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sweet and sour chicken recipe easy
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
An easy restaurant-style sweet and sour chicken featuring crispy, golden-fried chicken pieces in a perfectly balanced tangy-sweet sauce. This fast recipe provides a distinct crunch and vibrant flavor for a satisfying weeknight meal.
Ingredients
- 450 g (1 lb) boneless, skinless chicken breast, cut into 1 inch pieces
- 45 g (3 tbsp) cornstarch
- 30 g (1/4 cup) all-purpose flour
- 500 ml (2 cups) vegetable oil, for frying
- 1 medium red bell pepper, cut into 1 inch pieces
- 1 medium green bell pepper, cut into 1 inch pieces
- 1/2 medium yellow onion, cut into 1 inch pieces
- 225 g (8 oz) canned pineapple chunks, drained (reserve 60 ml/1/4 cup juice)
- 2 cloves garlic, minced
- 15 g (1 tbsp) fresh ginger, grated
- 60 ml (1/4 cup) reserved pineapple juice
- 60 ml (1/4 cup) ketchup
- 50 g (1/4 cup) granulated sugar
- 45 ml (3 tbsp) rice vinegar
- 30 ml (2 tbsp) alcohol-free soy sauce
- 30 ml (2 tbsp) water
- 15 g (1 tbsp) cornstarch (for sauce)
- 15 g (1 tbsp) gochujang (Korean chili paste)
- 5 ml (1 tsp) toasted sesame oil
- 15 ml (1 tbsp) water (for drizzle)
- 2 g (1/2 tsp) toasted sesame seeds, for garnish
- 2 fresh scallions, thinly sliced, for garnish
- Cooked white rice, for serving
Instructions
- Prepare Chicken Coating: Pat the chicken pieces very dry with paper towels. Combine 45 g (3 tbsp) cornstarch and 30 g (1/4 cup) all-purpose flour in a dish or bag. Dredge chicken thoroughly to coat, then shake off excess.
- Fry Chicken Pieces: Heat vegetable oil in a wok or deep pot to 175°C (350°F). Fry chicken in small batches for 4–6 minutes until golden brown and crispy on all sides. Drain on a wire rack lined with paper towels.
- Sauté Vegetables and Aromatics: Pour off all but 15 ml (1 tbsp) of oil from the wok. Add bell peppers and onion, stir-fry for 2–3 minutes until tender-crisp. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- Make Sweet and Sour Sauce: In a small bowl, whisk together the reserved pineapple juice, ketchup, sugar, rice vinegar, soy sauce, 30 ml (2 tbsp) water, and the remaining 15 g (1 tbsp) cornstarch until smooth.
- Combine and Thicken: Pour the sauce mixture into the wok with the vegetables and bring to a simmer, stirring constantly, for 1–2 minutes until thickened and glossy. Add the fried chicken and drained pineapple chunks back into the wok, tossing gently to coat evenly before serving immediately.
- Make Spicy Gochujang Drizzle (Optional): In a separate small bowl, whisk together the gochujang, 15 ml (1 tbsp) water, and toasted sesame oil until a smooth drizzling consistency is achieved.
- Serve and Garnish: Serve the sweet and sour chicken immediately over hot white rice. Garnish with the optional gochujang drizzle, toasted sesame seeds, and fresh scallions.
Notes
To maintain crispiness, serve the dish immediately after adding the chicken to the sauce; do not let it sit in the sauce for long. If the sauce becomes too thick, add a splash of water or extra pineapple juice to thin it. The gochujang drizzle can be served on the side for guests who prefer varying levels of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 16 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 25 mg