Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1 cup pineapple juice; ½ cup distilled white vinegar; ½ cup sugar; 3 tablespoons ketchup; 2 tablespoons soy sauce; ¼ teaspoon crushed red pepper flakes; 1½ tablespoons cornstarch; ½ cup all-purpose flour; ½ cup cornstarch; 1 teaspoon baking powder; ¼ teaspoon baking soda; heaping teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅔ cup water; 1½ tablespoons vegetable oil, plus more for cooking; 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut crosswise on slight bias into 1-inch (2.5-cm) chunks; 1 tablespoon vegetable oil; 2 red bell peppers, cut into 1-inch 1-inch (2.5-cm) pieces; 1 small red onion, cut into 1-inch 1-inch (2.5-cm) chunks

User Reviews

5.0

18 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
4
Calories
805 kcal
Course
Main Course
Cuisine
Asian, Chinese

Sweet and Sour Chicken

Iris Warren

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Crispy, tangy, and just the right amount of sweet—this sweet and sour chicken is a family favorite that’s easy to make at home.

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Ingredients

Servings

For the Sauce

1 cup pineapple juice
½ cup distilled white vinegar
½ cup sugar
3 tablespoons ketchup
2 tablespoons soy sauce
¼ teaspoon crushed red pepper flakes
1½ tablespoons cornstarch

For the Chicken

½ cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
heaping teaspoon salt
¼ teaspoon freshly ground black pepper
⅔ cup water
1½ tablespoons vegetable oil, plus more for cooking
1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut crosswise on slight bias into 1-inch (2.5-cm) chunks

For Finishing the Dish

1 tablespoon vegetable oil
2 red bell peppers, cut into 1-inch 1-inch (2.5-cm) pieces
1 small red onion, cut into 1-inch 1-inch (2.5-cm) chunks

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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

To safely discard cooking oil after frying, let the oil cool slightly, then carefully pour it into a heatproof metal can or disposable foil pan. Allow it to cool completely before discarding it in the trash.
Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
To safely discard cooking oil after frying, let the oil cool slightly, then carefully pour it into a heatproof metal can or disposable foil pan. Allow it to cool completely before discarding it in the trash.

Nutrition Information

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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%)