Sweet and Sour Chicken
A delightful dish featuring crispy chicken, vibrant vegetables, and a tangy sauce, perfect for family dinners or special occasions.
Ingredients
For the Chicken
- 1 lb chicken breast, cut into bite-size pieces
- 1/2 cup cornstarch
- 2 pieces eggs, beaten
For the Sauce and Vegetables
- 1 cup pineapple chunks
- 1/2 cup ketchup
- 1/3 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 piece red bell pepper, chopped
- 1 piece orange bell pepper, chopped
- 1/2 cup onion, chopped
For Serving
- 2 pieces green onions, chopped
- 4 servings cooked white rice for serving
Instructions
Preparation
- Cut chicken into bite-sized pieces and coat with cornstarch, then dip into beaten eggs.
Cooking
- Heat oil in a skillet and fry chicken until golden and crispy, then set aside.
- In a bowl, whisk ketchup, rice vinegar, soy sauce, and brown sugar together.
- Sauté chopped bell peppers and onion in the skillet until slightly tender.
- Add pineapple chunks and pour in the sauce, cooking until thickened.
- Add chicken back into the skillet and toss to coat in sauce.
Serving
- Serve over cooked white rice and garnish with green onions.
Notes
Make sure the oil is hot enough before frying the chicken to achieve a crispy texture. Use fresh vegetables for a crunchier bite. You can adjust the sweetness or tanginess of the sauce by adding more brown sugar or vinegar to your taste. To store leftovers, place in an airtight container and refrigerate for up to 3 days. To reheat, warm in a skillet or microwave until hot.