Sweet and Sour Chicken
A classic dish with crispy fried chicken bites tossed in a bright, tangy sweet-and-sour sauce with bell peppers and pineapple.
Equipment
- Wok or Large Skillet
- Mixing bowls
- Slotted spoon
- Whisk
Ingrédients
Chicken
- 1 lb boneless skinless chicken breast cut into 1-inch pieces
- ½ cup cornstarch for coating
- Oil vegetable oil for frying
Sauce & Veggies
- ½ cup pineapple juice from canned pineapple
- ¼ cup rice vinegar
- ¼ cup ketchup
- 2 Tbsp soy sauce
- ¾ cup sugar or brown sugar
- 1 Tbsp cornstarch for slurry
- 1 cup pineapple chunks canned, drained
- 2 cloves garlic minced
- 1 tsp ginger fresh grated or ground
Instructions
- In a bowl, toss chicken pieces with cornstarch until well coated. Then dip into beaten eggs.
- Heat oil in a wok or large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through. Remove and set aside.
- In a separate bowl, whisk together pineapple juice, rice vinegar, ketchup, soy sauce, and sugar.
- In the same skillet, add a little oil if needed and sauté onion, bell peppers, garlic, and ginger until softened.
- Add pineapple chunks, then pour in the sauce mixture. Bring to a simmer.
- Make a cornstarch slurry (mix cornstarch with a little water), then add it to the sauce while stirring until the sauce thickens.
- Add the fried chicken back into the skillet. Toss to coat each piece with the glossy sauce.
- Serve hot over steamed rice or fried rice.
Notes
This version mimics classic takeout-style sweet and sour chicken. You can adjust the sweetness or tanginess by modifying the sugar or vinegar. Leftovers reheat well in a skillet or microwave.