Sweet and Sour Chicken

A colorful, flavorful dish featuring crispy chicken tossed with sweet pineapple chunks, tender peppers, and tangy-sweet sauce. Served over a bed of fluffy white rice and garnished with fresh green onions for a takeout-style favorite at home.

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Ingredients:

For the Chicken:

• 500g boneless, skinless chicken breast, cut into bite-sized pieces

• 100g cornstarch

• 2 eggs, beaten

• Salt and black pepper, to taste

• Vegetable oil, for frying

For the Sweet and Sour Sauce:

• 120ml pineapple juice

• 60ml rice vinegar

• 60ml ketchup

• 50g brown sugar

• 1 tbsp soy sauce

• 1 tbsp cornstarch + 2 tbsp water (slurry)

For the Stir-Fry:

• 1 red bell pepper, cut into chunks

• 1 green bell pepper, cut into chunks

• 200g pineapple chunks (fresh or canned)

For Serving:

• 300g cooked white rice

• 2 green onions, sliced

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Instructions:

1. Fry the Chicken
   Season chicken pieces with salt and pepper. Coat each piece in cornstarch, dip in beaten egg, then coat again lightly in cornstarch. Heat oil in a skillet or wok over medium-high heat and fry chicken until golden and crispy. Drain on paper towels.
2. Make the Sauce and Stir-Fry
   In a saucepan, combine pineapple juice, vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer, then stir in cornstarch slurry to thicken. In a separate skillet or wok, sauté bell peppers for 2–3 minutes until just tender, then add pineapple chunks. Pour sauce over and stir to coat.
3. Combine and Serve
   Toss the crispy chicken in the sweet and sour mixture until well coated. Serve over bowls of steamed white rice and garnish with sliced green onions.

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Nutrition (per serving):

• Calories: 690 kcal

• Carbohydrates: 92 g

• Fat: 20 g

• Protein: 32 g