Simple Sweet Sour Chicken
Transform your dinner table with this Simple Sweet and Sour Chicken recipe, a quick yet flavorful dish that delivers restaurant-quality results in under 40 minutes. Featuring tender chunks of golden-crispy chicken tossed in a tangy, homemade sweet-and-sour sauce, this dish is perfectly balanced with the vibrant crunch of red and green bell peppers and juicy pineapple chunks. The easy-to-make sauce combines pantry staples like ketchup, vinegar, and soy sauce, brightened with just the right amount of sugar for a delightful burst of sweetness. Pair this family-friendly favorite with fluffy steamed rice or noodles for an irresistible meal that’s sure to become a weeknight staple. Perfectly crispy, refreshingly tangy, and incredibly satisfying, this recipe is a must-try for fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 500 grams chicken breasts
- 60 grams cornstarch
- 60 grams all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons ground pepper
- 1 piece large egg
- 100 milliliters vegetable oil
- 1 piece red bell pepper
- 1 piece green bell pepper
- 200 grams pineapple chunks (canned or fresh)
- 60 milliliters ketchup
- 30 milliliters vinegar
- 50 grams sugar
- 15 milliliters soy sauce
- 100 milliliters water
- 10 grams cornstarch (for sauce)
- 20 milliliters water (for cornstarch slurry)
Instructions
Cut the chicken breasts into bite-sized pieces.
In a bowl, combine cornstarch, flour, salt, and pepper. Beat the egg in a separate bowl.
Dip each piece of chicken in the egg, then coat it in the cornstarch-flour mixture. Set aside.
Heat the vegetable oil in a large pan over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy. Remove and drain on paper towels.
Chop the red and green bell peppers into chunks.
In a small bowl, prepare the sauce by mixing ketchup, vinegar, sugar, soy sauce, and water.
In the same pan, sauté the bell peppers for 2-3 minutes until slightly softened.
Add the prepared sauce and pineapple chunks to the pan and bring to a simmer.
In a separate bowl, mix the cornstarch and water to make a slurry. Slowly add the slurry to the sauce, stirring continuously, until the sauce thickens.
Add the fried chicken back to the pan and toss in the sauce until evenly coated.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 23.5 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 612 mg | 13% | |
*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.
