Sweet and Sour Chicken Recipe
Introduction
Sweet and sour chicken is a classic favorite that combines crispy chicken pieces with a tangy, flavorful sauce and colorful vegetables. This homemade version is easy to prepare and perfect for a weeknight dinner that everyone will love.
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
- 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. Set aside.
- Step 2: Pour vegetable oil into a Dutch oven or frying pan to a depth of about 1 1/2 inches. Heat over medium-high until hot.
- Step 3: Place cornstarch in a large ziplock bag. Add chicken chunks, seal the bag, and shake well to coat the chicken evenly.
- Step 4: Dip each coated chicken piece into the beaten eggs, then roll in flour to coat.
- Step 5: Carefully add chicken pieces to the hot oil in batches, making sure not to overcrowd. Fry for 2–3 minutes until golden and cooked through.
- Step 6: Remove chicken to a cookie sheet (avoid paper towels to keep it crispy). Repeat until all chicken is cooked.
- Step 7: Drain all but 1 tablespoon of oil from the pan. Add bell peppers, onion, and pineapple chunks. Sauté for 1–2 minutes until slightly tender but still crisp.
- Step 8: Return the chicken to the pan and pour in the prepared sauce. Stir continuously until the sauce thickens and bubbles, coating everything evenly.
- Step 9: Serve immediately. Optional garnishes include sesame seeds or chopped green onions for added flavor and presentation.
Tips & Variations
- For extra crunch, double-dip the chicken in egg and flour before frying.
- Use fresh pineapple for a juicier bite or canned pineapple chunks drained well.
- Swap bell peppers for your favorite vegetables like snap peas or carrots for a different twist.
- If you prefer baking over frying, bake the coated chicken at 425°F (220°C) for 20 minutes, flipping halfway through.
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. 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, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust cooking time slightly to ensure they are cooked through.
How do I make the sauce thicker?
If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce as it cooks, stirring until it reaches your desired consistency.
PrintSweet and Sour Chicken Recipe
This classic Sweet and Sour Chicken recipe features crispy fried chicken pieces tossed with colorful bell peppers, pineapple chunks, and a tangy homemade sweet and sour sauce. Perfectly balanced with sweetness, tanginess, and a hint of savory, this dish is great for a family dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Ingredients
Chicken and Coating
- 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
- Vegetable oil, for frying
Vegetables and Fruit
- 1 cup pineapple chunks, cut into 1-inch chunks
- 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
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
- Prepare the sauce: In a small bowl, whisk together sugar, brown sugar, apple cider vinegar, ketchup, reduced sodium soy sauce, and minced garlic until well combined and smooth.
- Heat the oil: Pour enough vegetable oil into a Dutch oven or frying pan to a depth of about 1.5 inches. Preheat over medium-high heat until hot and ready for frying.
- Coat the chicken: Place cornstarch into a large ziplock bag, add chicken chunks, and shake well until evenly coated. Then dip each piece into the beaten eggs, followed by a dip in flour to coat before frying.
- Fry the chicken: Carefully add coated chicken pieces in batches to the hot oil, ensuring they are in a single layer. Fry for 2 to 3 minutes until the chicken is cooked through and golden crispy. Remove to a cookie sheet and continue frying remaining batches.
- Cook the vegetables and pineapple: After frying all chicken, remove all but 1 tablespoon of oil from the pan. Add bell peppers, onion, and pineapple chunks and sauté for 1 to 2 minutes until crisp-tender.
- Combine and thicken: Return the fried chicken to the pan with vegetables and pour in the prepared sweet and sour sauce. Stir continuously until the sauce thickens and starts bubbling, coating everything evenly.
- Serve: Transfer to a serving dish immediately. Optionally garnish with sesame seeds or chopped green onions. Serve hot and enjoy!
Notes
- Keep an eye on oil temperature to ensure chicken fries evenly and stays crispy.
- You can substitute chicken thighs for a juicier texture if preferred.
- For extra flavor, marinate the chicken in a little soy sauce and garlic before coating.
- Adjust sugar and vinegar quantities in the sauce to taste for sweeter or tangier results.
- This dish pairs well with steamed white rice or fried rice for a complete meal.
Keywords: Sweet and Sour Chicken, Fried Chicken, Chinese-American Recipe, Homemade Sweet and Sour Sauce, Crispy Chicken
