Click here to signup, it's free and includes recipe ai, recipe boxes and much more!

Sweet and Sour Chicken

JE
Jennifer

Cuisine: Chinese
Categories: World Eats, Lunch & Chicken

Recipe Source: Jessica Gavin

Sweet and Sour Chicken is a classic Chinese takeout dish that's loved for its contrasting flavors and vibrant colors. Tender pieces of chicken are coated in a crispy batter and fried until golden brown. Then, they're tossed in a luscious sweet and sour sauce made with a blend of soy sauce, vinegar, sugar, and often, pineapple juice. The sauce perfectly balances sweetness and tanginess, creating a flavor explosion in every bite. Colorful bell peppers and onions add a satisfying crunch and visual appeal. Served over fluffy white rice, Sweet and Sour Chicken is a satisfying and flavorful meal that's perfect for any occasion.

Sweet and Sour Chicken
chinese

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4 servings

Ingredients:

  • 1 1/2 pounds boneless chicken breast , , cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cornstarch
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 red bell pepper , , cut into 3/4-inch cubes (about 3/4 cup)
  • 1 green bell pepper , , cut into 3/4-inch cubes (about 3/4 cup)
  • 1 cup white onion , , 3/4-inch dice
  • 1 cup pineapple chunks , canned, reserve juice for sauce
  • 1 teaspoon sesame seeds , (optional)

Directions:

  1. In a medium sized bowl whisk together honey, rice vinegar, soy sauce, garlic powder, onion powder, tomato paste, and 1 tablespoon pineapple juice (from pineapple chunks).
  2. In a separate small bowl whisk together 1 tablespoon cornstarch and 2 tablespoons pineapple juice. Water can be substituted for pineapple juice if desired.
  3. In a small pot add sauce mixture, heat over medium-high heat. Once boiling, add the cornstarch mixture.
  4. Whisk constantly until sauce thickens, about 30 seconds. Turn off heat and leave on stove top.
  5. To a large bowl add chicken, salt, pepper and 1/4 cup cornstarch, stir to coat the chicken.
  6. Heat a large saute pan or wok over medium-high heat. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil.
  7. Once the oil is hot add the chicken in a single layer. Cook until light golden brown, about 4 minutes.
  8. Flip the chicken pieces to cook the other side, about 3 additional minutes or until no longer pink.
  9. Add 1 teaspoon minced garlic, red and green bell peppers, and onions to the pan.
  10. Sauté until vegetables are crisp-tender, about 2 minutes. Add pineapple and saute for 1 minute.
  11. Add the sauce, stir to coat and cook another 2 minutes, or until sauce is warmed through.