Sweet and Sour Chicken

Every time I think of Sweet and Sour Chicken, I’m transported back to my childhood. The aroma wafting through the house, mingling with the laughter of family gathered around the dinner table. It was a staple during our family gatherings, evoking memories of my mom bustling in the kitchen, her hands coated in flour as she prepared this delightful dish. This recipe is not just about the food; it’s about the moments shared over a meal, the conversations, and the joy of gathering together. I remember the first time I tried to replicate her magic; the thrill of frying the chicken, the satisfying sizzle, and the moment when I tasted the sweet and tangy sauce that brought everything together. Every bite is a blend of nostalgia and happiness, a reminder of why cooking is such a cherished part of life. If you’re looking to recreate those heartwarming memories, this Sweet and Sour Chicken recipe is sure to deliver!

Ingredients Required for Sweet and Sour Chicken

When it comes to making Sweet and Sour Chicken, the ingredients are simple yet effective. Each one plays a crucial role in developing that iconic flavor profile. The combination of sweet, sour, and savory elements work together to create a symphony of taste that is undeniably comforting. Here are the key players that make this dish a standout!

• Pineapple Juice: 1 cup – The star of the sauce, adding sweetness and a tropical twist.
• Distilled White Vinegar: ½ cup – Provides the much-needed tang that balances the sweetness perfectly.
• Sugar: ½ cup – Enhances the sweetness of the sauce, promoting that classic taste.
• Ketchup: 3 tablespoons – Contributes a rich depth of flavor and a hint of sweetness.
• Soy Sauce: 2 tablespoons – Adds umami and saltiness, marrying all the flavors together.
• Crushed Red Pepper Flakes: ¼ teaspoon – A gentle heat to round out the flavors.
• Cornstarch: 1½ tablespoons – Helps thicken the sauce, giving it a glossy finish.
• All-Purpose Flour: ½ cup – Used for the batter, creating a crispy exterior for the chicken.
• Baking Powder: 1 teaspoon – Adds lift to the batter for extra crunch.
• Baking Soda: ¼ teaspoon – Works alongside baking powder for the perfect batter texture.
• Salt: Heaping teaspoon – Essential for enhancing overall flavor.
• Black Pepper: ¼ teaspoon – Adds a touch of spice to the batter.
• Water: ⅔ cup – To adjust the batter consistency.
• Vegetable Oil: 1½ tablespoons, plus more for frying – Needed for frying the chicken and incorporating into the batter.
• Chicken Tenderloins or Boneless, Skinless Chicken Breasts: 1 pound – The main protein, providing a hearty bite.
• Red Bell Peppers: 2 – Fresh and vibrant, they add color and crunch.
• Red Onion: 1 small – Sweet and aromatic, enhancing the vegetable stir-fry.

Step by Step Guide for Sweet and Sour Chicken

Cooking Sweet and Sour Chicken is a delightful experience that fills your kitchen with an irresistible aroma. Follow these steps to create a dish that everyone will love! Let’s dive into the process.

1. Make the Sauce: In a medium saucepan over medium heat, whisk together the pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to medium and let it simmer uncovered for about 8 minutes. This allows the flavors to meld beautifully. In a small bowl, stir together the cornstarch with 1½ tablespoons of cold water, then whisk this mixture into the sauce. Cook for an additional minute until the sauce thickens and turns glossy. Remove from the heat and set aside.
2. Prepare the Batter & Coat the Chicken: In a large bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, and black pepper. Add in the water and 1½ tablespoons of vegetable oil, whisking until a smooth batter forms. Toss the chopped chicken pieces in the batter until they are evenly coated.
3. Pan-Fry the Chicken: Line a plate with several layers of paper towels. Heat about 1 inch of vegetable oil in a deep-sided medium skillet or wok over medium-high heat until shimmering (around 350°F or 175°C). As a pro tip, larger skillets require more oil, while smaller ones need less, but you might need to fry in batches. Using two forks, carefully lower the battered chicken pieces one at a time into the hot oil, making sure to space them apart to avoid sticking. Fry for about 2 minutes per side, turning once, until the pieces are golden brown and crispy. To check for doneness, cut a piece open and ensure it’s cooked through. Be mindful of the oil temperature—too low can result in greasy chicken; too high may burn it before it cooks through. Transfer the fried chicken to the paper towel-lined plate to drain excess oil. Safely discard the used oil once cooled.
4. Stir-Fry the Vegetables: In a clean large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped bell peppers and onion, stir-frying for about 3 to 4 minutes until they are slightly tender yet still crisp. The vibrant colors and aromas will fill the air!
5. Finish & Serve: Reheat the sauce over medium heat until it’s steaming hot. Combine the crispy fried chicken with the sautéed vegetables in the pan. Off the heat, carefully pour the sweet and sour sauce over everything, tossing gently to coat. You may not need all the sauce, depending on how saucy you prefer it. For extra crunch, consider serving the sauce on the side for dipping. This keeps the coating crispy and lets everyone control how much sauce they want. Serve immediately and enjoy!

