Sweet and Sour Chicken
This Sweet and Sour Chicken is the perfect balance of crispy, tender chicken coated in a tangy, sweet, and savory sauce. With vibrant vegetables and a burst of flavor in every bite, it’s a restaurant-quality dish you can easily make at home. Perfect for weeknight dinners or when you’re craving takeout-style comfort food!
Sweet and sour chicken has always been a go-to dish when my family orders takeout. The first time I made it at home, my husband couldn’t believe how much better it tasted than delivery, and my daughter loved helping toss the chicken in the sauce. Now, it’s a family favorite that’s requested more often than takeout itself!
Why You’ll Love Sweet and Sour Chicken
•Crispy and Flavorful: Perfectly fried chicken coated in a glossy sauce.
•Quick and Easy: Ready in under 30 minutes.
•Customizable: Add your favorite vegetables or adjust the sweetness and tanginess.
•Family-Friendly: A guaranteed hit with kids and adults alike.
Ingredients Notes For Sweet and Sour Chicken
•Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
•Batter: A mix of cornstarch and flour for a light, crispy coating.
•Sweet and Sour Sauce: Made with ketchup, vinegar, sugar, soy sauce, and pineapple juice for the perfect balance of flavors.
•Vegetables: Bell peppers, onions, and pineapple chunks for texture and color.
•Oil: Neutral oil like vegetable or canola for frying.
Recipe Steps
1.Prepare the Chicken: Toss chicken pieces in a mixture of cornstarch, flour, salt, and pepper. Shake off excess coating and set aside.
2.Fry the Chicken: Heat oil in a skillet or deep fryer over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes. Remove and drain on a paper towel-lined plate.
3.Cook Vegetables: In a large pan, heat a little oil and sauté diced bell peppers, onions, and pineapple chunks until slightly softened.
4.Make the Sauce: In a bowl, mix ketchup, vinegar, sugar, soy sauce, and pineapple juice. Pour the sauce into the pan with the vegetables and bring to a simmer.
5.Combine and Toss: Add the fried chicken to the pan and toss to coat evenly in the sauce. Cook for 2-3 minutes until the sauce thickens and clings to the chicken.
6.Serve: Transfer to a serving dish and garnish with sesame seeds or chopped green onions if desired. Serve hot over steamed rice or noodles.
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.
•Freezer: Freeze the sauce and chicken separately for up to 2 months. Thaw and combine when ready to eat.
Variations & Substitutions
•Add broccoli, snap peas, or carrots for extra vegetables.
•Swap pineapple juice for orange juice for a citrusy twist.
•Use tofu or shrimp as a protein alternative.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes, coat the chicken in the batter, spray with oil, and bake at 400°F for 20-25 minutes, flipping halfway through.
How do I make the sauce thicker? Add a slurry of cornstarch and water to the sauce and simmer until thickened.
What pairs well with sweet and sour chicken? Serve with steamed jasmine rice, fried rice, or stir-fried noodles.
This Sweet and Sour Chicken is an irresistible dish that brings takeout flavors straight to your kitchen. Quick, flavorful, and easy to make, it’s the perfect meal for any night of the week!
Sweet and Sour Chicken
Ingredients
- For the Chicken:
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs beaten
- 1/3 cup vegetable oil
- For the Sauce:
- 1/2 cup ketchup
- 1/3 cup rice vinegar or white vinegar
- 1/3 cup granulated sugar
- 1/4 cup soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
- For the Stir-Fry:
- 1 cup bell peppers red, green, or yellow, diced
- 1 cup pineapple chunks canned or fresh
- 1/2 cup onion diced
Instructions
- Prepare the Chicken:
- Coat the Chicken: Toss the chicken pieces in cornstarch, ensuring they are evenly coated. Dip the coated chicken into the beaten eggs.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- Prepare the Sauce:
- Make the Sauce: In a small saucepan, whisk together the ketchup, rice vinegar, sugar, and soy sauce. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and set aside.
- Stir-Fry the Vegetables:
- Cook the Vegetables: In the same skillet used for the chicken (with excess oil removed), stir-fry the bell peppers, pineapple chunks, and onion over medium heat for 3-4 minutes, until slightly softened.
- Combine and Serve:
- Combine Chicken and Sauce: Return the fried chicken to the skillet with the vegetables. Pour the sweet and sour sauce over the chicken and stir gently to coat everything evenly. Simmer for 2-3 minutes until heated through.
- Serve: Serve hot over steamed rice or noodles.
