Crispy Sweet And Sour Chicken
Crispy Sweet And Sour Chicken
Golden, crispy chicken pieces tossed in a tangy, sweet, and slightly fruity sauce with bell peppers and pineapple. This classic Chinese American dish is perfect for weeknight dinners and pairs beautifully with steamed rice.
Ingredients
For the Chicken:
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1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
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1/2 cup all-purpose flour
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1/2 cup cornstarch
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1/2 tsp salt
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1/4 tsp black pepper
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2 large eggs, beaten
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Vegetable oil for frying
For the Sweet and Sour Sauce:
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1/2 cup pineapple juice
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1/4 cup rice vinegar
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1/4 cup ketchup
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1/4 cup brown sugar
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1 tbsp soy sauce
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1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Stir-Fry:
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1 red bell pepper, diced
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1 green bell pepper, diced
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1/2 cup pineapple chunks (fresh or canned)
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1 tbsp vegetable oil
Instructions
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Prepare the Chicken:
In a bowl, mix flour, cornstarch, salt, and pepper. Dip chicken pieces into beaten eggs, then coat with the flour mixture. -
Fry the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels. -
Make the Sweet and Sour Sauce:
In a small saucepan, combine pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 1–2 minutes. -
Stir-Fry Vegetables:
In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat. Add bell peppers and pineapple chunks and stir-fry for 2–3 minutes until slightly tender-crisp. -
Combine Chicken and Sauce:
Add the fried chicken to the skillet with vegetables. Pour the sweet and sour sauce over everything and toss to coat evenly. Cook for 1–2 minutes until heated through. -
Serve:
Serve hot over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
Equipment
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Cutting board
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Sharp chef’s knife
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Mixing bowls (medium & small)
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Whisk
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Large skillet or wok
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Small saucepan
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Paper towels
Timing
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Prep Time: 20 minutes
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Cook Time: 15–20 minutes
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Total Time: 35–40 minutes
Serving Size
Serves 4
Crispy Sweet And Sour Chicken
Equipment
- Cutting board
- Sharp chef’s knife
- Mixing bowls (medium & small)
- Whisk
- Large skillet or wok
- Small saucepan
- Paper towels
Ingredients
- For the Chicken:
- 1 lb 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs beaten
- Vegetable oil for frying
- For the Sweet and Sour Sauce:
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
- For Stir-Fry:
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 cup pineapple chunks fresh or canned
- 1 tbsp vegetable oil
Instructions
- Prepare the Chicken:
- In a bowl, mix flour, cornstarch, salt, and pepper. Dip chicken pieces into beaten eggs, then coat with the flour mixture.
- Fry the Chicken:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
- Make the Sweet and Sour Sauce:
- In a small saucepan, combine pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 1–2 minutes.
- Stir-Fry Vegetables:
- In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat. Add bell peppers and pineapple chunks and stir-fry for 2–3 minutes until slightly tender-crisp.
- Combine Chicken and Sauce:
- Add the fried chicken to the skillet with vegetables. Pour the sweet and sour sauce over everything and toss to coat evenly. Cook for 1–2 minutes until heated through.
- Serve:
- Serve hot over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and are juicier. Adjust cooking time slightly if pieces are larger.
Can I bake the chicken instead of frying?
Yes. Coat chicken as instructed and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, until golden and cooked through.
Can I use frozen vegetables?
Yes, but thaw and drain any excess water before stir-frying to avoid a soggy dish.
Can I make the sauce ahead of time?
Yes. The sweet and sour sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat before adding to the chicken.
Can I make this dish gluten-free?
Yes. Use gluten-free soy sauce and ensure cornstarch and other ingredients are gluten-free.
Can I double the recipe?
Yes. Cook chicken in batches to maintain crispiness and avoid overcrowding the pan.
Can I add more vegetables?
Yes. Broccoli, carrots, or snap peas can be added. Stir-fry them with the bell peppers and pineapple.
Can I use bottled sweet and sour sauce instead of making it?
Yes, but homemade sauce is fresher and allows you to control the sweetness and tanginess.
How can I keep the chicken crispy when serving later?
Serve immediately after tossing with sauce. If making ahead, keep fried chicken separate from sauce and combine just before serving.
Can I freeze leftover sweet and sour chicken?
Yes. Freeze the cooked chicken and sauce separately in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
How To Store Crispy Sweet And Sour Chicken
Refrigerator:
Store in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat to maintain crispiness, adding a splash of water if needed.
Freezer:
Store chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
Serving Tips:
For best results, serve over freshly steamed rice or noodles. Reheat vegetables separately if needed to retain their crispness.
