Sweet and sour chicken is delicious. Actually, the concept of the sauce originated in China, but the recipe has made its way around the world and has been altered to the tastes and customs of various cultures. It has to be one of the most delicious chicken recipes that I have eaten. I make it up about every three months and my dinner guests go crazy over the recipe. Give it a try and, as always, let us know what you think.
You can make a few adjustments to the recipe. In example, I always use boneless, skinless chicken breast because they are so healthy and easy to work with. I guess any cut of chicken can be used, however. Keep in mind it might be a little trickier to cook especially if the cut has bone in it.
The amount of garlic, onion, and bell peppers can be altered, as well. You could also use green or yellow bell pepper. I prefer red as I like the color and sweetness. A few mushroom might be a nice touch too.
The sauce can be adjusted in a few ways too. If you want it a touch more on the sour side, a bit more vinegar can be added; alternatively, if a sweeter taste is desired, add in more sugar or ketchup.
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- 3 boneless, skinless chicken breasts, cubed
- 1 500 ml can of pineapple chunks, drained and 1/2 cup of juice reserved
- 1 egg
- 1/4 cup of corn starch
- 3 cloves of garlic, chopped
- 1/2 onion, chopped
- 1 red bell pepper, cubed
- salt & pepper to taste
- 2 tbsp of corn starch diluted in 2 tbsp of water
- For the Sauce:
- 1/2 cup of pineapple juice reserved from the chunks
- 2 tbsp of soy sauce
- 1 tbsp of vinegar
- 2 tbsp of brown sugar
- 3 tbsp of ketchup
- 2 tbsp of water
- Combine the pineapple juice, soy sauce, vinegar, brown sugar, ketchup, and water together in a measuring cup. Mix until well combined and set it aside.
- Add the chicken to a separate bowl. Put the egg and corn starch in. Season it with some salt and pepper. Mix until the chicken is completely coated.
- Pour some oil into a walk or pan. you want enough to just cover the chicken. Heat it to 177 degrees C. or 350 F. Fry the chicken, in batches, until it’s golden brown. This should take about 5 minutes per batch. Set it aside on a plate lined wit a paper towel.
- Discard the excess oil from the pan, but leave enough in for frying.
- Add in the onion, garlic, and bell pepper. Saute for a couple of minutes until the bell pepper is tender crisp.
- Put the pineapple in and stir and fry for another 2 minutes.
- Pour the sauce in and bring it to a boil without stirring.
- After a boil, add the chicken back in. Stir it around until it is completely covered with the sauce.
- Pour in the diluted corn starch and stir until the sauce thickens.
- Serve over a bed of steamed rice and garnish with some chopped green onions.
- Enjoy your sweet and sour chicken.
