Sweet and Sour Chicken Recipe
Sweet and Sour Chicken features crispy chicken pieces coated in a tangy, sweet sauce made with pineapple juice, vinegar, and bell peppers. Ready in 30 minutes, it’s perfect for a quick dinner.
Equipment
- Large frying pan or wok
- Mixing bowls
- Whisk
- Tongs
Ingredients
For the Chicken:
- 500 grams chicken breast cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- Vegetable oil for frying
For the Sauce:
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/4 cup sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Stir-Fry:
- 1/2 red bell pepper cut into chunks
- 1/2 green bell pepper cut into chunks
- 1/2 cup pineapple chunks
- 1 small onion cut into chunks
Instructions
Prepare the Chicken:
- In a mixing bowl, combine cornstarch, flour, salt, and pepper.
- In a separate bowl, beat the egg.
- Dip each piece of chicken in the egg, then coat in the flour mixture.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes. Drain on paper towels.
Make the Sauce:
- In a small bowl, whisk together pineapple juice, vinegar, ketchup, soy sauce, and sugar.
- Pour the mixture into a wok and bring to a simmer. Stir in the cornstarch slurry and cook until thickened, about 2 minutes.
Stir-Fry the Vegetables:
- In the same wok, add the bell peppers, pineapple chunks, and onion. Stir-fry for 2-3 minutes until crisp-tender.
- Add the fried chicken to the wok and pour the sweet and sour sauce over the top.
- Toss everything to coat evenly in the sauce.
Serve:
- Serve the Sweet and Sour Chicken hot with steamed rice.
Notes
- Variation: Substitute the chicken with shrimp or tofu for a different twist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Garnish with green onions or sesame seeds for extra flavor.
