Sweet and Sour Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
384 kcal
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Course
Main Course
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Cuisine
Asian
Sweet and Sour Chicken
Description
Sweet and Sour Chicken is prepared by coating chicken thigh pieces in an egg wash, then dredging in a mixture of all-purpose flour and cornstarch to achieve a crispy fried coating. Frying the pieces in hot oil ensures a golden crust while keeping the chicken juicy inside. Meanwhile, bell peppers and onions are cooked until just tender, maintaining bite and color. Pineapple chunks are added to bring natural sweetness and complement the savory elements.
The sauce is a blend of sugar, apple cider vinegar, soy sauce, ketchup, and spices, thickened with cornstarch to coat the ingredients thoroughly. Once simmered, the crispy chicken is added back to the pan to absorb some sauce, tying all components together with sweet, tangy, and savory flavors. This dish works well served with rice or noodles as a main course.
Chicken thighs are recommended for juiciness but chicken breasts can be substituted. Careful temperature control of the frying oil using a thermometer ensures the chicken cooks properly without absorbing excess oil. Adjustments in seasoning allow for customized tanginess or sweetness.
Ingredients
- 1 1/2 pounds chicken thigh cut into 1 inch pieces, boneless, skinless
- 2 egg lightly beaten
- salt to taste
- black pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- cooking oil for frying
- 1/2 cup onion cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1 red bell pepper cut into 1 inch pieces
- 3/4 cup pineapple chunks
- 1/2 cup sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup ketchup
- 1 tablespoon cornstarch
Instructions
- Place the eggs in a bowl, add salt and pepper to taste.
- Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
- Heat 3 inches of oil in a deep pot to 350 degrees F.
- Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
- Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
- While the chicken is cooking, heat 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
- Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple.
- In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
- Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
- Add the fried chicken to the pan with the peppers and pineapple and toss to coat with the sauce. Serve immediately.
Notes
- Chicken breast can substitute for chicken thighs if preferred.
- Use a frying thermometer to maintain oil temperature at 350°F for even and safe frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 162mg | 54% |
| Sodium | 582mg | 24% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 49.5mg | 55% |
| Calcium | 37mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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