Sweet and Sour Chicken
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
602 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Chicken
Description
The recipe starts with bite-sized chicken pieces coated in cornstarch, dipped into beaten egg, then flour before frying in hot oil. Frying produces a crispy exterior while keeping the chicken moist inside.
The sweet and sour sauce is prepared from sugars, vinegar, ketchup, soy sauce, and minced garlic, resulting in a tangy and slightly sweet glaze. After frying, most of the oil is removed and pineapple chunks, red and green bell peppers, and onion are briefly cooked in the remaining oil, keeping them crisp.
Combining the sauce, vegetables, and crispy chicken creates a layered dish with bright colors, crunchy vegetables, and sweet notes from the pineapple against the crispy chicken coating.
This dish is well-suited for serving over steamed rice to absorb the sauce, making a complete meal.
Ingredients
- 1 1/2 pounds chicken breast about 4 pieces) cut into 1-inch chunks
- 1/2 cup cornstarch
- 2 egg beaten
- 1/4 cup flour
- 1 cup pineapple chunks
- 1 red bell pepper cut into 1-inch chunks
- 1 green bell pepper cut into 1-inch chunks
- 1/2 yellow onion cut into 1-inch chunks
- vegetable oil for frying
Sweet and Sour Sauce
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 4 teaspoons soy sauce reduced sodium
- 2 cloves garlic minced
Instructions
- To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.
- Pour enough vegetable oil into a Dutch oven or frying pan so that comes up from the bottom about an inch and a half.
- Preheat the oil on medium-high heat; you’re looking for the chicken to cook and brown in about 2-3 minutes.
- Add the cornstarch to a large ziplock bag.
- Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
- Dip the pieces into the egg, then into the flour before adding to the hot oil. Add chicken in batches so as not to have more than a single layer of it in the oil at a time.
- Cook the chicken for 2-3 minutes, until cooked through and crispy.
- Remove to a cookie sheet (no paper towels!) and continue cooking the remaining batches of chicken.
- When done cooking remove all but a tablespoon of the oil.
- Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.
- Add the sauce back in and stir to coat the pieces and cook for 30 seconds to help the garlic warm through.
- Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
- Serve immediately, with optional garnishes of sesame seeds or green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 92g | 31% |
| Protein | 41g | 82% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 190mg | 63% |
| Sodium | 588mg | 25% |
| Potassium | 1082mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 65g | 130% |
| Vitamin A | 1385IU | 28% |
| Vitamin C | 79.5mg | 88% |
| Calcium | 67mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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