Description
Crispy Sweet and Sour Chicken bowls feature panko-crumbed chicken breasts cooked to golden perfection, served over steamed long-grain rice, and drizzled with a sticky, tangy sweet and sour sauce made from pineapple juice, honey, soy sauce, and garlic. This easy-to-make dish offers a delightful blend of textures and flavors perfect for a satisfying dinner 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 and 1 1/2 cups of water to a saucepan with a lid. Bring to a boil over medium-high heat, then cover with the lid and reduce heat to low. Cook undisturbed for 12 minutes. Remove from heat and let sit, covered, for 10 minutes to steam.
- Prepare the Chicken: Use a meat mallet or rolling pin to pound each chicken breast to about 1/4 inch thickness for even cooking. Sprinkle salt over both sides. Optionally, cut each breast into four pieces for smaller portions.
- Coat the Chicken: In one bowl, mix 1/2 cup cornstarch with 1 teaspoon Chinese five spice. In a separate shallow bowl, beat 1 egg. Place 1 cup panko breadcrumbs in another shallow bowl. Coat each chicken piece first in the cornstarch mixture, shaking off excess, then dip into the egg, and finally press firmly into the panko breadcrumbs until well-coated.
- Make the Sauce: In a pan over medium-high heat, combine 1/2 cup pineapple juice, 1/4 cup rice wine vinegar, 1/3 cup honey, 1/4 cup ketchup, 2 tablespoons light soy sauce, 1 teaspoon fish sauce, and 4 crushed garlic cloves. Stir to combine. Mix 1 tablespoon cornstarch with 1/4 cup water to create a slurry, then add to the pan. Cook for about 5 minutes, stirring until the sauce thickens.
- Fry the Chicken: Heat 3 tablespoons olive oil in a large frying pan or skillet over medium-high heat. Cook the breaded chicken pieces for 4 minutes on each side, or until golden and crispy. Cook in batches if needed. Remove and drain on a wire rack.
- Assemble and Serve: Warm the sauce if needed. Divide the cooked rice between serving bowls. Slice the chicken pieces and arrange on top of the rice. Pour sweet and sour sauce around the rice and garnish with sliced scallions, diced pineapple, and chopped cashew nuts. Serve immediately.
Notes
- For tender and even cooking, pounding the chicken breasts to an even thickness is essential, but slicing lengthwise works well as a shortcut.
- If you prefer a spicier sauce, add a small amount of chili flakes or sriracha to taste.
- Using panko breadcrumbs ensures a crispier coating compared to regular breadcrumbs.
- Letting the rice rest off the heat after cooking helps it finish steaming and results in fluffier rice.
- To make the recipe gluten free, substitute soy sauce with tamari or a gluten-free soy sauce alternative and ensure panko breadcrumbs are gluten free.
Nutrition
- Serving Size: 250 g
- Calories: 708 calories
- 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
