Easy Chinese Sweet And Sour Chicken Recipe
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Description
If you're looking for a simple and delicious Chinese-inspired dish that can be whipped up in no time, then look no further than this easy sweet and sour chicken recipe. The combination of crispy chicken and tangy sauce makes this dish a crowd-pleaser that's perfect for any occasion. Plus, with just a few basic ingredients and some easy-to-follow steps, this recipe is ideal for novice cooks and busy families alike.Prep Time
The prep time for this recipe is approximately 15 minutes.Cook Time
The cook time for this recipe is approximately 20 minutes.Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 onion, chopped
- 1 cup pineapple chunks, drained
- 1/2 cup ketchup
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 cup water
Equipment
- Large bowl
- Frying pan
- Small bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
Method
- In a large bowl, mix together the cornstarch, flour, salt, and black pepper.
- Add the beaten egg to the bowl and mix until combined.
- Add the chicken pieces to the bowl and toss until they are evenly coated in the batter.
- Heat the vegetable oil in a frying pan over medium-high heat.
- Add the chicken pieces to the pan and cook, stirring occasionally, until they are golden brown and crispy on all sides, about 5-7 minutes.
- Remove the chicken from the pan and set aside on a plate lined with paper towels to drain.
- Add the chopped bell peppers and onion to the pan and cook, stirring occasionally, until they are tender, about 3-5 minutes.
- Add the pineapple chunks to the pan and stir to combine.
- In a small bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, cornstarch, and water.
- Pour the sauce into the pan and stir to combine with the vegetables.
- Add the chicken back to the pan and stir until it is coated in the sauce.
- Cook for an additional 2-3 minutes, or until the sauce has thickened and the chicken is heated through.
- Serve hot over rice or noodles.
Notes
For a healthier version of this recipe, you can bake the chicken in the oven instead of frying it. Simply preheat your oven to 400°F, place the chicken pieces on a baking sheet lined with parchment paper, and bake for 15-20 minutes, or until golden brown and crispy.Nutrition Info
This recipe makes approximately 4 servings. Each serving contains:- Calories: 481
- Protein: 27g
- Fat: 17g
- Carbohydrates: 56g
- Fiber: 3g
- Sugar: 30g
- Sodium: 900mg
Recipe FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts if you prefer. Just be sure to adjust the cooking time accordingly, as chicken thighs may take a bit longer to cook than chicken breasts.Can I use different vegetables in this recipe?
Absolutely! This recipe is very versatile and you can easily swap out the bell peppers and onion for other vegetables that you prefer, such as carrots, broccoli, or snow peas.Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and store it in the fridge for up to 3 days. Simply reheat it in the microwave or on the stovetop before serving.Recipe Tips
- Make sure to drain the pineapple chunks well before adding them to the pan, as excess liquid can make the sauce too thin.
- If you don't have rice vinegar, you can use apple cider vinegar or white vinegar instead.
- If you prefer a spicier sauce, you can add a pinch of red pepper flakes or a splash of hot sauce to the sauce mixture.
- For a vegetarian version of this recipe, you can substitute tofu or tempeh for the chicken.
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