If your taste buds have commitment issues, this sweet and sour chicken with coffee pudding cake will keep them entertained. One bite delivers crispy, tangy chicken drenched in a glossy, addictive sauce. Then comes dessert—a warm, gooey coffee pudding cake that proves caffeine belongs in everything. This pairing isn’t just a meal; it’s a mood swing on a plate. You get bold, zesty flavors followed by rich, chocolatey bliss. It’s the culinary equivalent of an emotional rollercoaster—but in a good way. Ready to confuse and delight your senses? Let’s cook.

Sweet and Sour Chicken with Coffee Pudding Cake

moka coffee pot

Crispy, tangy chicken meets a rich, coffee-infused pudding cake—because balance is overrated.

Print Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings 4 servings

Calories 620 kcal

Ingredients

For the Sweet and Sour Chicken:

Boneless chicken breast – 1 lb cut into bite-sized pieces
Cornstarch – ½ cup for that crispy coating
Egg – 1 beaten
Vegetable oil – ½ cup for frying
Pineapple chunks – ½ cup sweet and juicy
Bell peppers – 1 cup red and green, chopped
Garlic – 2 cloves minced
Soy sauce – 2 tbsp
Rice vinegar – 3 tbsp for that signature tang
Ketchup – ¼ cup yes, ketchup
Brown sugar – 2 tbsp for balance
Salt – ½ tsp
Black pepper – ½ tsp

For the Coffee Pudding Cake:

All-purpose flour – 1 cup
Granulated sugar – ½ cup
Cocoa powder – ¼ cup
Baking powder – 1 tsp
Salt – ½ tsp
Milk – ½ cup
Butter – 3 tbsp melted
Vanilla extract – 1 tsp
Strong brewed coffee – ¾ cup hot, for the magic
Brown sugar – ½ cup

Instructions

For the Sweet and Sour Chicken:

Coat chicken pieces in cornstarch, dip in beaten egg, and fry until golden brown.
Remove from oil and drain on a paper towel.
In a wok, heat a little oil, then stir-fry garlic, bell peppers, and pineapple.
Mix soy sauce, rice vinegar, ketchup, brown sugar, salt, and pepper in a bowl.
Pour sauce into the wok, letting it thicken.
Toss in chicken and stir until fully coated.
Serve immediately while questioning why you haven’t made this before.

For the Coffee Pudding Cake:

Preheat oven to 350°F (175°C).
In a bowl, mix flour, granulated sugar, cocoa powder, baking powder, and salt.
Stir in milk, melted butter, and vanilla extract until smooth.
Spread batter into a baking dish.
Combine brown sugar and hot coffee, then pour over the batter (don’t stir—trust the process).
Bake for 30 minutes, letting the coffee create its own sauce.
Let cool slightly before devouring.

Notes

Nutritional Values (Per Serving)

Calories: 620
Total Fat: 28g
Saturated Fat: 10g
Carbohydrates: 75g
Fiber: 4g
Protein: 26g

Vitamins and Minerals (Per Serving)

Vitamin B6 – 20%
Iron – 18%
Calcium – 12%
Vitamin C – 15%
Magnesium – 10%

Additional Notes/Tips to Enhance the Flavor for the Recipe

Use fresh pineapple instead of canned for extra sweetness.
Double the sauce if you like things extra saucy (who doesn’t?).
Add a pinch of cinnamon to the coffee pudding for a warm, spicy kick.
Serve the chicken with steamed rice to soak up every drop of that glorious sauce.
Pair with an actual cup of coffee because, well, why not?

Sweet and Sour Chicken with Coffee Pudding Cake