introduction
Sweet and Sour Chicken is a quick and tasty dish with crispy chicken and a bright sauce. It cooks fast and fits weeknight meals. If you enjoy simple chicken meals, try this chicken parm sandwich recipe as another easy dinner idea.
why make this recipe
- It is fast to make.
- Kids and adults usually like the sweet and tangy sauce.
- You can use simple pantry items.
- It pairs well with rice or vegetables.
how to make Sweet and Sour Chicken
Ingredients :
- 1 pound chicken breast, cut into chunks
- 1 cup cornstarch
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 cup sweet and sour sauce
- Salt and pepper to taste
- Cooked rice, for serving
Directions :
- Dip chicken chunks in cornstarch, then in beaten eggs.
- Heat oil in a pan and fry chicken until golden and cooked through.
- Remove chicken, and in the same pan, stir-fry bell peppers and onions for about 3-4 minutes.
- Add the fried chicken back to the pan along with sweet and sour sauce.
- Cook for an additional 2-3 minutes until everything is heated through.
- Serve over cooked rice.
how to serve Sweet and Sour Chicken
Serve the chicken hot over steamed white rice or brown rice. You can add steamed broccoli or snap peas on the side. Sprinkle a few sesame seeds or chopped green onions if you like.
how to store Sweet and Sour Chicken
Cool the chicken to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat in a pan over low heat until hot, or use the microwave in short bursts.
tips to make Sweet and Sour Chicken
- Pat the chicken dry before coating for a crispier crust.
- Do not overcrowd the pan when frying; fry in batches if needed.
- Use a neutral oil with a high smoke point, like vegetable oil.
- Taste the sauce and add a pinch of salt or a little extra sugar if you want it sweeter.
variation (if any)
- For a lighter version, bake the coated chicken on a sheet pan at 425°F (220°C) for 15-20 minutes instead of frying.
- Add pineapple chunks for a fruity touch.
- Use thigh meat for more flavor and juiciness.
FAQs
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free cornstarch and check that your sweet and sour sauce has no gluten ingredients.
Q: Can I use frozen chicken?
A: Thaw the chicken fully and pat it dry before coating. Do not fry frozen pieces.
Q: How do I make more sauce?
A: Double the sauce amount and heat it with the cooked chicken and vegetables until it thickens. Taste and adjust seasoning.
Q: Can I prepare parts ahead?
A: Yes. You can cut the chicken and chop the vegetables ahead of time. Fry the chicken and store separately, then combine and heat with sauce before serving.
Sweet and Sour Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: None
Description
A quick and tasty dish featuring crispy chicken in a sweet and tangy sauce, perfect for weeknight meals.
Ingredients
- 1 pound chicken breast, cut into chunks
- 1 cup cornstarch
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1 bell pepper, chopped
- 1 onion, chopped
- 1 cup sweet and sour sauce
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Dip chicken chunks in cornstarch, then in beaten eggs.
- Heat oil in a pan and fry chicken until golden and cooked through.
- Remove chicken, and in the same pan, stir-fry bell peppers and onions for about 3-4 minutes.
- Add the fried chicken back to the pan along with sweet and sour sauce.
- Cook for an additional 2-3 minutes until everything is heated through.
- Serve over cooked rice.
Notes
Pat the chicken dry before coating for a crispier crust. Do not overcrowd the pan when frying; fry in batches if needed. Taste the sauce and adjust seasoning as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
