Sweet and sour chicken is a delicious and popular dish that combines crunchy chicken with vibrant vegetables and a tangy sauce. With its colorful presentation and delightful flavors, it’s a favorite for family dinners and takeout lovers alike. This dish is not only tasty but also fun to make at home!
Why Make This Recipe
Making sweet and sour chicken at home allows you to control the ingredients and flavors. You can tweak the sauce to your liking or make it healthier by using lean chicken. Plus, it’s a great way to impress your friends and family with your cooking skills. By preparing this dish yourself, you can enjoy an authentic taste of this classic meal without the added preservatives found in some takeout options.
How to Make Sweet and Sour Chicken
Ingredients:
- Food thermometer
- Kitchen Spider Skimmer (not necessary but very helpful)
- 1 1/4 cup Sweet and Sour Sauce (store-bought or homemade)
- 1 pound chicken breasts (boneless skinless)
- Kosher salt
- Freshly ground black pepper
- 2 quarts peanut or vegetable oil plus 3 tablespoons for the batter
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1¼ cups water
- 2 red bell peppers (stem and seeds removed and cut into 1-inch pieces)
- 6 scallions (cut into 1-inch pieces)
- 4 slices fresh pineapple (cut into 1-inch wedges)
- White rice (cooked per package directions)
Directions:
For the Sweet and Sour Sauce:
You can use a store-bought sauce or make your own from scratch. If you’re making it from scratch, combine sugar, vinegar, ketchup, and soy sauce in a bowl. Stir until well combined and set aside.
For the Chicken & Vegetables:
- Start by cutting the chicken into bite-sized pieces. Season with kosher salt and freshly ground black pepper.
- In a large bowl, mix flour, cornstarch, baking powder, baking soda, and 3 tablespoons of water to create a batter.
- Heat the oil in a deep pan over medium-high heat. Use a food thermometer to check that the oil reaches about 350°F.
- Dip the chicken pieces into the batter, making sure they are fully coated. Carefully place them in the hot oil in batches, frying until golden brown and cooked through (about 4-5 minutes). Remove with a kitchen spider skimmer and place on a paper towel to drain excess oil.
- In the same oil, fry the red bell peppers, scallions, and pineapple until they are slightly charred, then remove and drain.
- Combine the fried chicken and vegetables in a large bowl, drizzle with sweet and sour sauce, and toss to coat.
How to Serve Sweet and Sour Chicken
Serve sweet and sour chicken hot over a bed of fluffy white rice. For extra flavor, you can sprinkle sesame seeds on top or add chopped cilantro for a fresh touch. This dish is perfect for a family meal or a gathering with friends.
How to Store Sweet and Sour Chicken
To store leftover sweet and sour chicken, let it cool completely, then place it in an airtight container. It will stay fresh in the fridge for up to 3 days. To reheat, microwave until warm or heat it in a skillet over medium heat.
Tips to Make Sweet and Sour Chicken
- Ensure the oil is hot enough before frying to get that perfect crispiness.
- Use fresh ingredients for the best flavor.
- Feel free to add other vegetables like broccoli or snap peas for extra crunch and nutrition.
Variation
You can easily customize this recipe by substituting chicken with shrimp or tofu for a different protein option. Additionally, you can experiment with different vegetables based on your preference.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, but make sure to fully thaw the chicken before cooking for even cooking and better texture.
Q: Is there a substitute for peanut oil?
A: Yes, you can use vegetable oil or canola oil if you prefer.
Q: Can I make this recipe gluten-free?
A: Absolutely! Substitute all-purpose flour and cornstarch with almond flour or a gluten-free flour blend. Make sure to use gluten-free soy sauce for the sweet and sour sauce.
Enjoy making this vibrant and flavorful sweet and sour chicken in your own kitchen!
Sweet and Sour Chicken
Ingredients
For the Sweet and Sour Sauce
- 1 ¼ cup Sweet and Sour Sauce (store-bought or homemade) Either can be used, homemade sauce ensures freshness.
For the Chicken
- 1 pound chicken breasts (boneless skinless) Cut into bite-sized pieces.
- Kosher salt For seasoning.
- Freshly ground black pepper For seasoning.
- 2 quarts peanut or vegetable oil Plus 3 tablespoons for the batter.
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ cups water Used for the batter.
For the Vegetables
- 2 red bell peppers (cut into 1-inch pieces) Seeded and stem removed.
- 6 scallions (cut into 1-inch pieces)
- 4 slices fresh pineapple (cut into 1-inch wedges)
For Serving
- servings White rice (cooked per package directions) Served underneath the chicken.
Instructions
Preparation
- Combine sugar, vinegar, ketchup, and soy sauce in a bowl to make homemade sweet and sour sauce. Stir until well combined and set aside.
- Cut chicken into bite-sized pieces and season with kosher salt and freshly ground black pepper.
Batter Preparation
- In a large bowl, mix flour, cornstarch, baking powder, baking soda, and 3 tablespoons of water to create a batter.
Frying
- Heat the oil in a deep pan over medium-high heat until it reaches about 350°F, using a food thermometer.
- Dip chicken pieces into the batter, ensuring they are fully coated. Carefully place them in the hot oil in batches and fry until golden brown and cooked through (about 4-5 minutes). Remove with a kitchen spider skimmer and place on a paper towel to drain excess oil.
- In the same oil, fry the red bell peppers, scallions, and pineapple until they are slightly charred, then remove and drain.
Combine
- Combine the fried chicken and vegetables in a large bowl, drizzle with sweet and sour sauce, and toss to coat.
