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Sweet and Sour Chicken

Master the art of making Sweet and Sour Chicken with our comprehensive guide. Discover tips for crispy chicken, a perfect sauce, and nutritional insights. Ready in minutes!
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Craving Chinese tonight? 🍴 Whip up this Sweet and Sour Chicken at home for a restaurant-quality meal that’s both delicious and satisfying. Perfectly crispy chicken, tangy sauce, and vibrant veggies – all in your kitchen. Let’s cook!

Ingredients

  • Chicken
    • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces (or chicken breasts)
    • 1 teaspoon salt
    • 1/2 cup cornstarch
    • 1 1/2 cups flour
    • 1 egg, beaten
    • 1 tablespoon oil (canola oil or similar)
    • 1 ¼ cups water
    • Vegetable oil for frying
  • Vegetables
    • 1 red bell pepper, cut into 1” pieces
    • 1 green bell pepper, cut into 1” pieces
    • 1 medium yellow onion, cut into 1” pieces
    • 1 tablespoon oil (canola oil or similar)
    • 1 cup pineapple chunks (fresh, or canned/frozen)
  • Sweet and Sour Sauce
    • 1/2 cup sugar
    • ¼ cup rice vinegar (or white vinegar)
    • 2 teaspoons garlic, minced (or garlic powder)
    • 2 tablespoons soy sauce (low sodium recommended)
    • 1/4 cup ketchup
    • 2 tablespoons cornstarch mixed with 2 tablespoons water
    • Sesame seeds (optional garnish)

Instructions

  1. Combine the cornstarch, flour, and salt in a large mixing bowl. Incorporate the beaten egg, a tablespoon of oil, and water, whisking until you achieve a smooth mixture reminiscent of pancake batter’s thickness. Submerge the chicken pieces in this batter, ensuring each piece is fully coated. Allow the chicken to marinate for 10 minutes at room temperature or for up to an hour in the refrigerator.
  2. Heat an inch of oil in a medium saucepan or a deep fryer to 350˚F. Prepare a wire rack and a slotted spoon or mesh strainer nearby. Fry the chicken in the oil in batches, each for 3-4 minutes, until they turn golden and crispy. Use the slotted spoon to transfer the chicken onto the rack, and continue this process with the rest of the chicken.
  3. Next, heat a tablespoon of oil in a skillet or wok over medium-high heat. Add the onion and bell peppers, sautéing them for 2-4 minutes until they begin to soften. Introduce the pineapple to the skillet, followed by the sweet and sour sauce components: garlic, sugar, vinegar, soy sauce, and ketchup. Simmer the mixture, adjusting the sugar and vinegar according to your taste preference.
  4. In a separate cup, blend the cornstarch with water. Gradually mix this into the skillet, reducing the heat slightly. Continue to simmer for 2-3 minutes, or until the sauce thickens enough to envelop the vegetables properly. Return the fried chicken to the skillet, stirring well to ensure each piece is evenly coated with the sauce. Remove the skillet from the heat as the sauce will thicken further and become sticky.
  5. Optionally, sprinkle sesame seeds over the dish as a garnish and serve immediately.

Notes

Tips and Notes:

  • For an extra flavor boost, consider adding a splash of pineapple juice to the sauce.
  • If you prefer a lighter version, chicken breast can be used instead of thighs, though thighs tend to be juicier and more flavorful.
  • A wire rack is preferable for draining the fried chicken to keep it crispy. Paper towels can make it soggy.

Storing and Reheating:

  • Sweet and Sour Chicken can be stored in an airtight container in the refrigerator for up to 3 days. While the flavor may improve, the chicken’s crispiness will diminish over time.
  • To reheat, spread the chicken and vegetables on a baking sheet and warm in an oven preheated to 300°F (150°C) until heated through. This method helps to recrisp the chicken better than microwaving.
  • For longer storage, freeze the dish for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://recipesmentor.com/sweet-and-sour-chicken-recipe/