Description
This Sweet and Sour Chicken recipe features tender chicken pieces coated in a light, crispy batter and tossed with a flavorful homemade sweet and sour sauce. Combined with colorful bell peppers, onions, and pineapple chunks, this dish delivers a perfect balance of tangy, sweet, and savory flavors that make it an all-time favorite in Chinese-inspired cuisine.
Ingredients
Scale
For the Sweet and Sour Sauce
- 1/2 cup hot water
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon ketchup
- 1/2 cup pineapple juice (optional, reserved from canned pineapple)
- 3 tablespoons rice wine vinegar (or red wine vinegar)
For the Chicken
- 12 ounces boneless skinless chicken breast or thighs
- 1–2 tablespoons water
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/2 teaspoon salt
For the Batter
- 3/4 cup all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup ice water
- 1 tablespoon vegetable oil (or canola oil, plus more for frying)
For the Rest of the Dish
- 2/3 cup canned pineapple chunks (optional)
- 1 tablespoon oil
- 1/4 cup red onion (cut into 1-inch/2.5cm chunks)
- 1/4 cup red bell pepper (cut into 1-inch/2.5cm chunks)
- 1/4 cup green bell pepper (cut into 1-inch/2.5cm chunks)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the Sweet and Sour Sauce: In a bowl, combine 1/2 cup hot water, 1/4 teaspoon salt, 2 tablespoons sugar, 1 tablespoon ketchup, 1/2 cup pineapple juice, and 3 tablespoons rice wine vinegar. Stir well until sugar and salt are dissolved, then set aside.
- Season the Chicken: Cut the 12 ounces of boneless skinless chicken breast or thighs into bite-sized pieces. In a mixing bowl, add the chicken pieces along with 1-2 tablespoons water, 1/8 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon sesame oil, 1/8 teaspoon white pepper, and 1/2 teaspoon salt. Mix well to evenly coat the chicken and set aside to marinate briefly.
- Make the Batter: In another bowl, whisk together 3/4 cup all purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda. Add 2/3 cup ice water and 1 tablespoon vegetable oil, stirring gently until just combined to form a smooth batter. Do not overmix.
- Coat and Fry the Chicken: Heat vegetable or canola oil in a deep skillet or wok over medium-high heat for frying. Dip each chicken piece into the batter to coat thoroughly, then carefully drop into the hot oil. Fry the chicken pieces in batches until golden brown and cooked through, approximately 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Sauté Vegetables and Pineapple: In a clean skillet or wok, heat 1 tablespoon oil over medium heat. Add 1/4 cup red onion chunks, 1/4 cup red bell pepper chunks, and 1/4 cup green bell pepper chunks. Stir-fry for 2-3 minutes until vegetables start to become tender but still crisp. Add 2/3 cup canned pineapple chunks and cook for an additional minute.
- Thicken the Sauce and Combine: Mix 2 tablespoons cornstarch with 2 tablespoons water in a small bowl to create a slurry. Pour the prepared sweet and sour sauce into the skillet with the vegetables and pineapple. Add the cornstarch slurry and cook, stirring continuously, until the sauce thickens and becomes glossy, about 1-2 minutes.
- Combine Chicken with Sauce: Add the fried chicken pieces to the skillet and gently toss everything together to coat the chicken evenly with the thickened sweet and sour sauce. Heat through for another minute.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a delicious, satisfying meal.
Notes
- For a healthier option, chicken can be baked instead of fried, though batter crispiness will be different.
- Pineapple juice is optional in the sauce but adds an authentic fruity sweetness.
- Adjust sugar and vinegar levels according to your taste preferences for sweet or tangy balance.
- Ensure oil is hot enough before frying to prevent greasy chicken.
- Leftovers can be refrigerated for 2-3 days and reheated in a skillet for best texture.
Keywords: Sweet and Sour Chicken, Chinese Chicken Recipe, Crispy Chicken, Sweet and Tangy Sauce, Fried Chicken, Homemade Sweet and Sour Sauce