Chinese · Dinner
Sweet and Sour Chicken
Crispy battered chicken tossed with pineapple, bell pepper, and onion in a vivid sweet-sour sauce of rice vinegar and tomato, the global ambassador of Chinese cooking.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
24gFat
48gCarbs
16gSugar
2gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Mix ketchup, rice vinegar, sugar, soy sauce, and cornstarch slurry in a bowl; set aside. Cut chicken into 3cm pieces. Combine cornstarch, flour, salt, and pepper. Coat chicken in beaten egg, then toss in cornstarch mixture until fully coated. Cut peppers and onion into 2cm pieces; mince garlic.
2
Fry
Heat 400ml oil to 175°C in a deep pan. Working in batches, fry chicken 4–5 minutes, turning once, until golden and crisp. Drain on paper towel.
3
Saute
Heat 1 tbsp oil in a wok over high heat. Stir-fry garlic, onion, and peppers 2 minutes until lightly charred but still crunchy.
4
Build
Pour sauce into the wok over medium heat, stirring 1–2 minutes until thickened and glossy. Add pineapple and fried chicken; toss to coat evenly.
5
Plate
Transfer to serving bowls and serve immediately over steamed rice. Do not rest or the batter will soften.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) boneless chicken thigh
- 4 tbsp cornstarch
- 2 tbsp plain flour
- 1 large egg
- 0.25 tsp fine sea salt
- 0.25 tsp white pepper
- 400ml (1 3/4 cup) neutral oil
- 0.5 medium red bell pepper
- 0.5 medium green bell pepper
- 0.5 medium yellow onion
- 100g (3.5 oz) pineapple chunks
- 2 garlic cloves
- 3 tbsp ketchup
- 3 tbsp rice vinegar
- 2.5 tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp cornstarch
- 2 tbsp water