Sweet and Sour Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
583 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Chicken
Description
This recipe coats bite-sized chicken breast cubes in cornstarch and beaten egg before pan-frying in batches over medium-high heat to achieve a light crust without overcrowding. The bell peppers and sliced green onions are briefly sautéed to maintain some texture, then combined with the chicken and pineapple chunks.
The sweet and sour sauce is made by mixing white sugar, pineapple juice (reserved from canned pineapple), white vinegar, ketchup, soy sauce, and garlic powder. It is poured into the skillet, heated to boiling, then simmered covered to meld flavors and tenderize the chicken further. The result is a glossy, slightly thick sauce with a bright sweet and tangy flavor profile balanced by umami from soy sauce.
Serving the dish over steamed rice brings a neutral base that complements the strong sauce and ingredients without overpowering them.
Ingredients
- 1 pound chicken breast or use thigh meat which has even more flavor, boneless skinless, cut into 3/4 inch cubes
- 1/2 cup cornstarch
- 2 egg beaten, large
- 1/4 cup cooking oil I use avocado oil, high heat
- 3/4 cup white sugar
- 1/4 cup pineapple juice see below, from can of pineapple chunks
- 1/3 cup white vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 3/4 cup pineapple chunks drained (reserve juice for the sauce, canned
- 1 red bell pepper , seeded and cut into 3/4 inch chunks
- 1 green bell pepper , seeded and cut into 3/4 inch chunks
- 6 green onions , cut into 3/4 inch slices
Instructions
- Put the cornstarch in a bowl and the beaten eggs in another bowl. Lightly season the chicken with salt and pepper. Dip the chicken pieces into cornstarch, coating all sides, and then dip them in the beaten eggs.Heat the oil in a large skillet over medium high heat. Brown the chicken on all sides in batches, being careful not to overcrowd the pan. Transfer the chicken to a paper towel-lined plate.Add the bell peppers to the skillet and cook for 4-5 minutes. Add the green onions, stir to combine, and add the chicken and pineapple.
- In a bowl, combine the sugar, pineapple juice, vinegar, ketchup, soy sauce and garlic powder. Stir until the sugar is dissolved. Pour the sauce into the skillet and stir to coat the chicken and vegetables. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes, stirring a couple of times.Serve with steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 153mg | 51% |
| Sodium | 497mg | 21% |
| Potassium | 743mg | 16% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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