Description
Sweet and Sour Chicken
Ingredients
1 lb chicken breast, cubed
1/2 cup cornstarch
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 egg, beaten
1/2 cup pineapple chunks
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup vegetable oil (for frying)
For the Sauce:
1/2 cup ketchup
1/3 cup rice vinegar
1/3 cup sugar
2 tbsp soy sauce
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Directions
Coat chicken: In a bowl, mix cornstarch, flour, salt, and pepper. Dip chicken pieces into beaten egg, then coat with the dry mixture.
Fry chicken in vegetable oil over medium heat until golden and crispy. Remove and set aside.
Sauté bell peppers and pineapple chunks in the same pan until slightly softened.
Whisk together ketchup, rice vinegar, sugar, and soy sauce in a bowl. Add to the pan and bring to a simmer.
Thicken the sauce by adding the cornstarch slurry, stirring until glossy.
Combine chicken with the sauce and veggies, tossing to coat evenly.
Garnish with sesame seeds (optional) and serve warm!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
1. Prepare the Chicken: Cut 1 lb of chicken breast into uniform, bite-sized cubes. In a shallow bowl, combine 1/2 cup cornstarch, 1/4 cup flour, 1/2 tsp salt, and 1/2 tsp pepper. In a separate bowl, beat one egg. Dip each chicken piece first in the egg, then dredge thoroughly in the dry mixture, pressing to adhere.
2. Fry to Crispy Perfection: Heat 1/4 cup vegetable oil in a large skillet or wok over medium heat. Working in batches to avoid crowding, fry the coated chicken for 4-5 minutes, turning until all sides are golden brown and crispy. Transfer to a paper towel-lined plate.
3. Cook the Vegetables: Drain excess oil, leaving about 1 tablespoon. Add diced red and green bell peppers to the hot pan. Sauté for 2-3 minutes until they begin to soften. Add 1/2 cup pineapple chunks and cook for 1 more minute.
4. Make & Thicken the Sauce: In a bowl, whisk 1/2 cup ketchup, 1/3 cup rice vinegar, 1/3 cup sugar, and 2 tbsp soy sauce. Pour this into the pan with the veggies and bring to a simmer. Give your cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) a quick re-stir and add it to the simmering sauce. Stir constantly for 1-2 minutes until the sauce thickens and becomes glossy.
5. Combine and Serve: Add the crispy chicken back to the pan. Gently toss everything until the chicken and vegetables are evenly coated in the sweet and sour sauce. Remove from heat immediately.
Serving Suggestions
Serve your Sweet and Sour Chicken hot over a bed of steamed white rice or jasmine rice. For a lower-carb option, cauliflower rice works wonderfully. Garnish with sesame seeds and thinly sliced green onions for color and a flavor boost. A simple side of steamed broccoli or a crisp cucumber salad complements the dish perfectly.
How-to Summary
Coat cubed chicken in a cornstarch-flour mixture and pan-fry until crispy. In the same pan, sauté bell peppers and pineapple. Create the signature sauce by simmering ketchup, vinegar, sugar, and soy sauce, then thicken it with a cornstarch slurry. Toss the crispy chicken in the sauce with the veggies and serve immediately.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes, for a lighter version. Place the coated chicken on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F for 15-20 minutes, flipping halfway, until cooked through. Add to the sauce as directed.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water to loosen the sauce.
Can I use a different protein? Absolutely. This recipe works great with shrimp, pork tenderloin, or firm tofu. Adjust cooking times accordingly for your chosen protein.
Is there a substitute for rice vinegar? Apple cider vinegar or white wine vinegar mixed with a pinch of sugar is a suitable substitute in a pinch.
Why is my sauce not thickening? Ensure your cornstarch slurry is well-mixed and that the sauce is at a full simmer when you add it. It will thicken as it cooks and cools slightly.
Common Mistakes to Avoid
- Crowding the Pan: Frying all the chicken at once steams it instead of crisping it. Fry in batches.
- Overcooking the Vegetables: Sauté peppers just until tender-crisp to retain texture and color.
- Adding Chicken Too Early: Only combine the crispy chicken with the sauce right before serving to prevent it from becoming soggy.
- Incorrect Sauce Consistency: Don’t skip the cornstarch slurry; it’s essential for the classic glossy, clingy sauce texture.
Conclusion
This homemade Sweet and Sour Chicken recipe delivers the perfect balance of crispy, tangy, and sweet flavors, rivaling any takeout. By following this detailed guide and avoiding common pitfalls, you can create a restaurant-quality meal in under 40 minutes. It’s a versatile, crowd-pleasing dish that’s sure to become a regular in your weekly dinner rotation. Enjoy the delicious results of cooking at home!