Sweet And Sour Chicken
User Reviews
5.0
105 reviews
Excellent
Sweet And Sour Chicken
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Sweet and Sour Chicken is a delicious mix of crispy chicken, colorful veggies, and a tangy-sweet sauce. It’s a quick and easy dish that’s perfect for a weeknight dinner, bringing the flavors of your favorite takeout right to your kitchen.
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Ingredients
For the Chicken:
- 1 pound chicken breasts boneless and skinless, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs 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
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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.
Equipments used:
Notes
- Fry the chicken in batches to keep it crispy and prevent it from getting soggy.
- Adjust the sweetness of the sauce by adding more or less sugar to taste.
- Use fresh pineapple for extra flavor, but canned pineapple works just as well.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
- Leftovers taste even better the next day and can be stored in the fridge for up to 3 days.
Nutrition Information
Show Details
Serving
1serving
Calories
613kcal
(31%)
Carbohydrates
71g
(24%)
Protein
31g
(62%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
166mg
(55%)
Sodium
1465mg
(61%)
Potassium
824mg
(24%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Vitamin A
1320IU
(26%)
Vitamin C
74mg
(82%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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