Kid-Friendly Sweet and Sour Chicken
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Others
Kid-Friendly Sweet and Sour Chicken
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Sweet and sour chicken perfectly combines crispy chicken, bell peppers, pineapple and onion. It's crispy, saucey and perfect for a weeknight dinner. Be sure to include some rice too!
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Ingredients
Chicken
- 1 pound chicken thigh cut into 1-inch pieces, boneless, skinless
- 1 teaspoon salt
- 1/2 cup cornstarch
- 1 1/2 cups flour
- 1 egg beaten
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 ¼ cups water
- vegetable oil for frying
Vegetables
- 1 red bell pepper cut into 1" pieces
- 1 green bell pepper cut into 1" pieces
- 1 yellow onion cut into 1" pieces, medium
- 1 tablespoon neutral cooking oil canola oil or similar, generic cooking oil
- 1 cup pineapple chunks fresh, or canned/frozen
Sweet and Sour Sauce
- 1/2 cup sugar
- ¼ cup rice vinegar or white vinegar
- 2 teaspoon garlic minced, or garlic powder
- 2 tablespoons soy sauce low sodium recommended
- 1/4 cup ketchup
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- sesame seeds optional garnish
Instructions
- In a large bowl, mix together the cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water, whisking until smooth. (The consistency should be thick like pancake batter.)
- Add the cubed chicken pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge (see note).
- Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer.
- Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.
- Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, onion and bell peppers and sauté for 2-4 minutes until slightly softened.
- Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
- Mix the cornstarch and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
- Add the cooked chicken back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
- Garnish with optional sesame seeds and serve immediately.
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