Sweet and sour chicken is a classic of Chinese-American cuisine that became popular in restaurants in California and New York in the mid-20th century. It combines the crispy batter technique with a sauce balanced between acid and sweet, typical of the Canton region, adapted to the Western palate. Today it is one of the most ordered dishes in takeout in the entire United States.
International
Sweet and Sour Chicken
Crispy sweet and sour chicken with peppers, pineapple and American style sweet and sour sauce.
- USA
- Main course
- Light
- High protein
- Low sugar
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 38 g
- Fat 12 g
- Sodium 720 mg
Story behind the dish
Preparation
Sweet and Sour Chicken is a preparation from the United States with medium difficulty. Reserve about 45 minutes in total (25 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g chicken breast, cut into 2 cm cubes.
- Have ready: 1 red pepper, cut into pieces.
- Have ready: 1 green pepper, cut into pieces.
- Have ready: 150 g of pineapple in pieces.
- Have ready: 1 onion in wedges.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix chicken with egg
Mix the chicken with egg, salt and pepper, coat with flour and fry in oil at 175 C until golden brown, drain. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Heat a tablespoon of oil in a wok over high heat and sauté…
Heat a tablespoon of oil in a wok over high heat and sauté onion and peppers for 2 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Add the pineapple and cook for 1 more minute so that it caramelizes slightly.
Add the pineapple and cook for 1 more minute so that it caramelizes slightly.
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Mix vinegar
Mix vinegar, ketchup, soy, sugar and cornstarch with 100 ml of water in a bowl.
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Pour the sauce into the wok
Pour the sauce into the wok, stir until thickened and add the fried chicken again. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Cook for 2 minutes, stirring so that the chicken is glazed and…
Cook for 2 minutes, stirring so that the chicken is glazed and the sauce covers everything.
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Serve immediately over fluffy white rice.
Serve immediately over fluffy white rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Baked version without frying to reduce fat.
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