Here’s a classic Sweet and Sour Chicken recipe—crispy, saucy, and perfect with rice.
🍗 Sweet and Sour Chicken
Ingredients (serves 3–4)
For the chicken:
- 500 g (1 lb) boneless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch or all-purpose flour
- 1 egg, beaten
- Salt and pepper, to taste
- Oil for frying
For the sauce:
- 1/2 cup ketchup
- 1/4 cup vinegar (white or apple cider)
- 1/4 cup sugar (adjust to taste)
- 1/4 cup pineapple juice (from canned pineapple)
- 2 tsp soy sauce
- 1 tsp cornstarch mixed with 2 tsp water (slurry for thickening)
Vegetables (optional but recommended):
- 1/2 bell pepper, chopped
- 1 small carrot, sliced thinly
- 1/2 cup pineapple chunks
- 1 small onion, chopped
Instructions
1. Prepare and fry the chicken
- Season chicken pieces with salt and pepper.
- Dip in beaten egg, then coat in cornstarch or flour.
- Heat oil in a pan over medium-high heat and fry chicken until golden and cooked through (about 4–5 minutes per batch). Drain on paper towels.
2. Make the sweet and sour sauce
- In a separate pan, combine ketchup, vinegar, sugar, pineapple juice, and soy sauce.
- Bring to a simmer over medium heat.
- Add the cornstarch slurry and stir until the sauce thickens.
3. Cook the vegetables
- If using bell peppers, carrots, and onions, sauté them lightly in the sauce for 2–3 minutes until slightly tender but crisp.
4. Combine
- Add fried chicken and pineapple chunks to the sauce.
- Toss everything to coat evenly.
5. Serve
- Serve hot over steamed rice or fried rice.
🔥 Tips
- For extra crispiness, double-fry the chicken: first at medium heat, then at high heat for 1–2 minutes.
- Adjust sweetness or tanginess by adding more sugar or vinegar to taste.
- Cornstarch slurry is key to get a glossy, thick sauce.
If you want, I can give you a one-pan oven-baked sweet and sour chicken version that’s healthier and still crispy.
Do you want me to do that?
