Sweet and sour chicken is a super popular Chinese takeout dish. The combination of crunchy chicken, sweet juicy pineapple and crisp peppers just cannot be beat. I make this dish at home at least once a month to get my Chinese food cravings satisfied. Best of all, my kids love it too. Serve it with other Asian food recipes such as Szechuan beef, Hunan chicken, chicken lo mein, veggie fried rice or a cool Asian cucumber salad for a complete Asian inspired meal! There are always those classic dishes that seem to live on through the years because they’re just that good. Sweet and sour chicken is one of them, and I had to share my version that’s as good as a restaurant. This is an easy and pleasing dish for the entire family.
Sweet And Sour Chicken Ingredients
To make this recipe, you will need chicken thighs, eggs, salt, black pepper, all purpose flour, cornstarch, vegetable oil, onion, green and red bell peppers, pineapple, sugar, apple cider vinegar, soy sauce, garlic powder, onion powder and ketchup.
How Do You Make Sweet And Sour Chicken?
Cut the chicken thighs into bite sized pieces. Whisk eggs with some salt and pepper in a small bowl. Set the bowl aside, then combine flour and cornstarch, and put the mixture in a shallow bowl or on a plate. Place each piece of chicken in the egg, then coat it in the flour mixture. Heat 3 inches of oil in a deep pot, then fry 7-8 pieces of the coated chicken at a time, until it is golden brown. Cook the bell peppers and onions in a large skillet or wok until the veggies are tender, then add the pineapple. In another bowl, whisk together the sweet and sour sauce ingredients. Pour the sauce into the pan with the vegetables and pineapples, and simmer for a few minutes until the sauce has started to thicken. Add the fried chicken pieces to the pan, toss everything together, then serve immediately.
Tips For The Perfect Dish
I used chunks of boneless skinless chicken thighs here, but cubed chicken breasts will also work. Make sure you use a frying thermometer to check the temperature of your oil before you start frying, 350-375 degrees F is ideal. You want the chicken to cook evenly and for the hot oil to lock in all the juices! If the oil is too hot, the outer coating can burn before the chicken is cooked through. If the oil is too cold, the chicken will absorb extra grease and have a heavy texture. Feel free to use fresh or canned pineapple, they both work well in this dish. Leftovers will stay fresh in an airtight container for up to 2 days. Be aware that the chicken will soak up the sauce as it sits, which means it will lose its crispy outer coating. Use a neutral flavored oil that withstand high cooking temperatures. Some great options include canola oil, vegetable oil or peanut oil.
Flavor Variations
While this dish is fabulous as-is, you can customize the flavors to suit your tastes.
Protein: You can use cubes of pork tenderloin or shrimp instead of chicken in this recipe. The shrimp will take less time to cook in the hot oil. Flavorings: Feel free to add a splash of pineapple juice, fresh garlic or minced ginger to the sauce. If you like spicy food, you can also add crushed red pepper flakes or some sriracha. Sensitive to salt? Try using low sodium soy sauce. Vegetables: Feel free to add more veggies to the mix. Some great options include water chestnuts, yellow bell pepper, broccoli, zucchini, carrots, cabbage, bamboo shoots or mushrooms. Toppings: While untraditional, you can add some extra flavor with garnishes to your dish such as green onions, sesame seeds or red pepper flakes.
I always get so excited making sweet and sour chicken because it’s one of my all time favorites. This dish is on our dinner rotation quite often and there are never any complaints. It’s an easy dish so it’s never a hard to make on a weeknight!
Sweet And Sour Chicken Video
