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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 minutes
Cook Time 40 minutes
Total Time 1 hour
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?