Sweet and Sour Chicken
Sweet and Sour Chicken is a delightful dish that combines crispy chicken pieces with a vibrant, tangy sauce. This recipe features a perfect balance of flavors, making it a favorite in Asian cuisine. It's ideal for a family dinner or a gathering with friends.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
- 1 wok or large skillet
- 1 slotted spoon
- 1 serving dish
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil (for frying)
- 1 cup bell peppers, diced (mix of red, green, and yellow)
- 1/2 cup onion, diced
- 1 cup pineapple chunks (canned or fresh)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch mixed with water (for thickening) Mix with 2 tablespoons of water.
- to taste salt and pepper
- as needed cooked rice (for serving)
Instructions
- In a large mixing bowl, season the chicken pieces with salt and pepper. Add the flour and toss until the chicken is evenly coated.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the coated chicken pieces in batches. Fry until golden brown and cooked through, about 4-5 minutes per batch. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- In the same wok, add the diced bell peppers and onion. Stir-fry for about 2-3 minutes until they begin to soften.
- Add the pineapple chunks to the vegetables and stir for another minute.
- In a separate bowl, whisk together the soy sauce, rice vinegar, brown sugar, and ketchup. Pour this mixture into the wok and bring to a simmer.
- Once the sauce is bubbling, add the cooked chicken back into the wok. Stir well to combine everything.
- Add the cornstarch mixture to the sauce, stirring continuously until the sauce thickens, about 1-2 minutes. Adjust seasoning with salt and pepper as needed.
- Serve the Sweet and Sour Chicken hot over cooked rice.
Notes
Feel free to customize this recipe by adding other vegetables such as carrots or snap peas.
For a spicier kick, add some chili flakes to the sauce.
Leftover Sweet and Sour Chicken can be stored in the refrigerator for up to 3 days. Reheat before serving.