Sweet And Sour Chicken Recipe

Sweet and Sour Chicken

This recipe creates a delicious and flavorful sweet and sour chicken dish that rivals takeout!

Ingredients:

• For the Chicken:

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
  • Canola oil for frying

• For the Sweet and Sour Sauce:

  • 1 cup pineapple chunks (drained, with some juice reserved)
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 green bell pepper, cut into 1-inch chunks
  • 1/2 yellow onion, cut into 1-inch chunks

  
  

  • 1/2 cup sugar

  
  

  • 1/4 cup brown sugar

  
  

  • 1/2 cup apple cider vinegar

  
  

  • 1/3 cup ketchup

  
  

  • 4 teaspoons reduced-sodium soy sauce

  
  

  • 2 cloves garlic, minced

Cooking Guide:

1. Prepare the Chicken: In a large ziplock bag, combine the cornstarch. Add the chicken pieces and shake to coat evenly. In a shallow bowl, whisk together the eggs. In another shallow bowl, combine the flour with a pinch of salt and pepper.
2. Cook the Chicken: Heat enough canola oil in a large Dutch oven or frying pan to reach a depth of about 1 inch. Heat the oil over medium-high heat until shimmering. Working in batches, dredge the chicken pieces in the flour mixture, then dip them in the egg wash, and finally coat them again in the cornstarch. Carefully add the chicken to the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
3. Make the Sauce: In the same pan (with remaining oil), saute the bell peppers and onion over medium heat for 5 minutes, or until softened. Add the garlic and cook for an additional minute.
4. Combine and Simmer: In a small bowl, whisk together the pineapple chunks (reserve some for garnish, optional), reserved pineapple juice, sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and a pinch of black pepper. Pour the sauce into the pan with the vegetables and bring to a simmer. Let the sauce simmer for 5 minutes, or until slightly thickened.
5. Assemble and Serve: Return the cooked chicken to the pan with the sauce and toss to coat. Garnish with reserved pineapple chunks (optional) and serve immediately over steamed rice.

Tips:

• To save time, you can use pre-cubed chicken breast or thighs.
• For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the simmering sauce until it reaches your desired consistency.
• Want to add some heat? Include a chopped red chili pepper with the vegetables in step 3.
• This recipe is easily customizable! Add other vegetables like broccoli florets, carrots, or sugar snap peas.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.