Recipe Time: Sweet and Sour Chicken

It's been a hot minute since I last shared a recipe on my blog. This is one I modified from a YouTuber I like to watch, Kimmie from She's In Her Apron. Kimmie made a sweet and sour chicken recipe, and as I watched it made me want to give it a try. I did change it slightly to fit our tastes, and everyone loves it. I always try to make enough to have leftovers :-).

Sweet and Sour Chicken

1/2 cup all purpose flour

1-2 eggs, beaten

4 chicken breasts, cut into chunks

Salt and pepper, to taste

1/4 cup canola oil (you can also use corn or vegetable oil)

1 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can pineapple chunks, reserving juice (8 oz. or 15 oz., depending on your personal taste)

Sauce:

3/4 cup sugar

1/2 cup vinegar

1/4 cup chicken broth

1 tbsp. soy sauce

2 tbsp. ketchup

1 tsp. all purpose seasoning of your choice

1-2 tbsp. corn starch

Reserved pineapple juice

Instructions:

Preheat oven to 400 degrees. Cut chicken into bite-size chunks (or slightly larger) and add salt & pepper to taste. Dredge the chicken first in flour, then in beaten egg. Fry chicken in canola oil until golden. Meanwhile, chop onion and bell peppers, and add to a 13x9 casserole dish along with the pineapple chunks. Do NOT discard pineapple juice. Remove chicken from pan to a paper towel or paper bag, then add to the casserole dish.

Mix all the sauce ingredients except the corn starch in a saucepan. Add salt and pepper to taste. Whisk together and bring to a boil. Liquify 1-2 tablespoons of corn starch in about 1/4 cup of pineapple juice and slowly add to sauce mixture. (If you want a thicker sauce add more corn starch, less if you want a slightly thinner sauce.) Lower heat to thicken slightly. Once the sauce is thickened to your liking, pour over the chicken and vegetables. Bake in the oven for about 20 minutes or until vegetables are cooked. Serve over white rice.

Enjoy!