Sweet and Sour Chicken
Servings
4 servings
Prep Time
20 minutes
Cooking Time
25 minutes
Calories
650 kcal
Ingredients for the Chicken:
- 500 g (1.1 lb) boneless chicken breast or thighs, cut into bite-size pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil (for frying)
Ingredients For the Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar (or white vinegar)
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 cup pineapple chunks (fresh or canned)
- 1 small bell pepper (red or green), chopped
- 1 small onion, chopped
- 1 garlic clove, minced
- Optional: 1 tsp grated fresh ginger
Ingredients For The Rice:
- 1 cup jasmine or basmati rice
- 2 cups water
- Pinch of salt
Instructions
- Rinse the rice under cold water. In a saucepan, combine rice, water, and a pinch of salt. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes, then let sit covered for 5 minutes. Fluff with a fork.
- Season chicken pieces with salt and pepper. Dip each piece in egg, then dredge in cornstarch. Heat oil in a skillet over medium-high heat and fry chicken pieces until golden brown and cooked through (about 5–7 minutes). Drain on paper towels.
- In a small bowl, mix ketchup, vinegar, brown sugar, and soy sauce. In a clean pan, heat a bit of oil. Sauté garlic (and ginger if using) for 30 seconds. Add onions and bell peppers; cook for 3–4 minutes. Add pineapple chunks and pour in the sauce mixture. Bring to a simmer. Stir in the cornstarch slurry to thicken the sauce (about 1–2 minutes).
- Add the fried chicken to the sauce and toss to coat. Serve hot over a bed of steamed rice.
Nutritional Facts (Per Serving)
Nutrient
Amount
Calories
~600–680 kcal
Protein
~30–35 g
Carbohydrates
~75–85 g
Sugars
~15–20 g
Fat
~20–25 g
Saturated Fat
~3–4 g
Dietary Fiber
~2–4 g
Cholesterol
~120–140 mg
Sodium
~800–950 mg
Calcium
~30–50 mg
Iron
~2–3 mg
Potassium
~400–500 mg