Sweet and Sour Chicken

Discover the ultimate Sweet and Sour Chicken recipe with crispy fried chicken, a tangy homemade sauce, and vibrant stir-fried vegetables. Perfect for dinner, this recipe combines restaurant-quality flavor with easy-to-follow instructions. Learn tips for the crispiest chicken, variations to customize your dish, and serving suggestions. A crowd-pleaser for family meals or special occasions, this sweet and savory classic pairs perfectly with steamed rice. Try this easy Sweet and Sour Chicken recipe today and elevate your home cooking game!

Ingredients

Chicken:

• 1 ½ lbs. boneless, skinless chicken breasts or thighs
• Salt and pepper, to taste
• 3 eggs, whisked
• ¾ cup cornstarch
• 1 cup vegetable oil

Sauce:

• 1/3 cup sugar
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar
• 1/3 cup ketchup
• ¼ cup reserved pineapple juice
• 2 tablespoons soy sauce
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder

Stir Fry:

• 1 yellow onion, cubed
• 1 red bell pepper, cubed
• 1 orange bell pepper, cubed
• 1 (8 oz.) can pineapple chunks, drained (juice reserved)
• Green onions, for garnish

Instructions

1. Prepare the Sauce:
   • Preheat your oven to 350°F.
   • In a bowl, whisk together the sugar, apple cider vinegar, brown sugar, ketchup, reserved pineapple juice, soy sauce, mustard powder, and garlic powder. Set aside.
2. Prepare the Chicken:
   • Cut the chicken into 2-inch pieces and pat them completely dry. Season with salt and pepper.
   • In a medium bowl, whisk the eggs vigorously until uniform in color and slightly frothy. Add the chicken and toss to coat.
3. Fry the Chicken:
   • Heat 1 cup of vegetable oil in a high-walled skillet or Dutch oven over medium-high heat until it reaches 365°F.
   • Just before frying, coat a batch of chicken pieces with cornstarch and briefly dip them back into the whisked eggs.
   • Fry the chicken in small batches, leaving space between each piece to ensure crisp edges. Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust the heat as needed to maintain oil temperature.
   • Remove the chicken with a slotted spoon and place on wire racks to drain excess oil, ensuring the bottoms remain crispy. Place parchment or wax paper underneath to catch drips.
4. Stir Fry Vegetables:
   • Remove all but 1 tablespoon of oil from the skillet and set it over medium-high heat.
   • Add the onion, red and orange bell peppers, and pineapple chunks. Sauté for 4-5 minutes until slightly softened.
5. Combine and Bake:
   • Add the sauce to the skillet and bring it to a boil. Reduce heat to a simmer and carefully toss in the fried chicken to coat.
   • If your skillet is not oven-safe, transfer the mixture to a lightly greased 9×13-inch baking dish.
   • Bake uncovered for 10 minutes. Remove, gently toss to coat, and spoon additional sauce over the chicken. Bake for another 10 minutes.
6. Serve:
   • Remove from the oven and garnish with chopped green onions. Serve hot with steamed rice.

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Why You’ll Love This Recipe

• Perfect Balance of Flavors: Sweet, tangy, and savory all in one bite.
• Restaurant Quality: Achieve the same delicious taste as takeout right at home.
• Customizable: Easy to adjust ingredients and flavors to suit your preference.

Tips

• Ensure the chicken is completely dry before coating to achieve the crispiest texture.
• Maintain consistent oil temperature while frying for even cooking.
• Use fresh pineapple juice for a more vibrant flavor.

Variations and Substitutions

• Protein: Substitute chicken with shrimp, pork, or tofu.
• Vegetables: Add snap peas, zucchini, or broccoli for added nutrition.
• Low-Sugar Option: Use honey or a sugar substitute instead of brown sugar.

FAQs

Can I make this recipe ahead of time?
Yes, prepare the sauce and fry the chicken ahead of time. Store them separately and combine just before baking.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for the best texture.

Can I freeze this dish?
Yes, freeze the fried chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving

Serve this Sweet and Sour Chicken over steamed white or jasmine rice. Pair it with a side of egg rolls or stir-fried vegetables for a complete meal.

Suggestions

• Garnish with sesame seeds for added crunch and flavor.
• Add a drizzle of sriracha for a spicy kick.
• Pair with a fruity drink like mango lemonade or pineapple iced tea for a tropical twist.