Sweet and sour chicken is a classic dish loved by many. With its crunchy chicken pieces, colorful vegetables, and a tangy sauce, it’s a meal that’s both satisfying and delicious. This dish is perfect for a family dinner or when you’re entertaining guests. Let’s dive into why you should make this delightful recipe.
Why Make This Recipe
This sweet and sour chicken recipe is not only tasty but also easy to prepare, making it a great option for busy weeknights. You can enjoy the delicious combination of sweet pineapple, savory chicken, and vibrant veggies. Plus, it brings a bit of restaurant flavor right into your kitchen!
How to Make Sweet and Sour Chicken
Ingredients:
- 5 tbsp vegetable oil
- 2 eggs lightly beaten
- 3 tbsp cornflour (cornstarch)
- 90 g (3/4 cup) plain flour (all-purpose flour)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
- 3 skinless chicken breast fillets (chopped into bite-size chunks)
- 1 tbsp vegetable oil
- 1 large onion (peeled and chopped into large chunks)
- 1 red pepper (chopped into 1-inch pieces)
- 1 green pepper (chopped into 1-inch pieces)
- 2 cloves of garlic (peeled and chopped/crushed)
- 1 tsp minced ginger
- 150 ml (2/3 cup) tomato ketchup
- 2 tbsp malt vinegar
- 6 tbsp dark brown muscovado sugar
- 475 g (17 oz) canned pineapple chunks in juice
- Egg fried rice or boiled rice
- 1 tsp sesame seeds
Directions:
- Heat the oil in a wok or large frying pan until very hot.
- While the oil is heating, place the egg in one shallow bowl and the cornflour in another. Mix the flour, salt, pepper, garlic salt, and paprika in a third bowl.
- Coat the chicken pieces by dredging them in cornflour, then dipping them into the egg, and finally rolling them in the seasoned flour.
- Add the chicken to the hot wok and cook on high heat for 6-7 minutes. Turn the chicken two or three times while cooking until it’s well browned. You might need to cook in two batches.
- Remove the cooked chicken and place it in a bowl lined with kitchen towels.
- In another pan, heat 1 tbsp of vegetable oil over medium-to-high heat. Add the onions and peppers. Cook for 3 minutes until the onions become translucent.
- Add the garlic and ginger, cooking for another minute.
- Stir in the tomato ketchup, vinegar, dark brown sugar, and pineapple (including the juice). Bring to a boil, then reduce the heat and let it bubble for 3-5 minutes until slightly thickened.
- Add the crispy chicken to the sauce and toss gently to coat.
- Serve with boiled or fried rice and sprinkle sesame seeds on top.
How to Serve Sweet and Sour Chicken
Sweet and sour chicken is best served hot, alongside boiled rice or egg fried rice for a complete meal. You can also garnish it with some fresh herbs or extra sesame seeds for added flavor.
How to Store Sweet and Sour Chicken
If you have leftovers, store the sweet and sour chicken in an airtight container in the refrigerator. It will stay good for up to 3 days. To reheat, simply warm it up in a skillet or in the microwave until heated through.
Tips to Make Sweet and Sour Chicken
- Make sure the oil is hot enough before adding the chicken. This helps achieve a crispy texture.
- Adjust the sweetness of the sauce by adding more or less sugar according to your taste.
- Feel free to add other vegetables like snap peas or carrots for extra nutrition.
Variation
You can substitute the chicken with shrimp or tofu for a different twist on this dish. It’s a versatile recipe that can fit many dietary preferences!
FAQs
- Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. - Can I make this recipe ahead of time?
It’s best served fresh, but you can prepare the chicken and sauce separately ahead of time and combine them just before serving. - Is sweet and sour chicken spicy?
No, sweet and sour chicken is typically not spicy, but you can add some chili flakes if you prefer a kick!
Sweet and Sour Chicken
A classic sweet and sour chicken dish featuring crunchy chicken pieces, colorful vegetables, and a tangy sauce, perfect for family dinners or entertaining guests.
Ingredients
For the Chicken
- 3 pieces skinless chicken breast fillets, chopped into bite-size chunks
- 5 tbsp vegetable oil (for frying) Ensure the oil is hot enough for crispy chicken.
- 2 eggs lightly beaten
- 3 tbsp cornflour (cornstarch)
- 90 g plain flour (all-purpose flour)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
For the Sauce and Vegetables
- 1 large onion, peeled and chopped into large chunks
- 1 piece red pepper, chopped into 1-inch pieces
- 1 piece green pepper, chopped into 1-inch pieces
- 2 cloves garlic, peeled and chopped/crushed
- 1 tsp minced ginger
- 150 ml tomato ketchup
- 2 tbsp malt vinegar
- 6 tbsp dark brown muscovado sugar Adjust sweetness to taste.
- 475 g canned pineapple chunks in juice
- 1 tsp sesame seeds For garnish.
To Serve
- for serving egg fried rice or boiled rice
Instructions
Preparation
- Heat the oil in a wok or large frying pan until very hot.
- Place the egg in one shallow bowl and the cornflour in another. Mix the flour, salt, pepper, garlic salt, and paprika in a third bowl.
- Coat the chicken pieces by dredging them in cornflour, then dipping them into the egg, and finally rolling them in the seasoned flour.
Cooking Chicken
- Add the chicken to the hot wok and cook on high heat for 6-7 minutes, turning the chicken two or three times until well browned. Cook in batches if necessary.
- Remove the cooked chicken and place it in a bowl lined with kitchen towels.
Making the Sauce
- In another pan, heat 1 tbsp of vegetable oil over medium-to-high heat. Add the onions and peppers. Cook for 3 minutes until the onions become translucent.
- Add the garlic and ginger, cooking for another minute.
- Stir in the tomato ketchup, vinegar, dark brown sugar, and pineapple (including the juice). Bring to a boil, then reduce the heat and let it bubble for 3-5 minutes until slightly thickened.
- Add the crispy chicken to the sauce and toss gently to coat.
Serving
- Serve hot with boiled or fried rice and sprinkle sesame seeds on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.
