Description
Sweet & Sour Chicken is a delicious and vibrant dish featuring crispy battered chicken pieces tossed in a tangy, sweet pineapple and bell pepper sauce. Perfect for a family meal, this recipe combines a balance of savory, sweet, and slightly spicy flavors with tender chicken coated in a crunchy exterior.
Ingredients
Chicken and Coating
- 3 chicken breasts, diced into 1-inch cubes
- 5 tbsp cornstarch
- 1/2 cup flour
- 2 eggs
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp granulated garlic
Vegetables and Flavorings
- 1.5 cups coloured bell pepper, diced
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 tbsp ginger puree
Sauce
- 1 can diced pineapple with juice (approx. 14 oz)
- 6 tbsp ketchup
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
Cooking Oil
- 4 tbsp olive oil
Instructions
- Coat the Chicken with Cornstarch. Place the diced chicken in a bowl and add the cornstarch. Cover and shake the bowl until each piece of chicken is evenly coated. This helps to create a light crust before the egg and flour coating.
- Prepare the Egg and Flour Mixture. In another bowl, beat the eggs using a fork until smooth. In a separate third bowl, combine the flour, salt, pepper, paprika, and granulated garlic to create the seasoned flour mixture. This mixture will add flavor and crispiness to the chicken.
- Dip and Coat the Chicken. Take each cornstarch-coated chicken piece, dip it thoroughly into the beaten eggs, then immediately coat it in the seasoned flour mixture. Ensure every piece is well coated for optimal crispiness.
- Cook the Chicken. Heat olive oil in a large skillet over medium heat. Cook the chicken pieces in batches to avoid overcrowding, frying each side for 2-3 minutes until golden brown and cooked through. Add more oil if necessary between batches to maintain frying temperature.
- Drain Excess Oil. Once cooked, transfer the chicken pieces onto paper towels to absorb any excess oil, ensuring the chicken stays crispy but not greasy.
- Sauté Vegetables and Aromatics. In the same skillet, heat 1 tablespoon of olive oil over low heat. Add the diced bell peppers and sauté gently for 3-4 minutes until tender. Add the minced garlic and ginger puree and cook for an additional minute to release their flavors.
- Add Pineapple and Sauce Ingredients. Pour in the diced pineapple with its juice, ketchup, apple cider vinegar, and brown sugar. Stir the mixture well to combine all flavors.
- Simmer the Sauce. Bring the sauce to a gentle simmer and cook on low heat for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Combine Chicken and Sauce. Add the cooked chicken pieces back into the skillet with the sauce. Gently stir to coat the chicken evenly and heat for another 2-3 minutes until everything is hot and well combined.
- Serve. Remove from heat and serve the sweet and sour chicken immediately with your choice of side such as steamed rice or noodles. Enjoy the perfect balance of crispy chicken and flavorful sauce.
Notes
- For extra crispiness, ensure the oil is hot enough before frying the chicken, but not so hot that it burns.
- Dicing the bell peppers uniformly helps them cook evenly.
- You can adjust the sweetness or tanginess by modifying the amount of brown sugar or apple cider vinegar according to your taste.
- This recipe pairs well with steamed white rice, fried rice, or even noodles.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet to maintain crispiness.
