Sweet and Sour Chicken is a beloved dish that marries the delightful tang of vinegar with the comforting sweetness of sugar, all while enveloping tender pieces of chicken in a glossy, vibrant sauce. This classic dish, often a favorite in Chinese cuisine, has captivated palates around the world with its perfect balance of flavors and its enticing blend of textures. Whether you’re a fan of takeout or a home cook looking to recreate restaurant-style dishes in your own kitchen, this Sweet and Sour Chicken recipe promises an authentic taste experience that’s both satisfying and surprisingly simple to make.
Why You’ll Love Sweet and Sour Chicken:
- Perfect Balance of Flavors: A harmonious blend of sweet and tangy that pleases every palate.
- Crispy Chicken: Lightly battered and fried chicken pieces offer a satisfying crunch with every bite.
- Versatile: Easily adaptable to include your favorite vegetables or to make it as sweet or as sour as you prefer.
- Family-Friendly: A hit with both adults and children, making it a great option for family meals.
Ingredients Notes For Sweet and Sour Chicken:
- Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces for quick cooking.
- Batter: A simple mix of flour, cornstarch, and seasonings ensures the chicken is crispy and golden.
- Sauce Ingredients: A combination of vinegar, sugar, ketchup, and soy sauce creates the iconic sweet and sour flavor. Pineapple juice adds an extra layer of sweetness and tang.
- Vegetables: Bell peppers, onion, and pineapple chunks add color, texture, and freshness to the dish.
Recipe Steps:
- Prepare the Chicken: Coat the chicken pieces in the batter and fry until golden and crispy. Set aside on a paper towel to drain excess oil.
- Make the Sauce: In a saucepan, combine the vinegar, sugar, ketchup, soy sauce, and pineapple juice. Bring to a simmer, stirring until the sugar dissolves. Thicken with a cornstarch slurry if desired.
- Combine Chicken and Sauce: Toss the fried chicken pieces in the sauce until evenly coated.
- Add Vegetables: Stir in the bell peppers, onion, and pineapple chunks, cooking just until tender but still crisp.
- Serve: Garnish with sesame seeds or green onions and serve hot with rice or your choice of side.
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Best reheated in a skillet over medium heat to maintain the texture of the chicken.
INGREDIENTS
For the Chicken:
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup all-purpose flour
- Vegetable oil, for frying
For the Sweet and Sour Sauce:
- 1/2 cup sugar
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 cup pineapple juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Stir-Fry:
- 1 green bell pepper, cut into bite-sized pieces
- 1 red bell pepper, cut into bite-sized pieces
- 1 onion, cut into bite-sized pieces
- 1/2 cup pineapple chunks
INSTRUCTIONS
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper. Dredge them in cornstarch, then dip into the beaten eggs, and finally coat with flour.
- Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken pieces in batches until they are golden brown and cooked through. Set aside on paper towels to drain excess oil.
- Make the Sweet and Sour Sauce:
- In a saucepan, combine sugar, ketchup, white vinegar, apple cider vinegar, soy sauce, garlic powder, and pineapple juice. Bring to a simmer over medium heat.
- Stir in the cornstarch and water mixture. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.
- Stir-Fry Vegetables:
- In the same pan or wok used for frying chicken (with most of the oil removed), stir-fry the bell peppers and onion for a few minutes until they start to soften but are still crisp.
- Add the pineapple chunks to the pan and stir to combine.
- Combine Chicken and Sauce:
- Add the fried chicken pieces back into the pan with the vegetables. Pour the sweet and sour sauce over the chicken and vegetables, tossing to coat everything evenly.
- Serve:
- Serve the Sweet and Sour Chicken hot, ideally over a bed of steamed rice.