Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pineapple juice
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked rice
- Sliced green onions
- Sesame seeds
Instructions
- First and foremost, let's get our chicken ready. Begin by preheating your oven to 400°F (200°C). While that’s heating up, take the boneless, skinless chicken thighs and pat them dry with paper towels. This step is essential as moisture can inhibit the crispiness of the chicken.
- Next, set up your breading station: in one bowl, whisk together the flour, salt, and black pepper. In another bowl, beat the eggs until they’re frothy. Finally, place the breadcrumbs in a third bowl. This three-step process will help you achieve that perfect coating.
- Now, dip each chicken thigh into the flour mixture, shaking off any excess. Then, move it to the egg wash, allowing any extra to drip off before finishing with the breadcrumbs. Make sure each piece is well-coated; this will contribute to that desirable crunch we’re aiming for.
- Once your chicken is breaded, it’s time to bake! Line a baking sheet with parchment paper for easy cleanup and place the chicken thighs on it, ensuring they are spaced out evenly. This allows hot air to circulate, promoting even cooking.
- Pop the baking sheet into the preheated oven and bake for about 25 to 30 minutes, or until the chicken is cooked through and golden brown. You can use a meat thermometer to check that the internal temperature has reached 165°F (75°C).
- If you want an extra crispy finish, feel free to broil the chicken for an additional 2-3 minutes at the end of the baking time. Keep a close eye on it so it doesn’t burn!
- While the chicken is baking, you can whip up the sweet and sour sauce. In a medium saucepan over medium heat, combine the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Stir these ingredients together until the sugar has dissolved and everything is well combined.
- Next, bring the mixture to a gentle simmer. To thicken the sauce, add the cornstarch mixed with water, stirring continuously. This will help create that luscious, glossy sauce that clings beautifully to the chicken. Allow it to simmer for another 2-3 minutes until it thickens to your desired consistency, then remove it from the heat.
- Once the chicken is done baking, remove it from the oven and let it rest for a few minutes. This resting period allows the juices to redistribute, ensuring the chicken remains juicy when you cut into it.
- Now it’s time to combine everything! In a large bowl, pour the sweet and sour sauce over the baked chicken, tossing gently to coat each piece evenly. You can also serve the sauce on the side if you prefer a lighter coating.
- To serve your Baked Sweet and Sour Chicken, place a generous portion over a bed of fluffy, cooked rice. This will help soak up all the delicious sauce! For an extra touch of flavor and color, sprinkle sliced green onions and sesame seeds on top.
Notes
Feel free to pair this meal with a side of steamed vegetables or a fresh salad to round out your dinner. This combination creates a vibrant and colorful plate that is sure to impress anyone who sits down at your table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg