Sweet and Sour Chicken
Filipino-Style with Pineapple and Peppers
About This Recipe
Sweet and Sour Chicken is a Filipino-Chinese fusion favorite that appears at every family gathering and restaurant menu. This version features crispy fried chicken pieces coated in a vibrant sweet-tangy sauce, studded with chunks of pineapple and colorful bell peppers. It's a dish that pleases both kids and adults alike.
The Filipino version tends to be sweeter than its Chinese counterpart, with more generous amounts of pineapple and a thicker, glossier sauce. The contrast between the crispy chicken and the sticky sauce is irresistible - perfect served over steamed white rice to soak up every drop of that delicious sauce.
Ingredients
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 cup cornstarch
- 2 eggs, beaten
- Oil for frying
For the Sauce:
- 1 can (20 oz) pineapple chunks, juice reserved
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup tomato ketchup
- 3 tbsp soy sauce
- 1 cup reserved pineapple juice
- 3 tbsp cornstarch dissolved in 1/4 cup water
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 onion, cut into chunks
- 4 cloves garlic, minced
- 2 tbsp cooking oil
Instructions
- 1
Prepare and Fry Chicken
Season chicken with salt and pepper. Dip pieces in beaten egg, then coat with cornstarch. Heat oil to 350°F and fry chicken in batches until golden and crispy, about 5-6 minutes. Drain on paper towels.
- 2
Make the Sauce Base
In a bowl, mix pineapple juice, vinegar, brown sugar, ketchup, and soy sauce until sugar dissolves. Set aside.
- 3
Saute Aromatics
Heat 2 tablespoons oil in a large pan or wok. Saute garlic until fragrant, then add onions and bell peppers. Stir-fry for 2-3 minutes until slightly softened but still crisp.
- 4
Build the Sauce
Pour in the sauce mixture and bring to a boil. Add pineapple chunks. Stir in cornstarch slurry gradually until sauce reaches desired thickness - it should be glossy and coat the back of a spoon.
- 5
Combine and Serve
Add fried chicken to the sauce and toss gently to coat. Cook for 1-2 minutes to let flavors meld. Serve immediately over steamed rice while chicken is still crispy.
Tips & Variations
Timing is Key
Fry chicken right before serving and add to sauce at the last minute to maintain crispiness.
Fresh Pineapple
Use fresh pineapple for a more vibrant flavor, but canned works great and is more convenient.
Add Heat
Toss in sliced red chilies or a dash of chili oil for a spicy sweet and sour kick.