Sweet and sour chicken - an exquisite recipe that brings an explosion of flavors and textures to your table. This dish, popular in many cultures, perfectly combines the juiciness of chicken with the sweetness of pineapple and the spiciness of paprika, resulting in a dish that will delight both family and guests. Whether for a quick weeknight dinner or a festive meal, sweet and sour chicken proves an inspired choice.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Number of servings: 4
Ingredients:
- 500 g chicken breast, cut into cubes of approx. 2 cm
- 1/4 cup cornstarch
- 1 pepper (red, yellow or green), cut into approx. 2 cm
- 4 pineapple slices, quartered
- 6-8 small onions (about the size of a quail's egg) or one medium-sized onion, quartered
- 500-600 ml frying oil
For the sauce:
- 5 tablespoons water + 2 tablespoons cornstarch (dissolved)
- 4 tablespoons ketchup
- 4 tablespoons sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- Salt to taste
Preparation:
1. Preparing the chicken: Start by cutting the chicken breast into approximately 2 cm cubes. Place them in a sieve or large bowl and sprinkle 1/4 cup cornstarch over the meat. Mix well to make sure each cube is evenly coated with the starch. This will help create a crispy crust when frying, keeping the chicken juicy.
2. Frying the chicken: In a wok or deep skillet, heat the oil over high heat. It is essential that the oil is very hot for perfect frying. Add the chicken cubes, being careful not to overcrowd the pan. Fry until golden, not browned, about 3-4 minutes. It's important to turn them occasionally to cook evenly.
3. Preparing the vegetables: Meanwhile, dice the peppers and pineapple into large cubes. If you're using small onions, peel the peel; if using a large onion, cut it into quarters. Once the chicken is fried, remove from the wok and set aside.
4. Sauté the vegetables: In the same wok, add a tablespoon of oil (if needed) and add onion. Saute for a minute, then add the pineapple cubes. Let them cook together for 2-3 minutes, stirring frequently, until the pineapple is slightly caramelized. Add the peppers and cook for a further 2 minutes.
5. Combining ingredients: Once the vegetables are cooked, add the chicken cubes to the wok. Now it's time to prepare the sauce. In a small bowl, combine the ketchup, sugar, apple cider vinegar, soy sauce, and starchy water mixture. Mix well to make a smooth sauce.
6. Finishing: Pour the sauce into the wok, stirring constantly. Cook for about 3 minutes, until the sauce thickens and evenly coats all the ingredients. Taste and add salt to taste.
7. Serve: Once the dish is ready, take it off the heat and prepare to serve. Sweet and sour chicken goes great with plain white rice or Chinese rice, which will absorb the flavors of the sauce perfectly. You can garnish with a few sliced peppers or pineapple on top for an eye-catching look.
Practical tips:
- Cornstarch: This not only helps to get a crispy crust, but also thickens the sauce at the end. Make sure you dissolve it well in water before adding it to the sauce.
- Oil: Choose an oil with a high smoke point, such as peanut oil or sunflower oil, for efficient frying.
- Variations: You can experiment with other vegetables such as carrots or zucchini, adding them at the end for extra flavor and nutrients.
Nutrition Facts:
This recipe provides a protein-rich serving thanks to the chicken, and the pineapple provides a boost of essential vitamins and minerals. One serving contains about 450-500 calories, depending on the amount of oil used. It's a balanced meal with a mix of carbohydrates from rice and protein from meat.
Delicious combination:
This sweet-sour chicken pairs perfectly with a dry white wine, which will complement the sweet and sour flavors of the dish. Also, serving with a fresh vegetable salad adds a nice contrast and a refreshing touch.
Sweet and sour chicken is not just a recipe, but a culinary experience that will delight your senses. Whether you choose to prepare it for a special occasion or simply to spoil your family, this dish will always bring a smile to the faces of those who savor it. Prepare it with love and enjoy every bite!
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Number of servings: 4
Ingredients:
- 500 g chicken breast, cut into cubes of approx. 2 cm
- 1/4 cup cornstarch
- 1 pepper (red, yellow or green), cut into approx. 2 cm
- 4 pineapple slices, quartered
- 6-8 small onions (about the size of a quail's egg) or one medium-sized onion, quartered
- 500-600 ml frying oil
For the sauce:
- 5 tablespoons water + 2 tablespoons cornstarch (dissolved)
- 4 tablespoons ketchup
- 4 tablespoons sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- Salt to taste
Preparation:
1. Preparing the chicken: Start by cutting the chicken breast into approximately 2 cm cubes. Place them in a sieve or large bowl and sprinkle 1/4 cup cornstarch over the meat. Mix well to make sure each cube is evenly coated with the starch. This will help create a crispy crust when frying, keeping the chicken juicy.
2. Frying the chicken: In a wok or deep skillet, heat the oil over high heat. It is essential that the oil is very hot for perfect frying. Add the chicken cubes, being careful not to overcrowd the pan. Fry until golden, not browned, about 3-4 minutes. It's important to turn them occasionally to cook evenly.
3. Preparing the vegetables: Meanwhile, dice the peppers and pineapple into large cubes. If you're using small onions, peel the peel; if using a large onion, cut it into quarters. Once the chicken is fried, remove from the wok and set aside.
4. Sauté the vegetables: In the same wok, add a tablespoon of oil (if needed) and add onion. Saute for a minute, then add the pineapple cubes. Let them cook together for 2-3 minutes, stirring frequently, until the pineapple is slightly caramelized. Add the peppers and cook for a further 2 minutes.
5. Combining ingredients: Once the vegetables are cooked, add the chicken cubes to the wok. Now it's time to prepare the sauce. In a small bowl, combine the ketchup, sugar, apple cider vinegar, soy sauce, and starchy water mixture. Mix well to make a smooth sauce.
6. Finishing: Pour the sauce into the wok, stirring constantly. Cook for about 3 minutes, until the sauce thickens and evenly coats all the ingredients. Taste and add salt to taste.
7. Serve: Once the dish is ready, take it off the heat and prepare to serve. Sweet and sour chicken goes great with plain white rice or Chinese rice, which will absorb the flavors of the sauce perfectly. You can garnish with a few sliced peppers or pineapple on top for an eye-catching look.
Practical tips:
- Cornstarch: This not only helps to get a crispy crust, but also thickens the sauce at the end. Make sure you dissolve it well in water before adding it to the sauce.
- Oil: Choose an oil with a high smoke point, such as peanut oil or sunflower oil, for efficient frying.
- Variations: You can experiment with other vegetables such as carrots or zucchini, adding them at the end for extra flavor and nutrients.
Nutrition Facts:
This recipe provides a protein-rich serving thanks to the chicken, and the pineapple provides a boost of essential vitamins and minerals. One serving contains about 450-500 calories, depending on the amount of oil used. It's a balanced meal with a mix of carbohydrates from rice and protein from meat.
Delicious combination:
This sweet-sour chicken pairs perfectly with a dry white wine, which will complement the sweet and sour flavors of the dish. Also, serving with a fresh vegetable salad adds a nice contrast and a refreshing touch.
Sweet and sour chicken is not just a recipe, but a culinary experience that will delight your senses. Whether you choose to prepare it for a special occasion or simply to spoil your family, this dish will always bring a smile to the faces of those who savor it. Prepare it with love and enjoy every bite!