Photo by @AndyPandy
Sweet and Sour Chicken
This Sweet and Sour Chicken recipe brings the vibrant flavors of a Chinese restaurant into your home. The succulent pieces of chicken are coated in a crispy batter and tossed in a glossy, tangy sauce that is perfectly balanced with sweet and sour notes. Fresh bell peppers and pineapple chunks add a delightful crunch and tropical sweetness. This dish is a feast for the senses with its bright colors, enticing aroma, and harmonious blend of flavors.
⏰ Cooking Timeline
🛒 Ingredients
Main Ingredients
For the Sauce/Marinade
Aromatics & Seasonings
For Cooking
To Serve & Garnish
👨🍳 Instructions
Mise en Place
15 minBegin by preparing all your ingredients. Cut the chicken into pieces, prepare the bell peppers, and mince the garlic and ginger. Having everything ready before cooking ensures smooth execution.
💡 Tip: Use separate cutting boards for meat and vegetables to prevent cross-contamination.
Prepare the Sauce
7 minIn a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, and the cornflour slurry. Stir well and bring to a simmer over medium heat, stirring occasionally, until thickened. This should take about 5-7 minutes.
💡 Tip: Stir the sauce continuously to prevent the cornflour from clumping.
Coat the Chicken
5 minSeason the chicken pieces with salt and pepper. Dip each piece into the beaten egg, then roll in cornflour until fully coated. Let it sit for a couple of minutes to set the coating.
💡 Tip: Ensure each piece is evenly coated for a consistent texture.
Fry the Chicken
10 minHeat vegetable oil in a large heavy-bottomed frying pan over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes per side, until they are golden brown and cooked through. Remove and drain on a paper towel.
💡 Tip: Do not overcrowd the pan to ensure even frying.
Cook the Vegetables
5 minIn the same pan, add a little more oil if necessary and stir-fry the bell peppers for 3-4 minutes until slightly softened. Add the garlic and ginger and cook for another minute until fragrant.
💡 Tip: Keep the vegetables slightly crisp for better texture.
Combine and Finish
3 minReturn the chicken to the pan with the vegetables. Pour the sauce over the top and add the pineapple chunks. Toss everything together over low heat until the chicken is well coated and everything is heated through.
💡 Tip: Ensure the sauce coats all ingredients evenly.
Rest and Garnish
2 minRemove the pan from heat and let the dish rest for a couple of minutes. This allows the flavors to meld. Garnish with sliced spring onions and sesame seeds.
💡 Tip: Resting the dish enhances the flavor profile.
Serve
3 minServe the sweet and sour chicken hot over a bed of steamed jasmine rice. Ensure each serving gets a good mix of chicken, vegetables, and pineapple.
💡 Tip: For an elegant presentation, use a ring mold to shape the rice.
💡 Pro Tips
- ✓ Use fresh pineapple for a more pronounced flavor compared to canned.
- ✓ Ensure the oil is hot enough before adding chicken to prevent it from becoming greasy.
- ✓ The chicken is perfectly cooked when it reaches an internal temperature of 75°C.
- ✓ You can prepare the sauce a day ahead to save time during meal prep.
- ✓ Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- ✓ Serve the dish on a large white platter to highlight the vibrant colors.
📊 Nutrition Facts (per serving)
🪄 Equipment Needed
🔄 Variations to Try
🍽 Pairs Well With
This recipe was inspired by a plate submission on Plate Pic