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Sweet and Sour Chicken

Good for dietary types:

Vegetarian, Vegan, White Meat, Red Meat, Fish

Download the print version here

Prep Time:

10 minutes

Cook Time:

25 minutes

Difficulty level:

Medium

Serves:

Nutrition

Sodium:

850mg

Calories:

560kcal

Protein

33g

Potassium:

620mg

Fibre:

Carbohydrates:

55g

Fat:

24g

Saturated Fats:

4.5g

Polyunsaturated Fats:

Monounsaturated Fats:

11g

Sugar:

22g

Vitamin A:

12%

Vitamin C:

95%

Calcium:

Iron:

18%

About the Recipe

This sweet and sour chicken features crispy battered chicken tossed in a glossy sauce that hits all the right notes: tangy vinegar, fruity pineapple, gentle sweetness, and savory depth. Bell peppers and onions add crunch and freshness, making it a vibrant, crowd-pleasing dish that’s great with steamed rice or noodles.

Ingredients

600 g chicken breast, cut into bite-sized pieces
Salt and black pepper, to taste
1 egg
60 g cornflour
60 g plain flour
Vegetable oil, for frying
1 red bell pepper, chunked
1 green bell pepper, chunked
1 medium onion, chunked
200 g pineapple chunks (fresh or canned in juice)
120 ml pineapple juice
60 ml rice vinegar (or white vinegar)
60 g sugar
3 tbsp ketchup
2 tbsp soy sauce

Preparation

Put half cornflour in a bowl with 2 tbsp of water and set aside.
Season chicken lightly with salt and pepper. Whisk the egg in a bowl, then coat chicken in egg, followed by flour and cornflour mixture.
Heat oil to 175°C. Fry chicken in batches for 4–5 minutes until golden and crisp. Drain on paper towels.
In a wok or large pan, stir-fry peppers and onion for 2–3 minutes until just tender-crisp. Add pineapple and heat briefly.
Add pineapple juice, vinegar, sugar, ketchup, and soy sauce to the pan. Bring to a simmer.
Stir in a little bit more cornflour if it seems to watery until sauce thickens and becomes glossy. Add chicken and toss until well coated.
Serve immediately with rice, or noodles.