Sweet and Sour Chicken

Short description

Sweet and Sour Chicken is a beloved dish featuring tender, crispy chicken pieces coated in a glossy, flavorful sauce that balances tangy sweetness with savory depth. It is often accompanied by colorful bell peppers, pineapple, and onions, making it as visually appealing as it is delicious.

Why You’ll Love This Recipe

This recipe offers the perfect harmony of flavors: the bright, fruity sweetness cuts through the savory richness of the chicken, while the vibrant vegetables and pineapple add texture, color, and freshness. It is also versatile, approachable, and comforting—ideal for family dinners or casual entertaining.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• chicken breast or thigh pieces, cut into bite‑sized chunks

• cornstarch (for coating)

• vegetable oil (for frying)

• bell peppers (red and green), chopped into chunks

• fresh pineapple chunks (or canned, drained)

• onion, cut into chunks

• for the sauce:

  • sugar

  • ketchup

  • rice vinegar (or white vinegar)

  • soy sauce

  • garlic, minced

  • ginger, minced (optional)

  • water or chicken broth

  • cornstarch slurry (cornstarch mixed with water to thicken)

directions

1. Prepare the chicken by coating each piece lightly with cornstarch. Shake off excess.

2. Heat vegetable oil in a wok or deep skillet over medium‑high heat. Fry the coated chicken in batches until golden brown and crisp. Remove and drain on paper towels.

3. In a separate pan or the same wok wiped clean and reheated, sauté the bell peppers and onion just until slightly tender, maintaining some crispness.

4. Add pineapple chunks to the vegetables and stir briefly to warm through.

5. In a bowl, whisk together sugar, ketchup, rice vinegar, soy sauce, minced garlic (and ginger, if using), and water or broth. Pour this sauce mixture into the pan with vegetables and pineapple.

6. Bring the sauce to a gentle boil, then stir in the cornstarch slurry. Continue stirring until the sauce thickens to a glossy consistency.

7. Return the fried chicken pieces to the pan, tossing gently to coat each piece thoroughly with the sauce. Ensure the chicken is heated through.

8. Remove from heat and serve immediately over steamed rice or noodles.

Servings and timing

• Servings: Serves approximately 4 people.

• Timing:

  • Preparation time: about 15 minutes (cutting, coating, sauce prep)

  • Cooking time: about 20 minutes (frying chicken, cooking vegetables, finishing sauce)

  • Total time: approximately 35 minutes.

Variations

• For a lighter version, bake the cornstarch‑coated chicken in the oven at 425 °F (220 °C) on a lightly oiled rack-lined baking sheet until crisp, then proceed with the sauce steps.

• Substitute chicken thighs for juicier, more flavorful meat.

• Add seasonal vegetables such as zucchini, carrot slices, or snap peas for variety and nutrition.

• Make it fruitier by adding mango or mandarin orange segments in place of or alongside pineapple.

• Adjust the sauce’s sweetness or tang by altering the sugar‑to‑vinegar ratio to suit your taste preferences.

• For a gluten‑free option, use tamari instead of soy sauce and ensure cornstarch is labelled gluten‑free.

storage/reheating

• Storage: Allow the dish to cool slightly, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

• Reheating:

  • On the stovetop: Gently reheat in a non‑stick pan over low to medium heat, stirring occasionally until warmed through.

  • In the microwave: Reheat in a microwave‑safe container, covered loosely, for short intervals (about 1 minute), stirring between intervals to ensure even heating. Avoid overheating to maintain a better texture.

FAQs

What can I substitute if I don’t have ketchup?

You can make a quick substitute by mixing tomato paste with a bit of sugar and vinegar to mimic ketchup’s sweet‑tart profile.

Can I make this dish ahead of time for meal prep?

Yes, you may prepare the sauce and vegetables in advance and refrigerate. Fry the chicken and combine everything just before serving to maintain crispness.

Is cornstarch necessary for the chicken coating?

Cornstarch creates a crisp, light coating. You can use potato starch or all‑purpose flour instead, though texture may be slightly different.

How can I make the sauce less sweet?

Reduce the sugar amount or increase the vinegar slightly. You may also substitute part of the sugar with a lower‑calorie sweetener.

Can I freeze Sweet and Sour Chicken?

Freezing is not recommended, as the sauce and vegetables may become soggy when thawed. It is best enjoyed fresh or refrigerated for short‑term storage.

What’s the best rice to serve with this dish?

Steamed jasmine or long‑grain white rice pairs beautifully. For a healthier option, brown rice or quinoa also works well.

How do I make the sauce thicker without cornstarch?

Simmer the sauce longer to reduce it, or use a small amount of arrowroot powder or tapioca starch as substitutes.

Can I make this dish vegetarian?

Yes. Substitute firm tofu or tempura‑style vegetables (like broccoli, cauliflower, and bell peppers) for the chicken, and follow the same sauce process.

What temperature is ideal for frying the chicken?

Aim for oil heated to around 350 °F (175 °C). If the oil is too cool, the coating may become soggy; too hot, and the chicken may brown too quickly without cooking through.

How do I prevent the vegetables from becoming too soft?

Stir‑fry the vegetables over high heat and remove them once they are just tender‑crisp. They will continue to cook slightly when the sauce is added.

Conclusion

Sweet and Sour Chicken is a vibrant, crowd‑pleasing dish that balances textures and flavors—crispy chicken, colorful vegetables, tangy‑sweet sauce, and luscious pineapple. It comes together in under 40 minutes and offers plenty of flexibility for substitutions and adaptations. With clear steps for preparation, storage, and reheating, this recipe is both practical and delicious, making it a go‑to for weeknight dinners or gatherings.

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