Sweet & Sour Oven Baked Chicken

6
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"If you have any on hand add in about 1 cup of apricot preserves to the sauce it seems to kick up the flavor! All the ingredients may be adjusted to suit taste, and the sauce may be easily doubled if using more chicken."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (433.8 g)
  • Calories 505.1
  • Total Fat - 21.5 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 383.3 mg
  • Sodium - 864.9 mg
  • Total Carbohydrate - 37.1 g
  • Dietary Fiber - 2.7 g
  • Sugars - 29.2 g
  • Protein - 40.4 g
  • Calcium - 54.5 mg
  • Iron - 4.2 mg
  • Vitamin C - 61.3 mg
  • Thiamin - 0.2 mg

Step 1

Set oven to 350 degrees F.

Step 2

Grease a 13 x 9-inch baking dish (or a larger baking dish or roaster if using more chicken and doubling sauce).

Step 3

In a medium saucepan in a small amount of oil, saute the onions, green pepper and carrots for about 3 minutes; add in the fresh garlic (if using), and saute for another 3 minutes.

Step 4

(Start with the lesser amounts) -- Stir in the ketchup, pineapple juice, vinegar, brown sugar, soy sauce, salt, pepper and the ginger powder; stir with a spoon until all the ingredients are well mixed; bring to a light to a boil (at this point adjust all of the ingredients, adding in more to suit taste, and bring to a boil again for a couple of minutes). If you prefer a thicker sauce, mix cornstarch with cold water to make a thin paste, add to sauce and boil another minute.

Step 5

Add in the pineapple chunks/tidbits: set the sauce aside.

Step 6

In a large skillet sprinkle the chicken with salt and pepper; brown on both sides in oil (use as much oil as needed) until lightly browned (about 3 minutes per side, do not burn the skin!).

Step 7

Set the browned chicken pieces into the baking dish/roaster.

Step 8

Pour the sauce over the chicken; mix lightly to make sure the chicken is evenly coated with sauce.

Step 9

Bake uncovered for about 40 minutes, or until the chicken is tender and cooked. Serve with or over rice.

Tips & Variations


No special items needed.

Related

Sheepdoc

This was really good! I used domestic rabbit rather than chicken and cooked at 300 degrees for 2 hours, covered. Otherwise made as written. Very popular with my family.

review by:
(21 Feb 2016)

ImPat

I scaled back for 2 serves and use a Maryland cut as we call it (chicken thigh and drum intact) and allowed 50 to 60 minutes cooking time, I also used a red capsicum/bell pepper and a red eschallot for the onion and I served with a side of shop bought Thai noodle salad, though if I served this over rice I would definitely double the sauce (leave the vegie the same) and thicken with some cornflour/cornstarch slurry to serve over the chicken and the rice but thank you Kittencal for a lovely and enjoyable dinner, made for Alphabet Soup Game.

review by:
(18 Dec 2015)