Classic Sweet and Sour Chicken
Classic Sweet and Sour Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1 egg, large, beaten
- 2 cups vegetable oil, for frying, as needed
For the Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
For the Stir-fry
- 1 tablespoon vegetable oil
- 1 bell pepper, red, cored, seeded, and cut into 1-inch pieces
- 1 bell pepper, green, cored, seeded, and cut into 1-inch pieces
- 1/2 onion, medium, cut into 1-inch pieces
- 1 cup pineapple chunks, canned, drained
Instructions
- 1
Prepare the Chicken: In a medium bowl, combine the chicken pieces with the beaten egg. In another shallow bowl, place the 1/4 cup cornstarch. Dredge each piece of chicken in the cornstarch, ensuring it's fully coated. Set aside.
⏱️ 5 min
- 2
Fry the Chicken: Heat 2 cups of vegetable oil in a large wok or deep skillet over medium-high heat to 350°F. Carefully add chicken pieces in batches, making sure not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 12 min•🌡️ 350
- 3
Prepare the Sweet and Sour Sauce: In a small bowl, whisk together the granulated sugar, rice vinegar, ketchup, soy sauce, 1 tablespoon cornstarch, water, minced garlic, and grated ginger until smooth. Set aside.
⏱️ 3 min
- 4
Stir-fry Vegetables: Discard all but 1 tablespoon of oil from the wok or skillet. Heat the remaining oil over medium-high heat. Add the red bell pepper, green bell pepper, and onion. Stir-fry for 3-4 minutes, until vegetables are slightly tender-crisp.
⏱️ 3 min
- 5
Combine and Serve: Add the drained pineapple chunks to the vegetables. Give the sweet and sour sauce a quick re-whisk and pour it over the vegetables and pineapple. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. Add the fried chicken pieces to the wok and toss gently to coat evenly with the sauce. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Sweet and Sour Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1 egg, large, beaten
- 2 cups vegetable oil, for frying, as needed
For the Sweet and Sour Sauce
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
For the Stir-fry
- 1 tablespoon vegetable oil
- 1 bell pepper, red, cored, seeded, and cut into 1-inch pieces
- 1 bell pepper, green, cored, seeded, and cut into 1-inch pieces
- 1/2 onion, medium, cut into 1-inch pieces
- 1 cup pineapple chunks, canned, drained
Instructions
- 1
Prepare the Chicken: In a medium bowl, combine the chicken pieces with the beaten egg. In another shallow bowl, place the 1/4 cup cornstarch. Dredge each piece of chicken in the cornstarch, ensuring it's fully coated. Set aside.
⏱️ 5 min - 2
Fry the Chicken: Heat 2 cups of vegetable oil in a large wok or deep skillet over medium-high heat to 350°F. Carefully add chicken pieces in batches, making sure not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 12 min•🌡️ 350 - 3
Prepare the Sweet and Sour Sauce: In a small bowl, whisk together the granulated sugar, rice vinegar, ketchup, soy sauce, 1 tablespoon cornstarch, water, minced garlic, and grated ginger until smooth. Set aside.
⏱️ 3 min - 4
Stir-fry Vegetables: Discard all but 1 tablespoon of oil from the wok or skillet. Heat the remaining oil over medium-high heat. Add the red bell pepper, green bell pepper, and onion. Stir-fry for 3-4 minutes, until vegetables are slightly tender-crisp.
⏱️ 3 min - 5
Combine and Serve: Add the drained pineapple chunks to the vegetables. Give the sweet and sour sauce a quick re-whisk and pour it over the vegetables and pineapple. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. Add the fried chicken pieces to the wok and toss gently to coat evenly with the sauce. Serve immediately.
⏱️ 2 min