Quick Sweet and Sour Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
566 kcal
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Course
Main Course
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Cuisine
Asian
Quick Sweet and Sour Chicken
Description
This recipe prepares tender chunks of boneless skinless chicken breast coated in a flour and cornstarch batter seasoned with salt and pepper. The chicken pieces are dipped in beaten egg before being dredged in the dry mixture and fried in oil until all sides are browned and the chicken is cooked through.
The accompanying sweet and sour sauce blends brown sugar, ketchup, rice vinegar, soy sauce, and pineapple juice, stirred with cornstarch to thicken once heated. When ready to serve, the sauce is poured over the fried chicken for a vibrant glaze combining sweet, sour, and savory notes.
This dish works well served hot over steamed rice. Pineapple chunks and green bell pepper add texture and color while complementing the sauce. It's a satisfying entree offering a balance of crispy fried chicken and flavorful sauce.
To preserve the crispiness, add the sauce just before serving. Adjust ingredient proportions if cooking for larger batches and consider frying chicken in small batches to maintain oil temperature.
Ingredients
- 4 chicken breast about 2 pounds, boneless skinless
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 egg
- vegetable oil for frying
Quick Sweet and Sour Sauce
- 3/4 cup brown sugar
- 2 tablespoons ketchup
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 cup pineapple juice
Instructions
- Cut the chicken into bite sized pieces.
- Put the cornstarch, flour, salt and pepper in a shallow bowl. Put the eggs in a separate bowl.
- Add oil into a pan so that it is at least 2 inches deep. Heat the oil over medium heat. The amount of oil used is based off of how large your pan is. If using a smaller circumference pan, you will need to do multiple batches and you may need to add oil throughout the process.
- Work in small batches, dip the chicken into the egg and then toss the chicken in the cornstarch mixture. Add the coated chicken into the hot oil and brown the chicken on all side. Once sides are all browned and chicken is safely cooked, move to a paper towel lined pan to drain off any excess oil.
- Continue working in small batches until all chicken is cooked. Add extra oil if needed. Make the sauce.
Quick Sweet and Sour Sauce
- For the sweet and sour sauce, whisk together brown sugar, ketchup, rice wine vinegar, soy sauce, and cornstarch in a small saucepan. Pour in pineapple juice and whisk to combine.
- Bring to a simmer over medium-high heat. Once simmering, sauce will thicken. Remove from heat and pour over the cooked chicken when ready to serve.
- *Canned pineapple chunks and bite size pieces of bell pepper are optional but if adding them in, add 1/2 cup of chunk pineapple and 1 cut up bell pepper into the sauce once it is finished simmering.
Notes
- Add pineapple chunks or green bell pepper slices for additional flavor and texture.
- Serve sweet and sour chicken hot over rice for best texture.
- Fry chicken in small batches to keep oil temperature consistent and ensure even browning.
- Pour sauce over chicken only when ready to serve to maintain crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 566kcal | 28% |
| Carbohydrates | 81g | 27% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 154mg | 51% |
| Sodium | 1330mg | 55% |
| Potassium | 645mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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