Sweet + Sour Recipe

Prepare protein

If using chicken: cut chicken into 1- to 1.5-inch bite-sized pieces. Pat dry with paper towels. If using shrimp: peel and devein, leaving tails on or off as preferred, and pat dry.

Season the cut chicken or shrimp lightly with 1 tsp salt and 1/2 tsp black pepper. Set aside for 5 minutes.

In a medium bowl whisk 1 egg and 3/4 cup cold water until combined. Add 3/4 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder. Whisk until mostly smooth — a few small lumps are fine. Batter should be somewhat thin and cold; if it seems too thick, add up to 2 tbsp more cold water.

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, heat until a drop of batter sizzles and rises immediately.

Working in batches, lightly coat the protein pieces in a dusting of flour (optional) or dip directly into the batter to fully coat. Gently lower into hot oil and fry until golden and cooked through: about 4–5 minutes for chicken pieces (internal temp 165°F/74°C) or 2–3 minutes for shrimp. Do not overcrowd the pan. Transfer to a wire rack or paper towel–lined plate to drain.

While frying, prepare the vegetables: cut carrot into thin half-moons (about 1/8–1/4-inch thick), core and cut green pepper into 1-inch pieces, and cut onion into wedge-shaped slices about 1/2 inch thick. Drain pineapple chunks, reserving 1/2 cup juice for the sauce if canned.

In a large skillet or wok, heat 1 tsp vegetable oil over medium-high heat. Add minced garlic and stir 20–30 seconds until fragrant (do not burn). Add carrot slices and stir-fry for 2 minutes. Add onion and green pepper and stir-fry another 2–3 minutes until vegetables are bright and slightly tender-crisp. Add pineapple chunks and cook 1 minute to heat through.

In a bowl combine 3 tbsp rice vinegar, 3 tbsp ketchup, 1 tbsp soy sauce, 4 tbsp granulated sugar, 1/2 cup pineapple juice (or reserved juice) and 1/4 cup water. Stir until sugar mostly dissolves.

Pour the sauce mixture into the skillet with the vegetables over medium heat and bring to a gentle simmer.

In a small cup whisk 1.5 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly. Sauce will thicken in 30–60 seconds to a glossy consistency. Taste and adjust: add a pinch more sugar if you prefer sweeter, or 1/2 tbsp vinegar for more tang.

Add the fried chicken or shrimp to the skillet and toss gently to coat with sauce and heat through for 1–2 minutes. Remove from heat.

Spoon sweet & sour chicken or shrimp over steamed white rice. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.