Description
This Sweet and Sour Chicken recipe brings together crispy battered chicken pieces coated in a vibrant, tangy, and slightly sweet sauce made with pineapple juice, vinegar, and ketchup. Paired with colorful bell peppers, red onions, and pineapple chunks, this dish offers the perfect balance of flavors and textures. It’s a delightful homemade take on a classic Chinese-American favorite, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Sweet and Sour Sauce
- 1/2 cup hot water
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon ketchup
- 1/2 cup pineapple juice (optional, reserved from canned pineapple)
- 3 tablespoons rice wine vinegar (or red wine vinegar)
Chicken
- 12 ounces boneless skinless chicken breast or thighs
- 1–2 tablespoons water
- 1/8 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 1/2 teaspoon salt
Batter
- 3/4 cup all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup ice water
- 1 tablespoon vegetable oil (or canola oil, plus more for frying)
Vegetables and Others
- 2/3 cup canned pineapple chunks (optional)
- 1 tablespoon oil
- 1/4 cup red onion (cut into 1-inch/2.5cm chunks)
- 1/4 cup red bell pepper (cut into 1-inch/2.5cm chunks)
- 1/4 cup green bell pepper (cut into 1-inch/2.5cm chunks)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces, then season with garlic powder, onion powder, sesame oil, white pepper, salt, and 1-2 tablespoons water. Mix well to coat and set aside.
- Make the Batter: In a bowl, combine all-purpose flour, cornstarch, baking powder, and baking soda. Slowly whisk in ice water and vegetable oil until smooth. The batter should be light and slightly thick enough to coat the chicken pieces evenly.
- Batter and Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Dip each chicken piece into the batter, then carefully drop into the hot oil. Fry in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove and drain on paper towels.
- Prepare the Sweet and Sour Sauce: In a separate bowl, mix hot water, salt, sugar, ketchup, pineapple juice, and rice wine vinegar until the sugar dissolves.
- Cook the Vegetables: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add red onion, red bell pepper, and green bell pepper chunks. Stir-fry for 2-3 minutes until slightly softened but still crisp. Add pineapple chunks if using and stir briefly.
- Combine Cornstarch Mixture: In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry for thickening the sauce.
- Make the Sauce: Pour the sweet and sour sauce mixture into the wok with vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and becomes glossy.
- Combine Chicken and Sauce: Add the fried chicken pieces to the wok and toss gently to coat with the sweet and sour sauce evenly.
- Serve: Remove from heat and serve immediately with steamed rice or noodles for a complete meal.
Notes
- Using ice water in the batter helps to create a light and crispy coating for the chicken.
- If you don’t have rice wine vinegar, red wine vinegar is a good substitute.
- Adjust the sugar and vinegar quantities to suit your preferred sweetness and tanginess.
- Be careful not to overcrowd the pan while frying to maintain crispiness.
- Optional pineapple juice and chunks add an authentic tropical sweetness but can be omitted if preferred.
Keywords: Sweet and sour chicken, crispy chicken, Chinese-American chicken recipe, battered chicken, homemade sweet and sour sauce