Oriental Sweet And Sour Recipe

Prepare protein

If using chicken, cut 1 lb boneless chicken into 1-inch bite-size pieces. If using shrimp, pat 1 lb shrimp dry and trim if needed. Season protein with 1 tsp salt and 1 tsp black pepper.

Batter & dredge

In a shallow bowl whisk 1 egg until combined. In another bowl mix 3 tbs cornstarch + 3 tbs all-purpose flour. Dip each piece of protein into the beaten egg, then dredge in the cornstarch-flour mix, shaking off excess.

Fry protein

Heat 1 cup vegetable oil in a deep skillet or wok over medium-high heat until shimmering (about 350°F / 175°C). Fry protein in batches (do not overcrowd) 2–4 minutes per side for shrimp (until golden and cooked through) or 4–6 minutes for chicken (until golden and cooked through). Transfer to a paper towel-lined plate to drain.

While frying, prepare vegetables: cut 1 red bell pepper into 1-inch pieces, cut 1 tomato into wedges (or halve cherry tomatoes), slice 1 cucumber into 1/2-inch slices, and cut or drain 1 cup pineapple into chunks. Slice 2 green onions thinly for garnish.

Briefly toss the bell pepper and pineapple in the hot skillet for 1 minute to slightly blister (this can be done after making the sauce). Keep tomato and cucumber raw to preserve fresh texture; they will be added at the end.

Make the sauce base: In a bowl whisk together 4 tbs ketchup, 3 tbs rice vinegar, 1 tbs soy sauce, 4 tbs granulated sugar, and 1 cup pineapple juice until sugar dissolves.

Create cornstarch slurry: In a small cup mix 2 tsp cornstarch with 2 tbs water until smooth.

Cook the sauce: Heat a clean wok or large skillet over medium heat and add 1 tsp vegetable oil. Add 1 tsp minced garlic and 1 tsp minced ginger; sauté 20–30 seconds until fragrant. Pour in the sauce base and bring to a simmer, then stir in the cornstarch slurry. Cook, stirring, until sauce thickens and becomes glossy (about 1–2 minutes). Stir in 1 tsp sesame oil, if using, then remove from heat.

Assemble: Return the blistered bell pepper and pineapple to the sauce in the skillet over low heat. Add the fried shrimp or chicken and gently toss to coat evenly with the sweet & sour sauce.

Add fresh vegetables: Toss in the tomato wedges and cucumber slices just to warm them slightly while keeping their crunch—do not overcook (about 30 seconds). Taste and adjust seasoning with salt and pepper to taste.

Serve: Transfer to a serving platter or individual plates. Garnish with sliced green onions. Serve immediately with steamed white rice or fried rice, if desired.