One of my favorite meals to make at home is sweet and sour chicken! It’s a fun dish that combines the savory flavors of chicken with the sweetness of pineapple and a tangy sauce. This recipe is quick to prepare and makes for a delicious dinner that the whole family will enjoy. I love serving it over rice for a complete meal that’s both satisfying and tasty!
Method
Prepare the Sweet and Sour Sauce
To start my sweet and sour chicken, I prepare the sauce that will bring all the flavors together. In a mixing bowl, I combine 100ml of pineapple juice (reserved from the tin), 2 tablespoons of tomato puree, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, and 1 tablespoon of soy sauce. I whisk everything together until the ingredients are well blended and the sugar is dissolved. Once combined, I set the sauce aside for later, allowing the flavors to meld together while I prepare the chicken.
Coat the Chicken
Next, I focus on the chicken breast fillets. I dice the chicken into bite-sized pieces and then coat them in 3 tablespoons of cornflour. I make sure that each piece is evenly covered, as this will help create a crispy texture when the chicken is cooked. The cornflour adds a nice crunch that contrasts beautifully with the tender chicken.
Cook the Chicken
After coating the chicken, I heat a large frying pan over medium-high heat and spray it with a light coating of oil. Once the pan is hot, I carefully add the chicken in batches, ensuring not to overcrowd the pan. This step is crucial for achieving a nice golden brown color on the chicken. I let the chicken cook undisturbed for about 2-3 minutes, allowing one side to brown before flipping the pieces over to cook the other side until they are fully cooked through and golden brown. Once the chicken is nicely browned and cooked, I transfer it to a plate and set it aside.
Sauté the Vegetables
In the same frying pan, I add the pineapple chunks first, letting them cook for a few minutes until they begin to caramelize and develop a rich flavor. This adds a lovely sweetness to the dish. After the pineapple has caramelized, I toss in the diced onion, diced red pepper, and diced green pepper. I stir-fry the vegetables for a couple of minutes until they start to soften and become vibrant in color. The combination of these fresh vegetables adds both flavor and texture to the dish.
Combine Everything
Next, I pour the prepared sweet and sour sauce over the sautéed vegetables in the pan. As the sauce begins to heat up and thicken, I carefully return the cooked chicken to the pan. I toss everything together, ensuring that the chicken is well coated with the sauce and combined with the vegetables. I let the mixture cook for a couple of minutes until it is heated through, allowing the flavors to meld together beautifully.
Sweet and Sour Chicken Recipe
Equipment
- Large frying pan
- Mixing bowl
- Measuring spoons
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- For the Chicken & Stir Fry:
- 300 g chicken breast fillets diced
- 3 tablespoons cornflour
- 1/2 diced red pepper
- 1/2 diced green pepper
- 1 diced onion
- 1 teaspoon sugar
- A few pineapple chunks I use the tin of pineapple chunks in juice
- For the Sweet and Sour Sauce:
- 100 ml pineapple juice from the tin
- 2 tablespoons tomato puree
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
Instructions
- First, I prepare the sweet and sour sauce by combining the pineapple juice, tomato puree, rice vinegar, brown sugar, and soy sauce in a bowl. I mix it well and set it aside for later.
- Next, I coat the diced chicken breast fillets with 3 tablespoons of cornflour until they are evenly coated. This helps to make the chicken crispy when cooked. I then heat a large frying pan over medium-high heat and spray it with a little oil. Once the pan is hot, I add the chicken in batches, making sure not to overcrowd the pan. I let it cook for about 2-3 minutes without stirring to let it brown nicely on one side, then I turn it over to cook the other side until it’s fully cooked.
- Once the chicken is browned and cooked through, I transfer it to a plate and set it aside.
- In the same frying pan, I add the pineapple chunks first and let them cook for a few minutes until they caramelize. Then, I toss in the diced onion and peppers and stir-fry them for a couple of minutes until they start to soften.
- Next, I pour the sweet and sour sauce over the vegetables in the pan. As the sauce begins to thicken, I add the cooked chicken back into the pan and toss everything together until it’s well combined and heated through.
Notes
Serving Suggestions
I love serving this sweet and sour chicken over a bed of fluffy rice. It’s also great with a side of steamed vegetables for a colorful and healthy meal. You can garnish it with some sesame seeds or chopped spring onions for an extra touch!
Fun Fact
Did you know that sweet and sour chicken is a popular dish in Chinese-American cuisine? It’s loved for its bold flavors and colorful ingredients, making it a favorite at many restaurants!
Conclusion
This sweet-and-sour chicken recipe is a delicious and easy meal that brings together amazing flavors in one dish. It’s perfect for a weeknight dinner or when you want to impress family and friends. I hope you enjoy making and eating this recipe as much as I do!