Description
This Sweet and Sour Chicken recipe delivers a delightful balance of tangy and sweet flavors with tender, crispy chicken pieces coated in a flavorful homemade sauce. Featuring bell peppers, pineapple, and a rich sauce made from ketchup, vinegar, and brown sugar, this dish makes a perfect weeknight dinner that comes together in just 45 minutes.
Ingredients
Chicken and Coating
- 500 g boneless skinless chicken breast, diced into 2.5 cm cubes
- 6 tablespoons cornstarch
- Salt and pepper to taste
- 50 ml vegetable oil for frying
Vegetables and Sauce
- 1 onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 6 tablespoons ketchup
- 2 tablespoons cider vinegar
- 6 tablespoons demerara or brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated
- 432 g tin pineapple pieces, drained (reserve the juice)
Instructions
- Prepare the Chicken: Place the cornstarch in a medium bowl and season with salt and pepper. Toss the diced chicken pieces in the cornstarch until they are evenly coated, ensuring each piece has a thin layer of the mixture.
- Cook the Chicken: Heat vegetable oil in a high-sided skillet over medium-high heat. Gently fry the coated chicken pieces on all sides until they are golden brown but not fully cooked through. Remove the chicken from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- Cook the Vegetables: In the same skillet, add the thinly sliced onions and stir, scraping the browned bits from the bottom to build flavor. Add the chopped red and yellow bell peppers and cook until they begin to soften, about 3-4 minutes.
- Prepare the Sauce: In a separate bowl or measuring jug, whisk together ketchup, cider vinegar, brown sugar, soy sauce, grated ginger, and grated garlic until fully combined.
- Add Sauce and Pineapple: Pour the prepared sauce mixture into the skillet with the vegetables and bring it to a gentle simmer. Add the drained pineapple pieces, reserving the juice for adjusting sauce consistency if needed.
- Combine and Cook: Return the partially cooked chicken to the skillet and simmer everything together for 5-6 minutes, or until the chicken is cooked thoroughly and the sauce has thickened. Adjust the thickness of the sauce by adding reserved pineapple juice to your preferred consistency.
Notes
- Ensure the chicken pieces are coated evenly with cornstarch to achieve a crispy texture.
- The chicken is not fully cooked during the initial frying to prevent overcooking during simmering.
- You can adjust the sweetness or tanginess of the sauce by varying the amount of brown sugar or vinegar.
- Serve with steamed rice or noodles for a complete meal.
- For a healthier option, use less oil and consider pan-searing rather than deep-frying.
