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.