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Crispy Sweet and Sour Chicken: Restaurant Style Dinner

A plate piled high with crispy, glazed pieces of sweet and sour chicken mixed with chunks of red pepper and pineapple.
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Make restaurant-quality crispy sweet and sour chicken at home. This recipe balances tangy and sweet flavors perfectly and gives you a reliable method for achieving a crispy coating on the chicken.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1/2 medium yellow onion, cut into 1-inch pieces
  • 1 cup canned pineapple chunks, drained
  • 2 tablespoons fresh ginger, minced
  • 2 cloves garlic, minced
  • For the Sauce:
  • 1/2 cup granulated sugar
  • 1/3 cup rice vinegar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Prepare the chicken coating: In a medium bowl, combine the flour, cornstarch, salt, and pepper. In a separate small bowl, lightly beat the egg. Dip the chicken pieces first in the egg, then dredge thoroughly in the flour mixture, shaking off excess.
  2. Heat the oil: Pour about 1.5 inches of vegetable oil into a large skillet or wok. Heat the oil to 350 degrees Fahrenheit (175 degrees Celsius).
  3. Fry the chicken: Working in batches, carefully add the coated chicken to the hot oil. Fry for 3 to 4 minutes until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a paper towel-lined plate to drain excess oil.
  4. Make the sauce: In a small saucepan, combine the sugar, rice vinegar, ketchup, soy sauce, Worcestershire sauce, and sesame oil. Heat over medium heat, stirring until the sugar dissolves. Bring the mixture to a simmer.
  5. Thicken the sauce: Whisk the cornstarch slurry into the simmering sauce. Stir constantly until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat.
  6. Stir fry vegetables: Drain most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium-high heat. Add the ginger and garlic and cook for 30 seconds until fragrant. Add the bell peppers and onion. Stir fry for 3 minutes until slightly tender-crisp. Add the drained pineapple and cook for 1 more minute.
  7. Combine: Return the crispy chicken to the wok with the vegetables. Pour the sweet and sour sauce over everything. Toss quickly to coat the chicken and vegetables evenly. Serve immediately over rice.

Notes

  • For extra crispy chicken, double-fry the pieces. After the first fry, let them rest for 5 minutes, then fry them again for 1 minute in hotter oil (about 375 degrees Fahrenheit).
  • Use chicken thighs for a more tender result, or breast for a leaner option.
  • If you prefer a brighter red color, add 1/4 teaspoon of red food coloring to the sauce mixture.

Nutrition

Find it online: https://cookingbyjade.com/sweet-and-sour-chicken-recipe/