Cantonese Sweet and Sour Chicken
Experience the vibrant flavors of Cantonese Sweet and Sour Chicken, a classic Chinese takeout favorite made easily at home! This recipe features tender, golden-fried chicken cubes tossed with juicy pineapple, crisp bell peppers, and a savory-sweet sauce that strikes the perfect balance of tangy and flavorful. The glossy sauce, made with a harmonious blend of ketchup, soy sauce, vinegar, and sugar, comes together effortlessly with a quick cornstarch slurry. Perfectly complemented by steamed rice or noodles, this 40-minute dish is a crowd-pleaser that's ideal for weeknight dinners or special occasions. Embrace the fusion of crunchy textures and bold, delectable flavors in every bite!
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Recipe Information
Ingredients
- 500 grams chicken breast, cubed
- 1 tsp salt
- 0.5 tsp white pepper
- 2 tbsp cornstarch
- 500 ml vegetable oil (for frying)
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 150 grams pineapple chunks (canned or fresh)
- 1 small white onion, sliced
- 3 tbsp ketchup
- 2 tbsp white vinegar
- 1 tbsp soy sauce
- 2 tbsp sugar
- 100 ml water
- 1 tsp cornstarch (for sauce slurry)
- 2 tsp water (for sauce slurry)
Instructions
In a large bowl, season the cubed chicken with salt, white pepper, and 2 tablespoons of cornstarch. Mix well to coat the chicken evenly and let it marinate for 10 minutes.
Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches 180°C (350°F). Carefully fry the chicken in batches for 4-5 minutes, or until golden brown and crispy. Remove the chicken and drain on a paper towel-lined plate.
In a small bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry. Set aside.
In a clean wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Stir-fry the diced red and green bell peppers, white onion, and pineapple chunks for 2-3 minutes until they are slightly softened but still vibrant.
To make the sauce, add ketchup, white vinegar, soy sauce, sugar, and 100 ml of water to the wok with the vegetables. Stir well to combine and bring to a simmer.
Stir the cornstarch slurry again to ensure it's well combined, then slowly add it to the sauce while stirring continuously. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
Add the fried chicken back into the wok and toss everything together until the chicken is evenly coated in the sauce.
Remove from heat and serve immediately over steamed rice or with a side of noodles. Enjoy!
Nutrition Facts
Calories |
5530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.1 g | 666% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3514 mg | 153% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 62.2 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
