Crispy Sweet and Sour Chicken
Crispy Sweet and Sour Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry (Optional)
- 1 bell pepper, red or green, cut into 1-inch pieces
- 1/2 onion, medium, chopped into 1-inch pieces
- 1/2 cup pineapple chunks, canned, drained
- 1 tablespoon vegetable oil
For Serving
- 4 cups cooked white rice
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the beaten egg with the chicken pieces. Toss to coat evenly. In a separate shallow dish, whisk together the cornstarch, all-purpose flour, salt, and black pepper.
⏱️ 5 min
- 2
Dredge each piece of chicken in the flour mixture, ensuring it's fully coated. Place the coated chicken on a wire rack set over a baking sheet to allow the coating to set slightly. Let rest for 15 minutes.
⏱️ 5 min
- 3
While the chicken rests, prepare the sweet and sour sauce. In a small bowl, whisk together the pineapple juice, rice vinegar, granulated sugar, ketchup, and soy sauce. In a separate small bowl, combine the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min
- 4
Heat the vegetable oil for frying in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a clean wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350
- 5
Once all the chicken is fried, carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. If using, add the 1 tablespoon of vegetable oil, bell pepper, and onion to the skillet. Sauté for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 6
Pour the prepared sweet and sour sauce mixture into the skillet with the vegetables (if using). Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 7
Add the fried chicken pieces and pineapple chunks (if using) to the sauce. Toss gently to coat all the chicken evenly. Cook for 1-2 minutes more to heat through.
⏱️ 2 min
- 8
Serve immediately over cooked white rice, garnished with toasted sesame seeds and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet and Sour Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry (Optional)
- 1 bell pepper, red or green, cut into 1-inch pieces
- 1/2 onion, medium, chopped into 1-inch pieces
- 1/2 cup pineapple chunks, canned, drained
- 1 tablespoon vegetable oil
For Serving
- 4 cups cooked white rice
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the beaten egg with the chicken pieces. Toss to coat evenly. In a separate shallow dish, whisk together the cornstarch, all-purpose flour, salt, and black pepper.
⏱️ 5 min - 2
Dredge each piece of chicken in the flour mixture, ensuring it's fully coated. Place the coated chicken on a wire rack set over a baking sheet to allow the coating to set slightly. Let rest for 15 minutes.
⏱️ 5 min - 3
While the chicken rests, prepare the sweet and sour sauce. In a small bowl, whisk together the pineapple juice, rice vinegar, granulated sugar, ketchup, and soy sauce. In a separate small bowl, combine the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 5 min - 4
Heat the vegetable oil for frying in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and place it on a clean wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350 - 5
Once all the chicken is fried, carefully pour out most of the oil from the skillet, leaving about 1 tablespoon. If using, add the 1 tablespoon of vegetable oil, bell pepper, and onion to the skillet. Sauté for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 6
Pour the prepared sweet and sour sauce mixture into the skillet with the vegetables (if using). Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 7
Add the fried chicken pieces and pineapple chunks (if using) to the sauce. Toss gently to coat all the chicken evenly. Cook for 1-2 minutes more to heat through.
⏱️ 2 min - 8
Serve immediately over cooked white rice, garnished with toasted sesame seeds and sliced green onions.
⏱️ 1 min