This Sweet and Sour Chicken is a classic Chinese dish featuring crispy chicken, homemade sweet and sour sauce, pineapple, and colorful bell peppers. Enjoy a delicious meal that’s far superior to takeout!
Sweet and sour chicken consists of:
- Fried Chicken: Cubed chicken fillets, dipped in egg and coated in flour, then fried until golden. For variety, boneless thighs or turkey fillets can also be used.
- Vegetables: Garlic and multicolored bell peppers are sautéed for flavor. Shiitake mushrooms can be added for an extra twist, although they’re optional.
- Pineapple: Sliced pineapple in syrup adds sweetness and is best added uncooked at the end to retain its texture.
- Sauce: A flavorful sweet and sour sauce that enhances the dish. While the sauce may taste odd on its own, it perfectly complements the crispy chicken and tender vegetables.
- Marinate Chicken: Cut chicken into cubes and set aside to marinate briefly.
- Sauté Vegetables: Cook garlic and bell peppers, then set aside.
- Prepare Sauce: Mix the sweet and sour sauce and set aside.
- Fry Chicken: Dip the chicken in egg and flour, then fry immediately to prevent sticking.
- Combine Ingredients: Heat the sweet and sour sauce, then mix in sautéed vegetables, pineapple, and fried chicken until everything is well coated and heated through.
Serve this easy-to-make Sweet and Sour Chicken for a delightful dinner that will impress family and friends!
Ingredients
- For the Chicken:
- 450g Chicken Fillets: Cut into 2.5 to 3 cm cubes
- 2 tbsp Soy Sauce: For marinating the chicken
- 1/2 tsp Baking Soda: To enhance the chicken's texture
- 3 Eggs: For battering
- 240g All-Purpose Flour: For coating the chicken
- For the Vegetables:
- 1 Clove Garlic: Pressed for flavor
- 2 Large Bell Peppers: 1 red and 1 yellow, cut into 2.5 to 3 cm pieces
- 5 Dried Shiitake Mushrooms: Rehydrated, stems discarded, and caps thinly sliced
- 5 Slices Canned Pineapple: Cut into pieces (adjust according to taste)
- For the Sweet and Sour Sauce:
- 120g Ketchup: The base of the sauce
- 120g Water: To dilute the sauce
- 120g Rice Wine Vinegar (or cider vinegar): For tanginess
- 120g Brown Sugar: To balance sweetness and sourness
- 2 tbsp Cornstarch (or Maizena): For thickening the sauce
- 1 1/2 tsp Salt: To enhance flavor
- 1 Liter Vegetable Oil: For frying
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Instructions
- Marinate the Chicken: In a medium bowl, combine the cubed chicken, soy sauce, and baking soda. Mix well, cover with plastic wrap, and let it marinate for 15-30 minutes.
- Sauté the Vegetables: In a frying pan, heat 2 tablespoons of oil over medium heat. Add the pressed garlic and sauté until fragrant. Then, add the chopped bell peppers and sliced shiitake mushrooms. Cook and stir until the vegetables are tender to your liking. Remove from the pan and set aside.
- Prepare the Sweet and Sour Sauce: In a small saucepan, combine all the sweet and sour sauce ingredients: ketchup, water, rice wine vinegar, brown sugar, cornstarch, and salt. Stir to dissolve the sugar and cornstarch. Cook over medium heat until the sauce thickens to a syrupy consistency. Pour the sauce into a bowl to stop the cooking process and set aside.
- Fry the Chicken: Prepare your cooking station by whisking 3 eggs in a medium bowl and placing flour in another bowl. Set a plate lined with paper towels nearby to drain the fried chicken. Heat vegetable oil in a heavy-bottomed pan or electric fryer to 180°C (350°F). To test the oil's readiness, dip a wooden spatula into the oil; if bubbles form around it, the oil is ready.
- Coat and Fry the Chicken: Dip each marinated chicken piece in the egg, then coat with flour, ensuring all sides are covered. Fry the chicken in small batches until golden and crispy. Remove and place on the prepared plate to drain excess oil.
- Combine and Serve: Briefly reheat the sweet and sour sauce, then add the sautéed vegetables, pineapple pieces, and fried chicken. Stir until the chicken is evenly coated with the sauce. Serve hot and enjoy!
