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sweet and sour chicken

Best Recipe For Sweet and Sour Chicken

This sweet and sour chicken recipe can help you recreate your favorite takeout Chinese dish at home. It's an ideal evening dinner.
Prep Time 17 mins
Cook Time 12 mins
Course Main Course
Cuisine Chinese
Calories 602 kcal

Ingredients
  

  • 1 ½ pound chicken breasts, cut into 1-inch slices
  • ½ cup of cornstarch
  • 2 eggs beaten
  • ¼ cup of flour
  • frying using canola oil
  • 1 cups of pineapple pieces
  • 1 1" pieces of red bell pepper
  • 1 1" pieces of green bell pepper
  • ½ Yellow onion chopped into 1" pieces
  • ½ a cup of sugar
  • ¼ a cup of brown sugar
  • ½ a half cup of brown sugar
  • a cup of ketchup
  • 4 teaspoons of soy sauce with reduced sodium
  • 2 minced garlic cloves

Instructions
 

  • In a small bowl, combine the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic to create the sauce.
  • Pour enough canola oil into a Dutch oven or frying pan so that it reaches up about an inch to an inch and a half from the bottom.
  • The chicken should cook and brown in around two to three minutes if the oil is heated to medium-high to high heat.
  • Incorporate the cornstarch into a big zip-top bag.
  • Place the chicken pieces in the big Ziploc bag and shake until they are uniformly covered.
  • Before putting the pieces to the heated oil, dunk them in the egg and then the flour.
  • Cook the chicken for two to three minutes, until well cooked and crispy.
  • Transfer to a baking sheet (don't use paper towels!) continue frying the remaining chicken pieces.
  • After cooking, remove all but one tablespoon of the remaining oil.
  • Cook the peppers, onion, and pineapple for 1 to 2 minutes, or until crisp-tender.
  • Reintroduce the sauce, mix to coat the pieces, and heat for 30 seconds to warm the garlic.
  • Reintroduce the chicken and stir until the sauce has thickened and is boiling.
  • Serve immediately, with sesame seeds or green onions as optional decorations.

Notes

Sweet and Sour Chicken is a famous Chinese takeout dish that the majority of us are too intimidated to prepare ourselves. Most people are intimidated by woks and pineapple cooking, but this dish is considerably simpler to prepare than you may believe.
 
Chicken in a sweet and sour sauce is the most often requested traditional Chinese recipe on my site. I completely understand; it's not even the recipe, but THAT SAUCE. When I cooked this sauce for the first time as a teenager, I also began learning how to use chopsticks. So for a whole month (I kid you not, my mother was not pleased), I ate every meal with chopsticks and dipped everything in a little dish of Sweet and Sour Chicken Sauce.
 

Sweet and Sour Chicken Recipe

When it comes to creating a delicious Sweet and Sour Chicken dish, I like sharing a few suggestions.
Maintain the breading's crispiness and lightness. I have tried with both a tempura batter and a cornstarch coating for this recipe. I favor cornstarch because to its convenience of usage, but you don't want something that will absorb your sauce like a sponge.
Ensure that you are using QUALITY pineapple chunks. I like either a super-sweet fresh pineapple or Costco's frozen pineapple chunks. I've never been disappointed by their consistently high-quality frozen pineapple.
Do not omit onions. I am aware that some people dislike onions and bell peppers, but they serve a crucial function in balancing the tastes of the meal. Without them, the dish would be entirely sweet with just a hint of sour from the pineapple. The bitterness of the peppers and onions helps to balance out the sweetness. If you don't already despise onions, I assure you that you'll be attempting to acquire more onion bits.

Ingredients used in this recipe for Sweet and Sour Chicken:

  • Wok is ideal for high-temperature, rapid cooking. If you like preparing Chinese cuisine or stir-fry in general, this wok is a terrific addition to your kitchen.
  • Large Frying Pan: I use this Cuisinart for the majority of my non-cast iron cooking, unless I sweet and sour chicken recipe easywant to use stainless steel, in which case I use my All Clad.
  • Low Sodium Soy Sauce: Regular soy sauce is much too salty for me; remember, you can always add salt, but you can't take it away. Starting with low sodium enables you to customize the flavor to your liking.
  • Frying Spider Strainer: This frying spider strainer is the fastest and simplest method to remove fried food from a skillet without losing time or removing excess oil. You won't experience any scorching, as you would with a smaller strainer, and it's SO cheap. I use it to fry almost all of my little stuff.
Keyword sweet and sour chicken

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