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Sweet-And-Sour Chicken

Sweet-and-Sour Chicken recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 450
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
  • Chicken breast
  • Rice wine or dry sherry
  • Light soy sauce
  • Salt
  • Green bell pepper
  • Red bell pepper
  • Carrot
  • Scallions
  • Egg
  • Cornstarch
  • Oil, preferably peanut
  • Canned lychees, drained
  • Ketchup
  • Pineapple juice
  • White vinegar
  • Sugar
  • Water
Directions
  1. 1
    Cut chicken breasts into bite-sized cubes.
  2. 2
    In a bowl, combine chicken with rice wine (or sherry), soy sauce, and salt. Marinate for 10 minutes.
  3. 3
    Mix beaten egg and cornstarch in a separate bowl until smooth.
  4. 4
    Toss marinated chicken in the egg-cornstarch mixture until evenly coated.
  5. 5
    Heat oil in a large wok or deep skillet over medium-high heat until shimmering.
  6. 6
    Fry chicken pieces in batches until golden brown and cooked through, about 2-3 minutes per batch. Remove and drain on paper towels.
  7. 7
    Dice green and red bell peppers and carrot into small cubes. Slice scallions diagonally.
  8. 8
    In a small bowl, whisk together ketchup, pineapple juice, vinegar, sugar, and water to form the sauce.
  9. 9
    Reserve 1 tablespoon of oil in the wok. Add vegetables and stir-fry for 2 minutes until crisp-tender.
  10. 10
    Pour the sauce mixture into the wok with vegetables. Bring to a boil and simmer for 1 minute until slightly thickened.
  11. 11
    Return fried chicken to the wok. Add drained lychees. Toss gently to coat everything in the sauce.
  12. 12
    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.

Read it online: https://www.chefs-mate.com/recipe/sweet-and-sour-chicken-2/