Description
This Sweet and Sour Chicken recipe offers a deliciously crispy chicken combined with a tangy homemade sauce and colorful vegetables, making it a perfect Chinese-American main course to enjoy at home.
Ingredients
Scale
Chicken and Coating
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Vegetable oil for frying
Sauce
- 1/2 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Stir-Fry Vegetables and Fruit
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, sliced
- 1 cup pineapple chunks, drained if canned
Instructions
- Prepare the Chicken: In a medium bowl, season chicken pieces with salt. Place cornstarch in one shallow bowl and beaten eggs in another. Dip each chicken piece first in cornstarch, then into the beaten eggs, ensuring an even coating.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches, cooking about 3 to 4 minutes per side until golden brown and crispy. Remove the chicken and drain on paper towels.
- Make the Sweet and Sour Sauce: In a small saucepan, whisk together sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and ground ginger. Bring to a simmer over medium heat. Add cornstarch slurry and stir continuously until the sauce thickens.
- Cook Vegetables and Combine: In a separate skillet or wok, heat a little oil and sauté green and red bell peppers, onion, and pineapple chunks for 3 to 4 minutes until slightly tender yet crisp. Add the fried chicken pieces to the skillet, pour the sauce over everything, and toss gently to coat and warm through.
- Serve: Serve the sweet and sour chicken hot, ideally over steamed rice for a complete meal.
Notes
- You can bake the chicken instead of frying by placing it on a greased baking sheet and baking at 400°F (200°C) for 20–25 minutes, flipping halfway through cooking.
- Adjust the ratio of vinegar and sugar in the sauce to tailor the sweetness or tanginess according to your preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 24g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 155mg
