Chinese Chicken in Sweet and Sour Sauce
Transform your dinner table with our irresistible Chinese Chicken in Sweet and Sour Sauce, a vibrant medley of crispy fried chicken, tender bell peppers, and juicy pineapple chunks, all coated in a glossy, tangy-sweet sauce. This classic takeout favorite is surprisingly easy to recreate at home, featuring a perfectly balanced sauce made from pantry staples like ketchup, brown sugar, and soy sauce. The lightly battered chicken, fried to golden perfection, packs a satisfying crunch that soaks up the bold flavors of the stir-fried vegetables and sauce. Ready in just 40 minutes, this dish is perfect for a quick yet impressive meal and pairs wonderfully with steamed rice or noodles. Recreate the delicious magic of Chinese cuisine with this crowd-pleasing recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Soy sauce
- 4 tablespoons Cornstarch
- 6 tablespoons All-purpose flour
- 1 large Egg
- 500 milliliters Cooking oil
- 150 grams Pineapple chunks (canned)
- 2 medium Bell peppers (red, green, or yellow)
- 4 tablespoons White vinegar
- 5 tablespoons Ketchup
- 3 tablespoons Brown sugar
- 1 tablespoon Soy sauce (for the sauce)
- 100 milliliters Water
- 2 teaspoons Cornstarch (for slurry)
- 2 tablespoons Water (for slurry)
Instructions
Cut the chicken breast into bite-sized cubes and place them in a bowl.
Marinate the chicken with 2 tablespoons of soy sauce for 10 minutes while you prepare the other ingredients.
In a separate bowl, mix 4 tablespoons of cornstarch, 6 tablespoons of all-purpose flour, and 1 beaten egg to form a thick batter. Dip each piece of marinated chicken into the batter, ensuring it is fully coated.
Heat 500 milliliters of cooking oil in a deep frying pan or wok over medium heat. Fry the battered chicken pieces in small batches until golden brown and crispy (about 4-5 minutes). Remove and place them on a paper towel-lined plate to drain excess oil.
Cut the bell peppers into bite-sized chunks and drain the canned pineapple, saving the juice for the sauce.
In a small mixing bowl, combine 4 tablespoons of white vinegar, 5 tablespoons of ketchup, 3 tablespoons of brown sugar, 1 tablespoon of soy sauce, and 100 milliliters of water. Stir until the sugar dissolves to make the sweet and sour sauce base.
Prepare a cornstarch slurry by mixing 2 teaspoons of cornstarch with 2 tablespoons of water in a separate small bowl. Set aside.
In a clean wok or large skillet, heat 1-2 tablespoons of oil. Add the bell peppers and stir-fry for 2 minutes until slightly softened.
Pour the prepared sweet and sour sauce base into the wok. Bring it to a gentle simmer, then add the pineapple chunks.
Stir in the cornstarch slurry and continue cooking, stirring constantly, until the sauce thickens and becomes glossy (1-2 minutes).
Add the fried chicken to the wok and toss everything together until the chicken is evenly coated in the sauce.
Serve hot with steamed rice or noodles. Enjoy your homemade Chinese Chicken in Sweet and Sour Sauce!
Nutrition Facts
Calories |
5914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.5 g | 678% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 149.3 g | 54% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 67.0 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2428 mg | 52% | |
*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.
