Hello everyone! Today, I’m thrilled to share one of my favorite Chinese takeout dishes that you can make at home – Sweet and Sour Chicken.
Sweet and Sour Chicken is a classic dish that’s loved by so many people. It’s a perfect balance of sweet and tangy flavors, and the crispy chicken pieces are a delight to eat. Plus, it’s so much healthier and cheaper when you make it at home, compared to ordering it from a restaurant.
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But before we dive into the recipe, let me tell you a little bit about Sweet and Sour Chicken. This dish originated in China and has since become a popular dish in Chinese restaurants all over the world. It’s made by coating chicken pieces in a batter and deep-frying them until crispy, and then tossing them in a sweet and tangy sauce.
I first had Sweet and Sour Chicken at a Chinese restaurant when I was a kid, and I was immediately hooked. As I grew older, I started experimenting with making it at home, and I was so pleased with how well it turned out. I was able to control the amount of sugar and salt in the dish, and I could make it as spicy or as mild as I wanted.
So, without further ado, here’s the recipe for Sweet and Sour Chicken.
π₯ Ingredients
Chicken Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1/2 cup water
- Vegetable oil, for frying
Sauce Ingredients:
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
πͺ Instructions
Instructions:
- In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. In another bowl, beat the egg and water together.
- Dip the chicken pieces into the flour mixture, then into the egg mixture, and then back into the flour mixture.
- In a large saucepan, heat about 2 inches of vegetable oil over medium heat until it reaches 350Β°F.
- Fry the chicken pieces in the hot oil until they are golden brown and crispy, about 4-5 minutes. Drain the chicken on a paper towel-lined plate.
- In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, soy sauce, brown sugar, and cornstarch.
- In a large saucepan, heat the vegetable oil over medium heat. Add the red and green bell peppers, onion, and garlic and cook until the vegetables are tender, about 5 minutes.
- Add the sauce to the saucepan and bring to a boil, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Add the crispy chicken pieces to the sauce and toss to coat. Serve hot over rice.
π Top tip
This Sweet and Sour Chicken is a crowd-pleaser and always a hit with my family and friends. I love to serve it over a bed of fluffy white rice, and it’s always a hit.
I hope you give this recipe a try and let me know how it turns out for you. If you have any other favorite Chinese takeout dishes that you like to make at home, I’d love
π Recipe
Sweet And Sour Chicken
INGREDIENTS
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- 1/2 cup water
- Vegetable oil for frying
INSTRUCTIONS
- In a medium bowl, whisk together the flour, baking powder, salt, and black pepper. In another bowl, beat the egg and water together.
- Dip the chicken pieces into the flour mixture, then into the egg mixture, and then back into the flour mixture.
- In a large saucepan, heat about 2 inches of vegetable oil over medium heat until it reaches 350Β°F.
- Fry the chicken pieces in the hot oil until they are golden brown and crispy, about 4-5 minutes. Drain the chicken on a paper towel-lined plate.
- In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, soy sauce, brown sugar, and cornstarch.
- In a large saucepan, heat the vegetable oil over medium heat. Add the red and green bell peppers, onion, and garlic and cook until the vegetables are tender, about 5 minutes.
- Add the sauce to the saucepan and bring to a boil, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Add the crispy chicken pieces to the sauce and toss to coat. Serve hot over rice.
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NUTRITION
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Pairing
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