Description
Culinary magic happens when Sweet and Sour Chicken meets your kitchen, blending Chinese-American flavors into a delightful meal. Crispy battered chicken glazed with tangy sauce promises a quick, satisfying dinner that brings restaurant-quality excitement directly to your plate.
Ingredients
Scale
Meat:
- 12 ounces (340 grams) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Protein Coating:
- 1 egg white, lightly beaten
- 1/4 cup (30 grams) all-purpose flour
- 1/4 cup (30 grams) cornstarch
- 1 teaspoon baking powder
- Salt and pepper to taste
Sauce Ingredients:
- 3 tablespoons (45 milliliters) cane or white vinegar
- 1/4 cup (60 milliliters) ketchup
- 1/4 cup (50 grams) sugar
- 1/2 cup (120 milliliters) water
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon (15 milliliters) soy sauce
- 2 teaspoons cornstarch
Stir-Fry Vegetables and Aromatics:
- 1 medium white or yellow onion, cut into 1-inch pieces
- 1/2 red bell pepper (about 1 cup), cut into 1-inch pieces
- 1/2 green bell pepper (about 1 cup), cut into 1-inch pieces
- 1 cup pineapple chunks (fresh, frozen, or canned), cut into 1-inch pieces
- 1 teaspoon minced ginger
- 3 cloves garlic, minced
- 2 stalks scallions, cut into 1½-inch sections
Cooking Oil:
- Oil (canola, avocado, or other veget
Instructions
- Craft the vibrant sweet and sour sauce by whisking vinegar, ketchup, sugar, water, red pepper flakes, soy sauce, and cornstarch in a mixing bowl until smooth and uniform. Reserve for later use.
- Tenderize chicken pieces with salt and pepper, then delicately fold through beaten egg white. Create a crispy coating by dredging chicken in a blend of flour, cornstarch, and baking powder, ensuring each piece is evenly and thoroughly covered.
- Ignite a pan with medium-high heat and introduce cooking oil. Carefully lower coated chicken pieces into the sizzling oil, frying for approximately 2 minutes until achieving a golden, crisp exterior. Transfer fried chicken to paper towels to drain excess oil, then briefly wipe the pan clean.
- Reintroduce pan to high heat and rapidly sauté onions, bell peppers, and pineapple for 2 minutes, aiming for a slightly charred yet crunchy texture. Season with a light sprinkle of salt and pepper.
- Reduce heat to medium and create space in the pan. Introduce minced ginger and garlic, allowing them to bloom and release aromatic oils for 30 seconds. Integrate vegetables and aromatics with a quick, thorough toss.
- Pour reserved sauce into the pan, stirring continuously until it transforms into a glossy, thickened consistency—approximately 1 minute. Remove from heat, gently fold in scallions and crispy chicken pieces, ensuring complete sauce coverage. Optional: Garnish with freshly cracked black pepper for an extra flavor dimension.
Notes
- Customize Coating for Extra Crunch Double the cornstarch in the dry mixture for an incredibly crispy exterior that stays crunchy even after sauce coating.
- Prevent Soggy Chicken Pat chicken pieces completely dry before coating to ensure the breading adheres perfectly and creates a crisp texture.
- Flexible Protein Swap Substitute chicken with tofu, shrimp, or seitan for vegetarian or alternative protein options without changing the core recipe technique.
- Temperature Control Keep oil at a steady 350-375°F during frying to achieve golden-brown chicken without burning or undercooking the meat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 14 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg