Sweet and Sour Chicken with Rice
Get ready to bring the perfect balance of tangy and savory to your dinner table with this irresistible Sweet and Sour Chicken with Rice. This classic Asian-inspired dish features tender, golden-fried chicken pieces coated in a glossy, flavorful sauce made from ketchup, rice vinegar, soy sauce, and a touch of brown sugar for sweetness. Vibrant bell peppers, juicy pineapple chunks, and aromatic garlic add a fresh burst of flavor and texture to every bite. Served over a bed of fluffy white rice, this dish is as visually stunning as it is delicious. With just 45 minutes from start to finish, this quick and satisfying recipe is ideal for busy weeknights or when you’re craving takeout-style comfort at home. Don't forget the optional scallion garnish for a pop of color and flavor! Perfect for families or dinner parties, this recipe will quickly become a go-to favorite in your kitchen.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 60 grams Cornstarch
- 60 grams All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil
- 200 grams Pineapple chunks (canned)
- 2 medium Bell peppers (red and green)
- 1 medium White onion
- 2 cloves Garlic cloves
- 120 milliliters Ketchup
- 60 milliliters Rice vinegar
- 2 tablespoons Soy sauce
- 60 grams Brown sugar
- 120 milliliters Water
- 1 tablespoon Cornstarch (for sauce)
- 4 cups Cooked rice
- 2 stalks Scallions (optional garnish)
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
In a bowl, mix the cornstarch and flour. In a separate bowl, beat the eggs.
Dip each chicken piece into the egg, then dredge in the cornstarch-flour mixture to coat evenly.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 3-5 minutes per batch. Remove and set on a paper towel-lined plate to drain excess oil.
While the chicken cooks, dice the bell peppers and onion into bite-sized pieces. Mince the garlic and drain the pineapple chunks.
In a small bowl, mix the ketchup, rice vinegar, soy sauce, brown sugar, water, and cornstarch (1 tablespoon) to create the sweet and sour sauce.
Heat a tablespoon of vegetable oil in a clean skillet or wok. Add the garlic and stir-fry for 30 seconds until fragrant. Add the bell peppers, onion, and pineapple chunks. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
Pour the sweet and sour sauce into the skillet with the vegetables. Stir continuously until the sauce thickens and becomes glossy, about 2-3 minutes.
Add the fried chicken to the sauce and toss until well-coated.
Serve the sweet and sour chicken over cooked rice. Garnish with chopped scallions if desired.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 71.1 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 30.8 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 770 mg | 16% | |
*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.
