Sweet and Sour Chicken
A delightful dish combining crispy chicken with a vibrant sweet and sour sauce, featuring fresh vegetables and pineapple.
Equipment
- Large Skillet or Wok
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Paper Towels
Ingredients
Main Ingredients
- 1.5 pounds Chicken Breast Boneless, skinless, cut into bite-sized cubes.
- 1 teaspoon Salt Enhances flavor.
- 1 teaspoon Pepper Freshly ground black pepper.
- 0.5 cup Cornstarch For coating the chicken.
- as needed cup Vegetable Oil For frying.
- 1 each Bell Peppers 1 red and 1 green, sliced into thin strips.
- 1 medium Onion Cut into wedges.
- 1 cup Pineapple Chunks Fresh or canned, well-drained.
- 2 cloves Garlic Minced.
- 1 tablespoon Ginger Fresh, minced.
- 0.5 cup Ketchup Base for the sweet and sour sauce.
- 0.33 cup Rice Vinegar Adds acidity.
- 0.33 cup Brown Sugar Enhances sweetness.
- 0.25 cup Soy Sauce Adds umami flavor.
- 0.5 cup Water To thin the sauce.
- 1 tablespoon Cornstarch Slurry 1 tablespoon cornstarch mixed with 2 tablespoons water.
Instructions
- Cut the chicken breast into bite-sized cubes and pat dry with paper towels. Season with salt and pepper.
- Toss the chicken pieces in cornstarch until well coated, shaking off excess.
- Heat vegetable oil in a skillet over medium-high heat. Fry the chicken in batches until golden brown, about 4-5 minutes. Drain on paper towels.
- Sauté sliced bell peppers and onion in the same skillet for 2-3 minutes. Add minced garlic and ginger, cooking for another 30 seconds.
- Whisk together ketchup, rice vinegar, brown sugar, soy sauce, and water in a bowl. Pour into the skillet and bring to a simmer.
- Add the fried chicken back into the skillet and stir to coat with the sauce. Cook for 2-3 minutes.
- Pour in the cornstarch slurry, stirring continuously until the sauce thickens, about 1 minute.
- Add pineapple chunks and stir gently. Cook for an additional minute.
- Serve hot over steamed rice or noodles, garnished with sesame seeds or green onions if desired.
Notes
Feel free to adjust the sweetness and acidity to your taste. You can also substitute chicken with shrimp or tofu for variations.