Photograph of the finished Sweet and sour chicken

China · Gà chiên xốt chua ngọt dứa

Sweet and sour chicken

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.5 kg
  • Photograph of Pineapple Pineapple 600 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Rice vinegar Rice vinegar 180 ml
  • Photograph of Sugar Sugar 220 g
  • Photograph of Tomato ketchup Tomato ketchup 180 g
  • Photograph of Cornstarch Cornstarch 320 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Oil Oil 1.6 l
  • Photograph of Onion Onion 1.6
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the chicken into cubes, then marinate with salt, pepper, and egg for 30 minutes.
  2. 2 Coat the pan with cornstarch, then fry at 175 degrees for 4 minutes, and then fry again at 200 degrees for 60 seconds.
  3. 3 Simmer vinegar with sugar, ketchup, and pineapple juice to make a sauce, then mix in cornstarch.
  4. 4 Sauté the onions, bell peppers, and pineapple pieces for only 90 seconds to keep the vegetables crisp.
  5. 5 Sweet and sour sauce should be clear and glossy; simmering it for too long will cause it to turn brown and cloudy.
  6. 6 Mix the chicken into the sauce right before serving to keep the skin crispy and prevent it from becoming soggy.

With an appliance

  • Air fryer 35 min

    Replace step 2: spray oil evenly, then heat in a pan at 200 degrees for 13 minutes; the sauce continues to cook in the pan.

Start cooking