Ingredients with Measurements:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 egg
- 1/2 cup milk
- Vegetable oil for frying
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
Special Equipment Needed:
- Large skillet or wok
- Tongs
- Whisk
- Mixing bowls
- Paper towels
- Slotted spoon
Step-by-Step Instructions:
1. In a mixing bowl, combine flour, salt, black pepper, garlic powder, and paprika. Mix well.
2. In another mixing bowl, whisk together egg and milk.
3. Dip each chicken piece into the egg mixture, then coat with the flour mixture.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch. Use tongs to turn the chicken pieces occasionally for even cooking.
6. Remove the fried chicken pieces from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. In a small mixing bowl, whisk together pineapple juice, ketchup, brown sugar, rice vinegar, soy sauce, and cornstarch.
8. Pour the sweet and sour sauce into the skillet and bring to a boil over medium heat.
9. Add diced red and green bell peppers and onion to the skillet. Cook for 2-3 minutes until the vegetables are slightly softened.
10. Add the fried chicken pieces to the skillet and stir to coat them with the sweet and sour sauce.
11. Cook for another 2-3 minutes until the sauce thickens and the chicken is heated through.
12. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying chicken
Medium heat for cooking sweet and sour sauce and vegetables
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 12g
Saturated fat: 2g
Cholesterol: 120mg
Sodium: 1300mg
Total carbohydrate: 54g
Dietary fiber: 2g
Total sugars: 32g
Protein: 32g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Pineapple juice can be substituted with orange juice or apple juice.
- Rice vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Red and green bell peppers can be substituted with other vegetables such as carrots, celery, or broccoli.
Variations:
- Add diced pineapple to the sweet and sour sauce for extra sweetness and texture.
- Use shrimp or pork instead of chicken for a different protein option.
- Make the dish spicier by adding red pepper flakes or hot sauce to the sweet and sour sauce.
Tips and Tricks:
- To make the fried chicken extra crispy, double coat them with the flour mixture.
- Use a slotted spoon to remove the fried chicken pieces from the skillet to prevent them from getting soggy.
- Make sure the sweet and sour sauce is thickened before adding the fried chicken pieces to prevent them from getting too saucy.
- Serve the dish immediately to maintain the crispy texture of the fried chicken.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the sweet and sour fried chicken on a bed of steamed rice and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Steamed rice, stir-fried vegetables, or egg rolls.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or egg rolls.
Troubleshooting Advice:
- If the sweet and sour sauce is too thick, add a little bit of water to thin it out.
- If the sweet and sour sauce is too thin, mix a little bit of cornstarch with water and add it to the sauce to thicken it.
Food Safety Advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F to prevent foodborne illness.
- Use separate cutting boards and utensils for raw chicken and vegetables to prevent cross-contamination.
Food History:
Sweet and sour sauce is a popular Chinese sauce that is made with a combination of sweet and sour flavors. It is commonly used in Chinese-American cuisine and is often served with fried chicken, pork, or shrimp.
Flavor Profiles:
Sweet, sour, savory, and slightly spicy.
Serving Suggestions:
Serve the sweet and sour fried chicken as a main dish for lunch or dinner.
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