Summary of "Stop Battering Chicken! Make Sweet & Sour Like a Restaurant"

Ingredients

2 chicken breasts (whole, not cubed)
Potato starch (for dusting chicken; can substitute with corn flour or corn starch)
4 tablespoons ketchup
1 tablespoon light soy sauce
2 tablespoons rice vinegar (can substitute with normal vinegar or apple cider vinegar)
About 1.5 tablespoons sugar
Pineapple juice (from canned pineapple, including syrup)
Mixed vegetables: carrots, onion, bell peppers, pineapple chunks
Oil (for cooking)
Salt (to taste)
Optional garnishes: sesame seeds, green onion

Equipment

Frying pan or skillet
Foil (for resting chicken)
Knife for slicing chicken
Stove or cooktop

Method

1. Prepare the Sweet and Sour Sauce

In a bowl, combine 4 tablespoons ketchup, 1 tablespoon light soy sauce, 2 tablespoons rice vinegar (or substitute), 1.5 tablespoons sugar, and pineapple juice from canned pineapple.
Add potato starch (or corn starch) to the sauce mixture to thicken it.
Mix well until combined. Adjust thickness with a splash of water if needed.
Set sauce aside.

2. Prepare the Chicken

Lightly dust whole chicken breasts evenly with potato starch (or corn starch).
No batter or cubing; keep breasts whole.

3. Cook the Chicken

Heat a little oil in a pan over low flame.
Place chicken breasts in the pan.
Cook slowly, turning occasionally to build color and cook evenly, about 7–8 minutes total.
Aim for a golden, slightly crisp exterior from the potato starch coating, which seals moisture inside.
Once cooked through with a good color, remove chicken from pan.
Cover chicken with foil and let rest to continue cooking gently.

4. Cook the Vegetables

In the same or another pan, start by stir-frying carrots first (harder vegetable).
Add onions and cook until translucent, stirring gently to avoid burning.
Season lightly with salt.
Add bell peppers and pineapple chunks.
Pour in the sweet and sour sauce, stirring to coat vegetables.
If sauce is too thick, add a little hot water to loosen it for both cooking and drizzling.

5. Assemble and Serve

Slice rested chicken breasts.
Plate a bed of the cooked vegetables and sauce.
Arrange sliced chicken on top.
Drizzle extra sauce over the chicken.
Garnish with sesame seeds and chopped green onion if desired.

Chef Tips and Notes

Using potato starch instead of batter creates a crisp seal on the chicken, keeping it moist inside without heaviness.

Cooking chicken slowly on low heat ensures it cooks through evenly without drying.

Resting chicken under foil allows carryover cooking and keeps it juicy.

Avoid burning vegetables; cook gently until just tender and translucent.

The ketchup provides natural color to the sauce, no artificial coloring needed.

Sauce thickness can be adjusted with water for desired consistency for cooking and drizzling.

Variations

Vinegar: rice vinegar can be substituted with apple cider or regular vinegar.
Starch: potato starch can be replaced with corn starch or corn flour.
Vegetables: can be varied but keep carrots first for cooking time.