Sweet and Sour Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
638 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Chicken Recipe
Description
The method involves frying chicken pieces coated in cornstarch, egg, and flour to achieve a crisp exterior while maintaining tender meat inside. The sweet and sour sauce, prepared concurrently, balances tangy white vinegar and pineapple juice with sweet ketchup and sugars, thickened by a cornstarch slurry. Cooking the sauce brings it to a gentle boil to fully thicken before combining with the chicken and vegetables.
The sauce is simmered with fresh bell peppers and pineapple chunks briefly to retain their crisp-tender texture. This contrasts with the crunchy fried chicken for a varied mouthfeel. The colored peppers brighten the dish visually and add mild sweetness and crunch. The pineapple provides sweet acidity and juicy bursts complementing the sauce.
The dish can be adjusted by swapping vegetables according to preference or using chicken thighs instead of breasts. It is also suitable for preparing in advance and reheating gently, preserving the flavor and textures. The coating on chicken can be omitted for a lighter version, cooking the chicken directly in the pan instead.
Careful attention to oil temperature and frying times ensures crispiness without overcooking. Keeping some oil in the pan after frying chicken helps cook the vegetables and blend flavors. The recipe's detailed layering of coating steps creates a strong crust that holds up in the sauce.
Ingredients
- ¾-1 cup canola oil for frying
- ½ cup cornstarch
- 3-4 chicken breast or chicken thighs, cut into 1-inch pieces
- 2 egg beaten
- ½ cup all-purpose flour plus more if needed
- 1 red bell pepper cut into 1-inch chunks
- 1 green bell pepper cut into 1-inch chunks
- 1 cup pineapple chunks
Sweet and Sour Sauce
- ¾ cup water
- ⅓ cup pineapple juice
- ⅓ cup white vinegar distilled
- ⅓ cup soy sauce
- ⅓ cup ketchup
- ½ cup sugar
- ¼ cup light brown sugar packed
- ⅛ teaspoon salt
- 3 tablespoons cornstarch mixed with 1/4 cup water
Instructions
- Prepare the sauce: In a medium pot combine water, pineapple juice, vinegar, soy sauce, ketchup, both sugars, and salt over low heat. Cook, stirring occasionally, while frying chicken.
- For the chicken, heat 1-1½ inches of oil in a large frying pan over medium-high heat.
- Place cornstarch in a large resealable plastic bag, then add chicken pieces. Shake until all the pieces are evenly coated.
- Beat eggs in a small bowl. Place flour in a separate bowl. Dip each piece of chicken into egg, then into flour. Once coated, add to the hot oil.
- Cook chicken for 2-3 minutes, flipping with metal tongs, until cooked through and crispy. Once crisp, place chicken on a paper towel–lined plate. Once all the pieces have been cooked, discard all but a few tablespoons of oil.
- Add bell peppers and pineapple to the frying pan and cook for 1-2 minutes, or until peppers are crisp-tender.
- Meanwhile, finish the sauce by adding cornstarch-water slurry. Mix and bring to a low boil, then cook, stirring, for about 2 minutes, until thickened.
- Add the sauce to the pineapple and peppers. Add the chicken and stir to coat.
- Cook until sauce is bubbling, 4–5 minutes more.
Notes
- Feel free to substitute or add vegetables such as onions, shredded carrots, broccoli, or mushrooms to vary texture and flavor.
- Preparing the dish a day ahead is possible; store refrigerated and reheat on the stovetop, in a slow cooker, or oven before serving.
- Chicken thighs may be used instead of breast for a juicier result.
- For a lighter version, skip the coating and fry chicken pieces directly in the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 638kcal | 32% |
| Carbohydrates | 58g | 19% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 127mg | 42% |
| Sodium | 1049mg | 44% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 896IU | 18% |
| Vitamin C | 48mg | 53% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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