Name: Sweet and Sour Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 lbs Chicken breasts; 1 cup All-purpose flour; 2 tbsp Vegetable oil; 1 cup Chicken broth; 0.5 cup White vinegar; 0.75 cup Sugar; 1 tbsp Soy sauce; 1 tbsp Ketchup

Let’s talk comfort food. What is the quintessential Chinese takeout dish? What is sweet and sour chicken? What is the real deal with sweet and sour chicken? What’s the perfect crispy chicken, the tangy-sweet sauce that just begging to be poured over it? Is fluffy rice easy to make? What is your favorite Pot Roast? Is it easier than making General Tso’s Chicken?

What is sweet and sour chicken?

Sweet and sour chicken is, at its heart, crispy Fried Chicken pieces coated in a vibrant, tangy, and spicy sauce. Think of it as the ultimate flavor explosion – you get the savory crunch of the chicken, balanced by the sweetness of a lime. The zing of the sauce. What are the origins of takeout gold? a harmonious blend of sweet (sugar, pineapple juice often features) and sour (vinegar usually features). White) flavors, clinging to perfectly cooked chicken. Is it a dish that bridges cultures and palates, appealing to kids and adults alike?

Why you’ll love this recipe?

Where do I start? What are some good reasons to make this sweet and sour Chicken Recipe? What is your dinner rotation?flavorIs it out of this world? What is that perfect balance of sweet, tangy, and savory that keeps you coming back for more? What is the best pineapple juice in a sauce? What I love most is that it’s not overwhelmingly sweet like some restaurant versions can be.simplicityIs fried chicken easier than you think? What is a lifesaver on busy weeknights when you want something delicious but don’t want to spend time with friends. How many hours are spent in the kitchen? Plus, the clean-up is surprisingly manageable. Third, it’s incredibly easy to clean up.cost-effectiveYou probably already have most of the ingredients in your pantry, and even if you don’t, they’re still there. What are some inexpensive staple Is it cheaper than ordering takeout?versatilityIs it good to serve it with white rice, brown rice or quinoa? What are some good toppings for lettuce wraps? I’ve even been known to sneak leftovers into a sandwich for lunch! What is the recipe for sweet and sour chicken? Is a bit more weeknight friendly? My kids actually like this one, surprisingly!

How do I make sweet and sour chicken?

Quick Overview

How do I make sweet and sour chicken? How do I prepare a chicken breast in the same way? What is the best way to fry a chicken until it’s golden brown and crispy? While the chicken is frying, you’ll whip up the sweet and sour sauce in a saucepan. What are some of the best ways to serve crispy chicken in a sauce? What is the best part about starting a business? This method is special because it ensures that the chicken stays crispy even after being coated in the coating.

Ingredients

For the chicken: What is the best
* 1.5 lbs boneless, skinless Chicken Breasts, cut into 1-inch cubes. I like to use chicken breasts, but you can also use boneless, skinless chicken thighs for a richer, leaner, more supple experience. * 1 cup all-purpose flour. Can you use a gluten-free blend, but the texture might be slightly different. * 1/2 cup cornstarch. How do you make a crispy coating? * 1 teaspoon salt * 1/2 teaspoon black pepper *1 large egg, beaten *1/2 cup water * Vegetable oil, vegetable oil. Canola or peanut oil also work well. Just make sure it has a high smoke point.

What is Sweet and Sour Sauce?
* 1/2 cup sugar. I prefer granulated sugar, but brown sugar will also work in a pinch. * 1/4 cup white vinegar. You can also use apple cider vinegar for a slightly different flavor. * 1/4 cup ketchup. Use a good quality flavor for the best flavor. * 1/2 cup pineapple juice. How do you add soy sauce to a sauce? How do I reduce the saltiness of soy sauce? * 1 tablespoon cornstarch. How do you thicken a sauce? * 1 tablespoon water * 2 tablespoon vegetable oil * 1/2 cup diced bell pepper * 1/4 cup chopped onion * 3/4 cup sliced cucumber * 1-2 cups water. I like to use a mix of red and green for color. * 1/2 cup diced pineapple chunks.

