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Sweet and Sour Chicken at Home

Sweet and Sour Chicken
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Sweet and Sour Chicken is a classic Chinese-American dish featuring crispy fried chicken pieces tossed in a vibrant, tangy, and sweet sauce. It’s a popular takeout item that can be easily recreated at home for a delicious and satisfying meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • Vegetable oil, for frying
  • 1/2 cup white vinegar
  • 1/2 cup granulated sugar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch (for sauce)
  • 1/2 cup water
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 small green bell pepper, cut into 1-inch pieces
  • 1/2 small onion, cut into 1-inch pieces
  • 1 (8 ounce) can pineapple chunks, drained
  • Cooked rice, for serving

Instructions

  1. Season the chicken pieces with salt and pepper. In a medium bowl, toss the chicken with 1/2 cup cornstarch until evenly coated.
  2. Dip each coated chicken piece into the beaten egg.
  3. Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
  4. Fry the chicken in batches for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
  5. In a small bowl, whisk together the white vinegar, sugar, ketchup, soy sauce, 1 tablespoon cornstarch, and water until smooth.
  6. In a separate large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the red bell pepper, green bell pepper, and onion. Cook for 3-5 minutes, or until slightly tender-crisp.
  7. Add the drained pineapple chunks to the vegetables.
  8. Pour the sweet and sour sauce over the vegetables and pineapple. Bring to a simmer, stirring constantly, until the sauce thickens.
  9. Add the fried chicken to the sauce and toss to coat evenly.
  10. Serve immediately over cooked rice.

Notes

  • For extra crispiness, you can double-fry the chicken. After the first fry, let it rest for a few minutes, then fry again for 1-2 minutes.
  • Adjust the amount of sugar and vinegar in the sauce to suit your taste.
  • You can add other vegetables like carrots, snap peas, or water chestnuts.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/sweet-and-sour-chicken/