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Sweet And Sour Chicken

If you’re looking for the perfect weeknight dinner, look no further! This Sweet and Sour Chicken is sure to become a family favorite. Ready in just 30 minutes, this dish combines crispy chicken with chunks of onion, bell pepper and pineapple in a deliciously sticky homemade sauce that’s sure to bring out all the flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dinner, Main Course
Cuisine Asian
Servings 4
Calories 466 kcal

Ingredients
  

Chicken

  • 1 lb boneless skinless chicken thighs or chicken breasts cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 cup cornstarch
  • 1 1/2 cups flour
  • 1 egg beaten
  • 1 tablespoon canola oil or something similar
  • 1 1/4 cups water
  • Vegetable oil for frying

Vegetables

  • 1 red bell pepper cut into 1" pieces
  • 1 green bell pepper chopped into 1" pieces
  • 1 medium-sized yellow onion cut into 1" pieces
  • 1 tablespoon canola oil or something similar
  • 1 cup fresh or frozen pineapple chunks

Sweet and Sour Sauce

  • 1/2 cup sugar
  • 1/4 cup rice vinegar or white vinegar
  • 2 teaspoons minced garlic or garlic powder
  • 2 tablespoons low-sodium soy sauce recommended
  • 1/4 cup ketchup
  • 2 tablespoons cornstarch with 2 tablespoons of water
  • Optional garnish with sesame seeds

Instructions
 

  • Mix the cornstarch with flour in a large bowl. Mix the cornstarch, flour, and 1 tablespoon of oil. Add the egg, 1 cup oil, and water. Whisk until smooth. The consistency should look like pancake batter.
  • Mix the chicken cubes into the batter. Cover with a generous amount of batter. Allow it to marinate at room temperature for 10 minutes or up to an hour in the refrigerator (see note).
  • Heat oil until it reaches 350°F in a saucepan or deep fryer. A wire rack, slotted spoon, or mesh strainer should be set aside.
  • Fry the chicken in batches in the hot oil. Transfer the chicken to a rack using a slotted spoon. Repeat for remaining chicken.
  • Heat a wok or skillet on medium heat. Stir in the 1 tablespoon oil, bell peppers, and onion. Cook for 2 to 3 minutes or until they are slightly softened.
  • Next, add the pineapple to the saucepan. The sauce ingredients are garlic, sugar vinegar, soy sauce, ketchup, and sugar. Bring it to a simmer, and then taste the sauce. You can adjust the sugar and vinegar as needed to achieve the right balance.
  • In a small bowl, combine the water and cornstarch. Slowly stir the mixture into the saucepan. Reduce heat to medium and simmer for 2 to 3 minutes, or until sauce is thick enough that it coats the vegetables.
  • Stir the chicken into the pan. The sauce will thicken and become sticky as you take the skillet off the heat.
  • Serve immediately with optional sesame seed garnish.