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Sweet and Sour Chicken Recipe

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★★★★★

4.8 from 105 reviews

This Sweet and Sour Chicken recipe features crispy deep-fried chicken pieces coated in a vibrant, tangy sauce with fresh bell peppers, pineapple, and onions. The chicken is marinated with garlic, ginger, and soy sauce, battered with cornstarch for crispiness, and double-fried to perfection before being tossed in a homemade sweet and sour sauce. A perfect balance of tangy, sweet, and savory flavors for a delicious homemade Asian-inspired meal.

Ingredients

Scale

Vegetables and Fruit

  • ½ cup bell pepper (any color, cut into 1 inch cubes)
  • ½ cup pineapple (fresh or canned, cut into 1 inch cubes)
  • 1 white onion (½ cut into 1 inch cubes, ¼ sliced in small pieces or grated, about 2 tablespoons)
  • 1 slice fresh ginger (about ½ tablespoon, grated)
  • 2 cloves garlic (about ¾ tablespoon, grated)

Chicken and Marinade

  • 1 lb chicken (boneless, dark or white meat, cut into 1 inch cubes)
  • 2 tablespoons light soy sauce (or low sodium)
  • ½ tablespoon Shaoxing cooking wine (optional)

Batter and Frying

  • 1 cup cornstarch (divided into ½ cup for tossing and ½ cup for coating)
  • 2 tablespoons oil (for sauce frying)
  • Vegetable oil or any neutral oil (enough for deep frying, about 3-4 cups)

Sweet and Sour Sauce

  • ¼ cup tomato paste
  • ½ cup white vinegar
  • ½ cup sugar
  • ¼ cup water
  • 2 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

Instructions

  1. Preparation: Cut ½ white onion and ½ cup bell pepper into 1-inch chunks and set aside. Prepare the pineapple by cutting fresh fruit into 1-inch cubes or draining and cutting canned pineapple rings into chunks.
  2. Marinating the Chicken: Cut chicken into 1-inch cubes. Grate or finely chop ginger, garlic, and ¼ onion. Combine them with soy sauce and Shaoxing cooking wine (if using), then mix into the chicken pieces. Marinate for 1 hour to absorb flavors.
  3. Battering the Chicken: After marination, gently toss chicken pieces with half of the cornstarch, coating evenly and letting it rest for 5 minutes to absorb moisture and form a gummy batter. Then, coat each piece thoroughly with the remaining cornstarch by dipping individually.
  4. Deep Frying the Chicken: Heat oil in a deep fryer or a wide pan to 350°F (180°C), ensuring at least one inch depth. Fry chicken in batches to avoid overcrowding, cooking about 3 minutes until crispy and golden. Remove and drain briefly, then double-fry for an additional 30 seconds to 1 minute for extra crispiness. Drain excess oil on a rack or absorbent paper.
  5. Making the Sweet and Sour Sauce: In a clean frying pan, heat 2 tablespoons oil over medium heat. Add tomato paste and toast for 1-2 minutes until fragrant and the oil turns orange. Add vinegar, water, sugar, and soy sauce, stirring well. Simmer for 5 minutes to combine flavors.
  6. Thickening the Sauce and Final Assembly: Dissolve 2 teaspoons cornstarch in 2 teaspoons cold water, then slowly stir into the simmering sauce to thicken without clumping. Add bell peppers, pineapple, and onions, cooking for 1 minute while gently breaking onion chunks smaller. Add the crispy chicken and quickly toss to coat evenly in the sauce without over-soaking, about 30 seconds to 1 minute. Turn off heat and serve immediately, ideally with rice.

Notes

  • Use fresh pineapple for best flavor; canned pineapple can be used but drain well.
  • If Shaoxing cooking wine is unavailable, it can be omitted without major impact.
  • Double frying ensures extra crispy chicken pieces that hold up well in sauce.
  • Do not overcook the chicken in the sauce to prevent sogginess; toss briefly to coat.
  • Use low sodium soy sauce to reduce saltiness if desired.
  • Adjust sugar and vinegar quantities to taste for sweeter or tangier sauce.

Keywords: Sweet and Sour Chicken, Chinese recipe, crispy chicken, deep fried chicken, sweet and sour sauce, homemade Asian chicken

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