Sweet And Sour Chicken

Ingredients

• 907 g (2 pounds)boneless, skinless chicken breasts, cut into bite-sized pieces
• ¼ teaspoon, or to tastesalt
• ¼ teaspoon, or to tasteblack pepper
• 120 g (1 cup)cornflour
• 2 largeeggs
• 60 ml (¼ cup)vegetable oil
• 165 g (1 cup)pineapple chunks
• 1 smallred pepper, cut into 2.5 cm (1-inch) pieces
• 1 smallgreen pepper, cut into 2.5 cm (1-inch) pieces
• 180 ml (¾ cup)sweet and sour sauce
• To tastesesame seeds, to garnish
• To tastespring onions, to garnish

Instructions

1. 1

   Season the chicken

   Season the chicken pieces with the salt and pepper.

2. 2

   Prepare the coating

   Put the cornflour in a shallow bowl and whisk the eggs in another shallow bowl. Heat the vegetable oil in a large frying pan over medium-high heat.

3. 3

   Brown the chicken

   Coat the chicken pieces in cornflour, then dip them in the egg. Add them to the hot oil and cook for 2 to 3 minutes, turning until browned on all sides. Transfer to a baking tray and repeat with the remaining chicken.

4. 4

   Cook the vegetables

   Pour off all but 1 tablespoon of oil from the pan. Add the pineapple and peppers and cook for 1 to 2 minutes, until tender.

5. 5

   Add the sauce

   Return the chicken to the pan, pour over the sweet and sour sauce and toss to coat. Cook until the sauce is bubbling.

6. 6

   Garnish and serve

   Serve immediately, garnished with sesame seeds and spring onions.

What is sweet and sour chicken?

Sweet and sour chicken is a popular Chinese-American-style dish, inspired by sweet-and-sour flavour combinations found in Chinese cooking. It brings crisp-coated chicken together with tangy sauce and often includes fruit and vegetables.

Here, pineapple and two colours of pepper add sweet, fresh notes, while a quick coating gives the chicken a browned exterior. The short cooking time makes it suited to a busy evening.

Nutrition and macros by portion

The nutrition label shows one serving as written: 459 calories, 35g protein, 43g carbs, 15g fat.

The chicken provides most of the protein, while the cornflour, sauce and pineapple contribute carbohydrates. Most of the fat comes from the oil, egg and chicken; serve with vegetables or a modest portion of rice to round out the meal.

The chicken coating

Cornflour first: Coat each piece in cornflour before dipping it in egg. This order helps the egg cling to the chicken and gives it a light coating as it cooks.

Work in batches: Leave space between pieces in the pan so they can brown rather than crowding together. Transfer each batch to the tray while you cook the rest.

Getting the pan ready

Hot oil: Heat the oil over medium-high heat before adding the chicken; it should be hot enough for the coating to start browning promptly.

Keep some oil: Once the chicken is browned, pour off all but 1 tablespoon. This leaves enough in the pan to cook the fruit and peppers without making the finished dish unnecessarily oily.

Texture and doneness

Browned outside: Turn the chicken so its sides colour evenly during the 2 to 3 minutes of pan cooking. The recipe then returns it to the pan with sauce, so avoid letting the coating darken too much at this stage.

Bubbling sauce: Cook the chicken and sauce together until the sauce bubbles. The peppers need only 1 to 2 minutes before this, which keeps them tender rather than soft.

Pineapple and peppers

Pineapple: Its juicy sweetness balances the sharp notes in the sauce. Use chunks that are large enough to stay distinct after a brief spell in the pan.

Peppers: Red and green peppers add colour and a fresh savoury contrast. Cut them into similar-sized pieces so they cook at roughly the same rate.

What to serve with it

Rice is a straightforward accompaniment and catches any extra sauce. For a lighter plate, serve the chicken with steamed greens or another crisp vegetable alongside.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they brown at a similar rate.
• Set up the cornflour and egg bowls before heating the oil to keep the coating step moving.
• Brown the chicken in batches if the pan feels crowded.
• Pour off the oil carefully, leaving 1 tablespoon in the pan.
• Have the sauce and garnishes ready before the final toss so you can serve the dish hot.

Variations

• Add garlic: Cook a little minced garlic with the pineapple and peppers.
• Add chilli: Stir in chilli flakes for a hotter sauce.
• Use extra vegetables: Add sliced onion with the peppers.
• Try cashews: Scatter toasted cashews over the dish just before serving.
• Serve with noodles: Spoon the chicken and sauce over cooked noodles instead of rice.

Common mistakes to avoid

• Crowded pan: The chicken can steam rather than brown; cook it in batches.
• Wet coating: Excess moisture can make the cornflour clump; pat the chicken dry before seasoning.
• Oil too cool: The coating may absorb oil instead of browning; let the pan heat before adding the chicken.
• Overcooked peppers: They can turn soft quickly; keep their first cook to 1 to 2 minutes.
• Sauce added too early: The coating can lose its browned texture; add the sauce after the chicken has been browned and the vegetables cooked.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a frying pan over medium heat until hot throughout; the coating will soften as it sits in the sauce.

Frequently asked questions