What are the step-

Step 1: Prepare the Chicken

Cut the chicken breasts into 1-inch cubes. This size is perfect for even cooking and for grabbing all that delicious sauce. Make sure the pieces are roughly the same size.

Step 2: Make the Batter

In a large bowl, whisk together the flour, cornstarch, salt, and pepper. Set aside. This dry mixture will help create a crispy coating on the chicken. Make sure there are no lumps!

Step 3: Prepare the Wet Ingredients

In a separate bowl, whisk together the egg and water. Set aside. This will help the dry mixture adhere to the chicken.

Step 4: Coat the Chicken

How do you dredge chicken in flour? Is it fully coated? I like to use one hand for the wet ingredients and the other for dry ingredients to prevent smearing. What is the best way to double dip a batter?

Step 5: Fry the Chicken

In a large skillet or pot, heat about 1 inch of vegetable oil over medium-high heat. Remove from heat and set aside. Once the oil is hot (around 350°F or 175°C), carefully add the chicken in batches, being careful not to overcook. To overcrowd the pan. Fry for about 5-7 minutes, or until golden brown and cooked through. Use a thermometer to make sure the chicken hits 165 degrees.

Step 6: Drain the Chicken

Remove the fried chicken from the oil and place it on a wire rack or paper towel-lined plate. Drain excess oil. I always have a cooling rack nearby. This will help keep the chicken crispy.

Step 7: Make the Sauce

In a small bowl, whisk together the sugar, white vinegar, ketchup, pineapple juice, and soy sauce. Set aside.

Step 8: Thicken the Sauce

In a separate bowl, whisk together cornstarch and water until smooth. Set aside. This will create a slurry to thicken the sauce.

Step 9: Cook the Sauce

In a large skillet or wok, heat the vegetable oil over medium heat. Add the bell peppers and garlic and cook for about 2-3 minutes, or until tender. How do you burn garlic?

Step 10: Combine the Sauce

Add the sweet and sour sauce and bring to a simmer. Add the cornstarch slurry and cook for about 1-2 minutes, or until the sauce has thickened. Stir constantly to prevent lumps.

Step 11: Add the Chicken

Add the fried chicken and pineapple chunks to the skillet and toss until coated. Cook for about 1-2 minutes, or until the chicken is heated through and the sauce is evenly distributed.

Step 12: Serve

Serve over rice or noodles. Garnish with sesame seeds or chopped green onions, if desired. I love it with a side of steamed broccoli!

What is the best way to serve it?

Sweet and sour chicken is incredibly versatile and pairs well with a variety of sides.
For a Classic Meal:Serve it over white rice or brown rice. The rice soaks up the sauce perfectly. I also love adding a side of steamed broccoli or green beans for healthy balance.For a lighter option: If you want to beWhat are some good low-carb alternatives to cauliflower rice? Can you serve it in lettuce wraps for a lighter meal?For a Fun Twist:Serve over chow mein noodles. What is the best way to add texture to a dish?As an Appetizer:What are the best appetizers to serve with toothpicks? I like to garnish it with sesame seeds and chopped green onions for a pop of color. I use this as an appetizer at the Super Bowl!

