Description
A delicious and crispy sweet and sour chicken recipe featuring panko crumbed chicken breasts served over fluffy steamed rice and topped with a tangy homemade sweet and sour sauce, garnished with scallions, pineapple, and cashew nuts, all prepared in about 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 rice to a saucepan with a lid and pour in 1 1/2 cups of water. Set over medium-high heat and when the water surface looks foamy, cover with the lid. Cook for 12 minutes, then remove from the heat, keeping the lid on, and let the rice steam for another 10 minutes.
- Pound or Slice the Chicken: Use a meat mallet or rolling pin to pound each chicken breast into an even 1/4 inch thickness, either directly on a board or inside a ziplock bag. Sprinkle salt on both sides. Alternatively, slice each breast in half lengthwise for even pieces.
- Prepare the Coating Stations: In one bowl, combine 1/2 cup cornstarch and 1 teaspoon Chinese five spice. In a separate shallow bowl, beat the egg. Place 1 cup panko breadcrumbs in another shallow bowl. Coat each chicken piece by first pressing into the cornstarch, shaking off excess, dipping into the egg, then pressing firmly into the panko crumbs. Set aside.
- Make the Sweet and Sour 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 make a slurry and add to the pan. Stir and cook for about 5 minutes until the sauce thickens. Remove from heat.
- Fry the Chicken: Heat 3 tablespoons olive oil in a large skillet or frying pan. Add the breaded chicken pieces and cook for 4 minutes on each side until golden brown and crispy. Cook in batches if needed. Remove chicken and place on a wire rack if possible to keep crisp.
- Assemble and Serve: Reheat the sauce over low heat. Divide steamed rice into bowls, slice the chicken and place on top, then pour the sweet and sour sauce around the rice. Garnish with sliced scallions, diced pineapple, and chopped cashews. Serve immediately.
Notes
- This dish offers a fun and crispy twist on classic sweet and sour chicken takeout.
- Pounding the chicken helps it cook evenly and tenderizes the meat but slicing lengthwise works as a quick alternative.
- Using panko breadcrumbs instead of regular breadcrumbs results in a crispier coating.
- The homemade sauce is easily made from pantry staples and can be adjusted to taste by adding more honey or vinegar.
- Cook the chicken in batches if your pan is not large enough to prevent overcrowding and ensure crispiness.
Nutrition
- Serving Size: 250 g
- 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
