Sweet and Sour Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
699 kcal
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Course
Main Course
Sweet and Sour Chicken
Description
This Sweet and Sour Chicken recipe begins with seasoning and coating bite-sized chicken pieces in whisked eggs and cornstarch, creating a crisp exterior upon frying. Cooking oil heated to about 365 degrees F ensures a crispy coating. The chicken is fried in batches to allow even cooking and crisping, then drained on racks to maintain crunch.
The sweet and sour sauce combines sugar, apple cider vinegar, brown sugar, ketchup, pineapple juice, soy sauce, mustard powder, and garlic powder, providing a layered tangy, sweet, and umami flavor profile. After frying, the chicken is set aside while colorful stir-fry veggies—yellow onion and assorted bell peppers—are prepared.
Combined, the dish results in tender chicken pieces coated in a well-balanced sauce alongside vibrant veggies and pineapple chunks, adding both texture and freshness. The method ensures a crispy chicken bite contrasted by the glossy sauce and tender vegetables, familiar to many Chinese takeout dishes.
Serving suggestions include pairing with freshly cooked white long grain rice, with detailed instructions provided for making fluffy, flavorful rice. Storage tips highlight keeping chicken and rice separately and reheating procedures to preserve texture and flavor.
Ingredients
Chicken
- 1 ½ lbs. chicken breast boneless skinless, or thighs
- salt
- black pepper
- 3 egg whisked
- ¾ cup cornstarch
- 1 cup vegetable oil
Sauce
- 1/3 cup sugar
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 1/3 cup ketchup
- ¼ cup pineapple juice reserved
- 2 tablespoons soy sauce
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
Stir Fry
- 1 yellow onion cut into cubes
- 1 red bell pepper cut into squares
- 1 bell pepper cut into squares, orange
- 1 pineapple chunks 8 oz. can, drained, juice reserved
- green onions to garnish
Instructions
- Preheat oven to 350 degrees. Whisk together the sauce ingredients and set aside.
- Cut the chicken into 2-inch pieces and pat completely dry. Season with salt and pepper.
- Whisk the eggs vigorously in a medium bowl, until small air pockets have developed and it’s very uniform in color. Add the chicken and toss to coat.
- Heat 1 cup vegetable oil in a high-walled skillet or Dutch oven to 365 degrees. (Medium-high heat.) Just before frying, coat the first batch of chicken with cornstarch, then briefly dip each back into the whisked eggs.
- Fry the chicken in batches, leaving room around each to ensure the edges get crispy. Flip once the bottom of the chicken is light brown and crisp, about 3-4 minutes per side. Make small adjustments to the heat (up or down) throughout cooking as needed.
- Use a slotted spoon to carefully remove the chicken and place on wire cooling racks so that the bottom stays crispy. Place wax or parchment paper underneath the racks to catch excess grease.
- Once all of the chicken has been fried, remove all but 1 tablespoon of oil from the skillet and set heat to medium-high. Add the onions, peppers, and pineapple and sauté for 4-5 minutes.
- Add the sauce and bring it to a boil, then reduce to a simmer. Add the chicken and carefully toss to coat.
- If your skillet isn’t oven safe, transfer it to a lightly greased 9 x 13-inch casserole dish. Bake uncovered for 10 minutes.
- Remove and gently toss to coat. Spoon the sauce over the chicken and bake for 10 more minutes.
- Remove and spoon more sauce on top. Garnish with green onions and serve with rice.
Notes
- Serve with 3 cups of white long grain rice cooked with chicken bouillon cubes for extra flavor.
- Store chicken and rice separately for best freezing and reheating results.
- Reheat chicken in a covered casserole dish at 350°F until warmed through; reheat rice in microwave or oven in a greased container or foil packet.
- Ensure oil is sufficiently hot before frying to keep chicken coating crispy and intact.
- Peanut oil can be used instead of vegetable oil to add complementary flavor.
- Add red pepper flakes or hot sauce to the sauce for more heat if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Calories | 699kcal | 35% |
| Carbohydrates | 52g | 17% |
| Protein | 28g | 56% |
| Fat | 42g | 65% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 470mg | 20% |
| Potassium | 694mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 1483IU | 30% |
| Vitamin C | 58mg | 64% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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