Simple Sweet and Sour Chicken
Transform your weeknight dinners with this irresistible Simple Sweet and Sour Chicken recipe! Featuring tender, golden-fried chicken bites coated in a luscious homemade sweet and tangy sauce, this dish delivers restaurant-quality flavor in just 35 minutes. The vibrant combination of pineapple chunks, bell peppers, and a perfectly balanced sauce made with ketchup, white vinegar, and soy sauce creates a dynamic burst of flavor in every bite. Paired with steamed rice or noodles, this family-friendly meal is as easy to prepare as it is satisfying. Perfect for anyone craving classic Chinese-inspired comfort food, this recipe is a delicious and quick way to bring bold, bright flavors to your table.
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Ingredients
- 500 grams boneless, skinless chicken breast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 50 grams cornstarch
- 60 grams all-purpose flour
- 1 large egg
- 250 milliliters vegetable oil (for frying)
- 60 milliliters ketchup
- 60 milliliters white vinegar
- 50 grams sugar
- 20 milliliters soy sauce
- 150 grams pineapple chunks (canned, drained)
- 100 grams bell peppers (red and green, diced)
- 120 milliliters water
- 10 grams cornstarch (for sauce slurry)
- 10 milliliters water (for sauce slurry)
Directions
Step 1
Cut the chicken breast into bite-size pieces and season with salt and black pepper.
Step 2
In a medium bowl, combine the cornstarch, all-purpose flour, and a pinch of salt. In a separate bowl, beat the egg.
Step 3
Dip each chicken piece into the egg, then coat it well in the flour and cornstarch mixture. Set aside on a plate.
Step 4
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the chicken pieces in batches until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Step 5
In a small bowl, mix the cornstarch for the sauce slurry with water to create a smooth paste. Set aside.
Step 6
In a separate saucepan, combine ketchup, white vinegar, sugar, soy sauce, and 120 milliliters of water. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Step 7
Add the diced bell peppers and pineapple chunks to the sauce and let cook for 3-4 minutes until the vegetables soften slightly.
Step 8
Stir in the cornstarch slurry and cook the sauce for an additional 2-3 minutes until it thickens to the desired consistency.
Step 9
Add the fried chicken pieces into the sauce and gently toss to coat evenly.
Step 10
Serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
| Serving size | (1508.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3900.3 |
| Total Fat 277.0g | 0% |
| Saturated Fat 42.9g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 644.5mg | 0% |
| Sodium 3886.5mg | 0% |
| Total Carbohydrate 192.6g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 82.2g | |
| Protein 171.7g | 0% |
| Vitamin D 78.8IU | 0% |
| Calcium 141.6mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1927.6mg | 0% |
Source of Calories