Chinese Sweet and Sour Chicken
A vibrant and flavorful dish that captures the essence of comfort food, featuring crispy chicken in a sweet and tangy sauce.
Servings 4 servings
Calories 500kcal
Ingredients
For the sauce
- 3/4 cup granulated sugar Balances out the tanginess of the sauce.
- 1/2 cup apple cider vinegar Imparts a zesty kick.
- 1/4 cup ketchup Adds richness and a hint of tomato flavor.
- 2 tablespoons soy sauce Contributes depth and umami.
- 1 tablespoon brown sugar Provides a slightly molasses-like sweetness.
- 1 tablespoon sesame oil Infuses with a nutty aroma.
- 2 teaspoons minced garlic Delivers a punch of flavor.
- 1 tablespoon cornstarch Helps thicken the sauce.
For the chicken
- 1 1/2 pounds boneless skinless chicken thighs Cut into bite-sized pieces.
- 1/2 teaspoon salt Enhances all the delicious elements.
- 1/3 cup cornstarch For coating.
- 1 large egg Lightly beaten to help the coating stick.
- 1/4 cup all-purpose flour Adds structure to the coating.
- Canola oil for frying Ensures a high smoke point for a crispy finish.
For the vegetables
- 1/2 medium yellow onion Chopped, for a caramelized sweetness.
- 1 red bell pepper Chopped, adding a pop of color.
- 1 green bell pepper Chopped, bringing in a slight crunch.
- 1 cup fresh pineapple Chopped (optional), for tropical sweetness.
Instructions
Create the Sauce
- Combine the granulated sugar, apple cider vinegar, ketchup, soy sauce, brown sugar, sesame oil, and minced garlic in a mixing bowl. Whisk until smooth and well combined.
- For the cornstarch slurry, mix one tablespoon of cornstarch with a little water in a separate bowl to achieve a smooth consistency.
Prepare for Frying
- Heat canola oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt. Dredge the chicken in cornstarch, dip in the beaten egg, and coat with all-purpose flour.
Fry the Chicken
- Add the breaded chicken pieces to the hot oil and fry for 4 to 5 minutes until golden brown and crispy. Remove and drain on a paper towel.
Sauté the Vegetables
- In the same skillet, add the chopped onion, red and green bell peppers, and optional pineapple. Sauté for about 3 minutes.
Mix in the Sauce
- Reduce heat to medium and pour the prepared sauce into the skillet with the sautéed vegetables. Add the cornstarch slurry and let it simmer for about 3 minutes.
Combine and Serve
- Gently add the crispy chicken back into the skillet, tossing to coat thoroughly with the sauce. Remove from heat and serve hot.
Notes
Serve with steamed jasmine rice or fried rice to soak up the sauce. Garnish with sesame seeds or green onions.