Top Tips for Perfecting Your Sweet and Sour Chicken

Want to take your sweet and sour chicken to the next level? Here are some of my top tips:
Chicken Prep: Make sure to pat the chicken dry with paper towels before coating it in the batter. This will help the batter adhere better and result in a crispier coating. I also like to marinate the chicken in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking. This adds extra flavor and tenderizes the chicken.
Frying Advice: Use a thermometer to make sure the oil is at the correct temperature (around 350°F or 175°C). If the oil is too hot, the chicken will burn on the outside before it’s cooked through. If the oil is too cold, the chicken will be greasy. I learned this the hard way after my first attempt! Also, don’t overcrowd the pan when frying the chicken. This will lower the oil temperature and result in soggy chicken. Fry the chicken in batches, being careful not to overcrowd the pan.
Sauce Customization: Adjust the sweetness and sourness of the sauce to your liking. If you prefer a sweeter sauce, add more sugar. If you prefer a more sour sauce, add more vinegar. I also like to add a pinch of red pepper flakes for a little bit of heat. You can also experiment with different types of vinegar, such as rice vinegar or apple cider vinegar.
Ingredient Swaps: You can use different types of vegetables in the sauce, such as carrots, onions, or snow peas. You can also use different types of fruit, such as mango or strawberries. I once used mandarin oranges, and it was a huge hit!
Baking Tips: If you want to make this recipe healthier, you can bake the chicken instead of frying it. Preheat your oven to 400°F (200°C) and bake the chicken for about 20-25 minutes, or until golden brown and cooked through. The texture won’t be quite as crispy, but it’s still delicious.
Glaze Variations: You can add a teaspoon of sesame oil to the sauce for a nutty flavor. You can also add a tablespoon of honey for extra sweetness. I’ve even tried adding a splash of orange juice for a citrusy twist!

Storing and Reheating Tips

Room Temperature: I don’t recommend leaving sweet and sour chicken at room temperature for more than 2 hours. Bacteria can grow rapidly at room temperature.
Refrigerator Storage: Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3-4 days. The chicken may lose some of its crispiness as it sits in the sauce, but it will still be delicious.
Freezer Instructions: For best results, freeze the chicken and sauce separately. Place the fried chicken on a baking sheet and freeze for about 2-3 hours, or until solid. Then, transfer the frozen chicken to a freezer bag or airtight container. Store the sauce in a separate freezer bag or airtight container. Both can be stored in the freezer for up to 2-3 months.
Glaze Timing Advice: If you’re planning on freezing the sweet and sour chicken, I recommend waiting to add the sauce until after you reheat it. This will help keep the chicken from getting soggy.
To reheat the sweet and sour chicken, thaw it in the refrigerator overnight. Then, reheat it in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but the chicken may not be as crispy. I prefer the skillet method!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make this sweet and sour chicken gluten-free by using a gluten-free all-purpose flour blend and gluten-free soy sauce (tamari). Just make sure to check the labels of all your ingredients to ensure they are gluten-free. The texture of the chicken may be slightly different, but it will still be delicious!

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier option. Preheat your oven to 400°F (200°C) and bake the chicken for about 20-25 minutes, or until golden brown and cooked through. The texture won’t be quite as crispy as fried chicken, but it’s still a delicious alternative.

How can I adjust the sweetness level?

You can easily adjust the sweetness level of the sauce by adding more or less sugar. If you prefer a less sweet sauce, reduce the amount of sugar. If you prefer a sweeter sauce, add more sugar. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will slightly alter the flavor of the sauce.

What can I use instead of pineapple juice?

If you don’t have pineapple juice on hand, you can use orange juice or apple juice as a substitute. These will add a similar sweetness and tanginess to the sauce. You can also use a combination of vinegar and sugar to achieve the desired flavor.

Can I add other vegetables to the sauce?

Absolutely! Feel free to add other vegetables to the sauce, such as carrots, onions, or snow peas. These will add extra flavor and nutrients to the dish. Just make sure to cook the vegetables until they are tender before adding the chicken.

Final Thoughts

This sweet and sour chicken recipe is a guaranteed crowd-pleaser! It’s the perfect combination of crispy chicken and tangy-sweet sauce, and it’s surprisingly easy to make at home. Trust me, once you try this recipe, you’ll never order takeout again! If you loved this, you might also enjoy my sesame chicken or my honey garlic chicken recipes – they are family favorites, too! I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think. Also, don’t forget to rate this recipe and share it with your friends and family. Happy cooking!