Sweet and Sour Chicken is a beloved dish that perfectly balances tangy and sweet flavors, creating an irresistible combination that delights the palate. This classic dish features tender, crispy chicken chunks coated in a vibrant sauce, complemented by colorful bell peppers, juicy pineapple, and aromatic onions. Its versatility and popularity make it a staple in many households, suitable for weeknight dinners, family gatherings, or special occasions.

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Ingredients Needed

To recreate this flavorful dish, you will need 1 1/2 pounds of chicken breasts, cut into 1-inch chunks. For the coating, prepare 1/2 cup of cornstarch and 1/4 cup of flour. Beat 2 eggs for dipping the chicken pieces. For frying, have canola oil on hand. The vegetables required include 1 red bell pepper, cut into 1-inch pieces, 1 green bell pepper, also cut into 1-inch pieces, and 1/2 yellow onion, cut into 1-inch pieces. You will also need 1 cup of pineapple chunks. The sauce ingredients include 1/2 cup of sugar, 1/4 cup of brown sugar, 1/2 cup of apple cider vinegar, 1/3 cup of ketchup, 4 teaspoons of reduced sodium soy sauce, and 2 cloves of minced garlic.

When selecting ingredients, opt for fresh chicken breasts for the best texture and flavor. Bell peppers should be firm and brightly colored, while the pineapple should be sweet and ripe. If desired, you can substitute chicken breasts with chicken thighs for a juicier result or use arrowroot powder instead of cornstarch for a gluten-free option.

Step-by-Step Instructions

Preparing the sauce: mixing and combining

Begin by creating the delicious sauce that gives this dish its distinctive flavor. In a small bowl, combine sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic. Whisk the ingredients together until they are thoroughly blended, creating a smooth, tangy mixture that will coat the chicken and vegetables beautifully.

Coating the chicken: the perfect technique

To ensure the chicken achieves a perfect crispy exterior, start by placing cornstarch into a large ziplock bag. Add the chicken chunks, seal the bag, and shake vigorously until the chicken is well coated. Next, dip each piece of chicken into the beaten eggs, followed by a coating of flour. This double-layer coating ensures a crunchy texture when fried.

Frying the chicken: achieving the right crispiness

Pour enough canola oil into a dutch oven or large frying pan to reach a depth of about an inch to an inch and a half. Heat the oil over medium-high to high heat until it’s hot enough to cook the chicken quickly, approximately 2-3 minutes per batch. Fry the chicken pieces in batches, ensuring they form a single layer in the pan to avoid overcrowding. This method helps achieve a golden, crispy exterior while keeping the chicken tender inside.

Cooking the vegetables and pineapple: maintaining texture

Once all the chicken is cooked, drain off excess oil from the pan, leaving about a tablespoon behind. Add the red bell pepper, green bell pepper, yellow onion, and pineapple chunks to the pan. Sauté for 1-2 minutes until the vegetables are crisp-tender, retaining their vibrant color and fresh flavor.

Combining everything: creating the perfect harmony of flavors

Return the prepared sauce to the pan, stirring to coat the vegetables and pineapple evenly. Cook for about 30 seconds to let the garlic infuse the sauce with flavor. Reintroduce the chicken pieces to the pan, stirring continuously until the sauce thickens and starts to bubble, enveloping the chicken and vegetables in a luscious, glossy coating.

Recipe Tips & Frequently Asked Questions

Tips for perfect frying: Use a thermometer to maintain the right oil temperature, ensuring the chicken cooks evenly and stays crispy.
Maintaining the right oil temperature: Keep the oil between 350-375°F for optimal frying.
Ensuring the chicken stays crispy: Avoid placing fried chicken on paper towels; instead, use a wire rack to keep it crispy.
How to avoid overcooking the vegetables: Sauté the vegetables briefly to maintain their crunch and color.
Balancing the sweet and sour flavors to taste: Adjust the sugar and vinegar levels to suit your preference.
Can I make this recipe ahead of time? Yes, you can prepare the sauce and chop the vegetables in advance. However, fry the chicken just before serving for the best texture.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet to retain crispiness.
Can I bake the chicken instead of frying it? Yes, you can bake the chicken at 400°F for 15-20 minutes until crispy and cooked through.
What are some common mistakes to avoid? Overcrowding the pan while frying can lead to soggy chicken, and overcooking the vegetables can result in a loss of texture.

What to Serve With This Recipe

Sweet and Sour Chicken pairs wonderfully with a variety of side dishes. Steamed jasmine rice or fluffy fried rice are classic choices that soak up the flavorful sauce beautifully. For a noodle option, try serving it with chow mein or stir-fried noodles. Complement the meal with light, refreshing sides such as a simple cucumber salad or sautéed greens. To elevate the dining experience, consider beverage pairings like a crisp white wine or a light, fizzy soda. Garnish the dish with sesame seeds or chopped green onions for an added touch of flavor and presentation.

Variations to Try

This versatile recipe can be adapted in numerous ways to suit different tastes and dietary preferences. Consider adding different vegetables such as snap peas, broccoli, or carrots for added color and nutrition. For a protein variation, substitute chicken with pork, shrimp, or tofu. Adjust the sweetness and sourness levels by experimenting with the amounts of sugar and vinegar. For those who enjoy a bit of heat, incorporate chili peppers or a dash of hot sauce into the sauce.

Sweet and Sour Chicken is a delightful dish that brings together a harmonious blend of flavors and textures. Its versatility allows for various adaptations, making it a perfect addition to any meal repertoire. Whether you’re cooking for your family or hosting a gathering, this recipe is sure to impress and satisfy. Give it a try and savor the delicious balance of sweet and sour in every bite.

Ingredients

1 1/2 pounds chicken breasts, cut into 1-inch chunks
1/2 cup cornstarch
1/4 cup flour
2 eggs, beaten
Canola oil for frying
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1/2 yellow onion, cut into 1-inch pieces
1 cup pineapple chunks
1/2 cup sugar
1/4 cup brown sugar
1/2 cup apple cider vinegar
1/3 cup ketchup
4 teaspoons reduced sodium soy sauce
2 cloves garlic, minced

Instructions

To prepare the sauce, combine the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic in a small bowl. Whisk thoroughly until well blended.

Place the cornstarch into a large ziplock bag. Add the chicken chunks, seal the bag, and shake vigorously until the chicken is well coated with cornstarch.

Dip each piece of chicken into the beaten eggs, then coat with flour. Carefully place the chicken pieces into the hot oil in batches, ensuring they form a single layer and do not overcrowd the pan. Fry for 2-3 minutes until the chicken is fully cooked and crispy. Transfer the cooked chicken to a cookie sheet (avoid using paper towels) and repeat with the remaining batches.

Serve the sweet and sour chicken immediately. Optionally, garnish with sesame seeds or chopped green onions for an added touch of flavor and presentation.