Sweet And Sour Chicken
User Reviews
5
Sweet And Sour Chicken
Description
Sweet And Sour Chicken uses boneless, skinless chicken breast pieces that are dredged in a combination of beaten eggs, cornstarch, and flour to develop a textured coating that crisps nicely when fried. The chicken is cooked to a golden brown and combined with a sauce that balances sweet and sour elements using vinegar, ketchup, sugar, soy sauce, and pineapple juice thickened with cornstarch. The addition of red and green bell peppers, onion, garlic, and pineapple chunks stir-fried briefly provides contrast to the crispy chicken with tender, flavorful vegetables and fruit.
This dish can be served over rice or noodles to complement the rich sauce and support the hearty pieces of chicken and vegetables. Its combination of textures and flavors makes it suitable as a main course that provides both protein and vegetables in one dish.
To maintain the chicken's crispiness, frying in batches is important to avoid overcrowding the pan. Sweetness of the sauce can be adjusted to preference by altering the sugar quantity. Fresh pineapple enhances the fruitiness of the sauce, though canned pineapple is an acceptable substitute. For those preferring a spicy note, a pinch of red pepper flakes may be added to the sauce. Leftovers can be stored in the refrigerator for up to three days, where flavors tend to meld further.
Ingredients
For the Chicken:
- 1 pound chicken breast boneless and skinless, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large egg beaten
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil for frying
For the Sweet and Sour Sauce:
- ½ cup rice vinegar or apple cider vinegar
- ¼ cup ketchup
- ½ cup sugar
- ¼ cup soy sauce low sodium
- ½ cup pineapple juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Stir-Fry:
- 1 medium red bell pepper cut into bite-sized pieces
- 1 medium green bell pepper cut into bite-sized pieces
- 1 small onion cut into bite-sized pieces
- 1 cup pineapple chunks fresh or canned, drained
- 2 cloves garlic minced
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, combine the chicken pieces with the beaten eggs, salt, and pepper. Mix until the chicken is fully coated with the egg mixture.
- Sprinkle the cornstarch and flour over the chicken, then toss until all the pieces are evenly coated. The coating should be shaggy and uneven, which helps create a crispy texture when fried.
- Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
- In a medium saucepan, combine the rice vinegar (or apple cider vinegar), ketchup, sugar, soy sauce, and pineapple juice. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the red and green bell peppers, and onion. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the pineapple chunks and cooked chicken pieces to the skillet. Pour the sweet and sour sauce over the top and toss to coat everything evenly.
- Serve the sweet and sour chicken hot over steamed rice or noodles.
Notes
- Fry chicken pieces in batches to keep them crispy and prevent sogginess.
- Adjust the sugar in the sauce for desired sweetness level.
- Fresh pineapple offers better flavor, but canned pineapple works if needed.
- Add red pepper flakes to the sauce for a spicier version.
- Store leftovers in the fridge for up to 3 days; flavors improve after resting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 613kcal | 31% |
| Carbohydrates | 71g | 24% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 166mg | 55% |
| Sodium | 1465mg | 61% |
| Potassium | 824mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 74mg | 82% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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