Sweet and Sour Chicken
User Reviews
5
18 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4
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Calories
805 kcal
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Course
Main Course
Sweet and Sour Chicken
Report
Sweet and Sour Chicken features crispy battered chicken pieces coated in a thick, balanced sauce made from pineapple juice, vinegar, sugar, ketchup, and soy sauce, enhanced with gentle heat from red pepper flakes. Pan-fried chicken chunks are cooked alongside crunchy red bell peppers and onions, creating a satisfying combination of tangy, sweet, and savory flavors with varied textures.
Description
The sauce for this dish is prepared by simmering a mixture of pineapple juice, white vinegar, sugar, ketchup, soy sauce, and red pepper flakes until reduced and thickened with cornstarch slurry. This sauce provides a glossy finish with balanced acidity and sweetness. Chicken pieces are coated in a batter made from flour, cornstarch, baking powder, baking soda, and seasoning to yield a crisp crust when pan-fried in hot oil.
Combined with red bell peppers and onions sautéed to retain some bite, the finished dish delivers a multi-textured experience with juicy chicken and tender vegetables. The recipe accounts for proper oil temperature control and frying technique to ensure the crust is crispy without absorbing excess oil.
After frying, the chicken is tossed with the sweet and sour sauce along with vegetables, ready to serve as a main course often paired with steamed rice or noodles.
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Ingredients
For the Sauce
- 1 cup pineapple juice
- ½ cup white vinegar distilled
- ½ cup sugar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- ¼ teaspoon red pepper flakes crushed
- 1½ tablespoons cornstarch
For the Chicken
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- salt heaping teaspoon
- ¼ teaspoon black pepper freshly ground
- ⅔ cup water
- 1½ tablespoons vegetable oil plus more for cooking
- 1 pound chicken tenderloins or boneless skinless chicken breasts; trimmed and cut into 1-inch chunks
For Finishing the Dish
- 1 tablespoon vegetable oil
- 2 red bell pepper cut into 1-inch pieces
- 1 red onion small; cut into 1-inch chunks
Instructions
- Make the Sauce: In a medium saucepan over medium heat, whisk together the pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring to a boil, then reduce the heat to medium and cook, uncovered, for 8 minutes. In a small bowl, stir the cornstarch with 1½ tablespoons cold water, then whisk the mixture into the sauce. Cook for 1 more minute, until the sauce thickens and becomes glossy. Remove from heat and set aside.
- Prepare the Batter & Coat the Chicken: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and pepper. Add the water and 1½ tablespoons vegetable oil, whisking until a smooth batter forms. Add the chicken pieces and toss until evenly coated.
- Pan-Fry the Chicken: Line a plate with a few layers of paper towels. Heat 1 inch (2.5 cm) of vegetable oil in a deep-sided medium skillet or wok over medium-high heat until shimmering (about 350°F/175°C). Pro tip: The larger the skillet, the more oil you'll need; the smaller the skillet, the less oil you'll use, but you may need to fry in more batches.Working in batches, use two forks to carefully lower the battered chicken, one piece at a time, into the hot oil, spacing the pieces apart to prevent sticking. Fry for about 2 minutes per side, turning once, until golden brown and crispy. (Cut a piece open to check for doneness and adjust the timing or heat if needed. Try to keep the oil at a steady temperature—if it drops too low, the chicken can turn out greasy; too high, and it may burn before it’s cooked through.)Transfer the chicken to the paper towel-lined plate to drain excess oil. Discard the oil safely (see note below).
- Stir-Fry the Vegetables: In a clean large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the bell peppers and onion, stir-frying for 3 to 4 minutes until slightly tender but still crisp.
- Finish & Serve: Reheat the sauce over medium heat until hot. Put the cooked chicken in the pan with the vegetables. Off the heat, gradually pour the sweet and sour sauce over everything and toss to coat—you may not need all of it. Alternatively, for maximum crispiness, you can serve the sauce on the side for dipping instead of tossing the chicken and veggies in it. This keeps the coating extra crunchy and allows everyone to control how much sauce they use. Serve immediately.
Notes
- Allow cooking oil to cool slightly before disposing by pouring into a heatproof container; ensure complete cooling before discarding in the trash.
- Approximately ¼ cup of oil is absorbed by the chicken during frying, which is accounted for in nutritional calculations.
Nutrition Information
Show Details
Calories
805kcal
(40%)
Carbohydrates
89g
(30%)
Protein
20g
(40%)
Fat
41g
(63%)
Saturated Fat
5g
(25%)
Cholesterol
47mg
(16%)
Sodium
1243mg
(52%)
Fiber
4g
(16%)
Sugar
38g
(76%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 805 kcal
% Daily Value*
| Calories | 805kcal | 40% |
| Carbohydrates | 89g | 30% |
| Protein | 20g | 40% |
| Fat | 41g | 63% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 1243mg | 52% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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