Description
Homemade sweet and sour chicken delivers a perfect balance of tangy zest and crispy perfection from Chinese-American cuisine. Delightful golden-brown bites combine succulent chicken, bright peppers, and a glossy sauce that promises a flavor explosion with each memorable bite.
Ingredients
Scale
- 1.5 lbs (680 g) chicken breasts, boneless, skinless, cut into 1-inch cubes
- 0.5 cup cornstarch
- 2 eggs, large, beaten
- vegetable oil, for frying
- salt and pepper, to taste
- 0.5 cup ketchup
- 0.5 cup rice vinegar (or white vinegar)
- 0.5 cup sugar
- 0.25 cup soy sauce
- 1 tbsp cornstarch + 2 tbsps water (for slurry)
- 1 tsp garlic powder
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 cup pineapple chunks (canned or fresh)
Instructions
- Coat Chicken: Season chicken pieces with salt and pepper, thoroughly dredge in cornstarch, then carefully dip into beaten eggs to create a crispy protective layer.
- Fry Chicken: Heat vegetable oil in a large skillet or wok over medium-high temperature, frying chicken pieces in batches until they transform into golden, crunchy morsels. Transfer fried pieces onto paper towels to drain excess oil.
- Prepare Sauce: Whisk together ketchup, vinegar, sugar, soy sauce, garlic powder, and cornstarch slurry in a medium bowl to create a vibrant, tangy mixture.
- Sauté Vegetables: In a clean skillet, add a touch of oil and quickly sauté bell peppers and onions until they become slightly tender. Introduce pineapple chunks to enhance the tropical flavor profile.
- Combine and Thicken: Pour the prepared sweet and sour sauce over the vegetables, allowing it to simmer and thicken while stirring occasionally.
- Final Fusion: Gently introduce the crispy chicken pieces into the sauce, delicately tossing to ensure complete coating. Continue cooking for a few minutes to harmonize flavors and reheat thoroughly.
- Serve: Present the sweet and sour chicken piping hot, nestled atop fluffy white rice or accompanied by tender noodles for a complete culinary experience.
Notes
- Keep oil at a consistent medium-high heat to ensure chicken pieces become golden and crispy without burning. Test oil readiness by dropping a small piece of batter – it should sizzle immediately.
- Shake off excess cornstarch after dredging to prevent clumpy, heavy coating. Use a light, even layer for crispiest chicken texture.
- Whisk cornstarch slurry thoroughly to prevent lumps. Stir sauce continuously while cooking to achieve smooth, glossy thickness without burning.
- Sauté bell peppers and onions just until slightly tender to maintain crunch and vibrant color. Overcooking will make vegetables mushy and lose nutritional value.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg