There’s something special about a dish that pairs sweet and sour in a delightful harmony. I remember when I first made Sweet and Sour Chicken for a family gathering; I’d been hunting for a recipe that would be a sure-fire hit among my loved ones. As I stood in the kitchen with the vibrant colors of the bell peppers and pineapple chunks before me, I had an inkling that this would be that dish.
Not only is this recipe straightforward to whip up—even on a busy weeknight—but it also fills the kitchen with mouth-watering aromas that draw everyone in, eager to see what’s bubbling away on the stove. With its mix of tangy and sugary notes, this Sweet and Sour Chicken has a unique way of bringing the family together around the dining table.
Even my kids, who can be a bit picky at times, found themselves intrigued by the bold, bright flavors. It’s the kind of dish that leaves you feeling cozy and satisfied, as if you’ve just wrapped yourself in your favorite warm blanket.
What I really love about this recipe, apart from its delightful taste, is how easy it is to adjust according to what you have on hand. Whether you’re working with what’s in season or simply want to add your twist, it’s a flexible, forgiving dish. So, why not give it a try and make some lasting memories with this sweet and sour sensation?
How to Make Sweet and Sour Chicken
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Ingredients
- 1 large egg
- 1/2 tsp sesame oil (optional)
- 1/4 cup rice vinegar
- 1 cup pineapple chunks
- 1 cup sliced bell peppers
- 1 lbs boneless, skinless chicken breast
- 2-3 cloves garlic, minced
- 1/4 cup ketchup
- 1/3 cup corn starch
- 1/2 cup sugar
- 1 cup sliced onions
- 1/3 cup all-purpose flour
- Vegetable oil
- 1/2 tsp salt
Directions
Begin by cutting the chicken into small, bite-sized cubes. Make sure the pieces are dry by patting them with a paper towel.
In a wide dish, combine the flour, corn starch, and salt. In a separate bowl, beat the egg until smooth.
Dip each chicken piece into the egg, then roll it in the flour mixture until it’s fully coated.
Heat vegetable oil in a large frying pan over medium heat until shimmering. Ensure there’s enough oil to cover the pan’s surface.
Cook the chicken in small batches, ensuring you don’t crowd the pan. Cook until each side is golden brown and the chicken is fully cooked through (165°F internally). Set the cooked pieces aside.
Carefully clean any burnt bits from the pan with a paper towel, if necessary, before the next step.
Reheat the pan, adding a bit more oil if needed, and cook the onions and bell peppers for approximately one minute, ensuring they’re tender but still crisp. Remove them from the pan.
Create the sauce by mixing ketchup, rice vinegar, sugar, garlic, and sesame oil in the pan. Stir continuously until it gently boils, then simmer for another minute until it thickens.
Add the chicken, vegetables, and pineapple to the skillet, mixing everything until evenly coated with the sauce. Remove from heat.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or chicken broth to help maintain the sauce’s consistency and prevent it from drying out.
Cooking Tips
For a healthier option, consider baking the chicken instead of frying. You can also add a splash of soy sauce to the sauce for an extra depth of flavor. If you like an extra kick, sprinkle some red pepper flakes into the sauce.
Serving Suggestions
Sweet and Sour Chicken pairs perfectly with steamed rice or fluffy jasmine rice. For an added touch, garnish with fresh cilantro or some toasted sesame seeds before serving. A crisp green salad or stir-fried vegetables makes a great side dish.
Ingredient Substitutions
If you’re out of chicken, you can use pork or shrimp as a tasty alternative. For a vegetarian twist, replace the chicken with tofu. Don’t have rice vinegar? Apple cider vinegar is a good substitute.
Seasonal Variations
In summer, try adding fresh mango or peaches for a fruity twist. In winter, use seasonal vegetables like broccoli or Brussels sprouts. Any time of year, consider adding cashews or almonds for added crunch and flavor.
Allergen Information
This recipe contains eggs, which can be substituted with a vegan egg replacer. If you’re sensitive to gluten, opt for gluten-free flour instead of all-purpose flour. For those avoiding sesame, simply omit the sesame oil.
FAQ
Can this dish be made ahead of time?
Yes, you can prepare Sweet and Sour Chicken a day in advance. Store it in the fridge and reheat it before serving. Just be sure to keep the vegetables slightly undercooked if you plan to reheat so they remain crisp.
Can I freeze Sweet and Sour Chicken?
Absolutely! This dish freezes well. Place it in a freezer-safe container and it will keep for up to two months. Thaw in the refrigerator and reheat on the stove, adding a bit of water to maintain moisture.
What vegetables can I add to Sweet and Sour Chicken?
Feel free to add any of your favorite vegetables. Broccoli, carrots, and snap peas are great additions. Just dice them into bite-sized pieces to ensure even cooking with the other ingredients.
Is it possible to make this dish spicier?
To add some heat, you can incorporate fresh chilies or a pinch of red pepper flakes into the sauce. Alternatively, a few drops of hot sauce can round out the flavors with a bit of a kick.
What can I serve with this dish?
This dish is best served with steamed or fried rice. You may also consider serving it with noodles or a fresh cucumber salad to balance out the flavors. Iced tea or a cold lager makes for a refreshing beverage pairing.
How many calories are in each serving?
Each serving contains approximately 450 calories. To reduce the calorie count, consider reducing the amount of sugar or using a sugar alternative. Baking instead of frying the chicken can also help to keep the calories in check.
Sweet and Sour Chicken
Ingredients
- 1 large egg
- 1/2 teaspoon sesame oil optional
- 1/4 cup rice vinegar
- 1 cup pineapple chunks
- 1 cup sliced bell peppers
- 1 pound boneless, skinless chicken breast
- 2-3 cloves garlic minced
- 1/4 cup ketchup
- 1/3 cup corn starch
- 1/2 cup sugar
- 1 cup sliced onions
- 1/3 cup all-purpose flour
- vegetable oil
- 1/2 teaspoon salt
Instructions
- Chop the chicken into roughly 1-inch pieces and pat them dry.
- Mix flour, corn starch, and salt on a shallow plate. Whisk the egg until smooth in another bowl.
- Coat the chicken pieces in the egg mixture, then the flour blend, ensuring even coverage.
- Heat vegetable oil in a large skillet and cook the chicken in batches over medium heat until golden brown and cooked through.
- Clean the skillet if needed, reheat, and stir-fry sliced onions and bell peppers until slightly tender. Remove and set aside.
- In the same skillet, combine ketchup, rice vinegar, sugar, garlic, and sesame oil. Bring to a gentle boil, then simmer until thickened.
- Add the chicken, vegetables, and pineapple to the skillet. Toss everything to coat in the sauce, then remove from heat.
- Serve over rice and enjoy!
