Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 1/2 cup pineapple chunks
- 1/4 cup kecap asin (Indonesian sweet soy sauce)
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tbsp cornstarch mixed with 1 tbsp water
Special equipment needed:
- Wok or large skillet
- Slotted spoon
Step-by-step instructions:
1. In a bowl, mix together cornstarch, flour, salt, and black pepper.
2. Dip chicken pieces into beaten egg, then coat with the cornstarch mixture.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Fry the chicken pieces until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and set aside.
5. In the same wok or skillet, stir-fry the red and green bell peppers and onion until slightly softened, about 2-3 minutes.
6. Add pineapple chunks, kecap asin, rice vinegar, ketchup, brown sugar, and water to the wok or skillet. Stir to combine.
7. Bring the sauce to a boil, then reduce heat to low and let simmer for 2-3 minutes.
8. Add the cornstarch-water mixture to the sauce and stir until thickened.
9. Add the fried chicken pieces to the sauce and stir to coat.
10. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying chicken
- Medium heat for stir-frying vegetables and simmering sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 16g
- Carbohydrates: 52g
- Protein: 24g
- Sodium: 950mg
- Sugar: 26g
Substitutions for ingredients:
- Chicken can be substituted with pork or shrimp.
- Red and green bell peppers can be substituted with other vegetables such as carrots, zucchini, or broccoli.
- Kecap asin can be substituted with regular soy sauce and additional brown sugar.
Variations:
- Add sliced garlic and ginger to the stir-fried vegetables for extra flavor.
- Use fresh pineapple instead of canned pineapple chunks.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
- Drain the fried chicken pieces on a paper towel-lined plate to remove excess oil.
- Use a slotted spoon to remove the chicken from the wok or skillet to prevent the sauce from becoming too greasy.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with steamed rice on the side.
- Garnish with sliced green onions and sesame seeds.
Pairings:
- Serve with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too thin, add a little more cornstarch-water mixture to thicken it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sweet and sour chicken is a popular Chinese-American dish that originated in the United States in the early 20th century.
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese