Sweet and Sour Chicken
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Sweet and sour chicken is a classic Chinese-American takeout dish that's surprisingly simple to make at home. Crispy bite-sized pieces of chicken are coated in a glossy ketchup-vinegar sauce alongside colorful bell peppers and juicy pineapple chunks. The sauce comes together in 3 minutes with pantry staples, and the cornstarch coating gives the chicken that satisfying crunch. The trick is frying the chicken in small batches so it actually crisps up.
Ingredients
Chicken
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 bell pepper, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
- 1/2 onion, cut into chunks
- 2 cups vegetable oil for frying
Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Whisk sauce ingredients in small saucepan over medium heat until thickened, about 3 minutes; set aside
- Dip chicken pieces in beaten egg, then roll in cornstarch to coat
- Heat oil in large skillet or wok to 350°F
- Fry chicken in batches 4-5 minutes until golden and cooked through; drain on paper towels
- In separate pan with 1 tbsp oil over high heat, stir-fry peppers and onion 2 minutes until crisp-tender
- Add pineapple and cooked chicken to the pan
- Pour sauce over everything and toss to coat
- Serve immediately over steamed rice
Notes
Fry the chicken in small batches; crowding the pan steams instead of fries. Keep the sauce warm on the lowest setting while you fry so everything comes together quickly.
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