Italian Recipes

Crispy Sweet and Sour Chicken with Pineapple and Peppers

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Sweet and Sour Chicken (Pollo in Salsa Agrodolce)

Category: Main Course (Secondi Piatti)
Serves: 4

Ingredients:

Ingredient Quantity
Chicken breast 650g
Red bell peppers 350g
Pineapple 1 medium
Extra virgin olive oil 20g
Tomato paste 20g
Sugar 150g
White wine vinegar 150g
Water (for sauce) 50g
All-purpose flour 150g
Water (for batter) 200g
Salt to taste
Peanut oil (for frying) 750g

Instructions:

To prepare this Sweet and Sour Chicken, we begin by making the sauce. In a small saucepan, place the granulated sugar and add 50g of water. Heat it gently over low heat, stirring occasionally until the sugar dissolves completely. Once the sugar has dissolved, increase the heat slightly to bring the mixture to a boil. Once boiling, add the white wine vinegar and stir to combine. Continue simmering for about 5 minutes until the sauce has thickened slightly. Set aside for later use.

Next, prepare the pineapple: Peel the pineapple by cutting off the top and bottom, then slice off the skin in vertical strips. Once peeled, cut out the core from each slice. Cut the pineapple into small wedges (about 7-8 pieces per slice) and set them aside.

For the red bell peppers, cut them in half, remove the seeds and membranes, and then chop them into small cubes. The sweetness of the peppers will complement the tangy sauce, so be sure to dice them evenly for uniform cooking.

Now, let’s focus on the chicken. To create the batter, sift the flour into a bowl and gradually add the water, whisking constantly to avoid lumps. You should aim for a smooth batter with a consistency that can coat the back of a spoon. Season with a pinch of salt to taste.

Once the batter is ready, heat a large pan of peanut oil (about 750g) until it reaches 180°C (350°F). Dip the chicken pieces into the batter one by one, ensuring they are fully coated, and then carefully fry them in the hot oil. The chicken will cook quickly, within just a few minutes, and should turn golden and crispy. Be sure not to overcook them, as you want the chicken to remain juicy inside with a crispy exterior. Once the chicken is done, use a slotted spoon to remove the pieces from the oil and place them on a plate lined with paper towels to drain excess oil.

For the final steps, heat a little extra virgin olive oil in a wok or large pan over medium-high heat. Add the diced red bell peppers and stir-fry for about 2-3 minutes until they begin to soften but retain some crunch. Next, add the crispy chicken pieces to the pan along with the pineapple wedges. Pour the prepared sweet and sour sauce over the chicken, stirring gently to coat everything evenly.

Let everything cook together for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables. Taste and adjust the seasoning with a little more salt or vinegar if necessary. Once the dish is ready, serve hot, garnished with a sprinkle of fresh herbs or sliced green onions if desired.

This Sweet and Sour Chicken is a delightful combination of savory, tangy, and sweet flavors, with crispy chicken and vibrant vegetables, perfect for a family dinner or a special meal. Enjoy!


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