Sweet and Sour Chicken Recipe
A tangy, savory Sweet and Sour Chicken Recipe featuring tender chicken, bell peppers, and pineapple in a vibrant sauce.
Ingredients
Ingredients
- 1 ½ pounds boneless Chicken breasts cut into cubes
- 1 teaspoon salt and ½ teaspoon pepper
- 2 tablespoons soy sauce
- 2 tablespoons Cornstarch plus more for sauce thickening if needed
- 1 Egg beaten (to create an Egg mixture)
- 1 cup Bell peppers sliced (use a mix of red, green, or yellow)
- 1 cup Pineapple chunks fresh or canned
- 1 tablespoon vegetable oil for pan-frying or brushing for Baking
Sweet and Sour Sauce
- ½ cup Apple cider vinegar or rice vinegar
- ½ cup ketchup
- ⅓ cup sugar or brown sugar
- 1 tablespoon soy sauce
- ½ teaspoon Garlic powder
- 1 tablespoon Cornstarch mixed with 2 tablespoons water slurry
Instructions
Marinate the Chicken:
- Season the Chicken breasts with salt, pepper, and soy sauce. Allow it to rest for about 15 minutes.
Coat the Chicken:
- In a shallow bowl, mix together the Egg and 2 tablespoons of Cornstarch. Dredge each chicken piece in this mixture, ensuring full coverage.
Cook the Chicken:
- Deep Frying:
- Heat oil to 350°F (175°C) in a deep pan. Carefully place the chicken pieces in the oil and fry until golden brown, about 3-4 minutes per batch. Drain on paper towels.
Baking:
- Preheat the oven to 400°F (200°C). Lightly brush or spray a baking sheet with oil. Arrange the chicken pieces in a single layer. Bake for 15-20 minutes, flipping halfway, until crisp and cooked through.
Prepare the Sauce:
- In a saucepan over medium heat, combine Apple cider vinegar, ketchup, sugar, soy sauce, and Garlic powder. Stir until the sugar dissolves. Whisk in the Cornstarch slurry and simmer until the sauce thickens, about 2-3 minutes.
Combine and Serve:
- Toss the cooked chicken in the sauce. Add Bell peppers and Pineapple chunks. Simmer together for an additional 2-3 minutes, just until the peppers are slightly tender and the flavors meld. Serve hot alongside rice or your favorite side dish.
Notes
- From my kitchen tests: Marinating the chicken in soy sauce for at least 15 minutes really boosts flavor and tenderness.
- A chef’s secret: Lightly pat the chicken dry before coating; this helps the cornstarch-and-egg mixture stick better and prevents sogginess.
- Common mistake to avoid: Overcrowding the pan when frying or baking can lead to uneven cooking and a soggy crust.
- Time-saving hack: Prep the bell peppers and pineapple chunks while the chicken marinates to streamline the cooking process.
- Crowd-pleasing version: Double the sauce if you like extra for drizzling over rice or noodles.