Sweet Sour Chicken Shrimp
Sweet and Sour Chicken Shrimp is a tantalizing fusion dish that combines crispy golden chicken bites and succulent shrimp with a vibrant, tangy-sweet sauce. Perfectly balanced with the brightness of bell peppers, juicy pineapple chunks, and a bold sauce made of ketchup, vinegar, soy sauce, and brown sugar, this dish is a culinary celebration of flavor and texture. The chicken and shrimp are lightly coated and fried to perfection, then tossed in a thickened sweet-and-sour glaze for a mouthwatering finish. Ideal for dinner, this recipe pairs beautifully with steamed rice or noodles, making it a crowd-pleasing option for family meals or casual gatherings. Easy-to-follow and ready in under an hour, Sweet and Sour Chicken Shrimp turns simple ingredients into an unforgettable Asian-inspired delight!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 12 pieces large shrimp, peeled and deveined
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 2 pieces eggs
- 2 cups vegetable oil (for frying)
- 1 piece red bell pepper, diced
- 1 piece green bell pepper, diced
- 1 cup pineapple chunks (canned or fresh)
- 0.25 cup white vinegar
- 0.25 cup ketchup
- 0.25 cup brown sugar
- 1 tablespoon soy sauce
- 0.5 cup water
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (for sauce)
- 2 tablespoons water (for cornstarch slurry)
Instructions
Cut the chicken breasts into bite-sized pieces and pat them dry with a paper towel.
In a bowl, combine 1/2 cup cornstarch and 1/2 cup all-purpose flour. In a separate bowl, beat the eggs.
Dip each chicken piece in the egg, then coat it in the flour mixture. Repeat with the shrimp.
Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the coated chicken pieces and shrimp in batches until golden and cooked through, about 4-5 minutes per batch. Remove and drain on a paper towel-lined plate.
In a separate large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.
Add the diced red and green bell peppers and cook for 3-4 minutes until slightly tender.
Stir in the pineapple chunks and cook for another 2 minutes.
In a bowl, whisk together white vinegar, ketchup, brown sugar, soy sauce, and 1/2 cup water. Pour the mixture into the skillet with the vegetables and pineapple.
Bring the sauce to a simmer. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the sauce and cook until thickened, about 1-2 minutes.
Add the fried chicken pieces and shrimp to the skillet, tossing them to coat evenly in the sauce.
Cook for another 2 minutes to ensure the chicken and shrimp are heated through.
Serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
5497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 493.2 g | 632% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 181.1 g | 66% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 78.2 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 337 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2320 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.
