Sweet and sour chicken

Based on 42 ratings

Sandra Schumann

Contributor

“A true classic from the land of the rising sun. If you have a wok, this is a good opportunity to put it to use. Otherwise, this dish can also be prepared in a deep frying pan.”

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g chicken breasts
red bell pepper
yellow bell pepper
onion
2 cloves garlic
200 g pineapples
100 g flour
1½ tsp baking powder
30 g starch
½ tsp salt
130 ml sunflower oil
150 ml water (cold)
2 tbsp brown sugar
3 tbsp ketchup
1½ tbsp soy sauce
60 ml apple cider vinegar
1 tbsp sesame seed (for serving)
scallion (for serving)
rice (cooked, for serving)
Metric
Imperial

Utensils

  • knife
  • cutting board
  • bowl (large)
  • whisk
  • wok
  • spatula
  • plate (large)
  • paper towels
  • cooking spoon

Nutrition per serving

Cal
685
Protein
31 g
Fat
41 g
Carb
48 g
  • Step 1/3

    Trim and core bell peppers and slice into strips. Halve the onion and slice it into half moons. Mince garlic. Trim and peel the pineapple and cut it into pieces. Slice chicken into strips.
    • red bell pepper
    • yellow bell pepper
    • onion
    • 2 cloves garlic
    • 200 g pineapples
    • 400 g chicken breasts
    • knife
    • cutting board

    Trim and core bell peppers and slice into strips. Halve the onion and slice it into half moons. Mince garlic. Trim and peel the pineapple and cut it into pieces. Slice chicken into strips.

  • Step 2/3

    To make the tempura batter, add flour, baking powder, starch, salt, a quarter of the sunflower oil, and water to a bowl. Whisk to combine. Add chicken and toss to coat. Heat remaining sunflower oil in a wok over 170°C/340°F, add chicken, and deep fry in batches until golden brown on both sides. Transfer fried chicken to a paper towel-lined plate to drain.
    • 100 g flour
    • 1½ tsp baking powder
    • 30 g starch
    • ½ tsp salt
    • 130 ml sunflower oil
    • 150 ml water (cold)
    • bowl (large)
    • whisk
    • wok
    • spatula
    • plate (large)
    • paper towels

    To make the tempura batter, add flour, baking powder, starch, salt, a quarter of the sunflower oil, and water to a bowl. Whisk to combine. Add chicken and toss to coat. Heat remaining sunflower oil in a wok over 170°C/340°F, add chicken, and deep fry in batches until golden brown on both sides. Transfer fried chicken to a paper towel-lined plate to drain.

  • Step 3/3

    Drain most of the oil from the wok. Add onions and garlic and fry for approx. 30 sec. Add bell peppers and fry for approx. 1 min. Add pineapple and fry approx. 1 min. more. Add sugar and let caramelize slightly. Add ketchup, soy sauce, and apple cider vinegar and let cook for approx. 4 min. Add chicken and toss well to combine. Before serving, sprinkle with sesame seeds. Serve sweet and sour chicken with rice and top with sliced scallions. Enjoy!
    • 2 tbsp brown sugar
    • 3 tbsp ketchup
    • 1½ tbsp soy sauce
    • 60 ml apple cider vinegar
    • 1 tbsp sesame seed (for serving)
    • scallion (for serving)
    • rice (cooked, for serving)
    • cooking spoon

    Drain most of the oil from the wok. Add onions and garlic and fry for approx. 30 sec. Add bell peppers and fry for approx. 1 min. Add pineapple and fry approx. 1 min. more. Add sugar and let caramelize slightly. Add ketchup, soy sauce, and apple cider vinegar and let cook for approx. 4 min. Add chicken and toss well to combine. Before serving, sprinkle with sesame seeds. Serve sweet and sour chicken with rice and top with sliced scallions. Enjoy!