Cantonese Sweet and Sour Chicken

Experience the vibrant flavors of Cantonese Sweet and Sour Chicken, a classic Chinese takeout favorite made easily at home! This recipe features tender, golden-fried chicken cubes tossed with juicy pineapple, crisp bell peppers, and a savory-sweet sauce that strikes the perfect balance of tangy and flavorful. The glossy sauce, made with a harmonious blend of ketchup, soy sauce, vinegar, and sugar, comes together effortlessly with a quick cornstarch slurry. Perfectly complemented by steamed rice or noodles, this 40-minute dish is a crowd-pleaser that's ideal for weeknight dinners or special occasions. Embrace the fusion of crunchy textures and bold, delectable flavors in every bite!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams chicken breast, cubed
• 1 tsp salt
• 0.5 tsp white pepper
• 2 tbsp cornstarch
• 500 ml vegetable oil (for frying)
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 150 grams pineapple chunks (canned or fresh)
• 1 small white onion, sliced
• 3 tbsp ketchup
• 2 tbsp white vinegar
• 1 tbsp soy sauce
• 2 tbsp sugar
• 100 ml water
• 1 tsp cornstarch (for sauce slurry)
• 2 tsp water (for sauce slurry)

Directions

Step 1

In a large bowl, season the cubed chicken with salt, white pepper, and 2 tablespoons of cornstarch. Mix well to coat the chicken evenly and let it marinate for 10 minutes.

Step 2

Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches 180°C (350°F). Carefully fry the chicken in batches for 4-5 minutes, or until golden brown and crispy. Remove the chicken and drain on a paper towel-lined plate.

Step 3

In a small bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry. Set aside.

Step 4

In a clean wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Stir-fry the diced red and green bell peppers, white onion, and pineapple chunks for 2-3 minutes until they are slightly softened but still vibrant.

Step 5

To make the sauce, add ketchup, white vinegar, soy sauce, sugar, and 100 ml of water to the wok with the vegetables. Stir well to combine and bring to a simmer.

Step 6

Stir the cornstarch slurry again to ensure it's well combined, then slowly add it to the sauce while stirring continuously. Cook for 1-2 minutes until the sauce thickens and becomes glossy.

Step 7

Add the fried chicken back into the wok and toss everything together until the chicken is evenly coated in the sauce.

Step 8

Remove from heat and serve immediately over steamed rice or with a side of noodles. Enjoy!

Nutrition Facts

Serving size	(1818.9g)

Amount per serving	% Daily Value*
Calories	5530.0

Total Fat 519.1g	0%
Saturated Fat 76.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 425mg	0%
Sodium 3513.6mg	0%
Total Carbohydrate 99.0g	0%
Dietary Fiber 10.4g	0%
Total Sugars 62.2g
Protein 161.5g	0%

Vitamin D 25IU	0%
Calcium 141.1mg	0%
Iron 6.7mg	0%
Potassium 2309.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.8%

Protein: 11.3%

Carbs: 6.9%