Delicious sweet and sour chicken stir-fry with colorful veggies.

Sweet and Sour Chicken

ByCasey Monroe

why make this recipe

Sweet and Sour Chicken is a delightful dish that combines the fun of crispy chicken with the tangy flavors of a sweet and sour sauce. This recipe is perfect for a quick weeknight dinner or even for impressing guests at a gathering. It is simple to make yet satisfying, making it a winner for both kids and adults alike.

how to make Sweet and Sour Chicken

Ingredients

  • 1 cup pineapple juice
  • 0.5 cup distilled white vinegar
  • 0.5 cup sugar
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 0.25 teaspoon crushed red pepper flakes
  • 1.5 tablespoons cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • Heaping teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.66 cup water
  • 1.5 tablespoons vegetable oil, plus more for cooking
  • 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks
  • 1 tablespoon vegetable oil
  • 2 red bell peppers, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch chunks

Directions

  1. In a medium saucepan over medium heat, whisk together the pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring this mixture to a boil.
  2. Once boiling, reduce the heat to medium and cook uncovered for about 8 minutes.
  3. In a small bowl, mix the cornstarch with 1.5 tablespoons cold water, then whisk it into the sauce. Cook for 1 more minute until the sauce thickens, then remove from heat.
  4. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and pepper. Add the water and vegetable oil, whisking until you have a smooth batter.
  5. Toss the chicken chunks in the batter until they are well coated.
  6. Heat vegetable oil in a skillet over medium-high heat. Fry the chicken for around 2 minutes on each side, or until golden brown. Then, transfer the chicken to a paper towel-lined plate.
  7. In a clean skillet, heat 1 tablespoon of vegetable oil. Stir-fry the bell peppers and onion for about 3 to 4 minutes.
  8. Reheat the sauce and combine it with the cooked chicken and vegetables, or you can serve the sauce on the side.
  9. Serve the dish immediately.

how to serve Sweet and Sour Chicken

Sweet and Sour Chicken is best served hot with rice or noodles. You can also garnish it with some sesame seeds or chopped green onions for added flavor and color.

how to store Sweet and Sour Chicken

To store leftovers, let the Sweet and Sour Chicken cool completely. Place it in an airtight container and keep it in the refrigerator. It should last for about 3-4 days. To reheat, warm it in a skillet over medium heat until heated through.

tips to make Sweet and Sour Chicken

  • Make sure the oil is hot enough before frying the chicken for a crispy texture.
  • You can adjust the sweetness of the sauce by adding more or less sugar, depending on your taste.
  • Feel free to add other vegetables like broccoli or snap peas for extra nutrition and flavor.

variation

You can easily modify this recipe by using different proteins like shrimp or tofu instead of chicken. Adjust the cooking time accordingly for these alternatives. Additionally, you can add fruits like mango for an interesting twist.

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely and pat it dry before battering and frying.

Is it possible to make the sauce ahead of time?
Absolutely! You can make the sauce up to a week in advance. Store it in the refrigerator and reheat it before serving.

Can I bake the chicken instead of frying?
Yes, you can bake the battered chicken at 400°F (200°C) for about 15-20 minutes or until cooked through and golden brown if you prefer a healthier option.