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Crispy Sweet and Sour Chicken

Close-up of crispy sweet and sour chicken with bell peppers and pineapple in a pan.
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A classic Chinese-American takeout favorite made at home, featuring crispy battered chicken pieces with pineapple and bell peppers in a tangy, glossy sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1/2 cup water
  • Vegetable oil, for frying
  • 1 cup fresh pineapple chunks
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 cup ketchup
  • 1/3 cup white vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water (for sauce thickening)

Instructions

  1. In a bowl, combine flour, 1/2 cup cornstarch, salt, and pepper.
  2. In a separate bowl, whisk together eggs and water.
  3. Add the chicken pieces to the egg mixture, then toss to coat.
  4. Dredge the chicken pieces in the flour mixture, ensuring they are fully coated.
  5. Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
  6. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels. For extra crispiness, you can double fry: fry once until lightly golden, remove, let rest for 2 minutes, then fry again until deep golden brown.
  7. While the chicken fries, prepare the sauce. In a small saucepan, whisk together ketchup, vinegar, sugar, and soy sauce.
  8. Bring the sauce to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  9. Add the pineapple chunks and bell pepper pieces to the sauce and cook for 2-3 minutes until slightly tender-crisp.
  10. Just before serving, add the fried chicken to the sauce and toss gently to coat. Serve immediately to maintain crispiness.

Notes

  • Serve with fried rice for a complete meal.
  • Toss the chicken in the sauce only right before serving to prevent sogginess.
  • Adjust sugar and vinegar to your preference for sweetness and tanginess.

Nutrition

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