Sweet and Sour Chicken

Here’s a classic Sweet and Sour Chicken recipe that balances the tangy and sweet flavors perfectly.

Sweet and Sour Chicken Recipe

Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• Salt and pepper to taste
• Vegetable oil for frying

For the Sauce:

• 1/2 cup pineapple juice (from a can of pineapple chunks)
• 1/3 cup rice vinegar or white vinegar
• 1/3 cup ketchup
• 1/3 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Stir-Fry:

• 1 red bell pepper, cut into bite-sized pieces
• 1 green bell pepper, cut into bite-sized pieces
• 1 onion, cut into bite-sized pieces
• 1 cup pineapple chunks (canned or fresh)

Instructions

1. Prepare the Chicken:
   1. In a bowl, mix the cornstarch and flour. Season with salt and pepper.
   2. Dip the chicken pieces into the beaten eggs, then coat them in the cornstarch-flour mixture.
   3. Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken pieces in batches until golden and crispy. Drain on paper towels.
2. Make the Sauce:
   1. In a medium saucepan, combine the pineapple juice, vinegar, ketchup, brown sugar, and soy sauce. Bring to a boil over medium heat, stirring occasionally.
   2. Once boiling, stir in the cornstarch-water mixture. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.
3. Stir-Fry the Vegetables:
   1. In a large pan or wok, heat a small amount of vegetable oil over medium-high heat.
   2. Add the bell peppers and onion, stir-frying until they are slightly tender but still crisp, about 3-4 minutes.
   3. Add the pineapple chunks and stir-fry for another 2 minutes.
4. Combine:
   1. Add the fried chicken pieces to the pan with the vegetables and pineapple.
   2. Pour the sweet and sour sauce over the chicken and vegetables. Toss everything together until well coated and heated through.
5. Serve:
   • Serve immediately over steamed rice. Enjoy!

Feel free to adjust the sweetness and tanginess of the sauce to your liking by tweaking the amounts of vinegar and sugar.