Description
This sweet and sour chicken features crispy golden chicken tossed with vibrant vegetables and coated in a tangy, glossy sauce. A takeout-style favorite made fresh 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
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 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 pieces
- 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 saucepan over medium heat, 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, whisk into the sauce, and cook until thickened. Set aside.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and pepper. Add water and vegetable oil, whisking into a smooth batter. 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 vegetable oil over medium-high heat. Stir-fry bell peppers and onion for 3–4 minutes until slightly tender but still crisp.
- Reheat the sauce if needed. Add the fried chicken to the vegetables, remove from heat, and toss with sauce until coated, or serve the sauce on the side for dipping. Serve immediately.
Notes
- Serve sauce separately to keep the chicken extra crispy.
- Maintain oil temperature while frying to avoid greasy or undercooked chicken.
- You can substitute chicken thighs for juicier results.
- Store leftovers in the refrigerator for up to 3 days; reheat in oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying and Stir-Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 28 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
