Sweet and Sour Chicken
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 servings
-
Calories
686 kcal
-
Course
Main Course
-
Cuisine
Chinese
Sweet and Sour Chicken
Description
Sweet and Sour Chicken involves frying chicken breast pieces coated in cornstarch, egg, and flour until golden and crispy. The batter provides texture contrast to the tender chicken inside. A sauce combining apple cider vinegar, brown and white sugar, ketchup, soy sauce, sesame oil, and minced garlic is simmered with bell peppers and pineapple pieces, lending a bright, sweet-tart flavor.
The chicken is then combined with the cooked vegetables and sauce to coat evenly. Sesame seeds and chopped scallions garnish the dish, adding a nutty aroma and fresh note. This dish works well as a main course and pairs with steamed rice commonly.
Additional spices like Chinese five-spice or fresh ginger can be added to the sauce for complexity. Leftovers tend to lose crispiness as the batter absorbs moisture. For lighter options, chicken can be grilled or baked without batter and tossed with sauce and vegetables.
Ingredients
Sauce:
- 1/2 cup apple cider vinegar or rice wine vinegar
- ¼ cup sugar
- ½ cup brown sugar
- ¼ cup ketchup
- ¼ cup soy sauce
- 1 tbsp sesame oil
- 4 cloves garlic minced
Chicken:
- 2 lbs chicken breast cut into chunks, boneless skinless
- 2 egg large
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tsp. kosher salt
Vegetable oil for frying
- 2 cups pineapple diced
- 2 bell pepper chopped
- sesame seed garnish with 1 tbsp sesame seeds and 3 chopped scallions
- scallion garnish with 1 tbsp sesame seeds and 3 chopped scallions
Instructions
For the sauce:
- Add the vinegar, sugars, ketchup, soy sauce, garlic, and sesame oil to a bowl then whisk together and set aside.
For the chicken:
- Pour an inch of oil into a skillet or Dutch oven then place over medium-high heat. The oil should be 350F when you start cooking the chicken.
- Set up a dredging station with a bowl for the cornstarch, a bowl of whisked eggs, and a bowl for the flour.
- Toss the chicken pieces in cornstarch to coat then work in batches to dredge in egg and then all-purpose flour. Fry the chicken in batches, cooking until golden before turning over. Once chicken is cooked transfer to a plate and continue to cook the remaining chicken.
- After the chicken cooks either pour all but a tablespoon of the oil out, or add a tablespoon of oil to a new skillet. Heat on medium-high and add in the peppers and pineapple. Cook while stirring for about 2 minutes until the peppers are slightly softened.
- Pour in the sauce and bring to a boil then add the chicken pieces and stir to coat, cooking until the sauce has thickened. Garnish with sesame seeds and chopped scallions and serve with rice.
Notes
- Maintain cooking oil at 350°F for optimal frying and crispiness.
- Fresh minced ginger or 1 tsp Chinese five-spice can be added to the sauce for extra flavor.
- Use skinless, boneless chicken breasts or thighs as preferred.
- Add extra vegetables like broccoli, baby corn, or peas to stretch the dish.
- Leftovers lose crispiness as batter softens; reheat accordingly.
- For a lighter version, grill or bake chicken without batter and stir fry with sauce and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 686 kcal
% Daily Value*
| Calories | 686kcal | 34% |
| Carbohydrates | 94g | 31% |
| Protein | 53g | 106% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 2179mg | 91% |
| Potassium | 1277mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 62g | 124% |
| Vitamin A | 2067IU | 41% |
| Vitamin C | 91mg | 101% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
