Sweet and Sour Chicken
Sweet and Sour Chicken is a classic dish that blends crispy, tender chicken pieces with a tangy, colorful sauce made from pineapple, bell peppers, and that perfect balance of sweet…
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Sweet and Sour Chicken is a classic dish that blends crispy, tender chicken pieces with a tangy, colorful sauce made from pineapple, bell peppers, and that perfect balance of sweet and tangy flavors. It’s like a burst of sunshine on your plate with its bright colors and lively sauce that keeps you coming back for more.
I love making this recipe because it’s simple enough for weeknights but still feels special. One of my favorite things is how the sauce clings to the chicken, giving every bite that mouthwatering mix of textures. Plus, the pineapple adds a juicy pop that makes it feel fresh and fun. I usually toss in extra veggies to add even more crunch and color.
When I serve Sweet and Sour Chicken, I like pairing it with steamed rice or even fried rice if I’m feeling a little adventurous. It’s always a hit when friends come over, and I enjoy seeing everyone dive in happily with chopsticks or forks. This dish reminds me of cozy family dinners where the good flavors bring us all together without any fuss.
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and tender, but breasts work fine too if you prefer leaner meat.
Batter: The mix of flour, cornstarch, and baking powder makes the chicken crispy. Cornstarch is key for that light crunch. If you need gluten-free, try rice flour instead of all-purpose flour.
Vegetables: Bell peppers, onions, and carrots give a nice crunch and color. You can swap carrots with snap peas or broccoli for some variety.
Sweet and Sour Sauce: Pineapple juice, vinegar, ketchup, and brown sugar create the classic flavor. Rice vinegar adds mild tang, but white vinegar works too. Adjust sugar for your desired sweetness level.
How Do I Get Crispy Chicken Without It Getting Soggy in the Sauce?
Crispiness is important to enjoy this dish fully. Here’s how I keep the chicken crispy even after tossing it in sauce:
- Fry in batches: Don’t crowd the pan or the oil temperature will drop, making the chicken soggy.
- Drain well: Let the fried chicken rest on paper towels to soak up excess oil.
- Cook sauce separately: Make the sauce and veggies first, then add the chicken and pineapple at the end. Toss gently and just heat through – don’t simmer after adding the chicken.
- Use a thickened sauce: Adding a cornstarch slurry helps the sauce coat the chicken without soaking in too much.
These tips helped me get that perfect balance of juicy, tender chicken with a crunchy outside and a glossy, flavorful sauce that sticks just right.
Equipment You’ll Need
- Deep frying pan or wok – perfect for frying chicken evenly and safely.
- Tongs or slotted spoon – helps you turn and remove chicken without splashing oil.
- Mixing bowls – you’ll need these for the batter and sauce prep.
- Whisk – great for mixing the batter and sauce smoothly without lumps.
- Skillet or sauté pan – for stir-frying the veggies and cooking the sauce.
- Paper towels – to drain excess oil from fried chicken and keep it crispy.
Flavor Variations & Add-Ins
- Try swapping chicken for tofu or shrimp for a lighter or vegetarian option that still soaks up the sauce well.
- Add pineapple juice and extra brown sugar to the sauce for a sweeter version if you like it less tangy.
- Include snap peas or sliced mushrooms with the bell peppers for added texture and flavor variety.
- Use fresh ginger and garlic in the sauce to give it a little spicy warmth and depth.
How to Make Sweet and Sour Chicken?
Ingredients You’ll Need:
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup water
- Vegetable oil, for frying
For the Vegetables & Pineapple:
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 medium onion, cut into chunks
- 1 medium carrot, sliced diagonally
- 2-3 green onions, sliced (for garnish)
For the Sweet and Sour Sauce:
- ½ cup pineapple juice (reserved from canned pineapple or fresh)
- ¼ cup rice vinegar or white vinegar
- ⅓ cup ketchup
- ⅓ cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Serving:
- Steamed white rice
Time You’ll Need
This dish will take about 30-40 minutes from start to finish. It includes 15 minutes prep time to cut and coat the chicken and veggies, around 10 minutes to fry the chicken, and 5 to 10 minutes to cook the veggies, make and thicken the sauce, then combine everything.
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. In another bowl, beat the eggs and water. Then mix the wet ingredients into the dry to make a smooth batter.
2. Coat the Chicken:
Dip the chicken pieces into the batter, making sure each piece is fully covered.
3. Fry the Chicken:
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry the battered chicken pieces in batches for about 5-6 minutes or until golden brown and cooked through. Drain them on paper towels to remove excess oil.
4. Cook the Vegetables:
In a large skillet or wok, heat a tablespoon of oil on medium-high heat. Stir-fry the onion, carrot, and bell peppers for 3-4 minutes until they are just tender but still crisp.
5. Make the Sweet and Sour Sauce:
In a bowl, whisk together pineapple juice, rice or white vinegar, ketchup, brown sugar, and soy sauce. Pour the sauce into the skillet with the vegetables and bring it to a simmer.
6. Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
7. Combine Everything:
Add the fried chicken and pineapple chunks to the skillet. Toss gently to coat the chicken and veggies in the sauce and heat through for 2 minutes.
8. Serve:
Serve the sweet and sour chicken hot with steamed white rice, garnished with sliced green onions.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight and pat it dry before coating and frying. This helps the batter stick better and prevents extra moisture.
Can I Bake the Chicken Instead of Frying?
Absolutely! For a healthier option, bake the battered chicken pieces at 400°F (200°C) for about 20-25 minutes, flipping halfway, until golden and crispy. Then toss with the sauce as usual.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken from getting soggy.
Can I Make the Sauce Ahead of Time?
Yes! You can prepare the sauce in advance and refrigerate it for up to 2 days. Reheat it while stir-frying the veggies before adding the freshly fried chicken and pineapple.
