Sweet & Sour Chicken Recipe

Prepare chicken

Trim excess fat and cut chicken thighs into bite-sized 1 to 1.5-inch pieces. Place in a bowl.

In the bowl with chicken, add egg, 1 tablespoon cornstarch, 1 teaspoon soy sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until pieces are evenly coated. Let marinate 10 minutes while you prepare batter and vegetables.

Wash and core bell peppers. Cut into roughly 1-inch squares. Peel and cut carrot into thin 1/4-inch slices or matchsticks. Peel and quarter the onion, then separate into layers about 1-inch pieces. Drain pineapple if canned; reserve 1/4 cup of the juice for the sauce if desired.

In a medium bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon baking powder. Whisk briefly. Add about 1/2 cup ice water and stir until just combined; batter should be slightly thick but still pourable. Keep batter cold (set bowl over an ice bath if you have one).

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and rises, the oil is ready.

Working in batches, dredge marinated chicken pieces lightly in a dusting of extra flour or cornstarch (optional) then dip into the batter, allowing excess to drip off. Carefully lower pieces into hot oil and fry until golden and cooked through, about 4–5 minutes per batch depending on piece size. Do not overcrowd the pan. Transfer fried chicken to a wire rack or paper towel-lined plate to drain. Maintain oil temperature between batches.

In a small bowl, mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry; set aside.

In a saucepan over medium heat combine 1/2 cup granulated sugar, 1/4 cup rice vinegar, 1/4 cup ketchup, 1 tablespoon soy sauce, 1/2 cup water, and 1/4 teaspoon salt. Add up to 2 tablespoons reserved pineapple juice if you have it to boost flavor. Stir to dissolve sugar and bring to a gentle simmer.

Whisk the cornstarch slurry again and slowly pour into the simmering sauce while stirring. Cook for 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat and stir in 1/2 teaspoon sesame oil. Taste and adjust balance—add a pinch more salt, a teaspoon sugar, or a splash of vinegar to suit your preference.

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add carrot slices and stir-fry 1 minute, then add bell peppers and onion. Stir-fry another 2 minutes so vegetables stay crisp-tender.

Add pineapple chunks and pour the hot sweet-and-sour sauce over the vegetables. Stir to coat and heat through, about 1 minute.

Add the fried chicken pieces to the skillet and gently toss to coat all pieces with sauce. Cook together for 1 minute so the sauce clings to the chicken and everything is hot.

Turn off heat. Sprinkle sliced scallions and toasted sesame seeds over the dish. Serve immediately over steamed rice.