Description
Culinary magic happens when sweet and sour chicken merges Chinese-American flavors into a delightful dance of tangy and crispy perfection. Crisp chicken pieces glazed with a perfectly balanced sauce promise a restaurant-quality meal you can easily craft in your own kitchen.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken breasts
- 1/4 cup cornstarch
Sauce Ingredients:
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tbsp water
Vegetable and Aromatics:
- 1 large bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup pineapple chunks
Cooking Essentials:
- 3 tbsp vegetable oil
- 1 tsp sesame oil
- Salt to taste
- 1/4 tsp black pepper
Garnish:
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Slice chicken breasts into bite-sized cubes, ensuring uniform pieces for even cooking.
- Coat chicken pieces thoroughly with cornstarch, creating a light, crispy exterior layer.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering and hot.
- Carefully place cornstarch-coated chicken into the skillet, allowing each piece to develop a golden-brown crust without overcrowding.
- Flip chicken pieces to cook evenly, approximately 6-8 minutes until fully cooked and crispy.
- Remove chicken and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, sauté minced garlic, chopped onions, and diced bell peppers until vegetables become slightly tender and fragrant.
- Whisk together white vinegar, ketchup, brown sugar, soy sauce, and water to create a vibrant sweet and sour sauce.
- Pour sauce mixture into the skillet with sautéed vegetables, stirring continuously to prevent burning.
- Add pineapple chunks and cooked chicken back into the sauce, gently coating each piece.
- Simmer the entire mixture for 3-4 minutes, allowing flavors to meld and sauce to slightly thicken.
- Drizzle sesame oil over the dish for an additional layer of aromatic complexity.
- Season with salt and black pepper to taste.
- Transfer to a serving platter and garnish with sliced green onions and sesame seeds.
- Serve immediately while hot and sauce is glossy.
Notes
- Gluten-Free Option: Replace regular soy sauce with tamari or coconut aminos to make the dish suitable for gluten-sensitive individuals.
- Perfect Crispiness Hack: Pat chicken pieces completely dry before coating with cornstarch to ensure maximum crunchiness and prevent soggy texture.
- Sauce Balance Trick: Adjust sweet and sour ratio by adding more vinegar for tanginess or brown sugar for sweetness according to personal preference.
- Meal Prep Friendly: Chicken can be pre-cooked and stored separately from sauce, allowing for quick reheating and maintaining crisp texture when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 465
- Sugar: 16 g
- Sodium: 670 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg