Description
This sweet and sour chicken features crispy fried chicken tossed with vibrant vegetables and coated in a tangy, glossy sauce. It’s a flavorful takeout-style dish made easily at home.
Ingredients
- 1 cup pineapple juice
- 1/2 cup distilled white vinegar
- 1/2 cup sugar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons cornstarch (for sauce)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch (for batter)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 heaping teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup water
- 1 1/2 tablespoons vegetable oil, plus more for frying
- 1 pound chicken tenderloins or boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tablespoon vegetable oil
- 2 red bell peppers, cut into 1-inch pieces
- 1 small red onion, cut into 1-inch chunks
Instructions
- In a medium saucepan, whisk together pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 8 minutes. Mix cornstarch with 1 1/2 tablespoons cold water, stir into the sauce, and cook for 1 minute until thickened. Remove from heat.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and pepper. Add water and 1 1/2 tablespoons oil, whisking until smooth. Add chicken and toss to coat evenly.
- Heat about 1 inch of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry chicken in batches for about 2 minutes per side until golden and cooked through. Transfer to paper towels to drain.
- In a clean skillet or wok, heat 1 tablespoon oil over medium-high heat. Stir-fry bell peppers and onion for 3 to 4 minutes until slightly tender but still crisp.
- Reheat the sauce if needed. Add fried chicken to the vegetables, then pour sauce over and toss to coat, or serve sauce on the side for extra crispiness. Serve immediately.
Notes
- Maintain oil temperature around 350°F to ensure crispy, non-greasy chicken.
- Fry in batches to avoid overcrowding and uneven cooking.
- Serve sauce on the side to keep the chicken extra crispy.
- You can substitute chicken thighs for a juicier texture.
- Leftovers can be stored in the refrigerator for up to 3 days, though the coating may soften.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 28 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg
