Sweet and Sour Chicken
Crispy chicken bites in a tangy sweet and sour sauce
Ingredients
Instructions
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Prepare the chickenIn a medium bowl, mix the cornstarch, flour, salt, and white pepper. Dip the chicken pieces in beaten egg, then coat thoroughly in the cornstarch mixture. Set aside for 10 minutes to allow the coating to adhere well.
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Fry the chickenHeat vegetable oil in a large wok or deep skillet over medium-high heat. Working in batches, fry the coated chicken pieces for 4-5 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
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Prepare the sauceIn a saucepan, combine vinegar, sugar, ketchup, and soy sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, about 3 minutes. Add the cornstarch slurry and stir continuously until the sauce thickens, about 2 minutes more.
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Stir-fry the vegetablesIn the same wok used for the chicken (remove excess oil, leaving about 1 tablespoon), stir-fry the bell peppers over high heat for 2 minutes until they begin to soften but still maintain some crispness.
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Combine everythingAdd the pineapple chunks to the wok and stir-fry for 1 minute. Return the fried chicken to the wok, then pour the sweet and sour sauce over everything. Toss gently to coat all ingredients evenly with the sauce.
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Serve hotTransfer to a serving dish and serve immediately with steamed rice. The chicken should be crispy with a glossy, vibrant sauce coating.
Nutritional Information
420
Calories
per serving
28
Protein
g per serving
45
Carbohydrates
g per serving
15
Total Fat
g per serving
3.2
Saturated Fat
g per serving
2.5
Fiber
g per serving
28
Sugar
g per serving
820
Sodium
mg per serving
45
Vitamin C
mg per serving
1.8
Iron
mg per serving
Sweet and Sour Chicken is Also Known As
Ku Lo Yuk, Sweet & Sour Chicken, 咕噜肉 or Tang Cu Ji
