I don't know about you, but sometimes I have those days when I just need something different . The usual grilled chicken? No thanks. Pasta with tomato sauce? Over. That's when I pull out one of my favorite dinner-saving recipes: sweet and sour chicken .
Yes, exactly what you imagine: tender chicken pieces, slightly crispy on the outside, juicy on the inside, bathed in a bright, thick sauce, with that irresistible mix of sweetness and acidity that makes you go "mmm" at first bite. A dish that instantly transports you to a Chinese restaurant, but with all the comforts of your own kitchen.
The great thing? It's much simpler than it seems. And you only need ingredients that, if you don't already have in your pantry, you can find at any supermarket.
Ingredients (for 2-3 people)
- 400 g of chicken breast (preferably firm)
- 1 red and 1 yellow pepper (for color and flavor)
- 1 medium onion
- 2-3 tablespoons of rice vinegar (but white vinegar is also fine)
- 3 tablespoons of sugar (brown sugar if you want a more caramelized touch)
- 3 tablespoons of ketchup (trust me, it's great!)
-1 tablespoon of soy sauce
-1 tablespoon of cornstarch (cornstarch)
-Flour to taste for flouring the chicken
-Salt, pepper and seed oil for frying
Step-by-step preparation (with some tips from those who have done it a thousand times)
-
Let's start with the chicken : cut it into cubes, not too small or they'll dry out. Dredge them lightly in flour: this will give them that golden crust when you fry them. In a large skillet, heat the oil (a lot) and fry them until nice and crispy. Let them rest on paper towels.
-
Vegetable time : Cut the peppers into strips and the onion into thin slices. Sauté them in a pan with a drizzle of oil. They should cook through but still be slightly crunchy—no mushy effect, so to speak.
-
The magic is in the sauce : in a small bowl, mix together the vinegar, sugar, ketchup, soy sauce, and starch (dissolved first in a splash of cold water, otherwise it will clump). This is the "sweet and sour" part that gives the dish its full character.
-
Bring it all together : Return the chicken to the pan with the vegetables, pour in the sauce, and stir well. In a few minutes, you'll see the sauce thicken, enveloping everything, becoming glossy and fragrant. Then... turn off the heat, plate, breathe, and get your chopsticks (or fork, come on).
How to accompany it?
I love it with steamed basmati rice , which absorbs the sauce perfectly. But plain white rice or couscous can also work. If you're feeling adventurous, try some noodles sautéed with a drizzle of oil and a few sesame seeds.
Variations and suggestions to try at home
-
If you want a lighter version, you can bake the chicken in the oven with a drizzle of oil, or use turkey breast.
-
Want a vegetarian option? Tofu instead of chicken is a blast (just press it well and flour it before sautéing).
-
Like it spicy? Add a pinch of chili pepper or a few drops of Sriracha to the sauce.
Conclusion
Sweet and sour chicken is one of those dishes that seems complicated, but isn't. All it takes is a little planning, and in 30 minutes you can have a colorful, flavorful, and unique dish on the table that will delight everyone, from children to adults looking for something new.
If you try it, let me know in the comments how it turned out—or send me a photo, I'm always curious to see your versions!
---------------------------------------------------------------------------------------
