Sweet And Sour Chicken Recipe

1. Prep and cut

Trim excess fat from the chicken and cut into 1 to 1 1/4-inch bite-size pieces. Pat dry with paper towels.

2. Season the chicken pieces with kosher salt, black pepper, and garlic powder; toss to coat evenly.

3. In a medium bowl, beat the egg. Add the seasoned chicken and toss to coat lightly in egg.

4. Combine cornstarch and flour in a shallow bowl or rimmed plate. Dredge each egg-coated piece thoroughly in the cornstarch-flour mixture, pressing lightly so a crisp coating adheres. Shake off excess.

5. Heat vegetable oil in a heavy skillet or wok over medium-high heat until it reaches 350°F (175°C) or is shimmering. Fry the chicken in batches so pieces do not touch, 3–4 minutes per side or until golden brown and cooked through (internal 165°F/74°C). Drain on a wire rack set over a sheet pan or on paper towels.

6. Reserve fried chicken while you prepare the sauce and vegetables. Keep warm in a low oven (200°F/95°C) if desired.

7. In a small bowl, whisk together rice vinegar, granulated sugar, ketchup, soy sauce, and the reserved pineapple juice (or 1 cup pineapple juice) until the sugar dissolves and mixture is smooth.

8. In a separate small cup, mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry; stir until smooth. Set both the sauce mixture and slurry aside.

9. Heat a clean skillet or wok over medium heat and add 1 tablespoon of neutral oil if pan is dry. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

10. Add the onion and bell peppers and stir-fry 2–3 minutes until they begin to soften but remain crisp-tender.

11. Pour the prepared sweet-and-sour sauce into the pan with the vegetables and bring to a gentle simmer, scraping up any browned bits.

12. Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Stir continuously for 1–2 minutes until the sauce thickens and becomes glossy.

13. Add the drained pineapple chunks and simmer 1 minute to warm through and allow flavors to meld.

14. Add the fried chicken pieces to the pan with the thickened sauce and vegetables. Toss gently to coat every piece in sauce, 1–2 minutes. If sauce is too thick, add up to 2 tablespoons water or reserved pineapple juice to loosen.

15. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon soy sauce for saltiness, or 1 teaspoon sugar if you prefer sweeter.

16. Transfer to a serving platter or bowls. Garnish with sesame seeds and sliced green onions if using.

17. Serve immediately with steamed white rice or fried rice.