Sweet and Sour Chicken
Sweet and Sour Chicken is a popular Chinese-American dish that tantalizes taste buds with its perfect balance of flavors. This dish consists of crispy, breaded chicken pieces coated in a tangy-sweet sauce. The sauce is made from a combination of sugar, vinegar, and various seasonings. The vibrant colors of the bell peppers, not only add a delightful visual appeal but also bring a nice crunch contrast of textures to each bite. This dish never fails to satisfy cravings for something savory and slightly sweet.
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Tips on Making the Perfect Sweet and Sour Chicken
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CONSIDER THESE HELPFUL TIPS TO MAKE THIS DISH MORE FLAVORFUL:
- Start by preparing the chicken. You can use chicken breast or boneless and skinless chicken thighs. The chicken thighs are a juicier and more flavorful option. They have a slightly higher fat content, which contributes to their rich and succulent taste.
- The combination of all-purpose flour and cornstarch is a clever trick for achieving that coveted crispy exterior on your fried chicken. The flour provides structure and helps the coating stick. While the cornstarch adds a light and crispy texture that sets your fried chicken apart.
- Adding pineapple juice to the sauce is a fantastic way to enhance the flavor profile of the dish. Pineapple juice brings a perfect balance of sweetness and acidity, which complements the savory elements of the chicken. The natural sugars in the juice caramelize when cooked, creating a rich and complex flavor that elevates the overall taste of the sauce.
- Sauteing the bell pepper and onion first is crucial for several reasons. Firstly, these vegetables help to develop their flavors by caramelizing the natural sugars present in them. This process enhances the overall taste of the dish that would be lacking if the vegetables were simply added raw.
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OTHER RECIPE IDEA YOU MIGHT WANT TO TRY
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Ingredients
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- Boneless Skinless Chicken breast or thighs: Cut chicken into bite-sized pieces.
- Salt and pepper: Seasoning the chicken brings out more flavor
- Cornstarch: Brings in an extra element of crispiness.
- All-purpose flour: The flour provides structure and helps the coating adhere to the chicken.
- Beaten Eggs: They act as a binding agent that helps the flour and cornstarch adhere to the chicken pieces. While creating a crispy and flavorful coating when fried.
- Vegetable oil: You want to use oil that has high smoke points. This means they can be heated to high temperatures without burning or breaking down.
- Red and Yellow Bell Peppers: These vegetables are the perfect choice to add to this dish. Firstly, these colorful peppers not only bring a vibrant visual appeal but also add a delightful sweetness and crunchiness that complements the tangy and savory flavors of the sauce. Prep the pepper by washing them under running water. Next, cut off the top and bottom to create flat surfaces. Stand the pepper upright and carefully slice down the sides to remove the core and seeds in one piece. Lay the pepper flat on the cutting board and cut into trips. Then, stack them and cut them into smaller bite-sized pieces.
- White onion: Cut off the top of the onion (the side with the roots) and then peel away the outer skin layer. Next, cut the onion in half from the top to the root end. Lay one-half flat on the cutting board and make horizontal cuts across the onion, careful not to cut through the root end. Then, make vertical cuts downwards to create even-sized pieces. Dice it into smaller pieces, if you prefer larger pieces, make wider cuts.
- Green onion slices and sesame seeds: For garnish
THE SAUCE
- Soy sauce: Use low-sodium soy sauce.
- Rice vinegar: Contrast the sweetness of honey and sugar
- Ketchup: Provides a tangy, sweet flavor that complements the other ingredients in the sauce, such as vinegar and sugar. This combination of flavors is what gives this dish its distinctive taste. Secondly, ketchup also helps to give the sauce a vibrant red color, which is visually appealing and characteristic of this dish.
- Brown sugar: Use light brown sugar
- Honey: Adds sweetness and earthiness to the flavor
- Pineapple juice: Get canned 100% pineapple juice not in syrup. Since we are using honey and sugar to make the sauce, we don’t need added sugar from the pineapple syrup.
- Red chili pepper flakes: Gives heat to the dish. You can also use fresh chili peppers.
- Garlic cloves: Grated
- Sesame oil: Gives nutty flavor
- Cornstarch: Gives a velvety glossy finish to the dish. It also thickens the sauce.
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How To Make SWEET AND SOUR CHICKEN
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Time needed: 30 minutes
STEP-BY-STEP
- MAKE THE SAUCE
In a small bowl, mix soy sauce, rice vinegar, ketchup, brown sugar, honey, pineapple juice, red chili pepper flakes, grated garlic, and cornstarch. Set aside.
- COAT THE CHICKEN WITH BREADING
In a large bowl, season the chicken with salt and pepper. In another shallow dish, combine the flour and cornstarch. Dip each piece of chicken into the flour mixture, then the beaten eggs, and back into the flour mixture, ensuring they are fully coated.
- COOK THE CHICKEN
Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, then place on a paper towel-lined plate to drain excess oil.
- SAUTE THE VEGGIES
In the same skillet, add the bell peppers and onion and saute for a few minutes until slightly softened.
- FINISH COOKING
Add the chicken back into the skillet with the veggies. Pour the sauce over and stir well to combine. Cook for a few minutes until the sauce thickens and coats the chicken evenly. Serve over steamed rice, garnished with sliced green onion and sesame seeds.
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Recommended Recipes
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Sweet and Sour Chicken
This dish consists of crispy, breaded chicken pieces coated in a tangy-sweet sauce made from a combination of soy sauce, sugar, pineapple juice, vinegar, and various seasonings.
Equipment
- Skillet, wide pan, or wok
- Spatula
- Mixing bowls
- Measuring spoons
- Measuring cups
- knife
- cutting board
Ingredients
- 1 pound chicken breast or boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper to season the chicken
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 2 beaten eggs
- Vegetable oil for frying
- 1 red bell pepper, deseed and cut into bite-sized pieces
- 1 yellow bell pepper deseed and cut into bite-sized pieces
- Green onion slices, for garnish
- Sesame seeds, for garnish
FOR THE SAUCE
- 1/4 cup low-sodium soy sauce
- 1/4 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- 1/4 cup ketchup
- 1/2 cup pineapple juice, not in syrup
- 1/2 teaspoon red chili pepper flakes
- 2 garlic cloves, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- In a large bowl, season the chicken with salt and pepper. In a shallow bowl or dish, combine the flour and cornstarch.
- Dip each piece of chicken into the flour mixture, then beaten eggs, and back to the flour mixture, ensuring they are fully coated. See NOTE #1
- Heat a vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, then place on a paper towel-lined plate to drain excess oil. Set aside. See NOTE #2
- MAKE THE SAUCE: In a small bowl, mix soy sauce, rice vinegar, brown sugar, honey, ketchup, pineapple juice, red chili pepper flakes, garlic, sesame oil, and cornstarch. Set aside. See NOTE #3
- Heat the oil in a large skillet or wok over medium-high heat. Add bell pepper and onion and sauté for a few minutes or until slightly softened. See NOTE #4
- Add the cooked chicken in a skillet with the veggies and pour the sauce over. Stir well to combine. Cook for a few minutes until the sauce thickens and coats the chicken evenly.
- Serve over steamed rice, and garnish with sliced green onions and sesame seeds.
Notes
NOTE #1: Lay the dipped pieces of chicken on a baking sheet pan while waiting for the oil to get hot enough. The temperature of the oil should be around 300ºF-350ºF. Or drop a piece of chicken and when it bubbles and starts turning brown, then the oil is ready. Do not crowd the pan, and cook the chicken in batches.
NOTE #2: After cooking the chicken, drain the remaining oil and use the same pan to saute the veggies. Be careful, and make sure the pan is cool to handle.
NOTE #3: You can substitute the pineapple juice with orange juice or eliminate it all together.
NOTE: #4: You can add more veggies like carrots, broccoli, or zucchini.
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