Description
Culinary magic comes alive with this sweet and sour chicken, blending tangy zest and succulent flavors from traditional Chinese cuisine. Crispy chicken pieces glazed in a perfectly balanced sauce promise a delightful meal you’ll savor with every delectable bite.
Ingredients
Scale
Main Protein:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Coating Ingredients:
- 0.5 cup cornstarch
- 2 large eggs, beaten
- Salt, to taste
- Pepper, to taste
- Vegetable oil, for frying
Sweet and Sour Sauce:
- 0.5 cup ketchup
- 0.5 cup rice vinegar
- 0.5 cup sugar
- 0.25 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon garlic powder
Optional Vegetables and Fruit:
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 cup pineapple chunks (canned or fresh)
Instructions
- Thoroughly season chicken pieces with salt and pepper, ensuring even coating and flavor penetration.
- Create a crispy exterior by carefully dredging seasoned chicken in cornstarch, then delicately dipping into beaten eggs for a protective layer.
- Heat vegetable oil in a large skillet or wok until shimmering, maintaining medium-high temperature for optimal frying conditions.
- Fry chicken pieces in small batches, allowing each piece to transform into a golden, crispy delight with approximately 3-4 minutes per side.
- Transfer fried chicken to paper towels, letting excess oil drain and maintain crispiness.
- Prepare the vibrant sweet and sour sauce by whisking together ketchup, vinegar, sugar, soy sauce, garlic powder, and cornstarch slurry until smooth and well-integrated.
- In a clean skillet, introduce a touch of oil and quickly sauté bell peppers and onions until they soften and release their aromatic qualities.
- Incorporate pineapple chunks into the vegetable medley, enhancing the dish’s tropical essence.
- Pour the prepared sweet and sour sauce over the vegetables, allowing it to simmer and thicken for 2-3 minutes.
- Gently introduce the crispy chicken pieces into the sauce, ensuring each morsel gets thoroughly coated with the tangy mixture.
- Allow the chicken to warm through and absorb the sauce’s flavors for an additional 2-3 minutes.
- Plate the sweet and sour chicken over steaming white rice or alongside delicate noodles, creating a complete and satisfying meal.
Notes
- Create a crispy coating by patting chicken dry before dredging to ensure maximum crunch and prevent soggy breading.
- Use high-quality cornstarch for an extra light and crispy texture that doesn’t absorb too much oil during frying.
- For a healthier version, bake the chicken instead of deep-frying by placing coated pieces on a wire rack and cooking at 425°F for 20-25 minutes, flipping halfway through.
- Customize the sauce’s sweetness by adjusting sugar levels or replacing it with honey or agave for a more complex flavor profile and alternative dietary options.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg