Mouth-Watering Sweet And Sour Chicken

Sweet And Sour Chicken is a classic Chinese takeout option most of us are too afraid to make at home.

The combination of crunchy chicken, sweet juicy pineapple and crisp peppers just cannot be beat. I make this dish at home at least once a month to get my Chinese food cravings satisfied, and my kids love it too.

There are always those classic dishes that seem to live on through the years because they’re just that good. Sweet And Sour Chicken is one of those recipes for me and I had to share my version that’s just as good as any restaurant. An easy and pleasing dish for the entire family.

TO MAKE THIS SWEET AND SOUR CHICKEN, YOU WILL NEED

To make this recipe, you will need chicken thighs, eggs, salt, black pepper, all purpose flour, cornstarch, vegetable oil, onion, green and red bell peppers, pineapple, sugar, apple cider vinegar, soy sauce, garlic powder, onion powder and ketchup.

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE SWEET AND SOUR CHICKEN?

Whisk eggs with some salt and pepper in a small bowl. Set the bowl aside, then combine flour and cornstarch, and put the mixture in a shallow bowl or on a plate.

Place each piece of chicken in the egg, then coat it in the flour mixture.

Heat 3 inches of oil in a deep pot, then fry 7-8 pieces of the coated chicken at a time, until it is golden brown.

Cook the bell peppers and onions in a large skillet or wok until the veggies are tender, then add the pineapple. In another bowl, whisk together the sweet and sour sauce ingredients.

Pour the sauce into the pan with the vegetables and pineapples, and simmer for a few minutes until the sauce has started to thicken.

Add the fried chicken pieces to the pan, toss everything together, then serve immediately.

RECIPE NOTES AND HELPFUL TIPS:

I used chunks of boneless skinless chicken thighs here, but cubed chicken breast will also work.

Make sure you use a frying thermometer to check the temperature of your oil before you start frying, 350-375 degrees F is ideal. If the oil is too hot, the outer coating can burn before the chicken is cooked through. If the oil is too cold, the chicken will absorb extra grease and have a heavy texture.

Feel free to use fresh or canned pineapple, they both work well in this dish.

Leftovers will stay fresh in an airtight container for up to 2 days. Be aware that the chicken will soak up the sauce as it sits, which means it will lose its crispy outer coating.

ESTIMATE NUTRITIONAL INFORMATION:

Yield: 6 | Serving size: 1

Calories: 450kcal | Total Fat: 21g | Cholesterol: 55mg | Sodium: 350mg | Total Carbohydrates: 61g | Sugar: 43g | Protein: 6g | Calcium: 109mg | Iron: 1.3mg | Potassium: 106mg | Fiber: 1g | Vitamin A: 289IU | Vitamin C: 10mg

FREQUENTLY ASKED QUESTIONS (FQAs):

1. What is the difference between General Tso’s chicken and sweet and sour chicken?

General Tso’s chicken is spicier than sweet and sour chicken, typically contains more garlic as well as ginger, and is not as sweet. General Tso’s chicken is often served with broccoli, while sweet and sour contains pineapple, bell peppers and onions.

2. What is sweet and sour sauce made of?

Sweet and sour sauce is made with sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.

3. Why is sweet and sour sauce red?

Sweet and sour sauce has a naturally reddish hue from the ketchup it contains. That being said, many Chinese restaurants add red food color to enhance the color. This recipe doesn’t contain food coloring, but you can certainly add some if you prefer!

Let’s Make Sweet And Sour Chicken!

And there you have it – this easy, yummy Sweet And Sour Chicken is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Mouth-Watering Sweet And Sour Chicken

Sandra Myers Mouth-Watering Sweet And Sour Chicken Print This

Serves: 6 Prep Time: 20 Mins Cooking Time: 30 Mins

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs cut into 1 inch pieces
• 2 eggs lightly beaten
• salt and pepper to taste
• 1/2 cup all purpose flour
• 1/2 cup cornstarch
• oil for frying
• 1/2 cup onion cut into 1 inch pieces
• 1 green bell pepper cut into 1 inch pieces
• 1 red bell pepper cut into 1 inch pieces
• 3/4 cup pineapple chunks
• 1/2 cup sugar
• 1/3 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/3 cup ketchup
• 1 tablespoon cornstarch

Instructions

• Place the eggs in a bowl, add salt and pepper to taste.
• Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
• Heat 3 inches of oil in a deep pot to 350 degrees F.
• Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
• Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
• While the chicken is cooking, heat 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
• Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple.
• In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
• Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
• Add the fried chicken to the pan with the peppers and pineapple and toss to coat with the sauce. Serve immediately.