Description
A delicious and vibrant Sweet and Sour Chicken with Pineapple dish, combining crispy chicken pieces with a tangy and fruity sauce for a perfect balance of flavors.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 cup pineapple chunks (canned or fresh)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup onion, chopped
- 2 tablespoons vegetable oil
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/3 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Season the chicken pieces with salt and pepper.
- Dredge the chicken in flour, dip in beaten eggs, then coat with cornstarch.
- Heat oil in a large skillet over medium-high heat. Fry the chicken pieces until golden and cooked through. Remove and set aside.
- In the same skillet, sauté onions and bell peppers until tender-crisp, about 3-4 minutes.
- Add pineapple chunks and cook for another 2 minutes.
- In a bowl, mix ketchup, rice vinegar, brown sugar, and soy sauce. Pour into the skillet and stir to combine.
- Bring the sauce to a simmer, then add the cornstarch slurry to thicken. Stir continuously until thickened.
- Add the cooked chicken back into the skillet and toss to coat with the sauce.
- Simmer for 2-3 more minutes until everything is heated through.
- Serve hot with steamed rice.
Notes
- You can use chicken thighs for juicier meat.
- Adjust sweetness and tanginess by varying sugar and vinegar amounts.
- Fresh pineapple gives a more vibrant flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg