Sweet and Sour Chicken
User Reviews
4.7
95 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
466 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Sweet and Sour Chicken
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Sweet and Sour Chicken features tender chicken pieces marinated with garlic and spices, battered, fried, and served with a tangy sauce combining pineapple juice, vinegar, ketchup, and sugar. This dish includes colorful bell peppers, red onions, and optional pineapple chunks for texture and brightness, creating a balance of savory, sweet, and sour flavors with a crisp exterior and juicy interior.
Description
This Sweet and Sour Chicken recipe starts with marinating bite-sized chicken pieces in sesame oil, garlic and onion powders, white pepper, and salt to infuse gentle savory notes. The battered chicken is fried to achieve a crisp coating that contrasts with the tender meat inside. A sauce made from hot water, sugar, ketchup, rice wine vinegar, and pineapple juice offers a bright sweet and sour flavor, balanced by saltiness and acidity.
After frying, chicken is combined with vegetables such as red and green bell peppers and red onion chunks, along with optional pineapple pieces to add texture and subtle sweetness. Cornstarch slurry is used to thicken the sauce, coating the ingredients evenly without overpowering the crispiness.
This dish is best served freshly prepared, balancing the crispy chicken and vibrant sauce. The note regarding nutrition excludes pineapple juice and chunks, clarifying ingredient information. Pineapple juice can be omitted or replaced with water or chicken stock if unavailable.
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Ingredients
For the sweet and sour sauce:
- 1/2 cup water hot
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon ketchup
- 1/2 cup pineapple juice (optional, reserved from canned pineapple)
- 3 tablespoons rice wine vinegar (or red wine vinegar)
For the chicken:
- 12 ounces chicken breast boneless skinless, or thighs
- 1-2 tablespoons water
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/2 teaspoon salt
For the batter:
- 3/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup water ice
- 1 tablespoon vegetable oil (or canola oil, plus more for frying)
For the rest of the dish:
- 2/3 cup pineapple chunks optional, canned
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/4 cup red onion (cut into 1-inch/2.5cm chunks)
- 1/4 cup red bell pepper (cut into 1-inch/2.5cm chunks)
- 1/4 cup green bell pepper (cut into 1-inch/2.5cm chunks)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Start by preparing the sauce:
- Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.
- Combine the hot water, salt, sugar, and ketchup. Stir until the salt and sugar are dissolved, and then add the vinegar and pineapple juice (if using). If not using pineapple juice, replace with ½ cup water or chicken stock. Set aside.
Marinate the chicken:
- Cut your chicken into uniform 1 inch chunks (for even cooking) and place into a bowl. Add the garlic and onion powders, sesame oil, white pepper and salt. Mix until all pieces are uniformly coated, and let it sit for 5 minutes. Any excess water should be fully absorbed by the chicken. If not, mix the chicken again and let it sit for another 5 minutes.
Make the batter:
- Mix together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl, and add 2/3 cup of ice water. Use a fork to mix until a batter is formed, and stir in 1 tablespoon of oil. Set aside.
Fry the chicken:
- The amount of oil you need depends on the size of the pot you will use. Using a larger pot uses more oil, but allows you to cook the chicken in fewer batches. Using a smaller pot uses less oil, but you’ll have to fry more batches of chicken. We usually go for a smaller pot, so we have less leftover oil. Heat the oil in a small pot until it reaches 335°F/170°C.
- Place 5 to 6 pieces of marinated chicken into the batter. Use a chopstick, fork, or your fingers to coat the chicken in the batter and place each piece slowly into the oil.
- Use a slotted spoon to carefully turn the chicken so all sides are uniformly fried. Fry for about 2 minutes, or until the batter is a light golden brown and crispy. Remove with a slotted spoon and let any excess oil drain off before placing onto a rack or paper towel lined plate.
Assemble in the Wok:
- Heat 1 tablespoon canola oil in a wok over medium high heat, and add the red onion and peppers. Stir-fry for 30 seconds.
- Next, add the sweet and sour sauce you prepared earlier and bring to a boil. Reduce the heat so the sauce is simmering.
- Combine the cornstarch and water to make a uniform slurry. While stirring the sweet and sour sauce, drizzle the slurry in gradually until the sauce is thick enough to coat a spoon (you may not need all of the slurry). Turn down the heat and give the sauce a quick taste––now is the time to add more salt, vinegar or sugar if desired.
- Add the pineapple chunks (if using) and stir until warmed through. Now is the time to refry the chicken to make them nice and crispy. Heat the oil up to 335°F/170°C and fry the chicken in two batches for about 45 seconds each time. Then add the chicken pieces to your sauce, and gently toss with your wok spatula until the chicken is coated. Serve immediately!
Notes
- Nutrition information provided does not include pineapple or pineapple juice.
- For consistent cooking, cut chicken into uniform 1-inch pieces before marinating.
- If pineapple juice is not used, replace with an equal amount of water or chicken stock.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
33g
(11%)
Protein
19g
(38%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Cholesterol
64mg
(21%)
Sodium
741mg
(31%)
Potassium
324mg
(7%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
464IU
(9%)
Vitamin C
21mg
(23%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 64mg | 21% |
| Sodium | 741mg | 31% |
| Potassium | 324mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 21mg | 23% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
95 reviews
Excellent
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