This is another takeaway favorite and after the success I had making Sesame Chicken I figured that Sweet and Sour Chicken couldn’t be much more difficult. I was right! This recipeis very simple and has a different process to batter the chicken giving it a thicker casing, tasting almost identical to that you get from your local Chinese restaurant. I have made some adjustments with the ingredients and timings below for optimal results. I even reheated some the next day adding about half of the sauce again. I find it extremely helpful to prepare all the veggies and make the sauce beforehand as that is what takes the longest amount of time.
Ingredients: (Serves
- 1 1/2 pounds chicken breasts cut into 1” chunks
- 1/2 cup cornstarch
- 3 eggs beaten
- 1/2 cup tapioca flour
- canola oil for frying (about 1 inch deep in a wok or large/deep frying pan)
- 1 cup pineapple chunks
- 1 red bell pepper cut into 1” chunks
- 1 green bell pepper cut into 1” chunks
- 1 yellow onion cut into 1” chunks
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 4 teaspoons reduced-sodium soy sauce
- 2 cloves garlic minced
Directions:
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To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic into a small bowl.
- Add the cornstarch to a large ziplock bag.
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Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
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Pour enough canola oil into a dutch oven or frying pan so that it comes up from the bottom about an inch to an inch and a half.
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Heat the oil on medium-high to high heat, you’re looking for the chicken to cook and brown in about 2-3 minutes. Always test one piece of chicken first to see if the oil is hot enough.
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Dip the pieces into the egg, then into the flour before adding to the hot oil.
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Cook the chicken for 2-3 minutes each side, until cooked through and crispy, it should look golden brown. Place on a cooling rack (no paper towels) and continue cooking all the chicken pieces.
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When done cooking remove all but a tablespoon of the oil.
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Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.
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Add the sauce and stir to coat the pieces and cook for 30 seconds, to warm through.
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Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
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Serve immediately, with optional garnishes of sesame seeds or green onions.
- As always, enjoy!
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Swap out the chicken for pork tenderloin and hey presto sweet and sour pork! Thanks for the top tip to create a thicker batter. We’ve tried lots of different recipes, but this one actually works.
Never thought to use pork, so glad that worked!