Chinese · Main · Medium
Sweet and Sour Chicken
Crispy battered chicken tossed with bell peppers and pineapple in a glossy sweet and sour glaze. The takeout classic, made better at home.
The whole recipe in 60 seconds
Sweet and Sour Chicken, in 5 ideas
- Double dredging gives you an extra shattering crust that holds up to the sauce
- Keep the fried chicken on a wire rack, not paper towels, so it stays crisp
- Toss the chicken in the sauce at the very last second to protect the crunch
- Fresh pineapple beats canned for both flavor and texture
- The sauce should be shiny and coat a spoon, adjust sugar and vinegar to your taste
What you need
Ingredients
- 1.25 lbs chicken breast, cubed
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 egg, beaten
- Vegetable oil for frying
- 1 red bell pepper, chunked
- 1 green bell pepper, chunked
- 1 cup pineapple chunks
- 1/2 cup rice vinegar
- 1/2 cup sugar
- 1/3 cup ketchup
- 1 tbsp soy sauce mixed with 1 tbsp cornstarch and 2 tbsp water
How to make it
Directions
- Toss the chicken in the beaten egg, then dredge in the cornstarch and flour mixture.
- Fry in 350F oil 4 to 5 minutes until golden and crisp. Drain on a wire rack.
- Simmer the vinegar, sugar, ketchup, and soy sauce 3 minutes. Stir in the cornstarch slurry until glossy.
- Toss the peppers and pineapple in the sauce 2 minutes until just tender.
- Add the crispy chicken, toss to coat, and serve immediately over rice.
Money saver. Chicken breast is cheapest in the family pack. Cut and freeze what you do not use for next time.