a few hours before baking. Generously season the sauce for best results.

Find it online: https://sousviderecipe.com/baked-sweet-and-sour-chicken/