Description
This Crispy Sweet and Sour Chicken recipe brings a delightful twist to the classic takeout dish. Featuring tender chicken breasts pounded thin, coated in a flavorful blend of Chinese five spice, cornstarch, and panko breadcrumbs, then pan-fried to golden crispiness. Served over fluffy long-grain rice and topped with a sticky, tangy homemade sweet and sour sauce made from pineapple juice, vinegar, honey, ketchup, and soy sauces, garnished with scallions, pineapple chunks, and cashews for extra crunch. Ready in just 30 minutes, it's a perfect weeknight meal that balances sweet, sour, and savory flavors beautifully.
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
Accompaniments & Garnish
- 1 cup of 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 rice to a saucepan with a lid, then pour in 1 1/2 cups of water. Set over medium-high heat and when the water starts to look foamy on top, cover with the lid. Let cook for 12 minutes, then remove from heat and let it sit with the lid on for another 10 minutes to finish steaming.
- Prepare the chicken: Use a meat mallet or rolling pin to pound each chicken breast into a thin, even piece about 1/4-inch thick. You may keep the chicken in two large pieces or cut into four. Sprinkle salt over both sides of the chicken.
- Coat the chicken: In a bowl, mix 1/2 cup cornstarch with Chinese five spice. Crack the egg into a separate shallow bowl and beat well. Place panko breadcrumbs in another shallow bowl. Working with one piece at a time, coat the chicken in the cornstarch mixture, shake off excess, then dunk into the egg, and finally press into the panko breadcrumbs to cover thoroughly. Set aside.
- Make the sauce: Combine pineapple juice, rice wine vinegar, honey, ketchup, soy sauce, fish sauce, and crushed garlic in a pan over medium-high heat. Mix 1 tablespoon cornstarch with 1/4 cup water to make a slurry, then add to the pan. Stir constantly and cook for about 5 minutes until thickened. Remove from heat and set aside.
- Cook the chicken: Heat 3 tablespoons olive oil in a large frying pan or skillet over medium-high heat. Fry the breaded chicken for 4 minutes on each side until golden and crispy. You may need to do this in batches. Remove from pan and rest on a wire rack if possible.
- Assemble and serve: Rewarm the sauce on the stove if needed. Divide the cooked rice among bowls, slice the chicken, and place on top. Pour the sauce around the rice in each bowl, then garnish with sliced scallions, diced pineapple, and cashew nuts. Serve immediately.
Notes
- For even cooking, pounding the chicken to an even thickness is important but you can slice each breast lengthwise instead if preferred.
- If a wire rack isn’t available for resting the chicken, place it on paper towels to keep crispy.
- The sauce can be adjusted for sweetness or tanginess by adding more honey or vinegar to taste.
- Use light soy sauce for a less salty sauce; dark soy sauce may alter color and taste slightly.
- Serve with steamed vegetables for a more balanced meal.
- This recipe is quick and ideal for weeknight dinners, ready in about 30 minutes.
Nutrition
- Serving Size: 250g
- Calories: 708 kcal
- Sugar: 43.3 g
- Sodium: 1294.4 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: 145.8 mg
