Description
Savor an irresistible sweet and sour chicken recipe that blends tangy flavors with crispy perfection. Chinese-inspired culinary magic awaits you, promising a delightful meal that elevates home cooking with zesty, mouthwatering charm.
Ingredients
Scale
main ingredients:
- 1.5 lbs chicken breast, boneless and skinless
- 1 cup rice, white long-grain
vegetables:
- 1 green bell pepper, chopped
- 1/2 red onion, diced
- 2 green onions, sliced
sauce and seasoning:
- 1/2 cup pineapple juice
- 1/3 cup white vinegar
- 1/4 cup ketchup
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tsp ginger, fresh and grated
- 2 tbsp vegetable oil
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Slice chicken breasts into bite-sized cubes, ensuring uniform pieces for even cooking.
- Whisk together pineapple juice, white vinegar, ketchup, soy sauce, brown sugar, minced garlic, grated ginger, cornstarch, black pepper, and salt in a mixing bowl to create a vibrant sweet and sour sauce.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering and hot.
- Carefully add chicken cubes to the skillet, spreading them in a single layer to promote golden browning.
- Cook chicken for 5-6 minutes, stirring occasionally, until exterior turns crispy and golden and internal temperature reaches 165°F.
- Remove chicken from skillet and set aside, keeping warm.
- In the same skillet, sauté chopped green bell peppers and diced red onions for 2-3 minutes until slightly softened.
- Pour prepared sauce over vegetables and chicken, stirring to coat evenly and allow sauce to thicken for 1-2 minutes.
- Sprinkle sliced green onions over the dish for fresh flavor and color contrast.
- Serve immediately over steamed white rice, ensuring each portion gets a generous coating of sweet and sour sauce.
Notes
- Control chicken size carefully, cutting into uniform 1-inch cubes to guarantee consistent cooking and golden exterior.
- Adjust sauce sweetness by balancing vinegar and sugar ratios, tasting and tweaking before final cooking for personalized flavor profile.
- Prevent soggy chicken by patting meat dry with paper towels before cooking, allowing better browning and crispy texture.
- Consider gluten-free adaptation by replacing soy sauce with tamari and ensuring cornstarch is certified gluten-free for sensitive diets.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 430
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg