This classic takeout favorite brings the vibrant flavors of the restaurant straight to your kitchen. Tender, bite-sized chicken breasts are coated in a light cornstarch batter and fried until golden and crispy. They are then tossed in a bright, balanced sweet and sour sauce made with pineapple juice, vinegar, and sugar. The dish is loaded with crunchy bell peppers, carrots, and scallions for added texture and color. It&# 226;ÂÂs a perfect weeknight meal thatâÂÂs quick to assemble but feels indulgent and satisfying. Serve over steamed rice for a complete, family-friendly dinner that everyone will love.
Sweet & Sour Chicken #1
Description
This classic takeout favorite brings the vibrant flavors of the restaurant straight to your kitchen. Tender, bite-sized chicken breasts are coated in a light cornstarch batter and fried until golden and crispy. They are then tossed in a bright, balanced sweet and sour sauce made with pineapple juice, vinegar, and sugar. The dish is loaded with crunchy bell peppers, carrots, and scallions for added texture and color. It&# 226;ÂÂs a perfect weeknight meal thatâÂÂs quick to assemble but feels indulgent and satisfying. Serve over steamed rice for a complete, family-friendly dinner that everyone will love.Ingredients
Directions
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Cut the chicken breast into bite-sized cubes.
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In a bowl, mix the rice wine (or sherry), light soy sauce, and salt. Add the chicken cubes and toss to coat. Let marinate for 10 minutes.
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In a separate shallow dish, beat the egg. Place the cornstarch in another shallow dish.
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Dip each chicken piece first in the beaten egg, then coat thoroughly in the cornstarch, shaking off any excess.
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Heat about 1/2 inch of oil in a wok or deep skillet over medium-high heat until it reaches 350ðF (175ðC).
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Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
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While chicken fries, prep vegetables: dice bell peppers and carrot into small pieces, and slice scallions.
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Drain the canned pineapple chunks (or segment the fresh orange).
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Reserve 2 tablespoons of the frying oil in the wok. Reduce heat to medium.
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Add the bell peppers, carrots, and scallions to the wok. Stir-fry for 2-3 minutes until slightly tender but still crisp.
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Add the pineapple chunks to the vegetables and toss for 1 minute.
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Return the fried chicken to the wok. Toss gently to combine with the vegetables.
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Pour the prepared sweet and sour sauce over the chicken and vegetables. Toss quickly to coat everything evenly and heat through for 1 minute.
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Serve immediately over steamed white 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.
