Sweet and Sour Chicken Tasty Recipe

Sweet and Sour Chicken

Prepared are flavors that are all around cherished by Filipinos. The differentiation some way or another makes it exceptionally engaging and regardless of whether you would prefer to have it on the sweet or harsh side, is simply individual inclination. In any case, works.

My two major young men (hubby included) at home love this dish so I make it every so often. They like dishes where the meat is wrapped with a thick coating, barely enough to cover each piece of meat.

I don’t normally gauge when I cook except if I’m baking. I was so used to simply putting a smidgen of various things and eyeballing the sum then, at that point, let my taste buds do their thing. In any case, this time, I estimated each and every fixing until I got the taste that we as a whole like at home. Try not to be frightened by the rundown of fixings and steps, I just assembled them so it’s more straightforward to assemble this dish.

This formula has the perfect measure of sauce that sticks to each fresh chicken piece. I don’t believe it’s important to have more sauce yet in case that is the thing that your family likes, feel free to twofold the sauce formula.


For the sweet and sour sauce: (Mixture A)

  •  cup brown sugar firmly packed
  •  cup ketchup
  •  cup pineapple juice from the canned pineapple chunks* or water
  • ¼ cup vinegar
  • 1 Tablespoon soy sauce
  • ½ teaspoon grated ginger
  • ½ teaspoon garlic powder
  • A pinch of ground black pepper

For the chicken: (Mixture B)

  • 2 lbs boneless skinless chicken thighs cut into 1-inch cubes/squares
  • 1 large egg beaten
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Chicken breading mix: (Mixture C)

  • 1 cup cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For sautéing:

  • 1 red or green bell pepper cut into 1-inch squares
  • 1 medium onion cut into 1-inch squares
  • 1 carrot sliced into 1 cm disks
  • 1 cup canned pineapple chunks drained and liquid reserved for the sauce*
  • 1 ½ tablespoons cornstarch mixed with 1 ½ tablespoons water to thicken the sauce
  • Canola oil for frying


  1. Blend every one of the elements for Mixture An in a medium bowl and put away. Taste and change preparing, if fundamental.
  2. In an enormous bowl, add every one of the fixings in Mixture B. Blend well and put away.
  3. Join every one of the elements for the breading blend (Mixture C) and mix well. You can either utilize a major bowl, a perfect paper pack, or an enormous Ziploc sack.
  4. Heat an enormous skillet and add oil, around 1 to 1 ½ inch down. Move the chicken parts of the breading blend and coat each piece totally. Shake off overabundance flour and move to an enormous plate (like a treat sheet). Fry the chicken pieces (in groups) until brilliant brown and fresh, around 4 minutes. Ensure the meat doesn’t contact each other to keep up with the oil temperature and not make the chicken slick subsequent to singing. Place seared chicken pieces on a cooling rack on top of a treat sheet or a colander to allow the abundance of oil to dribble.
  5. Heat another huge skillet or a wok (medium hotness) and add 1 tablespoon of oil. Add the carrots, onion, chime peppers, and sautéed food briefly. Next add the pineapple pieces, prepared sauce (Mixture A), and the cornstarch combination to thicken the sauce. Mix to consolidate and cook for 2 minutes on medium-low hotness.
  6. Add the seared chicken pieces and throw briefly, utilizing 2 wooden spoons until all the meat is equitably covered with the sauce. Serve right away.

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