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Benjamin

Quick & Crispy Sweet and Sour Chicken – A 30-Minute Dinner!

 

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

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)

Method
 

  1. Prepare the Chicken: Season the chicken with salt and pepper, then toss with cornstarch until evenly coated.
  2. 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.
  3. Sauté the Vegetables: In the same pan, sauté the onion, red bell pepper, and yellow bell pepper until slightly softened but still crisp.
  4. 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.
  5. 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.
  6. 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.

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