Sweet and Sour Chicken is the perfect balance of tangy and savory, with crispy chicken coated in a vibrant sauce. The key to this dish lies in the interplay of textures and flavors: the crispiness of the chicken complements the rich, sticky sweetness of the sauce, while the tang from the vinegar and the sweetness from the pineapple create a delightful harmony.
Ingredients:
- For the Chicken:
- 2 boneless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 1 egg, beaten
- Oil for frying
- For the Sweet and Sour Sauce:
- ½ cup ketchup
- ¼ cup vinegar (rice or white)
- ½ cup sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 cup pineapple chunks (optional)
- 1 small green or red bell pepper, diced
- 1 small onion, diced
Instructions:
- Prepare the Chicken:
- Toss the chicken pieces in the cornstarch until evenly coated.
- Dip the coated chicken in the beaten egg, making sure each piece is well-covered.
- Heat oil in a deep pan and fry the chicken until golden and crispy. Drain on paper towels.
- Make the Sauce:
- In a small bowl, mix the ketchup, vinegar, sugar, and soy sauce.
- Heat a pan over medium heat, add a little oil, and sauté the onions and bell peppers until slightly softened.
- Pour in the sauce mixture and bring to a simmer.
- Add the pineapple chunks and cook for a few more minutes.
- Stir in the cornstarch slurry and cook until the sauce thickens.
- Combine:
- Add the fried chicken pieces to the sauce, stirring until each piece is well coated.
- Serve hot with steamed rice.
