Sweet Sour Chicken Ls Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1 to 1½-inch bite-sized pieces. Pat dry with paper towels.

In a medium bowl combine egg, 2 tbsp cornstarch, 1 tbs soy sauce, 1 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add chicken pieces and toss to coat. Marinate 15–20 minutes at room temperature (or up to 1 hour in the refrigerator).

Make batter

In a separate bowl whisk together 1/2 cup flour, 1/2 cup cornstarch, 1/2 tsp baking powder and 1/4 tsp salt. Gradually add 1/2 cup cold water while stirring until you have a thick, slightly runny batter (similar to pancake batter). Keep batter cold; place bowl over a bowl of ice if your kitchen is warm.

Heat neutral frying oil in a deep skillet or pot over medium-high heat to 335–350°F (170–177°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

Working in batches to avoid crowding, dredge marinated chicken pieces lightly in extra cornstarch (from the marinade step if any remains) or flour, then dip into the prepared batter, letting excess drip off. Carefully lower pieces into the hot oil. Fry until golden and crisp, about 4–5 minutes per batch depending on size, turning once. The internal temperature should be 165°F (74°C). Transfer fried chicken to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

While the chicken fries, cut vegetables: slice bell peppers into 1-inch squares, peel and thinly slice the carrot on the diagonal into 1/8-inch slices, halve any large pineapple chunks and slice scallions thin on the diagonal (separate white and green parts). Set aside.

Heat a large skillet or wok over medium-high heat. Add 1/2 tsp sesame oil and swirl. Add carrot slices and stir-fry 1–2 minutes until they begin to soften. Add bell pepper pieces and the white parts of the scallions; stir-fry 1–2 minutes until crisp-tender. Add pineapple chunks and stir for another 30–45 seconds. Remove vegetables from the pan and set aside while you make the sauce.

Combine sauce ingredients

In a small bowl whisk together 1/2 cup ketchup, 1/4 cup rice vinegar, 1/3 cup granulated sugar, 1 tbs soy sauce and 1/4 cup pineapple juice until sugar is mostly dissolved.

Prepare slurry

In a tiny bowl mix 1 tsp cornstarch with 1 tbs cold water until smooth to form a slurry.

Return skillet/wok to medium heat. Pour the ketchup-vinegar mixture into the pan and bring to a gentle simmer, stirring. Taste and adjust: add a pinch more sugar for sweetness or 1 tsp more vinegar for tang if desired. When simmering, slowly stir in the cornstarch slurry; sauce will thicken in 30–60 seconds. Stir in 1/2 tsp sesame oil. Remove from heat once sauce is glossy and coats the back of a spoon.

Add fried chicken and reserved vegetables back into the pan with the sauce. Toss gently to coat all pieces evenly. Return to low heat for 30–60 seconds only to warm everything through and allow flavors to marry—avoid overcooking to keep coating crisp.

Transfer sweet and sour chicken to a serving platter. Sprinkle the green parts of the scallions over the top as garnish. Serve immediately with steamed rice or noodles.

Leftovers: store sauce-coated chicken in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to keep some crispness; microwave will soften the coating.