Simple Sweet and Sour Chicken
Transform your weeknight dinners with this irresistible Simple Sweet and Sour Chicken recipe! Featuring tender, golden-fried chicken bites coated in a luscious homemade sweet and tangy sauce, this dish delivers restaurant-quality flavor in just 35 minutes. The vibrant combination of pineapple chunks, bell peppers, and a perfectly balanced sauce made with ketchup, white vinegar, and soy sauce creates a dynamic burst of flavor in every bite. Paired with steamed rice or noodles, this family-friendly meal is as easy to prepare as it is satisfying. Perfect for anyone craving classic Chinese-inspired comfort food, this recipe is a delicious and quick way to bring bold, bright flavors to your table.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 50 grams cornstarch
- 60 grams all-purpose flour
- 1 large egg
- 250 milliliters vegetable oil (for frying)
- 60 milliliters ketchup
- 60 milliliters white vinegar
- 50 grams sugar
- 20 milliliters soy sauce
- 150 grams pineapple chunks (canned, drained)
- 100 grams bell peppers (red and green, diced)
- 120 milliliters water
- 10 grams cornstarch (for sauce slurry)
- 10 milliliters water (for sauce slurry)
Instructions
Cut the chicken breast into bite-size pieces and season with salt and black pepper.
In a medium bowl, combine the cornstarch, all-purpose flour, and a pinch of salt. In a separate bowl, beat the egg.
Dip each chicken piece into the egg, then coat it well in the flour and cornstarch mixture. Set aside on a plate.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the chicken pieces in batches until golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
In a small bowl, mix the cornstarch for the sauce slurry with water to create a smooth paste. Set aside.
In a separate saucepan, combine ketchup, white vinegar, sugar, soy sauce, and 120 milliliters of water. Bring to a simmer over medium heat, stirring to dissolve the sugar.
Add the diced bell peppers and pineapple chunks to the sauce and let cook for 3-4 minutes until the vegetables soften slightly.
Stir in the cornstarch slurry and cook the sauce for an additional 2-3 minutes until it thickens to the desired consistency.
Add the fried chicken pieces into the sauce and gently toss to coat evenly.
Serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 20.7 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 468 mg | 10% | |
*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.
