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 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 5g25%
- Cholesterol 120mg40%
- Sodium 450mg19%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 12g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
