Crispy Baked Sweet and Sour Chicken

While the chicken bakes, prepare the sauce. Wipe the skillet clean and heat 1/2 tbsp of oil over medium-high heat. Sauté the minced garlic for 20 seconds, then add the onion and cook for 2 minutes until softened.

Add the red and green bell peppers to the skillet and sauté for another minute.

Stir in the sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, and oyster sauce. Continue stirring until the sugar has completely dissolved and the mixture begins to bubble.

Whisk the cornstarch and water together to create a thickener, then pour it into the skillet. Simmer while stirring constantly for about 3 minutes, or until the sauce reaches a thick, syrupy consistency.

Fold in the pineapple pieces just to warm them through, then remove the skillet from the heat.

Once the chicken is finished baking, add it to the skillet and toss gently to ensure every piece is glazed with the sauce.

Serve immediately over a bed of steamed white rice or cauliflower rice. Garnish with sliced scallions if desired.