Looking for a delicious and easy-to-make dish that is perfect for any occasion? Look no further than this sweet and sour chicken recipe! With its flavorful sauce and crispy chicken, this dish is sure to become a family favorite in no time.
Why You’ll Love This Recipe?
- The combination of sweet and sour flavors in this dish is simply irresistible.
- This recipe is quick to prepare, making it perfect for busy weeknights or meal prep.
- You can easily customize this dish with your favorite vegetables and protein choices.
Ingredient Notes:
For the sweet and sour sauce:
- Hot water: helps to dissolve the sugar and salt in the sauce.
- Salt and sugar: balance out the flavors in the sauce.
- Ketchup: adds a tangy sweetness to the sauce.
- Pineapple juice: optional, but adds a tropical twist to the sauce.
- Rice wine vinegar: provides acidity to balance the sweetness of the sauce.
For the chicken:
- Boneless skinless chicken breast or thighs: the protein base of the dish.
- Water: helps to tenderize the chicken.
- Garlic powder, onion powder, sesame oil, white pepper, and salt: seasonings for the chicken.
For the batter:
- All-purpose flour, cornstarch, baking powder, baking soda: create a crispy coating for the chicken.
- Ice water: helps to create a light and crispy batter.
- Vegetable oil: for frying the chicken.
For the rest of the dish:
- Canned pineapple chunks: optional, but adds sweetness and texture to the dish.
- Oil, red onion, red bell pepper, green bell pepper: vegetables for the stir-fry.
- Cornstarch and water: used to thicken the sauce.
Step-by-Step Instructions:
- In a bowl, mix together the hot water, salt, sugar, ketchup, pineapple juice, and rice wine vinegar to make the sweet and sour sauce.
- Marinate the chicken in a mixture of water, garlic powder, onion powder, sesame oil, white pepper, and salt.
- Prepare the batter by whisking together the flour, cornstarch, baking powder, baking soda, ice water, and vegetable oil.
- Dip the marinated chicken pieces in the batter and fry until golden brown.
- In a separate pan, stir-fry the vegetables and pineapple chunks.
- Add the sweet and sour sauce to the pan and bring to a simmer.
- Mix the cornstarch and water to make a slurry, then add it to the sauce to thicken.
Helpful Tips:
- For extra crispy chicken, double coat the chicken in the batter before frying.
- Customize the vegetables in this dish based on your preferences.
- Store any leftover sauce in an airtight container in the refrigerator for up to a week.
Expert Tips for the Best Results:
- To achieve the perfect balance of sweet and sour flavors, taste the sauce as you go and adjust the seasonings accordingly.
- For a healthier version, you can bake the chicken instead of frying it.
- Use fresh pineapple for a brighter and fresher flavor in the dish.
Serving Suggestions:
Serve this sweet and sour chicken with steamed rice or noodles for a complete meal. Pair it with a side of stir-fried vegetables or a fresh salad for added crunch.
Storage and Reheating Tips:
To store leftover sweet and sour chicken, place it in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a skillet over low heat until warmed through, adding a splash of water to prevent it from drying out.
Frequently Asked Questions:
- Can I use bone-in chicken for this recipe?
- Yes, you can use bone-in chicken pieces, but adjust the cooking time accordingly.
- Can I make this dish ahead of time?
- While the chicken is best served fresh, you can prepare the sweet and sour sauce and vegetables in advance for quicker assembly.
- Can I make this dish gluten-free?
- Yes, you can substitute gluten-free flour and tamari for a gluten-free version of this recipe.
Conclusion:
With its irresistible flavors and easy preparation, this sweet and sour chicken recipe is a must-try for any home cook. Give it a go and let us know how it turns out! Enjoy!
Print
Sweet and Sour Chicken
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Frying
- Cuisine: Asian
Description
This Sweet and Sour Chicken recipe combines tender chunks of chicken with a tangy and sweet sauce, served with colorful bell peppers and pineapples. It’s a classic takeout favorite made right at home!
Ingredients
Scale
For the sweet and sour sauce:
- 1/2 cup hot water
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon ketchup
- 1/2 cup pineapple juice (optional)
- 3 tablespoons rice wine vinegar
For the chicken:
- 12 ounces boneless skinless chicken breast or thighs
- 1–2 tablespoons water
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/2 teaspoon salt
For the batter:
- 3/4 cup all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup ice water
- 1 tablespoon vegetable oil
For the rest of the dish:
- 2/3 cup canned pineapple chunks
- 1 tablespoon oil
- 1/4 cup red onion
- 1/4 cup red bell pepper
- 1/4 cup green bell pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the sweet and sour sauce: Combine hot water, salt, sugar, ketchup, pineapple juice, and rice wine vinegar in a bowl. Set aside.
- Marinate the chicken: Cut chicken into chunks, then mix with water, garlic powder, onion powder, sesame oil, white pepper, and salt. Set aside.
- Make the batter: Combine flour, cornstarch, baking powder, baking soda, ice water, and vegetable oil. Dip chicken in batter and fry until golden brown.
- Sauté the vegetables: In a pan, sauté red onion, red bell pepper, and green bell pepper. Add pineapple chunks.
- Combine everything: Pour sweet and sour sauce over the chicken and vegetables. Thicken with cornstarch and water mixture. Serve hot.
Notes
- You can adjust the sweetness or sourness of the sauce to your liking by tweaking the sugar and vinegar ratios.
- Feel free to add more vegetables like carrots or snow peas for extra crunch and color.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg