Discover the ultimate recipe for Sweet and Sour Chicken, where tender pieces of chicken are coated in a crispy batter and tossed in a tangy-sweet sauce. This dish combines the best of both worlds—crunchy chicken and a vibrant sauce that brings out the rich flavors of a classic Chinese takeout favorite. Perfect for a weeknight dinner or a special occasion!
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1/2 cup cold water
- Vegetable oil, for frying
For the Sweet and Sour Sauce:
- 1/2 cup white sugar
- 1/2 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon vegetable oil
- 1/2 cup diced bell peppers (red or green)
- 1/2 cup diced onions
- 1/2 cup pineapple chunks (canned or fresh)
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
Instructions:
- Prepare the Chicken:
- In a large bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl, whisk the egg and cold water together.
- Add the egg mixture to the dry ingredients and mix until smooth. Dip each piece of chicken into the batter, ensuring it’s well-coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the battered chicken pieces in batches until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
- Make the Sweet and Sour Sauce:
- In a medium saucepan, combine sugar, rice vinegar, ketchup, and soy sauce. Stir well and bring to a simmer over medium heat.
- In a small bowl, mix cornstarch with cold water to make a slurry. Add the slurry to the simmering sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
- Heat vegetable oil in a separate pan over medium heat. Add the diced bell peppers, onions, garlic, and ginger. Sauté until the vegetables are tender, about 3-4 minutes.
- Add the pineapple chunks to the pan and cook for an additional 2 minutes.
- Combine and Serve:
- Add the crispy chicken pieces to the pan with the sautéed vegetables and pineapple. Pour the sweet and sour sauce over the mixture and toss to coat evenly.
- Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Serve the Sweet and Sour Chicken over steamed rice or noodles, garnished with green onions if desired. Enjoy!
This Sweet and Sour Chicken recipe is a crowd-pleaser that brings a taste of your favorite Chinese restaurant right into your kitchen!