Sweet and sour chicken is a classic dish that combines crispy, tender chicken with vibrant vegetables and a tangy sauce, creating a delightful balance of flavors. This dish is not only a favorite in Chinese cuisine but also a beloved comfort food worldwide. With its crispy coating and luscious sauce, it’s perfect for family dinners, gatherings, or even a cozy night in. This homemade version is easy to prepare and tastes even better than takeout!
Ingredients:
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Sweet and Sour Sauce:
- ½ cup sugar
- ⅓ cup white vinegar
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon garlic powder (optional)
For the Vegetables:
- 1 bell pepper (red, green, or yellow), cut into bite-sized pieces
- 1 medium onion, cut into wedges
- 1 cup pineapple chunks (fresh or canned)
- ½ cup sugar snap peas or broccoli florets (optional)
Instructions:
Step 1: Prepare the Chicken
- In a large bowl, mix cornstarch, salt, and black pepper.
- Dip each piece of chicken into the beaten eggs, allowing excess to drip off, then coat with the cornstarch mixture. Ensure all pieces are well-coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the chicken in batches, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per batch.
- Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Step 2: Make the Sweet and Sour Sauce
- In a small saucepan, combine sugar, vinegar, ketchup, soy sauce, and garlic powder (if using). Heat over medium heat until the sugar dissolves.
- In a small bowl, mix cornstarch and water until smooth. Gradually add this mixture to the saucepan, stirring constantly until the sauce thickens. Remove from heat and set aside.
Step 3: Stir-Fry the Vegetables
- In the same skillet used for frying the chicken, add a little more oil if necessary and stir-fry the bell pepper, onion, and sugar snap peas (or broccoli) over medium heat for 2-3 minutes until just tender.
- Add the pineapple chunks and stir for an additional minute.
Step 4: Combine and Serve
- Return the fried chicken to the skillet with the vegetables. Pour the sweet and sour sauce over the chicken and vegetables, tossing to coat everything evenly.
- Cook for another 1-2 minutes, allowing the flavors to meld.
- Serve hot over steamed rice or noodles, garnished with sesame seeds or green onions if desired.