Hooked to Chinese? Try out this Sweet & Sour Baked chicken. This is baked and not fried chicken recipe, tossed in a sweet, savory sauce that's also low in sugar content.

Ingredients:

Whole-Wheat Flour- ¼ cup

Boneless, Skinless Chicken Breast- 250g (cut into bite-sized pieces)

Beaten Egg- ¼ cup

Fat-Free Chicken Stock- ¼ cup

Cornstarch- 1 tbsp

Sugar Substitute - 1 tbsp (or) Sugar- 2 tbsp

Rice Vinegar/ Normal Dark Vinegar - 1 ½ tbsp

Soy Sauce- 1 tbsp

Chopped Garlic- 2 tsp

Chopped Ginger- 2 tsp

Spring Onions- 2 tbsp (chopped)

Red Chili Flakes- According to taste

Oil- 4 tsp

Salt- To taste

Method:
• Preheat the oven at 380°F.
• Grease the baking sheet with a little oil.
• Take ¼ cup of wheat flour in a bowl.
• Add the chicken pieces to the beaten egg.
• Take a chicken piece and shake it to remove excess egg and coat it with flour.
• Repeat the process for all the chicken pieces.
• Now place the chicken pieces evenly on the baking tray and bake the chicken for about 10 minutes until it is thoroughly cooked through.
• In a bowl mix, the chicken broth, cornstarch, sugar, vinegar, and soya sauce, and whisk it thoroughly.
• Heat 2 tsp of oil in a non-stick pan.
• Add the chopped garlic and ginger until slightly soft and fragrant.
• Now add the broth mixture and red chili flakes, and cook until it is slightly thickened.
• Finally add the chicken and toss to coat the pieces.
• Garnish with spring onions.
• Serve hot.

Note: Vegetarians can use paneer instead of chicken.