This classic Sweet-and-Sour Chicken delivers the perfect balance of textures and flavors. Tender chicken breasts are battered and fried until golden and crispy, then tossed in a vibrant, homemade sauce that is perfectly balanced between tangy vinegar and sweet pineapple notes. The dish is brightened with crisp bell peppers, carrots, and scallions, while lychees add a delicate floral sweetness. It&# 226;ÂÂs a restaurant-quality meal that comes together quickly at home. Ideal for weeknight dinners or potlucks, this dish pairs beautifully with steamed jasmine rice to soak up every drop of the glossy sauce. A satisfying comfort food favorite that brings international flair to your table without complicated techniques.
Sweet-And-Sour Chicken
Description
This classic Sweet-and-Sour Chicken delivers the perfect balance of textures and flavors. Tender chicken breasts are battered and fried until golden and crispy, then tossed in a vibrant, homemade sauce that is perfectly balanced between tangy vinegar and sweet pineapple notes. The dish is brightened with crisp bell peppers, carrots, and scallions, while lychees add a delicate floral sweetness. It’s a restaurant-quality meal that comes together quickly at home, ideal for weeknight dinners or potlucks.Ingredients
Directions
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Cut chicken breasts into bite-sized cubes.
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In a bowl, combine chicken with rice wine (or sherry), soy sauce, and salt. Marinate for 10 minutes.
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Mix beaten egg and cornstarch in a separate bowl until smooth.
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Toss marinated chicken in the egg-cornstarch mixture until evenly coated.
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Heat oil in a large wok or deep skillet over medium-high heat until shimmering.
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Fry chicken pieces in batches until golden brown and cooked through, about 2-3 minutes per batch. Remove and drain on paper towels.
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Dice green and red bell peppers and carrot into small cubes. Slice scallions diagonally.
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In a small bowl, whisk together ketchup, pineapple juice, vinegar, sugar, and water to form the sauce.
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Reserve 1 tablespoon of oil in the wok. Add vegetables and stir-fry for 2 minutes until crisp-tender.
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Pour the sauce mixture into the wok with vegetables. Bring to a boil and simmer for 1 minute until slightly thickened.
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Return fried chicken to the wok. Add drained lychees. Toss gently to coat everything in the sauce.
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Serve immediately over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 140.5kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.9g5%
- Cholesterol 72.4mg25%
- Sodium 63.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sauce Variations: For a deeper flavor, add a teaspoon of hoisin sauce or a dash of chili garlic sauce to the sauce mixture. You can also substitute fresh orange segments for the lychees for a citrusy twist.
Crispy Chicken Tip: To ensure extra crispy chicken, double-fry the pieces: fry once to cook through, let rest for a minute, then fry again briefly before adding to the sauce.
Storage: This dish is best served fresh. If storing leftovers, keep chicken and sauce separate to maintain crispiness. Reheat in a skillet rather than a microwave to prevent sogginess.
