Sweet & Sour Chicken

Here’s a home‑style sweet and sour chicken recipe complete with photo and estimated measurements:

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Ingredients

1 lb (≈ 450 g) boneless, skinless chicken breast or thigh, cut into bite‑sized pieces

Salt and pepper, to taste

½ cup cornstarch, for coating

2 eggs, lightly beaten (optional, if coating)

Sauce

1 cup white vinegar

¾ cup packed brown sugar

¼ cup honey

a heaping spoonful of cornstarch (to thicken)

Dashes of Worcestershire‐style sour sauce (a few good shakes)

A couple of dashes of soy sauce

Approximately twice as much ketchup as the Worcestershire (adjust to taste)  

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Directions

1. Prep the chicken:

Season chicken pieces with salt and pepper. Toss in cornstarch until coated. Optionally dip in egg, then lightly pan‑fry in hot oil until golden and just starting to cook through—work in batches.  

2. Make the sauce:

In a bowl, whisk vinegar, brown sugar, honey, ketchup, Worcestershire, soy sauce, and cornstarch. Taste and adjust: you might want more honey or ketchup as you go until it’s just right.  

3. Cook sauce & veggies (optional):

For extra flavor, sauté chopped onion, bell pepper, pineapple until just soft.

4. Combine chicken and sauce:

Add browned chicken (and veggies if using) to the sauce in the pan. Stir until coating is even and sauce thickens, about 3–5 minutes.  

5. Serve:

Spoon over steamed or fried rice. Garnish with sesame seeds or sliced green onions if desired.

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📝 Notes & Tips

You can press vegetables (like bell peppers, pineapple) in for extra texture.

Want crispier chicken? Coat with flour after cornstarch and egg—as in many crispy sweet & sour recipes—and fry until golden.

For even more tender chicken, try a velveting technique: marinate in egg white, cornstarch, rice wine vinegar and salt, then blanch quickly before stir‑frying—locks in moisture and gives a silky texture.  

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✅ Quick Recipe Summary

Step Action

1 Season & coat chicken with cornstarch (and optionally egg), then brown it.

2 Whisk sauce ingredients (vinegar + sugar + honey + ketchup + mustard/Worcester + cornstarch).

3 Stir sauce until thickened, mix in chicken (and veggies/pineapple if desired) for a few minutes.

4 Serve hot over rice, garnished to preference.