Sweet and Sour Chicken Recipe

Introduction

Sweet and sour chicken is a beloved classic that perfectly balances tangy, fruity, and savory flavors. This recipe offers crispy chicken chunks coated in a vibrant sauce with colorful peppers and pineapple, making it a delicious meal everyone will enjoy.

Ingredients

• 1 1/2 pounds chicken breasts (about 4 pieces), cut into 1-inch chunks
• 1/2 cup cornstarch
• 2 eggs, beaten
• 1/4 cup flour
• 1 cup pineapple chunks, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1/2 yellow onion, cut into 1-inch chunks
• Vegetable oil, for frying

Sweet and Sour Sauce

• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/3 cup ketchup
• 4 teaspoons reduced sodium soy sauce
• 2 cloves garlic, minced

Instructions

1. Step 1: In a small bowl, whisk together sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic to make the sweet and sour sauce.
2. Step 2: Pour vegetable oil into a Dutch oven or frying pan until it is about 1 1/2 inches deep. Heat over medium-high heat.
3. Step 3: Place cornstarch in a large ziplock bag. Add chicken chunks, seal, and shake to coat evenly.
4. Step 4: Dip each coated chicken piece into the beaten eggs, then dredge in flour before carefully adding to the hot oil. Fry in batches to avoid overcrowding.
5. Step 5: Cook chicken pieces for 2-3 minutes until golden, crispy, and cooked through. Remove to a cookie sheet (no paper towels) and keep warm. Repeat with remaining chicken.
6. Step 6: Remove all but one tablespoon of oil from the pan. Add bell peppers, onion, and pineapple, cooking for 1-2 minutes until crisp-tender.
7. Step 7: Return chicken to the pan and pour in the sweet and sour sauce. Stir continuously until the sauce thickens and bubbles, coating the chicken and vegetables evenly.
8. Step 8: Serve immediately, optionally garnished with sesame seeds or sliced green onions for extra flavor and presentation.

Tips & Variations

• For extra crispiness, let the flour-coated chicken rest for 10 minutes before frying.
• Swap bell peppers for zucchini or snap peas for a different vegetable twist.
• Use pineapple juice instead of apple cider vinegar for a sweeter sauce variation.
• Serve over steamed white rice or noodles to soak up the flavorful sauce.

Storage

Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the chicken crispy and the sauce warm. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and can offer a juicier texture. Just adjust cooking time slightly since thighs may take a bit longer to cook through.

How do I know when the chicken is fully cooked?

Cook the chicken until the coating is golden and crispy and the internal temperature reaches 165°F (75°C). The chicken should be opaque throughout with no pink inside.