Sweet And Sour Chicken Recipe - Gourmet And Food
Sweet and sour chicken is a dish that dances on your taste buds. It’s bright, colorful, and a blend of flavors that keeps you coming back for more. With its origins rooted in traditional Chinese cuisine, the dish has been embraced worldwide.
I remember the first time I tried this dish at a local Chinese restaurant. The mix of tender chicken, vibrant veggies, and that signature sauce left an imprint in my culinary memory. Over time, I’ve learned to bring this restaurant-quality dish into my own kitchen – and I’m here to share how you can too.
Servings 4
Calories 919kcal
Ingredients
- 2 tablespoons light brown sugar, packed
- ¼ cup freshly squeezed pineapple juice
- 2 tablespoons tomato ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons filtered water
- 1 tablespoon low-sodium soy sauce
- 2 cloves garlic, finely minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1¼ lbs. boneless
- 1 cups fresh pineapple chunks
- 1 medium yellow onion
- 1 red bell pepper, deseeded
- 1 green bell pepper, deseeded
- 2 teaspoons toasted sesame oil
- 2–3 tablespoons neutral oil
- ⅓ cup cornstarch
Instructions
- Cooking sweet and sour chicken is a fun process that involves a few easy steps. Let’s break it down!
Step 1: Prepare the Ingredients
- Gather all your ingredients. Make sure your chicken is cut into bite-sized pieces, and chop your vegetables into large chunks. This will help everything cook evenly.
Step 2: Make the Sauce
- In a bowl, mix the brown sugar, pineapple juice, ketchup, apple cider vinegar, filtered water, soy sauce, minced garlic, and grated ginger. Stir until the sugar is dissolved. In a separate bowl, dissolve cornstarch in water – this will thicken your sauce later.
Step 3: Coat the Chicken
- Take the chicken pieces and season them with salt and black pepper. Coat them in cornstarch by adding them to a bowl with cornstarch and tossing until evenly covered. This step will give your chicken a crispy texture upon frying.
Step 4: Fry the Chicken
- Heat oil in a large skillet over medium-high heat. Carefully add the chicken in a single layer. Fry until golden brown, about 6–8 minutes. Cook in batches if needed to avoid overcrowding. Remove the chicken and set it aside.
Step 5: Stir-Fry the Vegetables
- In the same skillet, add a bit more oil if necessary, then toss in the onion, red bell pepper, and green bell pepper. Stir-fry for about 3–5 minutes until they are tender yet still crisp.
Step 6: Combine Chicken and Sauce
- Return the chicken to the skillet. Pour in the prepared sauce and bring to a simmer. Add the dissolved cornstarch mixture to thicken the sauce. Cook for another 2–3 minutes until the sauce is bubbling and coats everything nicely.
Step 7: Add Pineapple
- Gently fold in the pineapple chunks and allow them to heat through. This will add a fresh, juicy element to the dish.
Step 8: Serve
- Serve your sweet and sour chicken hot over rice or noodles. Don’t forget to sprinkle some sesame seeds on top for that extra touch!
Notes
- Prep Ahead: Cut your chicken and vegetables beforehand. This preparation speeds up cooking time and keeps the kitchen organized.
- Mix Up the Veggies: Feel free to get creative with your vegetables. Snow peas, carrots, or broccoli work wonderfully in this dish.
- Adjust Sweetness: If you prefer a tangier sauce, cut back on the sugar and adjust vinegar to taste.
- Cook in Batches: Don’t overcrowd the pan while frying the chicken. This will keep it crispy and prevent steaming.
- Use Fresh Ingredients: Whenever possible, use fresh ginger and garlic. The flavors are incomparable to the powdered versions.