Sweet and Sour Chicken Recipe
Introduction
Sweet and sour chicken is a classic favorite known for its crispy chicken pieces coated in a tangy, flavorful sauce. This recipe is easy to follow and delivers a perfect balance of sweet, sour, and spicy notes that will delight your taste buds.
Ingredients
- 4 boneless skinless chicken breasts (cut into bite-size pieces)
- Salt
- 3 large eggs
- 1/2 cup cornstarch
- 1/2 cup flour
- Oil (for frying)
- 1 1/2 cup pineapple juice
- 3/4 cup sugar
- 1/2 cup vinegar (rice, apple cider, or white)
- 2 tablespoons soy sauce
- 1/4 teaspoon garlic powder (or 2 garlic cloves, minced)
- 1/2 teaspoon red chili flakes
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- Red, yellow, or orange pepper (cut into bite-size pieces)
- 1/4 red onion (cut into bite-size pieces)
- Fresh pineapple (cut into chunks)
Instructions
- Step 1: Make the sweet and sour sauce by combining pineapple juice, sugar, vinegar, soy sauce, garlic powder (or minced garlic), red chili flakes, and ketchup in a medium pot. Heat over medium heat for 3 minutes while stirring occasionally.
- Step 2: Whisk in 1 tablespoon of cornstarch to the sauce mixture and continue cooking for 5 minutes, stirring frequently until the sauce thickens. Remove from heat once thickened.
- Step 3: Season the chicken pieces lightly with salt. In a shallow dish, mix flour and cornstarch. In another dish, whisk the eggs.
- Step 4: Dip each piece of chicken into the egg mixture, then coat thoroughly in the flour and cornstarch mixture. Place coated chicken pieces on a plate.
- Step 5: Heat 2-3 inches of oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Fry chicken pieces in batches for 3-4 minutes, turning often to cook evenly until golden brown and crispy. Drain on paper towels.
- Step 6: Toss the fried chicken with the prepared sweet and sour sauce. Reserve some sauce if you prefer to serve it over rice. Garnish with fresh pineapple chunks.
- Step 7: For adding vegetables, either sauté the cut peppers and onions briefly in a little oil before mixing with the chicken and sauce or add them directly to the sauce for a softer texture.
Tips & Variations
- Use rice vinegar for a milder tang or apple cider vinegar for a fruitier flavor in the sauce.
- Adjust the red chili flakes for more or less heat according to your preference.
- For extra crispiness, double dredge the chicken by dipping in egg and flour mixture twice.
- Add vegetables like snap peas or carrots for more color and crunch.
- Serve over steamed jasmine rice or fried rice for a complete meal.
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 maintain the crispiness of the chicken, adding a splash of water to loosen the sauce if needed. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but be sure to fully thaw and pat the chicken dry before coating and frying to achieve the best crispiness.
What can I substitute for cornstarch?
Arrowroot powder or potato starch can be used as a 1:1 substitute for cornstarch in both the batter and sauce without affecting texture.
PrintSweet and Sour Chicken Recipe
A classic Sweet and Sour Chicken recipe featuring crispy fried chicken pieces coated in a tangy and flavorful pineapple-based sauce, complemented with fresh bell peppers, red onion, and pineapple chunks. Perfect for a family dinner that delivers a perfect balance of sweet, sour, and spicy flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Ingredients
Scale
Chicken
- 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- Salt, to taste
- 3 large Eggs
- 1/2 cup Cornstarch
- 1/2 cup Flour
- Oil, for frying (about 2-3 inches depth)
Sweet and Sour Sauce
- 1 1/2 cups Pineapple Juice
- 3/4 cup Sugar
- 1/2 cup Vinegar (rice, apple cider, or white)
- 2 Tablespoons Soy Sauce
- 1/4 teaspoon Garlic Powder or 2 garlic cloves, minced
- 1/2 teaspoon Red Chili Flakes
- 2 Tablespoons Ketchup
- 1 Tablespoon Cornstarch
Vegetables and Garnish
- Red, Yellow, or Orange Bell Pepper, cut into bite-size pieces
- 1/4 Red Onion, cut into bite-size pieces
- Fresh Pineapple chunks
Instructions
- Prepare Sweet and Sour Sauce: In a medium pot, combine pineapple juice, sugar, vinegar, soy sauce, garlic powder or minced garlic, red chili flakes, and ketchup. Heat on medium for about 3 minutes until the mixture is warm. Whisk in 1 tablespoon cornstarch dissolved in a little water to prevent lumps and continue cooking for 5 minutes, stirring frequently, until the sauce thickens. Remove from heat and set aside.
- Prepare Chicken: Sprinkle the chopped chicken pieces with salt. In a shallow dish, mix together the cornstarch and flour. In another shallow dish, whisk the eggs. Dip each piece of chicken first into the egg mixture, then coat thoroughly with the flour and cornstarch mixture. Arrange the coated pieces on a plate.
- Fry the Chicken: Heat 2 to 3 inches of oil in a heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C) using a thermometer. Fry the chicken pieces in batches, making sure not to overcrowd the pot. Cook for 3-4 minutes per batch, turning frequently, until the chicken is cooked through and golden brown. Remove and drain on paper towels. Repeat until all chicken is fried.
- Toss Chicken with Sauce and Veggies: Optionally sauté the bell peppers and red onion with a little oil until just tender or add them directly to the warm sauce if you prefer softer vegetables. Toss the fried chicken pieces with the sweet and sour sauce and vegetables. Reserve some sauce for serving, if desired.
- Serve: Top the sauced chicken with fresh pineapple chunks and serve immediately hot, ideally over steamed rice.
Notes
- Use a thermometer to maintain consistent oil temperature for best frying results.
- You can use apple cider vinegar, rice vinegar, or white vinegar based on availability and taste preference.
- For extra crispiness, ensure the chicken pieces are well coated and the oil is hot enough before frying.
- Sautéing vegetables before tossing helps retain their crunch, while adding them to the sauce softens them.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently.
- This recipe can be adapted with different vegetables such as snap peas or carrots.
Keywords: Sweet and Sour Chicken, Fried Chicken, Chinese-American Cuisine, Pineapple Sauce, Crispy Chicken
