Sweet and Sour Chicken

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Sweet and Sour Chicken is a delightful blend of crispy, juicy chicken pieces tossed in a vibrant sauce that perfectly balances tangy and sweet flavors. This dish is a weeknight favorite that's sure to please the whole family.

Ingredients for Sweet and Sour Chicken

Chicken breast is lean and tender, making it ideal for frying to a golden crisp. All-purpose flour and cornstarch create a light, crispy coating. Salt and pepper add essential seasoning. Eggs help the coating stick to the chicken. Vegetable oil is perfect for frying due to its high smoke point. Bell pepper adds a burst of color and freshness. Pineapple chunks contribute sweetness and a tropical flair.

Ketchup offers a tomato base with a hint of sweetness, while rice vinegar provides the tang. Soy sauce introduces a savory depth. Sugar enhances the sweetness, balancing the vinegar's acidity. Garlic and ginger bring aromatic warmth. The cornstarch slurry thickens the sauce to a glossy finish.

Tips & Tricks

  • Ensure the oil is hot enough before frying by dropping in a small piece of bread; it should sizzle and turn golden quickly.
  • For extra flavor, marinate the chicken in soy sauce for 15 minutes before coating.
  • Use freshly grated ginger for the best flavor punch.

Serving Suggestions

Pair this Sweet and Sour Chicken with a side of stir-fried vegetables like broccoli or snap peas. A light cucumber salad with a touch of sesame oil and soy sauce would also complement the dish beautifully.

Frequently Asked Questions

Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will be juicier and just as delicious.
Is there a way to make this dish healthier?
You can bake the chicken at 400°F for about 20 minutes instead of frying it. It won't be as crispy, but it'll still be tasty.
Can I prepare the sauce in advance?
Yes, you can make the sauce a day ahead and store it in the refrigerator. Just reheat it before tossing it with the chicken.

Sweet and Sour Chicken Recipe Walkthrough

First, mix the flour, cornstarch, salt, and pepper in a bowl. Dredge your bite-sized chicken pieces in this mixture. This initial coating is key to that crispy texture we all love.

Next, dip the coated chicken into beaten eggs and then back into the flour mixture. This double coating ensures a crisp, sturdy crust.

Heat up 1 cup of vegetable oil in a skillet over medium-high heat. Once shimmering, gently place the chicken pieces in the oil. Fry them until they turn golden and crispy, which should take about 5 minutes per side. Once done, let them drain on paper towels to remove excess oil.

In another pan, add 2 tablespoons of oil and sauté the chopped bell pepper and pineapple chunks for 2-3 minutes. You want them slightly softened but still vibrant in color.

Now, whisk together ketchup, rice vinegar, soy sauce, sugar, minced garlic, and grated ginger in a bowl. Pour this sauce into the pan with the bell pepper and pineapple, and let it simmer for a few minutes.

Add the cornstarch slurry to the simmering sauce, stirring until it thickens to your liking. Finally, toss the crispy chicken into the sauce, ensuring each piece is well coated.

Serve hot, preferably over steamed jasmine rice to soak up all that delicious sauce.

Why You'll Love This Recipe

  • The perfect balance of sweet and tangy flavors will tantalize your taste buds.
  • Crispy chicken without the deep fryer hassle.
  • Quick and easy, great for busy weeknights.
  • A crowd pleaser that feels like a restaurant dish at home.

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

Step-by-step 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.

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