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Sweet and Sour Chicken Recipe

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★★★★★

5 from 70 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://tastybella.com/sweet-and-sour-chicken-recipe/