Oven-Baked Sweet and Sour Chicken - Easy

Made this easy Chinese-style chicken recipe last night.  The original calls for borscht but I used sweet and sour red cabbage instead.  Also, when I went to buy duck sauce, hubby decided that we should buy the Gold's brand spicy garlic style instead of the plain stuff.   Best decision ever!   Don't be turned off by the "spicy" on the label.  The only thing spicy about the sauce is its name.

The supermarket happened to have a jar of Passover duck sauce still on the shelf, which meant that it was made with real sugar rather than corn syrup.  Regarding the controversy about the horrors of corn syrup:  you can taste the difference between something sweetened with corn syrup as opposed to regular ol' sugar, so for that reason alone you should avoid that syrup of corn.

Unless you are making certain candies.  Or pecan pie for my hubby (he doesn't care for the maple syrup style).

Anyway, getting back to the chicken.  I was a little worried that the marinade would turn the chicken a very unappetizing pink, but I shouldn't have worried.  The panko crumbs cover up that nasty color quite well. 

Over all, the chicken comes out quite tender and juicy.  This recipe is a keeper!

Oven-Baked Sweet and Sour Chicken - Easy
Adapted from: Joy of Kosher
Servings  4

4 skinless, boneless chicken cutlets, pounded flat
1 1/4 cups sweet and sour red cabbage, divided
1/4 cup soy sauce
1 cup duck sauce (regular or Spicy Garlic)
1 tablespoon corn starch dissolved in 2 tablespoons water
1 cup Panko crumbs
Cooking spray

Place chicken in a shallow casserole dish.  Combine 1/4 cup red cabbage and soy sauce and pour over chicken. Allow chicken to marinate for at least 15 minutes.

Combine duck sauce, remaining 1 cup of the red cabbage and corn starch mixture in a 1 quart saucepan. Cook on medium heat for about five minutes or until thickened, stirring occasionally.
Remove from heat, cover and keep warm.

Preheat oven to 350˚F.  Line a shallow-rimmed baking pan with parchment paper. Place panko crumbs on a flat dish.  One at a time, remove chicken from marinade and allow excess marinade to drip off. Dredge both sides of chicken in panko crumbs and arrange in prepared baking pan in a single layer.  Discard marinade.

Lightly spritz chicken with the cooking spray.  Bake for 20-30 minutes or until chicken is lightly browned and center of chicken is no longer pink.

Plate chicken.  Ladle sweet and sour sauce over chicken and serve.


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