Sweet and Sour Chicken: A Delicious Recipe for a Classic Dish

Sweet and sour chicken is a delightful dish that perfectly balances tangy and savory flavors, making it a favorite in many households. Growing up, I remember the first time I tasted this vibrant dish at a local Chinese restaurant; the combination of crispy chicken coated in a luscious sweet and sour sauce was simply irresistible. This dish has roots in Chinese cuisine, often associated with Cantonese cooking, and has become a beloved staple in various cultures around the world.

What I love most about sweet and sour chicken is its versatility. The juicy chicken pieces, paired with colorful bell peppers and pineapple, create a symphony of textures and tastes that dance on your palate. Not only is it delicious, but it’s also incredibly convenient to prepare, making it a go-to option for busy weeknights or special gatherings. Join me as we explore this mouthwatering recipe that is sure to impress your family and friends!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup bell peppers (red, green, or yellow), chopped
• 1 cup pineapple chunks (fresh or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup vegetable oil (for frying)
• 1/2 cup sugar
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Cooked rice (for serving)
• Chopped green onions (for garnish)

Preparing the Chicken

1. Start by cutting the chicken breasts into bite-sized pieces. This will help them cook evenly and absorb the flavors of the sauce.
2. In a large bowl, combine the flour, cornstarch, salt, black pepper, and paprika. This mixture will create a crispy coating for the chicken.
3. Add the chicken pieces to the bowl and toss them in the flour mixture until they are well coated. Make sure each piece is evenly covered for the best texture.

Preparing the Sauce

1. In a separate bowl, mix together the sugar, apple cider vinegar, soy sauce, and ketchup. This combination will give you that classic sweet and sour flavor.
2. Once the sauce ingredients are well combined, set it aside. We’ll be using it later to coat the chicken and vegetables.

Cooking the Chicken

1. In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil to be hot enough that it sizzles when you add the chicken.
2. Carefully add the coated chicken pieces to the hot oil in batches. Avoid overcrowding the pan, as this can cause the chicken to steam instead of fry. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
3. Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil. Repeat this process until all the chicken is cooked.

Cooking the Vegetables

1. In the same skillet, add a little more oil if necessary, and toss in the chopped onion, bell peppers, and garlic. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
2. Add the minced ginger and pineapple chunks to the skillet, and cook for an additional 2 minutes. The ginger will add a nice zing to the dish, and the pineapple will enhance the sweetness.

Combining Everything

1. Once the vegetables are cooked, return the fried chicken to the skillet. Pour the sweet and sour sauce over the chicken and vegetables, stirring to combine everything evenly.
2. Bring the mixture to a simmer over medium heat. This will help the flavors meld together beautifully.
3. To thicken the sauce, stir in the cornstarch mixed with water. Keep stirring until the sauce thickens to your desired consistency, which should take about 2-3 minutes.

Serving the Dish

1. Once everything is well combined and the sauce has thickened, remove the skillet from the heat.
2. Serve the sweet and sour chicken over a bed of cooked rice. The rice will soak up the delicious sauce, making every bite flavorful.
3. Garnish with chopped green onions for a fresh touch and a pop of color.

Tips for Success

• For extra crunch, you

  Conclusion:

  In summary, this sweet and sour chicken recipe is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The perfect balance of tangy and sweet flavors, combined with tender chicken and vibrant vegetables, makes this dish not only delicious but also visually appealing. Plus, it’s incredibly versatile! You can serve it over fluffy white rice, crispy fried rice, or even alongside a fresh salad for a lighter option. Feel free to get creative with your variations—try adding pineapple chunks for an extra burst of sweetness, or switch up the vegetables based on what you have on hand. The beauty of this sweet and sour chicken recipe is that it can be tailored to suit your taste preferences and dietary needs. I encourage you to give this recipe a try and experience the delightful flavors for yourself. Once you do, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your finished dish. Cooking is all about sharing joy and creativity, and I can’t wait to see how you make this sweet and sour chicken your own! Print
  

  Sweet and Sour Chicken: A Delicious Recipe for a Classic Dish

  ---

  • Author: Maria
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

  Print Recipe

  Pin Recipe

  Description

  Savor the deliciousness of Sweet and Sour Chicken, featuring crispy chicken pieces, vibrant vegetables, and a tangy sauce. This quick and easy dish is perfect for weeknight dinners and pairs wonderfully with rice for a satisfying meal.

  ---

  Ingredients

  Scale 1x2x3x

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup bell peppers (red, green, or yellow), chopped
  • 1 cup pineapple chunks (fresh or canned)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 cup vegetable oil (for frying)
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
  • Cooked rice (for serving)
  • Chopped green onions (for garnish)

  ---

  Instructions

  1. Start by cutting the chicken breasts into bite-sized pieces.
  2. In a large bowl, combine the flour, cornstarch, salt, black pepper, and paprika.
  3. Add the chicken pieces to the bowl and toss them in the flour mixture until they are well coated.
  4. In a separate bowl, mix together the sugar, apple cider vinegar, soy sauce, and ketchup.
  5. Set the sauce aside for later use.
  6. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  7. Carefully add the coated chicken pieces to the hot oil in batches and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
  8. Remove the cooked chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
  9. In the same skillet, add a little more oil if necessary, and toss in the chopped onion, bell peppers, and garlic. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
  10. Add the minced ginger and pineapple chunks to the skillet, and cook for an additional 2 minutes.
  11. Return the fried chicken to the skillet and pour the sweet and sour sauce over the chicken and vegetables, stirring to combine everything evenly.
  12. Bring the mixture to a simmer over medium heat.
  13. To thicken the sauce, stir in the cornstarch mixed with water and keep stirring until the sauce thickens to your desired consistency, which should take about 2-3 minutes.
  14. Remove the skillet from the heat once everything is well combined and the sauce has thickened.
  15. Serve the sweet and sour chicken over a bed of cooked rice.
  16. Garnish with chopped green onions for a fresh touch and a pop of color.

  Notes

  • For extra crunch, you can double fry the chicken pieces for a crispier texture.
  • Feel free to customize the vegetables based on your preference or what you have on hand.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes