Sweet & Sour Chicken Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1 to 1 1/2-inch bite-sized pieces. Pat dry with paper towels.

In a medium bowl combine the egg, 1 tbs soy sauce, 2 tbs cornstarch, kosher salt, and black pepper. Whisk until smooth.

Add the chicken pieces to the marinade, toss to coat thoroughly, and let sit for 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator).

While chicken marinates, make the batter: in a bowl whisk together 3 tbs flour, 3 tbs cornstarch, and 1 tsp baking powder. Slowly whisk in 5 tbs cold water to form a smooth, slightly thick batter (adjust with a teaspoon of water if needed). Batter should coat chicken but not be runny.

Heat about 1 cup neutral oil in a 10–12 inch skillet or wok over medium-high heat until it registers about 350°F (175°C) or a small drop of batter sizzles and rises to the surface.

Working in batches to avoid crowding, toss marinated chicken pieces in the batter to coat evenly, letting excess drip back into the bowl. Carefully add pieces to the hot oil and fry until golden brown and cooked through, about 4–5 minutes per batch. Use a slotted spoon to transfer fried chicken to a wire rack or paper towel-lined plate to drain. Keep warm while you prepare sauce.

While chicken fries, cut the bell peppers into 1-inch pieces and slice the onion into wedges or 1-inch pieces. If using canned pineapple, drain well; if using fresh, cut into 1-inch chunks.

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the onions and bell peppers and stir-fry for 2–3 minutes until they start to soften but still have some crunch. Add the pineapple and stir-fry another 1 minute. Transfer vegetables to a bowl and set aside.

In a small bowl whisk together 1 cup broth, 3 tbs rice vinegar, 4 tbs ketchup, 4 tbs brown sugar, and 1 tbs soy sauce until sugar is dissolved.

In a separate small cup mix 2 tbs cornstarch with 2 tbs cold water to make a smooth slurry; set aside.

Wipe out the skillet used for vegetables (or use a clean pan). Add 1 tsp sesame oil over medium heat, then add the minced garlic and grated ginger. Sauté 15–30 seconds until fragrant but not browned.

Pour the sauce mixture into the pan and bring to a gentle simmer. Whisk in the cornstarch slurry gradually. Continue to simmer and stir until the sauce thickens to a glossy coating consistency, about 1–2 minutes. Taste and adjust: add a touch more sugar if you want sweeter, or 1 tsp more vinegar for tang.

Return the cooked vegetables and fried chicken to the pan with the sauce. Toss gently to coat everything evenly and heat through for 1–2 minutes so the chicken absorbs some sauce and vegetables finish cooking.

Turn off heat. Stir in 1 tsp toasted sesame oil for aroma. Garnish with sliced green onions and sesame seeds if desired.

Serve immediately over steamed rice or noodles.