Sweet & Sour Chicken Or Pork Recipe
Make Sweet & Sour Chicken Or Pork Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein & Marinade
Batter & Frying
Sauce
Vegetables & Garnish
Method
Protein & Marinade
- 1
Prepare and marinate protein
Trim any excess fat from the chicken thighs or pork and cut into 1-inch bite-sized pieces. In a bowl combine 2 tbs soy sauce, 1 beaten egg, 1 tsp salt and 1 tsp black pepper. Add the cut protein and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate for up to 1 hour.
Batter & Frying
- 2
Make batter
In a shallow bowl whisk together 3 tbs all-purpose flour, 4 tbs cornstarch and 1/2 tsp baking powder. Add 6 tbs cold water and stir to a smooth, slightly thick batter. Batter should coat a spoon — adjust with 1 tbs more water or 1 tbs more flour if too thick or thin.
- 3
- 4
Batter and fry protein
Working in batches to avoid crowding, dip marinated protein pieces into the batter, letting excess drip off, then carefully place into hot oil. Fry 3–5 minutes per batch until golden brown and cooked through (internal temp 165°F/74°C for chicken; for pork ensure 145–160°F as appropriate). Remove with a slotted spoon to a paper-towel-lined plate. Keep warm while finishing remaining batches.
Sauce
- 5
Prepare sauce mixture
In a small bowl whisk together 3/4 cup pineapple juice, 3 tbs rice vinegar, 4 tbs ketchup, 3 tbs brown sugar, 1 tbs soy sauce and 1/4 cup water until sugar dissolves. In a separate small cup mix 2 tsp cornstarch with 1 tbs cold water to make a slurry; set aside.
- 6
Cook aromatics and vegetables
In a clean large skillet or wok heat 1 tbs vegetable oil over medium-high heat. Add 2 tsp minced garlic and 1 tsp minced ginger and stir 20–30 seconds until fragrant. Add the diced red and green bell peppers and stir-fry 1–2 minutes until bright and slightly tender but still crisp. Add pineapple chunks and stir 30 seconds.
- 7
Finish sauce
Pour the prepared sauce mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry steadily; the sauce will thicken within 1 minute. Taste and adjust: add 1–2 tbs sugar if you prefer sweeter, or 1 tbs more vinegar for tang. Reduce heat to low to keep sauce glossy and warm.
Combine & Serve
- 8
Coat fried protein with sauce
Add the fried chicken or pork to the skillet with the sauce and toss gently to coat each piece thoroughly. Cook together 1–2 minutes so the battered pieces reheat and the sauce adheres.
- 9
Garnish and serve
Transfer to a serving platter. Sprinkle with sliced green onions and 1 tsp sesame seeds if using. Serve immediately over steamed white rice or fried rice. Leftovers will keep 2–3 days refrigerated; reheat gently to preserve the batter crispness.