Description
Crispy golden chicken dances with tangy pineapple in this classic Sweet and Sour Chicken recipe from Chinese-American cuisine. Bold flavors and perfect balance make this dish a crowd-pleasing favorite that brings restaurant magic straight to your kitchen.
Ingredients
Scale
Protein:
- 1 pound chicken breast or thighs, cut into bite-sized chunks
Vegetables and Fruits:
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 small onion, sliced
- 1 cup pineapple chunks (fresh or canned)
Cooking and Seasoning Ingredients:
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (for frying)
Sweet and Sour Sauce:
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 pinch of salt
Instructions
- Marinate the chicken chunks with soy sauce and cornstarch, ensuring each piece is thoroughly and evenly coated for maximum flavor absorption.
- Prepare a large skillet or wok with vegetable oil, heating to a medium temperature that allows for even and crispy browning of the chicken.
- Fry the marinated chicken pieces in batches, carefully turning each chunk to achieve a uniform golden-brown exterior, approximately 4-5 minutes per batch.
- Transfer the crispy chicken to a paper towel-lined plate to drain excess oil and maintain crunchiness.
- Create the sweet and sour sauce by whisking rice vinegar, sugar, ketchup, soy sauce, cornstarch, water, and a pinch of salt in a saucepan.
- Simmer the sauce over medium heat, continuously stirring until it reaches a rich, glossy consistency and thickens, which typically takes 3-4 minutes.
- In the same skillet used for frying, sauté red and green bell peppers, onion, and pineapple, cooking until the vegetables are tender yet retain a slight crispness.
- Reintroduce the fried chicken to the skillet, combining it with the sautéed vegetables.
- Pour the prepared sweet and sour sauce over the chicken and vegetables, gently tossing to ensure every piece is evenly coated and heated through.
- Serve the vibrant sweet and sour chicken atop steamed rice, creating a delightful and satisfying meal.
Notes
- Ensure chicken pieces are evenly sized for consistent cooking and crispy exterior.
- Pat chicken dry before coating with cornstarch to achieve maximum crispiness and prevent soggy texture.
- Use high-quality rice vinegar for authentic tangy flavor that elevates the sauce.
- Customize vegetable mix by adding carrots, zucchini, or snap peas for extra nutrition and color variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 16 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg