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Sweet and Sour Chicken Recipe

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★★★★★

5 from 57 reviews

Sweet and Sour Chicken features crispy battered chicken strips tossed with vibrant bell peppers, carrots, onions, and pineapple chunks, all coated in a glossy, tangy sweet and sour sauce. This dish balances savory, sweet, and tangy flavors with a delightful crunch, perfect for a comforting homemade meal.

Ingredients

Scale

Chicken and Marinade

  • 2 pounds skinless boneless chicken breast
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon salt
  • 1 large egg (beaten, reserve 2 tablespoons for the batter)

Batter

  • 2 cups self-rising flour (fluffed, spooned, and leveled)
  • 2/3 cup cornstarch
  • 1/4 teaspoon baking powder (optional)
  • 1/2 teaspoon salt
  • 1 3/4 cups water
  • 2 tablespoons beaten egg (reserved from chicken marinade)
  • 2 tablespoons neutral oil
  • 1 teaspoon white vinegar

Sweet and Sour Sauce

  • 1 1/4 cup water
  • 3/4 cup pineapple juice (or 6 fl. oz can)
  • 3/4 cup white vinegar
  • 3/4 cup ketchup
  • 1 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 3–5 drops red food coloring (optional)
  • 3 tablespoons cornstarch (make slurry mixing 1 tbsp cornstarch with 1 tbsp water)

Vegetables and Pineapple

  • 1/2 bell pepper (red or green, cut into 1-inch pieces)
  • 1/2 large carrot (peeled, thinly sliced)
  • 1/4 small yellow onion (cut into 1-inch pieces)
  • 1 cup pineapple chunks (fresh or canned)

Instructions

  1. Prepare the chicken: Trim excess fat and cartilage from chicken breasts. Butterfly to about 1/2 inch thickness and then cut across the grain into finger-sized strips.
  2. Marinate the chicken: Place the chicken strips into a large bowl and add the Shaoxing rice wine, 1 teaspoon salt, and 1 beaten egg (reserve 2 tablespoons of this egg for the batter). Mix well and marinate for 10-15 minutes or overnight in the fridge.
  3. Make the batter: In a bowl, whisk together self-rising flour, cornstarch, baking powder (optional), and salt. Add water and reserved beaten egg, stirring until smooth with no dry flour visible. Then add the oil and vinegar, mixing well. Set aside until needed.
  4. Prepare the sweet and sour sauce: In a saucepan, combine water, pineapple juice, white vinegar, ketchup, sugar, salt, and red food coloring if using. Bring to a boil while stirring until sugar and salt dissolve, then reduce heat to low.
  5. Thicken the sauce: Mix the cornstarch slurry again to combine, then slowly drizzle it into the simmering sauce while stirring. Increase heat and simmer until thickened and glossy, stirring frequently. Remove from heat and cover until serving.
  6. Heat oil for frying: In a wok or deep pot, heat 2-3 inches of neutral oil to 350°F. Prepare a plate or tray lined with paper towels for draining fried chicken.
  7. Coat the chicken: Mix the marinated chicken again and then add the prepared batter. Stir until all chicken pieces are evenly coated.
  8. First fry: Carefully add chicken pieces one at a time into the hot oil without overcrowding. Fry in batches, using a toothpick or skewer for handling. Fry for 4-5 minutes or until they float and turn pale golden. Remove and drain on paper towels for 5 minutes.
  9. Second fry: Return the rested chicken to the oil and fry again for 3-4 minutes until golden brown and crispy. Remove and drain well.
  10. Cook the vegetables: Boil a pot of water and blanch bell peppers and carrots for 15 seconds. Add onions and cook for another 5-10 seconds until desired tenderness. Drain thoroughly.
  11. Assemble the dish: Toss the fried chicken with blanched vegetables and pineapple chunks. Transfer to a serving plate.
  12. Serve: Serve immediately, pouring sweet and sour sauce over the chicken or offering it on the side for dipping. Enjoy your crispy, flavorful sweet and sour chicken!

Notes

  • Self-rising flour is used for the batter to help create a light and crisp coating.
  • If marinating chicken overnight, make the batter fresh just before frying.
  • Using a toothpick or skewer to handle chicken pieces prevents batter loss and ensures even coating.
  • Be careful not to overcrowd the oil to maintain proper frying temperature and crispiness.
  • The red food coloring in the sauce is optional and only for visual appeal.
  • The sauce may develop a thin film as it cools; stir it back in before serving.
  • Double frying the chicken creates an extra crispy texture that stays crunchy when coated in sauce.
  • Blanch vegetables quickly to retain their color and crunchiness.

Keywords: sweet and sour chicken, crispy chicken recipe, Chinese chicken recipe, fried chicken, home-cooked Chinese food

Find it online: https://kitchenbyrita.com/sweet-and-sour-chicken-recipe/