RecipesAsian
Baked Sweet & Sour Chicken
Sticky, tangy sweet-and-sour chicken baked in a lighter pineapple sauce — the takeaway favourite, made clean.
Ingredients
- 500g chicken breast, cubed
- 1 egg
- ¼ cup cornflour
- 1 red pepper, chunked
- 1 cup pineapple chunks
- 2 tbsp tomato paste
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp olive oil
Method
- 1
Preheat the oven to 200°C (400°F).
- 2
Toss the chicken in egg then cornflour; bake on a lined tray 20 minutes until golden.
- 3
Simmer the tomato paste, vinegar, soy, honey and a splash of water into a sauce.
- 4
Add the pepper and pineapple; cook 3 minutes.
- 5
Toss the baked chicken through the sauce.
- 6
Serve with brown rice.
Swaps & variations
- Air-fry the chicken
- Add extra veg like mangetout
- Tofu instead of chicken
Storing & freezing
Fridge up to 3 days.
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