What To Know
- This classic Filipino dish is a symphony of flavors, where the sweetness of the pineapple and the tanginess of the vinegar dance harmoniously with the crispy chicken.
- If you’re ready to embark on a culinary adventure, let’s delve into the secrets of cooking sweet and sour chicken panlasang Pinoy.
- For a spicier dish, add a teaspoon of chili powder or red pepper flakes to the sauce.
The tantalizing aroma of sweet and sour chicken wafts through the air, igniting the taste buds and leaving you craving for more. This classic Filipino dish is a symphony of flavors, where the sweetness of the pineapple and the tanginess of the vinegar dance harmoniously with the crispy chicken. If you’re ready to embark on a culinary adventure, let’s delve into the secrets of cooking sweet and sour chicken panlasang Pinoy.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup pineapple chunks
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup carrots, chopped
- 1/2 cup sugar
- 1/4 cup vinegar
- 1/4 cup ketchup
- 1 tablespoon tomato paste
- 1 teaspoon sesame oil
Instructions
1. Prepare the chicken: In a bowl, combine the chicken, flour, cornstarch, and soy sauce. Mix well to coat the chicken evenly.
2. Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and fry until golden brown and crispy, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the onion and garlic. Sauté until softened, about 2 minutes. Add the pineapple, bell peppers, and carrots. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
4. Make the sauce: In a small bowl, whisk together the sugar, vinegar, ketchup, tomato paste, and sesame oil. Pour the sauce into the skillet with the vegetables. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens.
5. Return the chicken: Add the fried chicken back to the skillet. Stir to coat the chicken evenly with the sauce.
6. Serve: Serve hot with rice or noodles.
Tips
- To make the chicken extra crispy, double-fry it. Fry it once for 5 minutes, then let it cool. Fry it again for 2-3 minutes until golden brown and crispy.
- If you don’t have pineapple chunks, you can use canned pineapple slices. Drain the pineapple and cut it into bite-sized pieces.
- For a spicier dish, add a teaspoon of chili powder or red pepper flakes to the sauce.
- To make a vegetarian version, replace the chicken with tofu or tempeh.
Variations
- Spicy Sweet and Sour Chicken: Add 1 teaspoon of chili powder or red pepper flakes to the sauce.
- Pineapple Sweet and Sour Chicken: Use only pineapple chunks in the dish.
- Vegetable Sweet and Sour Chicken: Omit the chicken and add extra vegetables, such as broccoli, cauliflower, or snap peas.
- Crispy Sweet and Sour Chicken: Double-fry the chicken for extra crispiness.
Answers to Your Most Common Questions
Q: What kind of chicken should I use?
A: Boneless, skinless chicken breasts work best.
Q: Can I use other vegetables?
A: Yes, you can add any vegetables you like, such as broccoli, cauliflower, or snap peas.
Q: How do I make the sauce thicker?
A: Add 1 tablespoon of cornstarch to 2 tablespoons of water. Stir until dissolved and add it to the sauce.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the dish ahead of time and reheat it when ready to serve.
Q: What can I serve with sweet and sour chicken?
A: Rice or noodles are the traditional accompaniments.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze sweet and sour chicken?
A: Yes, you can freeze sweet and sour chicken for up to 2 months. Thaw overnight before reheating.
