Description
Experience the perfect balance of crispy panko-coated chicken with a tangy, sticky homemade sweet and sour sauce served over fluffy steamed rice. This delightful dish combines pantry staples and fresh ingredients for a quick and satisfying meal ready in 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
Other Ingredients
- 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 rice and 1 1/2 cups of water to a saucepan with a lid. Heat over medium-high until the water surface becomes foamy, then cover with the lid. Cook for 12 minutes, then remove from heat and let it sit, covered, for another 10 minutes to finish steaming.
- 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 evenly on both sides. Optionally, cut each breast into four even pieces instead of keeping them whole.
- Coat the Chicken: Combine 1/2 cup cornstarch with Chinese five spice in a bowl. In a separate shallow bowl, beat the egg. Place panko breadcrumbs in another shallow bowl. Coat each chicken piece first in the cornstarch mixture, shaking off excess, then dunk it in the egg, and finally press it firmly into the panko breadcrumbs to coat well. Set aside.
- Make the Sweet and Sour Sauce: In a pan over medium-high heat, combine pineapple juice, rice wine vinegar, honey, ketchup, soy sauce, fish sauce, and crushed garlic. Mix 1 tablespoon cornstarch with 1/4 cup water to create a slurry, then add to the pan. Stir and cook for about 5 minutes until the sauce thickens. Remove from heat and set aside.
- Fry the Chicken: Heat 3 tablespoons olive oil in a large frying pan or skillet. Fry coated chicken pieces for 4 minutes on each side until golden brown and crispy. Cook in batches if necessary. Remove and place on a wire rack to drain excess oil.
- Assemble and Serve: Reheat the sweet and sour sauce if needed. Divide cooked rice into bowls, slice the fried chicken, and arrange on top of the rice. Pour the sauce around the rice and chicken. Garnish with sliced scallions, diced pineapple, and chopped cashew nuts before serving.
Notes
- For even cooking without pounding, slice chicken breasts in half lengthwise.
- Using a wire rack after frying helps keep chicken crispy by preventing sogginess.
- Substitute different vinegars if rice wine vinegar is unavailable—white wine or apple cider vinegar work well.
- To adjust sweetness or tanginess, modify honey or vinegar quantities according to taste.
- Serve immediately for best texture; leftover chicken may lose crispiness.
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
