Description
This Crispy Sweet and Sour Chicken recipe is a delightful combination of crispy fried chicken, colorful bell peppers, onions, and a tangy sweet and sour sauce. It’s a classic takeout favorite that you can easily make at home!
Ingredients
For the Chicken:
- 1½ pounds boneless chicken breast or thighs (cut into 1-inch pieces)
- ½ cup cornstarch
- 2 eggs (beaten)
- Salt & pepper (to season)
- Oil for frying
For the Sweet and Sour Sauce:
- 1 cup canned pineapple juice
- ½ cup sugar
- ¼ cup ketchup
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper flakes (optional)
For the Vegetables:
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 small onion (chopped)
Instructions
- Prep the Chicken: Season chicken pieces with salt and pepper. Dredge in cornstarch, then dip into beaten eggs.
- Fry the Chicken: Heat oil in a pan over medium-high. Fry chicken in batches until crispy and golden. Drain on paper towels.
- Make the Sweet and Sour Sauce: In a small pot, mix sugar, ketchup, vinegar, soy sauce, and garlic powder. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
- Cook the Vegetables: In a clean pan, lightly stir-fry peppers, onions, and pineapple. Add the fried chicken back into the pan.
- Combine and Serve: Pour the sweet and sour sauce over the chicken and veggies. Toss quickly to coat everything evenly. Serve hot over white rice or fried rice. Garnish with sesame seeds or green onions if desired.
Notes
- You can customize the vegetables in this dish with your favorites like carrots, snap peas, or broccoli.
- If you prefer a thicker sauce, you can adjust the amount of cornstarch in the slurry.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 22g
- Sodium: 830mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 140mg
