Craving restaurant-quality sweet and sour chicken without the hassle? Get ready to ditch the takeout menus because you're about to unlock the secrets to crafting a stir-fry sensation right in your own kitchen.
Prepare for crispy chicken, vibrant veggies, and a tangy sauce that will tantalize your taste buds – it's surprisingly simple!
Ingredients Spotlight
Let's dive straight into what makes this Sweet and Sour Chicken Stir Fry unforgettable—the ingredients! I'm talking juicy marinated pork tenderized with baking soda…don't worry, you won't taste it, it's a secret, plus grated ginger, garlic, and soy sauce.
For the sauce, I'm using apple cider vinegar to balance the sweetness – or white vinegar, if you're out of cider. Pineapple juice – I like canned for ease, it also thickens our sauce, ketchup, Worcestershire, and oyster sauce combine for a flavor explosion! Brown sugar is a common ingredient used to balance the acidity in the sauce.
Next, stir-fry essentials: garlic, ginger, onion, and a bell pepper duo—red and green for color! Don't forget the pineapple chunks, they are from the can of pineapple. These ingredients make the dish pop!
Finally, the crispy batter includes cornflour, used to make the pork super crispy—I'll show you how during the recipe!
Step-by-Step Instructions
Now that you've got all your ingredients prepped, including that super crispy cornflour—it's go-time! I mix the pork with the marinade, and then I patiently let it sit for 18 to 24 hours. I preheat my regular oven to 80°C/175°F and place a rack on a tray. Get ready to keep that pork warm.
Next, I whisk all the sauce ingredients together, except the water. After they're combined, I mix in the water, getting ready for flavour town!
Coating time! I mix 5 tablespoons of cornflour into the pork. It'll look white initially; however, it'll sweat, getting sticky. Think of it as cornflour magic!
Spread that half cup cornflour in a bowl, coat the pork, shaking off any excess.
Time to fry. Get that oil hot, around 180°C/350°F for the initial fry. Fry number one takes merely three minutes for each batch! You can also use this method for chicken similar to the sticky chicken in other Asian-inspired dishes. Fry number one takes merely three minutes for each batch!
Tips for Ultimate Crispiness
I've got some must-know tips for you to achieve ultimate crispiness with this recipe—so listen up!
First, don't skip the double dredge, guys! Cornflour is our secret weapon. It does wonders for the coating. I've found using it creates a crisp that lasts.
Fry twice! The first fry cooks the pork. Then, the second fry? That's where the magic happens. I mean, seriously, who doesn't love crispy chicken?
Don't overcrowd the pan. Give each piece space! That means you need the oil hot—around 390°F (200°C). Use a thermometer; it's worth it, trust me! Do a small batch. Give them room to sizzle. This guarantees everything gets golden and crispy.
Keep the chicken warm in your oven using a baking rack.
Serving Suggestions
I'm here to spill the beans – some delish ways to serve this sweet and sour chicken. Plain white rice is a total winner, soaking up all that yummy sauce – think of it like a sponge, but tastier!
You could also try egg noodles. They're slurp-tastic and add a fun texture! For a lighter option, how about some quinoa or couscous? It's like, "Hey, I'm being healthy-ish!"
Want to get fancy? Serve it over crispy fried rice noodles for an extra crunch – yeah, that sounds good! And don't forget a side of steamed broccoli or green beans to balance out the meal. It's all about that balance, right?
Finally, sprinkle some sesame seeds and chopped green onions on top for a pop of color and flavor. You're now ready! Enjoy your sweet and sour chicken fest!
Short Recipe Version
Sweet and Sour Chicken Stir Fry
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 1.5 lbs chicken breast, cubed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 cup pineapple chunks
- 1/2 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
Instructions:
- In a bowl, mix ketchup, white vinegar, sugar, soy sauce, and cornstarch to create the sweet and sour sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through.
- Add bell peppers and onion to the skillet and cook until slightly softened.
- Stir in pineapple chunks and sweet and sour sauce.
- Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
- Serve hot with rice or noodles.
(Estimated) Nutrition Information per serving:
- Calories: 450
- Protein: 40g
- Fat: 15g
- Carbohydrates: 40g