Sweet and Sour Chicken Recipe

Sweet and Sour Chicken is a classic Chinese-American dish that strikes the perfect balance between crispy chicken and a tangy, slightly sweet sauce. The vibrant flavors of the sauce, combined with tender chicken and colorful vegetables, create a delicious and satisfying meal. Whether you’re craving a takeout-style dish or preparing a family dinner, this recipe is sure to impress.

Equipment:

• Cutting board
• Sharp knife
• Large bowl
• Whisk
• Large skillet or wok
• Paper towels
• Plate or serving dish

Ingredients:
For the Chicken:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• ½ cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg (beaten)
• Vegetable oil (for frying)

For the Sweet and Sour Sauce:

• ¾ cup pineapple juice (from canned pineapple)
• ¼ cup rice vinegar
• ¼ cup ketchup
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon cornstarch (for thickening)
• ½ cup pineapple chunks (from a can, drained)
• ½ bell pepper, cut into thin strips (optional)
• ½ onion, cut into thin strips (optional)

Instructions:

1. Prepare the Chicken:
   • In a large bowl, combine the flour, cornstarch, garlic powder, salt, and pepper.
   • Dip each chicken piece into the beaten egg, then coat with the flour mixture. Set aside.
2. Fry the Chicken:
   • Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat.
   • Once the oil is hot, add the chicken pieces in batches. Fry for 3–4 minutes until golden brown and crispy.
   • Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
3. Prepare the Sweet and Sour Sauce:
   • In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, soy sauce, brown sugar, and cornstarch.
   • In the same skillet (remove excess oil), add the pineapple juice mixture. Stir over medium heat until the sauce begins to simmer and thicken.
   • Once the sauce thickens, add the pineapple chunks, bell pepper, and onion (if using). Stir to combine and cook for 2–3 minutes until the vegetables are tender.
4. Combine the Chicken and Sauce:
   • Add the fried chicken to the skillet and toss to coat with the sweet and sour sauce. Stir well to ensure the chicken is evenly coated and heated through.
5. Serve:
   • Serve the Sweet and Sour Chicken over steamed rice or with stir-fried vegetables for a complete meal.

Tips:

• For extra crunch, double coat the chicken in flour and cornstarch before frying.
• If you prefer a spicier version, add a dash of chili flakes or sriracha to the sauce.
• You can substitute the pineapple chunks with other fruits like bell peppers or mango for variation.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Sweet and Sour Chicken is a fun, flavorful dish that delivers a delightful combination of crispy chicken and tangy sauce. It’s the perfect meal for any occasion—quick enough for weeknights but impressive enough for guests. Give this recipe a try for a homemade version of a takeout favorite!