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Sweet and sour chicken Recipe

Chinese · Main course · 35 min total

A classic Chinese takeout favorite made at home with crispy battered chicken and a tangy-sweet sauce full of bell peppers, pineapple, and onion.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Vegetable oil for frying
• 1/2 cup ketchup
• 1/3 cup rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1/2 onion, cut into 1-inch pieces
• 1 cup pineapple chunks (fresh or canned, drained)

Instructions

1. In a bowl, combine chicken, 1/2 cup cornstarch, eggs, flour, salt, and white pepper. Mix until chicken is coated.
2. Heat 1 inch of oil in a wok or deep skillet to 350°F (175°C). Fry chicken in batches until golden and cooked through, about 4-5 minutes. Drain on paper towels.
3. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, and soy sauce.
4. In a separate small bowl, prepare cornstarch slurry.
5. Remove all but 1 tablespoon oil from the wok. Stir-fry bell peppers and onion over high heat for 2 minutes. Add pineapple and cook 1 minute.
6. Pour the sauce mixture into the wok. Bring to a simmer. Add cornstarch slurry and stir until thickened, about 30 seconds.
7. Add the fried chicken and toss to coat evenly. Serve immediately over steamed rice.

Tips

• For extra crispiness, double-fry the chicken: fry once at 325°F for 3 minutes, then again at 375°F for 2 minutes.
• Substitute chicken breast for thighs if preferred, but thighs stay juicier.
• Leftovers can be reheated in an oven at 350°F for 10 minutes to restore crispness.

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