Sweet and Sour Chicken

Print Recipe

5 from 21 votes

This Sweet and Sour Chicken is perfectly crispy glazed in a sweet and tangy sauce and so much better than takeout!

Prep Time30

Cook Time15

Course: Main Course

Cuisine: Chinese

Keyword: chicken, chinese food, chinese takeout, sweet and sour

Servings:

Author: Chris Joe

Equipment

Ingredients

Chicken

1 lb chicken thigh cut to 2" pieces
2 tbsp light soy sauce (low sodium)
1/2 tsp kosher salt
1/4 tsp white pepper
1 egg
2 tbsp all-purpose flour

Sweet and Sour Sauce

1/2 cup high-quality chicken stock
1/4 cup ketchup
3 tbsp brown sugar
2 tbsp distilled white vinegar
1/2 tbsp cornstarch

Dry Seasoning Mix

1/2 cup all purpose flour
1/2 cup cornstarch
1/2 tbsp kosher salt
1 tsp white pepper
1 tsp baking powder
neutral oil for frying canola, vegetable, avocado

Vegetables and Fruit

3 cups bell pepper I used red, yellow and green bell pepper, cut to 2" pieces
1/2 onion cut into 2" pieces
1/2 cup pineapple cut into 2" pieces

Instructions

Cut the chicken thigh into similar size 2" pieces and place in a mixing bowl. Season the chicken with light soy sauce, salt, white pepper, egg and flour. Mix until combined and marinate for 20 minutes.
In a bowl, mix together ketchup, brown sugar, white vinegar, chicken stock and cornstarch.
In a large bowl, mix together the Dry Seasoning Mix ingredients. Give the chicken another mix to evenly distribute the wet batter, then let any excess drip off and dredge the chicken in the dry mix. Pat the chicken pieces well to ensure there are no bald spots.
In a large dutch oven or wok, heat neutral oil to 350F and fry the chicken for 3-4 minutes until golden brown and remove. Bring the oil temperature back to 350F and fry the chicken again for 1-2 minutes until dark golden brown and crispy.
In a wok or large pan over high heat, add 1 tbsp of neutral oil and cook the peppers and onions for 1 minute. Add pineapple and cook for another 30 seconds.
Add the premixed sauce and combine with peppers and onions until the sauce has thickened slightly. Add back the chicken and toss to combine and enjoy!

Notes

KEY TIPS:

Cut the Chicken into Uniform Pieces

Whether you use chicken breast or thigh, make sure to cut your chicken into uniform pieces to ensure that they cook evenly.

Coat Your Chicken Thoroughly

Individually coat the chicken pieces in the dry seasoning mix so that there are no dry spots. Be sure to pack the dry mix in to the chicken with your hands (I like squeezing it in) to properly coat the chicken so the batter sticks.

Monitor the Oil Temperature

Do not let your frying oil drop below 325F when frying! I highly recommend you use a thermometer to keep an eye on the temperature. If you see it dropping below 325F, fry your chicken in batches. Frying at a low temperature will result in too much moisture (AKA SOGGY!)

Pre-mix Your Sauce

The cooking process for the sauce is FAST so it’s a great idea to premix your sauce together, then add it straight into the pan! The corn starch will help thicken the sauce into that velvety texture that Chinese restaurants made so famous.

Success is in the Prep!

For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your premixed sauce, chicken, and vegetables ready and easily accessible during the cooking process.

STORAGE & REHEATING

You can keep this in an airtight container in the refrigerator for up to 3-4 days. The texture of the chicken will change as it's refrigerated but the flavor will be even better as it sits and melds!

I like to reheat Sweet and Sour Chicken in a hot pan or wok - I give it a quick stir-fry to get all of the chicken warmed up and revitalize some of the texture.

Nutrition