Sweet & Sour Chicken Recipe

Marinate chicken

In a mixing bowl combine 1 tbs soy sauce, 1 tsp rice wine, 1 tbs cornstarch, 1 tsp salt and 1 tsp black pepper. Add the 1 lb chicken pieces and toss to coat thoroughly. Let marinate at room temperature for 15 minutes (or refrigerate for up to 1 hour).

Make batter

In a bowl whisk together 3 tbs all‑purpose flour, 3 tbs cornstarch and 1 tsp baking powder. Beat 1 large egg with 1 cup cold water, then pour into the dry mix and whisk until just combined; a few small lumps are fine. Batter should be slightly thick but pourable—adjust with a splash more cold water if needed.

Heat oil

Pour about 3 cups vegetable oil into a medium Dutch oven or deep skillet. Heat over medium‑high until oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Fry chicken

Working in batches to avoid crowding, dip marinated chicken pieces into the batter to coat, letting excess drip back into the bowl. Carefully lower pieces into hot oil. Fry until golden brown and cooked through, 4–5 minutes per batch depending on size. Remove with a slotted spoon to a wire rack or paper towels to drain. If necessary, return oil to temperature between batches.

Combine sauce ingredients

In a small bowl whisk together 1 tbs granulated sugar, 3 tbs white vinegar, 3 tbs ketchup, 1 tsp soy sauce and 1 tbs pineapple juice (or reserved juice). Add 1 cup water and stir to combine.

Thicken sauce

Pour the sauce mixture into a medium nonstick skillet or saucepan and bring to a gentle simmer over medium heat. In a separate small cup dissolve 1 tsp cornstarch in 1–2 tbs cold water to make a slurry. Gradually whisk the slurry into the simmering sauce; continue to cook and stir until sauce thickens and becomes glossy, about 1 minute. Taste and adjust balance: add a pinch more sugar if too tart or 1 tsp vinegar if needed. Remove from heat and stir in 1 tsp sesame oil if using.

Stir‑fry vegetables

While frying chicken or after the chicken is done, heat a tablespoon of oil in a separate skillet over medium‑high heat. Add the chopped onion and bell peppers and stir‑fry for 2–3 minutes until they are bright and slightly softened but still crisp. Add pineapple chunks and stir to warm for 30–45 seconds.

Combine everything

Add the fried chicken pieces to the skillet with the vegetables (or return the vegetables to the skillet with the sauce). Pour the hot sweet‑and‑sour sauce over the chicken and vegetables and gently toss to coat everything evenly. Cook together for 1 minute to marry flavors and reheat chicken. Garnish with sliced scallions and serve immediately over steamed rice.