Here’s a simple and tasty way to make Sweet and Sour Chicken 🍗🍍
Ingredients (serves 2–3)
For the chicken:
- 2 chicken breasts or 500g chicken thigh fillets, cut into bite-sized pieces
- 2–3 tbsp cornstarch (or flour)
- Salt & pepper, to taste
- 2 tbsp oil for frying
For the sauce:
- ½ cup pineapple juice (or juice from a small can of pineapple)
- ¼ cup rice vinegar (or white vinegar)
- 3 tbsp ketchup
- 3 tbsp soy sauce
- 2–3 tbsp brown sugar (adjust for sweetness)
- 1 tsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
- Optional: diced bell peppers, onions, or pineapple chunks
Instructions
- Prep chicken: Season chicken pieces with salt and pepper, then lightly coat with cornstarch.
- Cook chicken: Heat oil in a pan over medium-high heat. Fry chicken until golden and cooked through, about 5–7 minutes. Remove and set aside.
- Make sauce: In the same pan, mix pineapple juice, vinegar, ketchup, soy sauce, and brown sugar. Bring to a simmer.
- Thicken sauce: Stir in cornstarch slurry. Cook 1–2 minutes until the sauce thickens.
- Combine: Add chicken (and optional veggies/pineapple) to the sauce. Toss to coat evenly.
- Serve: Over steamed rice or noodles.
Tips & Variations
- For crispy chicken, coat in breadcrumbs or panko before frying.
- Add colorful veggies like red/green peppers, carrots, or snow peas for extra crunch.
- For oven-baked chicken, toss the chicken in a little oil and bake at 400°F (200°C) for 15–20 minutes, then toss with the sauce.
This version is quick, tangy, and perfectly balanced between sweet and sour.
If you want, I can give a quick 20-minute one-pan version that’s even faster and mess-free.
