Description
This Crispy Sweet and Sour Chicken is a perfect blend of crispy fried chicken, vibrant bell peppers, and a rich, tangy sauce. The golden, crunchy chicken pieces are coated in a deliciously balanced sweet and sour sauce made with ketchup, vinegar, brown sugar, and a hint of soy sauce. Tossed with juicy pineapple chunks and fresh vegetables, this dish delivers restaurant-quality flavor in every bite. Serve it over steamed rice or noodles for a meal that’s sure to impress!
Ingredients
Scale
For the Chicken:
- 500 g (1 lb) boneless, skinless chicken breast, diced into 2.5 cm cubes
- 6 tablespoons (⅓ cup) cornstarch
- 50 ml (¼ cup) vegetable oil for frying
- Salt and pepper to taste
For the Vegetables:
- 1 onion, thinly sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
For the Sauce:
- 6 tablespoons (⅓ cup) ketchup
- 2 tablespoons cider vinegar
- 6 tablespoons (⅓ cup) demerara or brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, grated
- 432 g (15 ¼ oz) tin pineapple pieces, drained (reserve the juice)
Instructions
- Prepare the Chicken: Season the chicken with salt and pepper, then toss with cornstarch until evenly coated.
- Fry to Perfection: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken cubes in batches until golden and crispy. Remove and set aside.
- Sauté the Vegetables: In the same pan, sauté the onion, red bell pepper, and yellow bell pepper until slightly softened but still crisp.
- Make the Sauce: In a bowl, whisk together ketchup, cider vinegar, brown sugar, soy sauce, ginger, garlic, and reserved pineapple juice. Pour into the pan with the vegetables.
- Combine Everything: Add the crispy chicken and pineapple pieces to the pan, tossing to coat in the sauce. Simmer for 3-5 minutes until everything is heated through and the sauce thickens.
- Serve and Enjoy: Serve immediately over rice or noodles for a deliciously sweet and tangy meal.
Notes
- For extra crispiness, fry the chicken in batches and avoid overcrowding the pan.
- You can bake or air-fry the chicken for a healthier alternative. Bake at 400°F (200°C) for 20-25 minutes or air-fry at 375°F (190°C) for 15-18 minutes.
- Adjust the sweetness by reducing the brown sugar or adding a little more vinegar for extra tang.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop for the best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese