Sweet and Sour Chicken

Summary

This halal-friendly sweet and sour chicken features crispy fried chicken tossed in a vibrant sauce made with vinegar, ketchup, and pineapple. It’s a popular Chinese takeout favorite you can easily make at home using simple, wholesome ingredients.

Ingredients (Serves 3–4)

For the Chicken:

• 500g boneless halal chicken breast or thighs, cut into bite-size pieces

• ½ cup cornstarch

• ¼ cup all-purpose flour

• 1 egg

• ½ tsp salt

• Oil for frying

For the Sauce:

• 3 tablespoons ketchup

• 3 tablespoons white vinegar or apple cider vinegar (halal)

• 2 tablespoons sugar (or more to taste)

• 1 tablespoon soy sauce (halal-certified)

• ¼ cup pineapple juice (from canned pineapple)

• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Vegetables & Extras (optional):

• 1 cup bell peppers (red, green, yellow), chopped

• ½ cup onion, chopped

• ½ cup pineapple chunks

Instructions

1. Prepare the chicken:
   In a bowl, beat the egg and mix with chicken, cornstarch, flour, and salt. Coat well.
   Heat oil in a pan over medium heat. Deep-fry or shallow-fry chicken pieces until golden and crispy. Set aside on paper towels.

2. Make the sauce:
   In a saucepan or large skillet, combine ketchup, vinegar, sugar, soy sauce, and pineapple juice. Bring to a simmer.

3. Add vegetables (optional):
   Stir in chopped onions, bell peppers, and pineapple chunks. Simmer for 2–3 minutes until just tender.

4. Thicken the sauce:
   Stir in cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and becomes glossy.

5. Combine:
   Add the fried chicken to the sauce and toss to coat evenly.

6. Serve:
   Serve hot over steamed rice or with noodles.

Notes

• For a lighter version, you can pan-sear or air-fry the chicken instead of deep-frying.

• Adjust sugar and vinegar to your taste for more sweetness or tang.

• This recipe can also be made with tofu or shrimp if preferred.