Sweet and Sour Chicken: This dish perfectly balances the tangy zing of vinegar with the natural sweetness of sugar, complemented by crispy chicken bites coated in a flavorful sauce. A staple in many Chinese-American households and restaurants, this dish delivers vibrant flavors and textures, making it a favorite for weeknight dinners or family gatherings.
Ingredients for Sweet and Sour Chicken
Here’s a quick breakdown of what you’ll need:
- Chicken: Boneless, skinless chicken breast or thighs work best.
- Batter: A mix of cornstarch and all-purpose flour ensures a crispy coating.
- Sauce: Key ingredients include ketchup, white vinegar, soy sauce, sugar, and pineapple juice for that signature tangy-sweet flavor.
- Veggies & Pineapple: Bell peppers (red, green, or yellow), onion, and pineapple chunks add texture and sweetness.
Tips and Tricks for the Best Sweet and Sour Chicken
- Double Fry for Extra Crispiness: Fry the chicken twice to achieve that restaurant-quality crunch.
- Use Fresh Pineapple for a Natural Sweetness: If you have fresh pineapple on hand, it elevates the dish with its vibrant flavor.
- Marinate the Chicken: A quick marinade with a little soy sauce and ginger adds an extra layer of flavor.
- Control the Sauce Thickness: Use cornstarch slurry (cornstarch mixed with water) to adjust the sauce’s consistency.
Variations You’ll Love
- Healthy Sweet and Sour Chicken: Swap deep-frying for baking or air-frying the chicken. Use honey or maple syrup as a natural sweetener in the sauce.
- Vegan Sweet and Sour: Substitute chicken with crispy tofu or cauliflower florets.
- Spicy Kick: Add chili flakes or Sriracha to the sauce for a spicy twist.
- Fruit Swap: Try mango or peaches instead of pineapple for a unique flavor profile.
How to Serve Sweet and Sour Chicken
Sweet and Sour Chicken pairs beautifully with:
- Steamed Jasmine Rice: The fluffy rice absorbs the sauce perfectly.
- Fried Rice: For a heartier option, serve with egg-fried rice.
- Noodles: Toss the chicken and sauce with stir-fried noodles for a complete meal.
- Vegetables: Add steamed broccoli, snow peas, or bok choy on the side for a nutritious touch.
How to Store and Reheat Sweet and Sour Chicken
- Refrigerating: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze the chicken and sauce separately for up to 2 months. This prevents the chicken from becoming soggy when reheated.
- Reheating: Use an oven or air fryer to restore crispiness to the chicken. Reheat the sauce on the stovetop and combine just before serving.
Recipe FAQs
1. Can I make Sweet and Sour Chicken ahead of time?
Yes! You can prepare the sauce and fry the chicken in advance. Keep them separate and combine just before serving to maintain the crispy texture.
2. What makes Sweet and Sour Chicken different from Orange Chicken?
Sweet and Sour Chicken uses vinegar and ketchup for its tangy flavor, while Orange Chicken relies on orange zest and juice for its citrusy profile.
3. How do I make the sauce less sweet?
Reduce the sugar or add more vinegar to balance the sweetness. Alternatively, use low-sugar ketchup.
4. Can I use frozen chicken?
Absolutely! Just ensure the chicken is fully thawed and patted dry before coating and frying.
5. What’s the best oil for frying?
Neutral oils like canola or vegetable oil are ideal for deep frying due to their high smoke point and mild flavor.
Sweet and Sour Chicken
Sweet and Sour Chicken: This dish perfectly balances the tangy zing of vinegar with the natural sweetness of sugar, complemented by crispy chicken bites coated in a flavorful sauce.
Ingredients
Chicken & Coating:
- 1½ lbs chicken breasts, cut into 1-inch chunks
- ½ cup cornstarch
- ¼ cup flour
- 2 eggs, beaten
Veggies:
- 1 cup pineapple chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- ½ yellow onion, cut into 1-inch pieces
Sweet and Sour Sauce:
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- ⅓ cup ketchup
- 4 tsp reduced-sodium soy sauce
- 2 garlic cloves, minced
- Vegetable oil (for frying)
Instructions
- In a bowl, whisk sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic. Set aside.
- Coat chicken pieces in cornstarch using a ziplock bag.
- Dip each piece in beaten egg, then flour.
- Heat oil in a deep pan or Dutch oven to medium-high.
- Fry chicken in batches, 2–3 minutes per batch, until golden and crispy. Remove to a baking sheet.
- Remove excess oil, leaving 1 tablespoon in the pan.
- Sauté bell peppers, onion, and pineapple for 1–2 minutes until crisp-tender.
- Add the sauce to the pan and cook for 30 seconds until garlic warms.
- Stir in chicken pieces and cook until the sauce thickens and coats everything.
- Serve immediately with steamed rice, and garnish with sesame seeds or chopped green onions if desired.
Nutrition Information
Yield
4Serving Size
6Amount Per Serving Calories 666Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 238mgSodium 512mgCarbohydrates 78gFiber 2gSugar 52gProtein 58g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Still Hungry! Try These Chicken Recipes:
- Baked Sesame Chicken
- White Bean Chicken Chili
- Chicken Fried Steak with Gravy
- Easy Baked Teriyaki chicken
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