Description
Crispy Sweet and Sour Chicken features tenderized chicken breasts coated in a crunchy panko breadcrumb crust, served with a sticky, tangy homemade sweet and sour sauce made from pineapple juice, vinegar, honey, and soy. This flavorful dish is paired with fluffy steamed long-grain rice and garnished with scallions, diced pineapple, and crunchy cashews for a comforting and delicious meal ready in just 30 minutes.
Ingredients
Scale
Chicken and Coating
- 2 chicken breasts
- 1 teaspoon Chinese five spice
- 1 teaspoon salt
- 1/2 cup cornstarch
- 1 egg
- 1 cup panko breadcrumbs
- 3 tablespoons olive oil
Sweet and Sour Sauce
- 1/2 cup pineapple juice (from the can)
- 1/4 cup rice wine vinegar (or white wine vinegar or apple cider vinegar)
- 1/3 cup honey
- 1/4 cup ketchup
- 2 tablespoons light soy sauce
- 1 teaspoon fish sauce
- 4 garlic cloves, crushed
- 1 tablespoon cornstarch
- 1/4 cup water
Rice and Garnish
- 1 cup long-grain rice (like basmati)
- 2 scallions, sliced
- 1/2 cup pineapple, diced
- 1/4 cup cashew nuts, roughly chopped
Instructions
- Cook the Rice: Add 1 cup of long-grain rice to a saucepan with a lid, pour in 1 1/2 cups of water. Set over medium-high heat and when the water surface looks foamy, cover with the lid. Let the rice cook for 12 minutes, then remove from heat and let it sit, covered, for 10 more minutes to finish steaming.
- Prepare the Chicken: Use a meat mallet or rolling pin to pound each chicken breast into an even 1/4 inch thickness. Sprinkle salt evenly over both sides. Optionally, you may cut each breast into four pieces for easier handling and even cooking.
- Coat the Chicken: In a bowl, mix 1/2 cup cornstarch with 1 teaspoon Chinese five spice. In a separate shallow bowl, beat the egg with a fork. Place 1 cup panko breadcrumbs in another shallow bowl. One piece of chicken at a time, coat it in the cornstarch mixture, shake off excess, then dip into the egg, then press into panko until well-coated. Set aside.
- Make the Sauce: In a pan over medium-high heat, combine pineapple juice, rice wine vinegar, honey, ketchup, soy sauce, fish sauce, and crushed garlic. Mix 1 tablespoon cornstarch with 1/4 cup water to create a slurry, then add it to the pan. Stir and cook for about 5 minutes until the sauce thickens. Remove from heat and set aside.
- Cook the Chicken: Heat 3 tablespoons olive oil in a large skillet or frying pan over medium-high heat. Add the breaded chicken pieces and cook for 4 minutes on each side until golden brown and crispy. Cook in batches if necessary. Transfer cooked chicken to a wire rack or plate to drain.
- Serve: Reheat the sweet and sour sauce gently if needed. Divide the steamed rice between bowls. Slice the cooked chicken and arrange it over the rice. Pour the sauce around the chicken and rice. Garnish with sliced scallions, diced pineapple, and chopped cashew nuts. Serve immediately.
Notes
- Pounding the chicken ensures even cooking and tender texture; alternatively, slice breasts lengthwise to get thinner pieces.
- Using panko breadcrumbs provides a crispier crust compared to regular breadcrumbs.
- The sweet and sour sauce can be adjusted for sweetness or tang by altering honey or vinegar quantities based on taste preference.
- Cook chicken in batches if your pan is small to maintain crispiness without overcrowding.
- Serve with steamed rice to balance the flavors and make it a complete meal.
Nutrition
- Serving Size: 250g
- Calories: 708 kcal
- Sugar: 43.3 g
- Sodium: 1294 mg
- Fat: 12.9 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 8.3 g
- Trans Fat: 0 g
- Carbohydrates: 106.6 g
- Fiber: 2.4 g
- Protein: 40.7 g
- Cholesterol: 146 mg