Change It Up

There are endless possibilities to explore with Sweet and Sour Chicken. Here are some tips to help you customize this recipe to your liking!

• Storage: Store leftovers in an airtight container in the fridge. They’re best consumed within 2 to 3 days for optimal freshness.
• Freezing: This dish can be frozen, but it’s best to freeze the chicken and sauce separately to maintain texture. Reheat thoroughly before serving.
• Pairing: This dish pairs wonderfully with steamed rice or crispy noodles to soak up the sauce.
• Vegetable Variations: Feel free to add or substitute other vegetables like snap peas, carrots, or broccoli for added nutrition and flavor.
• Protein Switch: While chicken is traditional, you can experiment with other proteins such as shrimp or tofu for a different twist.

What Goes Well With This Sweet and Sour Chicken

Serving Sweet and Sour Chicken is a delightful experience, and there are various options to elevate your meal. Here are some great pairings:

• Steamed Rice: A classic companion that absorbs the delicious sauce perfectly.
• Crispy Noodles: They add a delightful crunch and can be served on the side or underneath the chicken.
• Vegetable Stir-Fry: Enhance the meal with a medley of stir-fried vegetables for color and nutrition.
• Salads: A light cucumber or Asian-inspired salad can balance the sweet and sour flavors.
• Occasions: Perfect for family dinners, potlucks, or even a cozy date night at home!
• Storage Tips: Always store leftovers in a cool, dry place, and reheat them thoroughly before serving.

FAQ

Conclusion

In conclusion, Sweet and Sour Chicken is a dish that combines comfort with ease, perfect for any occasion. The balance of flavors and textures makes it a family favorite that can be enjoyed any time of the year. I encourage you to try making this delightful recipe, as it’s sure to become a staple in your household.

Sweet and Sour Chicken

The ultimate comfort food, Sweet and Sour Chicken is bursting with flavor! This easy weeknight dinner features crispy chicken coated in a glossy, tangy sauce that will have you craving more. Perfect for family gatherings or a cozy dinner at home, you’ll want to make it tonight!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Pineapple Juice
• ½ cup Distilled White Vinegar
• ½ cup Sugar
• 3 tablespoons Ketchup
• 2 tablespoons Soy Sauce
• ¼ teaspoon Crushed Red Pepper Flakes
• 1½ tablespoons Cornstarch
• ½ cup All-Purpose Flour
• ½ cup Cornstarch
• 1 teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• 1 heaping teaspoon Salt
• ¼ teaspoon Freshly Ground Black Pepper
• ⅔ cup Water
• 1½ tablespoons Vegetable Oil
• 1 pound Chicken Tenderloins or Boneless, Skinless Chicken Breasts
• 1 tablespoon Vegetable Oil
• 2 Red Bell Peppers
• 1 small Red Onion

Equipment

• Skillet
• Large Pot
• Mixing Bowl
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. In a medium saucepan over medium heat, whisk together the pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes. Bring to a boil, then reduce the heat to medium and cook uncovered for 8 minutes.
2. In a small bowl, stir the cornstarch with 1½ tablespoons cold water, then whisk the mixture into the sauce. Cook for 1 more minute, until the sauce thickens and becomes glossy. Remove from heat and set aside.
3. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and black pepper. Add the water and 1½ tablespoons vegetable oil, whisking until a smooth batter forms. Add the chicken pieces and toss until evenly coated.
4. Line a plate with a few layers of paper towels. Heat 1 inch of vegetable oil in a deep-sided medium skillet or wok over medium-high heat until shimmering (about 350°F/175°C). Working in batches, use two forks to carefully lower the battered chicken, one piece at a time, into the hot oil, spacing the pieces apart to prevent sticking. Fry for about 2 minutes per side, turning once, until golden brown and crispy. Transfer the chicken to the paper towel-lined plate to drain excess oil.
5. In a clean large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the bell peppers and onion, stir-frying for 3 to 4 minutes until slightly tender but still crisp.
6. Reheat the sauce over medium heat until hot. Put the cooked chicken in the pan with the vegetables. Off the heat, gradually pour the sweet and sour sauce over everything and toss to coat. Serve immediately.

Notes

• Oil Absorption: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
• Safe Oil Disposal: To safely discard cooking oil, let it cool slightly, then pour it into a heatproof metal can or disposable foil pan and cool completely before discarding it in the trash.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!