Sweet and Sour Chicken

Sweet and sour chicken is a popular dish in Chinese cuisine, but I can suggest a variant with an Italian twist. To make it, you’ll need some specific ingredients, but I’ll try to keep the list as simple as possible.

Ingredients

• 500 g of chicken breast, cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of cornstarch (for coating the chicken)
• 1 red bell pepper, cut into pieces
• 1 yellow bell pepper, cut into pieces
• 1 onion, cut into pieces
• 100 g of canned pineapple chunks (or fresh if you prefer)
• Sesame seeds, for garnish (optional)

For the sweet and sour sauce:

• 60 ml of white wine vinegar
• 4 tablespoons of ketchup
• 2 tablespoons of soy sauce
• 2 tablespoons of honey (or sugar)
• 100 ml of pineapple juice (use the juice from the can if using canned pineapple)
• 1 tablespoon of cornstarch, dissolved in 2 tablespoons of cold water

Preparation

1. Season the chicken pieces with salt and pepper, then coat them in cornstarch, making sure they are evenly covered.
2. In a large pan, heat the olive oil and add the chicken pieces. Cook until they are golden and cooked through.
3. Remove the chicken from the pan and set aside.
4. In the same pan, add the bell peppers and onion, sauté for a few minutes until they are soft yet still crispy.
5. Add the pineapple and cook for another minute.
6. Meanwhile, prepare the sweet and sour sauce by mixing the vinegar, ketchup, soy sauce, honey, and pineapple juice in a bowl.
7. Pour the sauce into the pan with the vegetables and bring to a boil.
8. Add the dissolved cornstarch in water and stir continuously until the sauce thickens.
9. Put the chicken back in the pan and mix well to cover everything with the sauce.
10. Cook everything for another couple of minutes, then serve hot, sprinkled with sesame seeds if desired.

Curiosity

The sweet and sour sauce comes from Chinese culinary tradition, which often uses this balance of flavors to create rich and satisfying dishes. In Italy, it is not uncommon to find interpretations of international dishes revisited with an eye on local tradition, perhaps using fresh and seasonal ingredients to achieve new nuances of taste.