Chinese Sweet and Sour Chicken
A delightful dish with crispy chicken and a glossy, tangy sauce that balances sweetness and acidity, perfect for family meals and gatherings.
Ingredients
For the Sauce
- 3/4 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons garlic, minced
- 1 tablespoon cornstarch for slurry
For the Chicken
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/3 cup cornstarch (for coating)
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- Canola oil (for frying) for frying chicken
For the Vegetables
- 1/2 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 cup fresh pineapple, chopped (optional)
Instructions
Create the Sauce
- In a bowl, whisk together the granulated sugar, apple cider vinegar, ketchup, soy sauce, brown sugar, sesame oil, and minced garlic until smooth. Set aside.
- In a small bowl, blend one tablespoon of cornstarch with a little water to create a slurry and set aside.
Prepare for Frying
- Heat canola oil in a large skillet or deep frying pan to 375°F.
- Season chicken pieces with salt and coat each piece in cornstarch, dip into beaten egg, and roll in all-purpose flour.
Fry the Chicken
- Add the coated chicken to the hot oil in batches and fry for 4-5 minutes until golden brown.
- Remove and drain excess oil on a wire rack.
Sauté the Vegetables
- Remove excess oil from the skillet, leaving 1 tablespoon for cooking.
- Sauté the onion, bell peppers, and optional pineapple over medium heat for about 3 minutes until soft.
Mix in the Sauce
- Add the prepared sweet and sour sauce and cornstarch slurry to the skillet.
- Let the sauce simmer for 3 minutes until thickened.
Combine and Serve
- Return the crispy chicken to the skillet, toss to coat in sauce, and serve hot over rice or noodles.
Notes
For added flavor, marinate the chicken in soy sauce and garlic before frying. Add chili for spiciness. Monitor oil temperature while frying.