October 05, 2016
Comfort Food, Dinner, Main Dish,
Poultry, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Winter, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Canned Fruit, Kosher Meat more
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"The chicken is baked in the oven and covered in the most delicious sweet and sour sticky sauce, it's a classic pineapple, bell pepper, and onion sauce"
Preheat oven to 350 degrees. Grease a 9x13 baking dish.
Season only skin side with salt & pepper.
Heat some oil in a skillet. Add in chicken, brown only the skin side, about 2 to 2 1/2 minutes.
Arrange the chicken skin-side up in a baking dish.
Distribute pineapple chunks, sliced onion, and bell peppers around the chicken.
In a medium bowl, stir together sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, paprika, and the juice from the canned pineapple until combined. To add the cornstarch without creating lumps, pour about 1 cup of the sauce mixture into a separate small bowl. Add the cornstarch, and stir until a smooth paste forms.
Add the cornstarch paste back into the sauce mixture and stir until combined.
Cook the sauce in a medium saucepan over medium heat until it boils. Reduce heat to a simmer and continue cooking for 7-10 minutes or until thickened, stirring frequently.
Pour about half of the sauce over the chicken, making sure to cover the chicken with sauce.
Cook in the oven for about 50 minutes to 1 hour, or until the chicken juices run clear and the sauce has slightly caramelized on the chicken. Baste with the sauce after 45 minutes.
Serve over rice with the rest of the reserved sweet and sour sauce.
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Delicious! Loved this Sweet and Sour Chicken, flavorful, tender,the sauce so incredibly good and super easy to make. Can't wait to serve this to family and friends. Added to my family favorites cookbook, this is one that will assuredly see to repeats!