Sweet And Sour Chicken
This sweet and sour chicken recipe features crispy golden chicken pieces coated in a light batter, paired with a tangy and sweet vibrant sauce. It is an easy, flavorful dish perfect for weeknight dinners or impressing guests.
Equipment
- Three bowls
- Deep pan
- Medium Saucepan
- Large Skillet or Wok
- Paper Towels
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 0.5 cup cornstarch
- 2 large eggs beaten
- 0.5 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- 1 red bell pepper chopped into chunks
- 1 green bell pepper chopped into chunks
- 1 small onion chopped into chunks
- 1 cup pineapple chunks fresh or canned, drained
For the Sweet and Sour Sauce:
- 0.5 cup rice vinegar
- 0.5 cup sugar
- 0.25 cup ketchup
- 2 tablespoons soy sauce use low sodium if preferred
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
Instructions
- Begin by cutting your chicken into bite-sized pieces, making sure they’re uniform in size for even cooking. Season the chicken lightly with salt and pepper.
- Set up a breading station with three bowls: one with the beaten eggs, one with the cornstarch, and one with the flour. First, dip each chicken piece into the beaten eggs, then dredge them in cornstarch, back into the egg, and finally coat them in flour. This double coating ensures a crispy, crunchy exterior once fried.
- Heat about 1-2 inches of vegetable oil in a deep pan over medium-high heat. To test if the oil is ready, drop a small bit of batter into the oil; it should sizzle immediately. Fry the chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
- In a medium saucepan, combine rice vinegar, sugar, ketchup, and soy sauce. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar. Once it starts simmering, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and becomes glossy.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the bell peppers and onion chunks, sautéing until just tender but still crisp, about 3-4 minutes. Add the pineapple chunks and cook for an additional minute.
- Add the fried chicken pieces into the skillet with the vegetables, then pour the sweet and sour sauce over everything. Toss gently to coat all ingredients evenly with the sauce. Cook for another 1-2 minutes to heat through and let the flavors meld.
- Serve your sweet and sour chicken hot over steamed white rice or jasmine rice. Garnish with chopped green onions or sesame seeds, if desired, for an extra pop of flavor and texture.
Notes
For extra crispy chicken, double coat the pieces by dipping them in egg and cornstarch twice before frying. Use a thermometer to monitor oil temperature; 350°F is ideal for frying chicken to get that perfect crunch without burning. For a lighter version, try baking the coated chicken pieces on a wire rack at 425°F for 20-25 minutes, flipping halfway through. Fresh pineapple works wonderfully for a juicy burst, but canned pineapple chunks (drained) are a convenient alternative. Make the sauce ahead and keep it warm. It thickens as it cools, so reheat gently with a splash of water if needed. Adjust the sweetness or tanginess by tweaking the sugar and rice vinegar amounts to your taste preference.