Sweet and Sour Chicken Recipe

swet and sour chicken in bowl next to rice

Sweet and Sour Chicken Recipe

Crispy, double-fried chicken tossed in a homemade sweet and sour sauce with bell peppers and pineapple. Better than takeout, and the chicken actually stays crispy under the sauce.

Course Main Course

Cuisine American, Chinese

Keyword sweet and sour chicken

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 686kcal

Author Tanya Harris

Ingredients

For the chicken and batter

1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
1 teaspoon table salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
1 large egg beaten
⅔ cup cold water
Neutral oil for frying

For the sauce

¼ cup ketchup
⅓ cup granulated sugar
¼ cup rice vinegar or white vinegar
¼ cup reserved pineapple juice
2 tablespoons soy sauce
½ teaspoon garlic powder
¼ teaspoon ginger powder
½ tablespoon cornstarch
2 tablespoons cold water

For the stir-fry

1 tablespoon neutral oil
1 medium onion cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1 green bell pepper cut into 1-inch pieces
1 8-ounce can pineapple chunks in juice, drained, juice reserved

Instructions

Season the chicken with salt, black pepper, and garlic powder. Toss to coat and set aside.
In a separate large bowl, whisk together the flour, cornstarch, and baking powder. Add the beaten egg and cold water and whisk until you have a smooth batter that coats the back of a spoon.
Add 1 ½ to 2 inches of neutral oil to a Dutch oven or deep skillet, then heat to 350°F (177°C).
While the oil heats, fold the seasoned chicken pieces into the batter until fully coated.
Remove the chicken pieces from the batter and set them on a cutting board or plate. Let them rest while the oil finishes heating, about 5 minutes. This helps the batter set and stick to the chicken.
Working in batches, add the chicken to the hot oil one piece at a time so the pieces don't stick together. Fry for 4 to 6 minutes, turning occasionally, until golden and cooked through. Transfer to a wire rack.
Increase the oil temperature to 375 to 380°F (191 to 193°C). Fry the chicken a second time in batches for 30 to 60 seconds until extra crispy. Return to the wire rack.
In a small bowl, stir together the ketchup, sugar, vinegar, reserved pineapple juice, soy sauce, garlic powder, and ginger powder. Set aside. In a separate small bowl, stir the cornstarch and cold water to make a slurry, then set aside.
Heat the neutral oil in a clean large skillet or wok over medium-high heat. Add the onion and cook for 1 to 2 minutes until it starts to soften. Add the red and green bell peppers and cook for an additional 3 to 4 minutes until crisp-tender.
Add the pineapple chunks and cook for about 1 minute.
Pour the sauce over the vegetables and bring to a simmer, about 1 to 2 minutes.
Give the slurry a quick stir, then drizzle it into the simmering sauce while stirring. Cook for about 1 minute until the sauce is glossy and thickened.
Add the fried chicken to the skillet and toss until everything is coated in the sauce. Serve immediately over rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for the best texture. The chicken and sauce freeze well separately for up to 2 months.

Nutrition