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Sweet and Sour Chicken: 7-step crispy delight

Sweet and Sour Chicken
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Enjoy a homemade Sweet and Sour Chicken that rivals your favorite takeout. This recipe features crispy chicken pieces coated in a vibrant, tangy sauce. It’s a delightful meal that brings a taste of Asia right to your kitchen, perfect for any night of the week.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 1/4 cup water
  • Vegetable oil, for frying
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 cup ketchup
  • 1/4 cup pineapple juice
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Instructions

  1. In a bowl, combine flour, cornstarch, salt, and pepper.
  2. In a separate bowl, whisk together the egg and 1/4 cup water.
  3. Add the chicken pieces to the egg mixture, then toss to coat.
  4. Dredge the coated chicken pieces in the flour mixture, ensuring they are well covered.
  5. Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat.
  6. Fry the chicken in batches until golden brown and cooked through, about 3-5 minutes per batch. Remove from skillet and drain on paper towels.
  7. In the same skillet (or a clean one), heat 1 tablespoon of vegetable oil over medium heat.
  8. Add the chopped onion and bell peppers. Cook until softened, about 5 minutes.
  9. Add the minced garlic and cook for 1 minute more until fragrant.
  10. In a small bowl, whisk together ketchup, pineapple juice, rice vinegar, brown sugar, and soy sauce.
  11. Pour the sauce mixture into the skillet with the vegetables.
  12. In a small cup, whisk together 1 teaspoon cornstarch and 2 tablespoons water to create a slurry.
  13. Add the slurry to the skillet and stir until the sauce thickens.
  14. Return the fried chicken to the skillet and toss to coat evenly with the sauce.
  15. Serve hot, perhaps with steamed rice.

Notes

  • For extra crispy chicken, ensure the oil is hot enough before frying.
  • You can add other vegetables like carrots or snap peas.
  • Adjust the sugar and vinegar to your preference for sweetness and tanginess.

Nutrition

Find it online: https://sundayflavor.com/sweet-and-sour-chicken-crispy-takeout-style/