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Sweet Sour Chicken

Sweet Sour Chicken: A Glorious 20 Min Recipe

  • Author: Ennas Lopez
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Sweet and Sour Chicken recipe delivers crispy chicken coated in a glossy, tangy-sweet sauce, featuring pineapple and colorful bell peppers. It’s a quick and delicious homemade alternative to takeout, perfect for weeknight dinners.

Ingredients

Scale
  • 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 1 large egg
  • 1 tbsp soy sauce (or tamari)
  • 1 tbsp Shaoxing wine or dry sherry
  • 1/2 tsp kosher salt
  • 1/4 tsp white or black pepper
  • 1/2 cup (60 g) cornstarch
  • 1/4 cup (30 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 cup (120 ml) pineapple juice
  • 1/3 cup (80 ml) unseasoned rice vinegar
  • 1/3 cup (67 g) granulated sugar
  • 1/2 cup (120 g) ketchup
  • 2 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil (optional)
  • 1 tbsp cornstarch + 2 tbsp water (slurry)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 small yellow onion, cut into 1-inch wedges
  • 1 cup (165 g) pineapple chunks, drained
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated (optional)
  • 3 cups (700 ml) neutral oil (canola, peanut, or vegetable)
  • 2 scallions, thinly sliced
  • 1 tsp toasted sesame seeds (optional)

Instructions

  1. Prep the chicken: In a bowl, whisk the egg, soy sauce, Shaoxing wine, salt, and pepper. Add chicken and toss to coat. Marinate for 10 minutes. In a separate bowl, mix cornstarch, flour, and baking powder for the dry coating.
  2. Make the Sweet and Sour sauce: In a small saucepan, whisk pineapple juice, rice vinegar, sugar, ketchup, soy sauce, and sesame oil. Bring to a simmer for 2–3 minutes. Whisk in the cornstarch slurry and simmer for 1–2 minutes more until thick and glossy. Keep warm.
  3. Coat and fry the chicken: Heat oil in a deep skillet or wok to 350°F (175°C). Dredge marinated chicken pieces in the dry coating, pressing to adhere. Shake off excess. Fry in batches for 4–5 minutes per batch until golden and cooked through. Drain on a wire rack.
  4. Stir-fry the veggies: Pour off all but 1 tbsp oil. Stir-fry onion and peppers for 2–3 minutes until crisp-tender. Add garlic and ginger (if using), cook 30 seconds until fragrant. Stir in pineapple chunks and toss for 30 seconds more.
  5. Glaze with Sweet and Sour sauce: Return fried chicken to the pan with the vegetables. Pour in the warm sweet and sour sauce and toss over medium heat for 1–2 minutes until everything is evenly glazed.
  6. Finish and serve: Garnish with scallions and sesame seeds. Serve immediately over steamed rice or noodles.

Notes

  • For an ultra-crisp crust, ensure cornstarch is in the dry coating.
  • Keep the sauce warm but not boiling hard before tossing with chicken.
  • Stir-fry vegetables over high heat for best results.
  • For variations, consider air frying, baking, or pan-frying the chicken instead of deep frying.
  • Pat chicken very dry before marinating and dredging for maximum crispiness.
  • Consider a double-fry for extra crunch: first fry at 325°F (165°C) for 3–4 minutes, rest, then second fry at 375°F (190°C) for 1–2 minutes.
  • Always cook chicken to an internal temperature of 165°F (74°C).
  • Store cooled Sweet and Sour Chicken in an airtight container for 3–4 days. Reheat in the oven or air fryer to re-crisp.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stir-fry, Deep-fry
  • Cuisine: Chinese-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 520cal
  • Sugar: 0g
  • Sodium: 0mg
  • Fat: 18g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 0g
  • Protein: 34g
  • Cholesterol: 0mg

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Find it online: https://kalirecipes.com/sweet-sour-chicken-recipe/

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