Sweet and Sour Chicken

Enjoy a delightful homemade version of Sweet and Sour Chicken, a dish where crispy chicken pieces are perfectly coated with a tangy-sweet sauce. This recipe brings the essence of a beloved takeout meal directly to your kitchen. Serve it with steamed jasmine rice to complete the experience.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb boneless chicken breast, cut into bite-sized pieces

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp salt

1 tsp black pepper

2 eggs, beaten

1 cup vegetable oil for frying

1 bell pepper, chopped

1/2 cup pineapple chunks

2 tbsp vegetable oil

1/4 cup ketchup

1/4 cup rice vinegar

1/4 cup soy sauce

1/2 cup sugar

2 cloves garlic, minced

1 tsp ginger, grated

1 tbsp cornstarch mixed with 1 tbsp water

Instructions

1. In a bowl, mix flour, cornstarch, salt, and pepper. Dredge chicken in flour mixture.

2. Dip the chicken in beaten eggs, then coat again in flour mixture.

3. Heat 1 cup vegetable oil in a skillet over medium-high heat. Fry chicken until golden and crispy. Remove and drain on paper towels.

4. In a separate pan, add 2 tbsp of oil. Sauté bell pepper and pineapple for 2-3 minutes.

5. In a bowl, whisk together ketchup, rice vinegar, soy sauce, sugar, garlic, and ginger.

6. Pour the sauce into the pan with bell pepper and pineapple. Cook until it simmers.

7. Add the cornstarch slurry to thicken the sauce.

8. Toss the crispy chicken in the sauce until well coated.

9. Serve hot with steamed jasmine rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave in 30-second intervals.

Scan for cooking tips & leave a review!

itsonly.recipes/view/sweet-and-sour-chicken

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.