The perfect balance of sweet and sour with the most tender chicken makes this Sweet and Sour Chicken dish an all-time favorite in my home.
Not only the taste is delicious, this dish is colorful and appetizing as well! Use different colors of peppers and pineapple makes you want more. The peppers are cooked and yet still fresh and crunchy...the perfect texture.
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Ingredients
- boneless chicken thighs
- peppers (green, orange, red, yellow)
- pineapple chunks
- garlic
- vinegar
- sugar
- ketchup
See recipe card for quantities.
Health Benefits
Chicken - Chicken is warm, sweet, used as an energy tonic. It warms up the internal region, affects the spleen and stomach. It's good for those who are underweight, have poor appetite.
Pineapple - Pineapple is neutral, sweet and sour. It promotes digestion and urination, quenches thirst and heals swelling. It is food for edema, indigestion and abdominal swelling.
Garlic - Garlic is warm, pungent. It promotes energy circulation, warms the stomach and spleen, destroys worms, affects the spleen stomach and lungs. It is good for cold abdominal pain, edema, diarrhea, dysentery and whopping cough.
How to Make Sweet and Sour Chicken
Cut chicken thigh to 1" long and ½" thick pieces. Put them in a bowl and add soy sauce and egg yolk. Mix. Add cornstarch and mix well.
Set aside for 20 minutes or more.
Clean and cut up bell peppers.
Use different colors of your choice.
Set aside.
In a small bowl, add sugar, vinegar, water, ketchup and salt together. Stir and mix well
Prepare cornstarch by mixing 1 ½ teaspoon cornstarch and 1 ½ teaspoon water together.
Heat 3 tablespoon oil in a pan. Add chicken. Spread out the chicken in the pan.
Cook until golden brown. Turn and cook the other side until golden brown.
Remove to a plate.
Add 1 tablespoon oil to the pan. Cook minced garlic until fragrant (light brown.)
Add peppers and the sauce mixture, then bring to a boil.
Add cooked chicken. Stir, then mix in the cornstarch slurry to thicken the sauce.
Remove and serve with fluffy white rice.
Hint: Watch the garlic when cooking. It gets burned very quickly.
Substitutions
- Vegetarian - the chicken can be replaced with firm tofu to make this vegetarian.
- Other meats - the chicken can be replaced with pork or beef. Cut the pork or beef into cubes.
Storage
Store the marinaded chicken in the fridge if you prepare the chicken ahead of the time, but no more than 24 hours.
Double the sweet and sour sauce mixture and store it in a glass jar in the fridge for later use. If you do this, broil the water first to eliminate any bacterias from tap water.
Top Tip
Don't overcook the peppers! Peppers should be cooked and do not have the raw taste, but we don't want them soggy either!
This dish is best served with Fluffy White Rice!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Sweet and Sour Chicken:
Sweet and Sour Chicken
Ingredients
- 300 gram boneless chicken thigh
- 1 tablespoon light soy sauce
- 1 egg yolk
- 1 tablespoon cornstarch
- 1 cup bell pepper (green, red, orange, yellow)
- ½ cup pineapple chunks, optional
- 1 clove garlic, minced
Sauce Mixture
- 3 tablespoon sugar
- 3 tablespoon vinegar
- 3 tablespoon water
- 3 tablespoon ketchup
- ⅓ teaspoon salt
Cornstarch Slurry
- 1 ½ teaspoon cornstarch
- 1 ½ teaspoon water
Instructions
- Cut chicken thigh to 1" long and ½" thick pieces. Put them in a bowl and add soy sauce and egg yolk. Mix. Add cornstarch and mix well. Set aside for 20 minutes or more.
- Clean and cut up bell peppers. Set aside.
- Prepare sauce mixture: In a small bowl, add sugar, vinegar, water, ketchup and salt together. Stir and mix well.
- Prepare 1 ½ teaspoon cornstarch and 1 ½ teaspoon water mixture.
- Heat 3 tablespoon oil in a pan. Add chicken. Spread out the chicken in the pan. Cook until golden brown. Turn and cook the other side until golden brown. Remove to a plate.
- Add 1 tablespoon oil to the pan. Cook minced garlic until fragrant (light brown.) Add peppers and the sauce mixture. Bring to a boil. Add cooked chicken. Mix in the cornstarch slurry to thicken the sauce. Remove and serve with rice.
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