There’s nothing quite as inviting as a warm plate of Sweet and Sour Chicken, especially when shared with family around the dinner table. This dish is a wonderful blend of flavors and textures, combining crispy chicken pieces with a glossy, vibrant sauce that’s sure to delight everyone’s taste buds. Interspersed with juicy chunks of pineapple and crunchy bell peppers, this recipe is perfect for a family meal or a fun dinner party. Let’s bring the magic of a Chinese takeout classic right to your home kitchen with this delightful Sweet and Sour Chicken recipe.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Intermediate
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 egg
- 1/2 cup cornflour (cornstarch)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1/2 cup rice vinegar
- 1/3 cup tomato ketchup
- 1/3 cup sugar
- 1 tablespoon cornflour (cornstarch) mixed with 2 tablespoons water (slurry for thickening)
Instructions
- In a bowl, beat the egg, then add the chicken pieces, ensuring each piece is well-coated.
- In a separate bowl, mix 1/2 cup of cornflour, salt, and pepper. Dredge the egg-coated chicken pieces in this mixture, shaking off any excess.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces until golden and crispy, about 5-7 minutes. Remove from skillet and set aside on a paper towel-lined plate.
- In the same skillet, add a touch more oil if needed, then sauté the garlic and ginger until fragrant, about 30 seconds.
- Add the bell peppers and cook until slightly tender, about 3-4 minutes. Stir in the pineapple chunks.
- In a bowl, whisk together soy sauce, rice vinegar, ketchup, and sugar. Pour this mixture into the skillet and bring to a simmer, stirring occasionally until the sugar dissolves completely.
- Add the cornflour slurry to the skillet, stirring constantly until the sauce thickens, about 1-2 minutes.
- Return the chicken pieces to the skillet, tossing to coat evenly with the sauce. Heat through for another 2 minutes, ensuring the chicken is fully glazed with the sweet and sour sauce.
- Transfer the Sweet and Sour Chicken to a platter and serve immediately.
Helpful Tips
- Variations: Add additional vegetables like zucchini or snow peas for extra crunch and color.
- Make Ahead: Pre-cut all your ingredients and make the sauce in advance to save time on the cooking day.
- For Beginners: If you’re new to frying, consider using a thermometer to ensure your oil is at the right temperature (around 350°F or 175°C).
Storage and Ingredient Substitutions
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
- Substitute apple cider vinegar for rice vinegar if necessary.
Pairings
This Sweet and Sour Chicken pairs beautifully with steamed jasmine rice or a light, refreshing cucumber salad. For drinks, a glass of iced green tea or a sparkling water with a twist of lime complements the vibrant flavors wonderfully.
At Zynahz, our mission is to bring joy and creativity into your kitchen, connecting you with your loved ones through the magic of cooking. We hope this Sweet and Sour Chicken recipe brings light and laughter to your dining table. We’d love to hear how it turned out for you—share your results with us and spread the love by sharing this recipe with your friends and family. Dive into more delightful recipes on Zynahz, follow us on social media, and be the first to know about our latest culinary adventures by signing up for our newsletter. Happy cooking!
