Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions
- 1/4 cup sliced red bell pepper
- 1/4 cup sliced yellow bell pepper
- 1/4 cup sliced pineapple chunks
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a large bowl, toss the chicken pieces with cornstarch until evenly coated.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the chicken to the wok and cook until golden brown, about 5-7 minutes.
4. Remove the chicken from the wok and set aside.
5. In the same wok, add the sugar, rice vinegar, ketchup, soy sauce, chicken broth, garlic, ginger, salt, and black pepper.
6. Stir until the sugar has dissolved and the sauce has thickened, about 3-5 minutes.
7. Add the chicken back into the wok and stir to coat with the sauce.
8. Add the sliced green onions, red bell pepper, yellow bell pepper, and pineapple chunks.
9. Stir until the vegetables are tender and the chicken is cooked through, about 5-7 minutes.
10. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 14g
- Carbohydrates: 44g
- Protein: 24g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or pork.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Chicken broth can be substituted with vegetable broth or water.
- Pineapple chunks can be substituted with canned mandarin oranges or diced mango.
Variations:
- Add diced carrots, celery, or water chestnuts for extra crunch.
- Use shrimp instead of chicken for a seafood twist.
- Make it spicy by adding red pepper flakes or sriracha sauce.
Tips and tricks:
- Make sure the chicken is coated evenly with cornstarch to ensure a crispy texture.
- Use a slotted spoon to remove the chicken from the wok to prevent excess oil from getting into the sauce.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and vinegar.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sweet and Sour Dong'an Chicken in a large bowl or on a platter with rice on the side.
- Garnish with sliced green onions and sesame seeds for added flavor and texture.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not crispy enough, increase the heat and cook for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Dong'an Chicken is a popular dish from the Dong'an region in China. It is known for its sweet and sour flavor and crispy texture.
Flavor profiles:
- Sweet, sour, savory, and slightly spicy.
Serving suggestions:
- Serve family-style in a large bowl or on a platter with rice on the side.
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Region: Chinese