An easy, healthy, 8 ingredient, no deep fry version of that classic take out favorite: Chinese sweet and sour chicken
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Chinese
Keyword: better than takeout, dinner and chill, easy
Servings: 4
Calories: 307kcal
Ingredients
1lbboneless skinless chicken thighscubed
2tbspcornstarch
1/4cupsugar
3tbspketchup
2tbspwhite vinegar
1tbspsoy sauce
1bell peppercubed
1/2red onioncubed
Instructions
Heat your oven to 450°F. Season the chicken with salt and pepper.
Place the chicken in a ziploc bag along with 1 tablespoon cornstarch. Shake well to coat and then place on an oiled rack on a foil lined baking sheet.
Bake for 20-30 minutes, until golden brown and crispy, flipping halfway.
When the chicken is almost done baking, make the sauce by whisk the remaining 1 tablespoon of cornstarch with 1/4 cup water. Whisk in the sugar, ketchup, vinegar, and soy sauce.
Add the sauce to a nonstick pan and bring to a boil. Once bubbling, turn the heat to low and add the vegetables. Cook until your desired doneness then remove from the heat (we keep the vegetables almost raw).
Add the cooked chicken to the sauce and toss until well coated. Enjoy served with rice!