Sweet and Sour Chicken

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Sweet and Sour Chicken is a beloved classic that harmonizes tangy and sweet flavors in an irresistible dish. This recipe highlights crispy chicken chunks, colorful bell peppers, juicy pineapple, and aromatic onions, all enveloped in a vibrant sauce. Perfect for weeknight dinners, family gatherings, or special occasions, it’s a crowd-pleaser that’s surprisingly simple to make at home.

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Ingredients Needed

Chicken & Coating:

• 1 1/2 lbs chicken breasts, cut into 1-inch chunks
• 1/2 cup cornstarch
• 1/4 cup flour
• 2 eggs, beaten
• Canola oil for frying

Vegetables & Add-Ins:

• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1/2 yellow onion, cut into 1-inch pieces
• 1 cup pineapple chunks

Sweet and Sour Sauce:

• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/3 cup ketchup
• 4 tsp reduced sodium soy sauce
• 2 cloves garlic, minced

Step-by-Step Instructions

1. Prepare the Sauce
Combine sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and minced garlic in a small bowl. Whisk until smooth and set aside.

2. Coat the Chicken
Place cornstarch in a ziplock bag. Add chicken chunks, seal, and shake until well coated. Dip each piece into beaten eggs and then coat with flour for an extra-crispy texture.

3. Fry the Chicken
Heat canola oil in a dutch oven or large frying pan over medium-high heat to about 1 inch deep. Fry chicken in batches for 2-3 minutes per batch, ensuring a single layer for even crispiness. Transfer fried chicken to a wire rack to maintain texture.

4. Cook the Vegetables
Drain excess oil, leaving 1 tbsp in the pan. Add bell peppers, onion, and pineapple. Sauté for 1-2 minutes until crisp-tender.

5. Combine and Finish
Pour the prepared sauce over the vegetables, cooking for 30 seconds until it starts to bubble. Add chicken back to the pan and stir until everything is evenly coated in the sauce.

Recipe Tips

• Frying Tips: Use a thermometer to keep oil between 350-375°F for best results.
• Maintain Crispiness: Cool fried chicken on a wire rack, not paper towels.
• Vegetable Texture: Avoid overcooking for the best crunch.
• Adjusting Flavor: Modify sugar and vinegar levels for desired sweetness and tang.

FAQ

Can I make this ahead? Yes, prep the sauce and chop vegetables in advance. Fry chicken just before serving.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain crispiness.

Baking Option: Bake chicken at 400°F for 15-20 minutes until golden and cooked through.

Avoid Common Mistakes: Do not overcrowd the pan and avoid overcooking vegetables.

Serving Suggestions

Pair this dish with steamed jasmine rice, fried rice, or noodles. Add a refreshing cucumber salad or sautéed greens on the side. Garnish with sesame seeds or green onions for a finishing touch.

Variations to Try

• Add Veggies: Include snap peas, broccoli, or carrots.
• Protein Options: Swap chicken for pork, shrimp, or tofu.
• Add Heat: Incorporate chili peppers or hot sauce.

Enjoy the harmonious blend of sweet and sour in every delightful bite!