Description
Craving a flavor explosion? Sweet and sour chicken delivers authentic Chinese-American culinary magic with crispy chicken bathed in tangy sauce. Perfectly balanced flavors will dance across palates, bringing restaurant-quality comfort right to your kitchen.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken breasts
- 1 large egg
Sauce Ingredients:
- 1/2 cup white sugar
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Coating and Preparation:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable oil (for frying)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 cup pineapple chunks
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 green onions, sliced (for garnish)
- 1/4 cup water
Instructions
- Whisk egg in a bowl, creating a smooth binding agent for the chicken coating.
- Cube chicken into uniform bite-sized pieces to ensure even cooking and consistent texture.
- Combine flour, cornstarch, salt, and pepper in a separate bowl, creating a crispy seasoned dredging mixture.
- Dip each chicken piece into egg wash, then thoroughly coat with the dry flour mixture, ensuring complete coverage.
- Heat vegetable oil in a large skillet or wok to 350°F, preparing for golden, crispy frying.
- Carefully place coated chicken pieces into hot oil, frying until exterior turns golden brown and internal temperature reaches 165°F, approximately 4-5 minutes.
- Remove chicken and drain on paper towels to eliminate excess oil.
- In a separate saucepan, whisk together sugar, apple cider vinegar, ketchup, soy sauce, rice vinegar, and water, creating a vibrant sweet and sour base.
- Sauté minced garlic and ginger in a clean pan for 30 seconds to release aromatic flavors.
- Add chopped bell peppers and pineapple chunks, cooking for 2-3 minutes until slightly tender.
- Pour prepared sauce into the vegetable mixture, allowing it to simmer and thicken for 2-3 minutes.
- Gently fold fried chicken into the sauce, ensuring each piece is evenly coated.
- Garnish with sliced green onions and serve immediately over steamed rice.
Notes
- Ensure chicken pieces are uniformly sized to guarantee consistent cooking and prevent uneven browning.
- Use a digital thermometer to accurately check chicken’s internal temperature, avoiding undercooked meat.
- For a lighter version, consider baking the coated chicken instead of deep-frying to reduce oil content.
- Gluten-free adaptation is possible by substituting regular flour with rice flour or gluten-free all-purpose blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 35 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 6 g
- Unsaturated Fat: 39 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg