Sweet And Sour Chicken Recipe
Sweet and sour flavors have a deep-rooted history in Chinese cuisine, dating back to ancient times when vinegar and honey were used as a marinade for meats. The dish we know today, sweet and sour chicken, evolved as Chinese immigrants brought their culinary traditions to Western countries, adapting them to local tastes. Its popularity skyrocketed in the mid-20th century, becoming a staple in Chinese-American cuisine.
Equipment
- Deep frying pan or wok
- Medium saucepan
- Mixing bowls
- Tongs or slotted spoon
- Wooden spoon or spatula
Ingredients
For the Chicken:
- 500g (1 lb) chicken breast, cut into bite-sized chunks
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
For the Sweet and Sour Sauce:
- ½ cup ketchup
- ¼ cup rice vinegar (or white vinegar)
- 1/3 cup sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ½ cup pineapple juice (optional, for added sweetness)
For the Stir-Fry:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, chopped
- 1 cup pineapple chunks
Instructions
- Prepare the ChickenSeason the chicken chunks with salt and pepper.
- Set up a breading station with three bowls: one with flour, one with cornstarch, and one with beaten eggs.
- Coat each chicken piece in flour, dip it in egg, and then coat it with cornstarch for an extra crispy texture.
- Fry the ChickenHeat vegetable oil in a deep frying pan or wok over medium heat until it reaches 350°F (175°C).
- Fry the chicken pieces in batches for 4–5 minutes or until golden brown and fully cooked.
- Remove the chicken with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
- Make the Sweet and Sour SauceIn a medium saucepan, combine ketchup, rice vinegar, sugar, soy sauce, and pineapple juice.
- Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
- Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Remove from heat.
- Stir-Fry the VegetablesHeat a tablespoon of oil in a wok or large frying pan.
- Add the bell peppers, onion, and pineapple chunks, stirring for 3–4 minutes until slightly softened.
- Combine and ServeAdd the fried chicken to the pan with the vegetables.
- Pour the sweet and sour sauce over the chicken and vegetables, tossing until evenly coated.
- Serve hot over steamed rice or noodles for a complete meal.