Sweet and Sour Chicken
40 min
|
intermediate
|
lactose-free,
low-fat
Recipe by Eunice
Introduction
The Chinese-American takeout icon, done right at home with crisp cornstarch-coated chicken and a bold, glossy sauce that balances apple cider vinegar tang, ketchup, soy, and a hit of garlic.
Perfect for weeknights or game night, pineapple and peppers bring color and snap, and it stays crunchy to the last bite over a bowl of hot rice.
Ingredients (4 servings)
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Ingredients for the Chicken:
- 1½ lb boneless, skinless chicken breast, cut into 1-inch pieces boneless, skinless chicken breast 1.5 lb
- ½ cup cornstarch cornstarch 2.29 oz
- 2 large eggs, beaten large eggs 2 ct
- ½ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ cup vegetable oil (for pan-frying) vegetable oil
Ingredients for the Sauce:
- ½ cup granulated sugar granulated sugar
- ⅓ cup apple cider vinegar apple cider vinegar 2.64 fl oz
- ¼ cup tomato ketchup tomato ketchup 2.4 oz
- 1 Tbsp soy sauce soy sauce 0.5 fl oz
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 Tbsp cornstarch (for slurry) cornstarch 0.29 oz
Ingredients for the Stir-Fry:
- 1 cup canned pineapple chunks (or fresh) canned pineapple chunks 6.67 oz
- 1 red bell pepper, chopped red bell pepper 1 ct
- 1 yellow bell pepper, chopped yellow bell pepper 1 ct
- 2 green onions, chopped green onions 0.29 bunch
- ½ onion, sliced onion 0.5 ct
How to Make Sweet and Sour Chicken
-
Prep the chicken
Pat the chicken dry, then season with the salt and black pepper so the coating sticks and the meat is seasoned from the inside out.
-
Set up the coating
Place the 1/2 cup cornstarch in one shallow bowl and the beaten eggs in another so you can work clean and fast.
-
Dredge and dip
Toss chicken in cornstarch to coat every side, shake off excess, then dip in egg and let the extra drip back into the bowl.
-
Pan-fry to crisp
Heat the vegetable oil in a large skillet over medium-high until it shimmers, then fry chicken in batches without crowding, turning until deeply golden and cooked through, about 5 to 7 minutes per batch.
-
Drain the chicken
Transfer cooked chicken to a rack or paper towel lined plate so the crust stays crisp while you finish the pan and sauce.
-
Build the sauce base
In a bowl whisk sugar, apple cider vinegar, ketchup, soy sauce, and garlic powder until smooth so the sugar starts dissolving now.
-
Make the slurry
Stir the 1 tablespoon cornstarch with 2 tablespoons cold water until silky with no lumps and keep it nearby to thicken the sauce on demand.
-
Stir-fry the veg
Pour off all but 1 tablespoon oil from the skillet, add the onion and bell peppers, and cook over high heat until crisp tender with a little char, about 3 to 4 minutes.
-
Caramelize the pineapple
Add pineapple chunks and cook 1 minute so the edges take on color and the fruit wakes up.
-
Sauce and thicken
Pour in the sauce base, bring to a lively simmer, then whisk in the slurry and cook until glossy and thick enough to coat a spoon, about 30 to 60 seconds.
-
Finish and serve
Toss the crispy chicken into the pan to coat, fold in green onions, taste, and adjust with a pinch of salt or a splash of vinegar if needed before serving immediately.
Substitutions
- Chicken breast -> Chicken thighs
- Swap equal weight of boneless skinless thighs for juicier, more forgiving pieces that stay succulent even if you push the heat a bit.
- Soy sauce -> Tamari or coconut aminos
- Use tamari for a gluten-free swap with deeper savor or coconut aminos for a slightly sweeter, less salty profile that softens the vinegar’s bite.
- Apple cider vinegar -> Rice vinegar
- Rice vinegar keeps the sauce bright but a touch softer and more rounded, which lets the pineapple and peppers shine without sharp edges.
Tips
- Cornstarch first, egg second
- This order gives the chicken a thin armor that fries up shatter-crisp and clings to the sauce without going mushy.
- High heat, dry pan for veg
- Crank the burner and do not overcrowd so peppers and onions blister fast and stay crisp instead of steaming into sadness.
- Batch frying is non-negotiable
- Too much chicken in the pan drops the oil temp and turns your crust gummy, so fry in waves and reheat the oil between batches.
- Taste for balance at the end
- If it is too sweet, add a splash of vinegar, and if it is too sharp, stir in a teaspoon of sugar or a drizzle of ketchup to smooth it out.
- Use a rack, not just paper towels
- Resting fried chicken on a rack lets steam escape so the crust stays crisp while you finish the sauce.
- Knife work matters
- Keep chicken at 1 inch for even cooking and cut peppers and onions into similar sizes so everything finishes together and looks clean on the plate.
- Slurry timing
- Add the cornstarch slurry only once the sauce is simmering and whisk while pouring so it thickens smooth instead of clumping.
Nutrition Facts *
| Energy | 783 | kcal |
|---|---|---|
| Protein | 51 | g |
| Total Fat | 26 | g |
| Carbohydrates | 79 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my coating turn soggy after saucing?
- Either the sauce was too thin or the chicken sat too long before serving, so reduce the sauce until glossy and thick enough to cling and toss the chicken in right before it hits the table.
- My sauce is too thick or gloppy, how do I fix it?
- Whisk in hot water a tablespoon at a time while simmering until it loosens to a shiny, pourable consistency.
- How do I know the chicken is cooked without drying it out?
- Aim for 165 F internal temperature and pull pieces as soon as they turn opaque with clear juices and a deep golden crust.
- Can I bake or air fry the chicken instead of pan-frying?
- Yes, bake at 425 F on a rack for 15 to 18 minutes or air fry at 390 F for 10 to 12 minutes, flipping once, then toss in the sauce in a hot skillet to re-crisp the edges.
- Can I make it ahead?
- Fry the chicken and store it uncovered in the fridge to keep the crust dry, then reheat in a hot oven and sauce right before serving so it stays crisp.
Serving Suggestions
Serve this over steamy jasmine rice with a sprinkle of toasted sesame seeds and a hit of chili flakes if you like a little heat with your sweet.
For a bold twist, char a few pineapple rings on the grill and add them at the end for smoky caramel notes that play beautifully with the tangy sauce.
More pairings:
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