Sweet and Sour Chicken (VIDEO)

A bowl of crispy sweet and sour chicken with pineapple, bell pepper, and onions on a bed of white rice.

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5 from 46 votes

Sweet and Sour Chicken (VIDEO)

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

Total Time45

Course: Main Course

Cuisine: Chinese

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

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
1 quart neutral oil for frying canola, vegetable, avocado oil is best

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!

Video

Notes

Cut chicken, vegetables, and pineapples into similar sizes so everything cook uniformly and also makes for a better eating experience.

Individually coat the chicken pieces in the dry seasoning mix so that there are no dry spots. I like to pack the dry mix into the chicken with my hands (similar to a squeezing motion) so the batter sticks.

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, remove some of the chicken and fry in batches - frying at a low temperature will result in too much moisture and the chicken will be soggy.

Avoid crowding your pan - crowding can lead to your Sweet and Sour Chicken not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.

Storage and Reheating - Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The chicken will soften as it sits - this is normal. Reheat in the microwave until warmed through.

Nutrition