Description
Savor Chinese-American classic Sweet and Sour Chicken, where crispy golden chicken pieces dance in a tangy sauce of balanced flavors. Colorful bell peppers and pineapple chunks complement the perfectly glazed protein, inviting you to enjoy a delightful culinary journey through comforting international cuisine.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts, cut into 1-inch cubes
Coating Ingredients:
- 0.5 cup cornstarch
- 2 large eggs, beaten
- Salt, to taste
- Pepper, to taste
Sauce Ingredients:
- 0.5 cup ketchup
- 0.5 cup rice vinegar (or white vinegar)
- 0.5 cup sugar
- 0.25 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon garlic powder
Optional Vegetable and Fruit Additions:
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 cup pineapple chunks (canned or fresh)
Cooking Ingredient:
- Vegetable oil, for frying
Instructions
- Meticulously pat chicken pieces dry and generously season with salt and pepper. Create a crispy coating by thoroughly dredging each piece in cornstarch, then delicately dipping into whisked eggs.
- Heat vegetable oil in a spacious skillet or wok until shimmering. Carefully fry chicken portions in small batches, achieving a golden-brown exterior and ensuring even cooking. Transfer fried pieces onto paper towels to absorb excess oil.
- Craft the signature sweet and sour sauce by whisking together ketchup, vinegar, sugar, soy sauce, garlic powder, and a cornstarch slurry until smooth and well-integrated.
- Cleanse the cooking vessel and introduce a touch of oil. Rapidly sauté bell peppers and onions until they soften and develop slight caramelization. Incorporate vibrant pineapple chunks to enhance the flavor profile.
- Pour the prepared sauce over the vegetable mixture, stirring continuously until the liquid transforms into a glossy, thickened consistency.
- Gently introduce the crispy chicken pieces into the sauce, carefully coating each morsel to ensure maximum flavor absorption.
- Allow the entire mixture to simmer briefly, ensuring all components are heated uniformly and thoroughly melded together.
- Present the dish steaming hot, nestled atop fluffy white rice or accompanied by delicate noodles for a complete culinary experience.
Notes
- Ensure chicken pieces are evenly coated with cornstarch for a crispier texture that locks in moisture and creates a golden-brown exterior.
- Control oil temperature carefully when frying to prevent burning; use a thermometer around 350°F for perfect crispy chicken without excessive greasiness.
- Make a gluten-free version by substituting soy sauce with tamari and using cornstarch as a thickener instead of traditional wheat-based alternatives.
- Customize the sweetness and tanginess by adjusting vinegar and sugar ratios to suit personal taste preferences, creating a more personalized sauce profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 90 mg