Sweet + Sour Chicken Recipe

Prepare chicken

Trim any fat from the chicken breasts and cut into 1-inch bite-sized pieces. Place the pieces in a bowl and season with 1 teaspoon salt and 1/2 teaspoon black pepper; toss to coat.

Make batter

In a shallow bowl whisk together 1 large egg, 1/2 cup cornstarch, 1/4 cup all-purpose flour and 3 tablespoons cold water until a slightly thick batter forms. It should coat the back of a spoon; if too thick add 1 teaspoon cold water, if too thin add 1 tablespoon cornstarch.

Batter the chicken

Working in batches, dip the seasoned chicken pieces into the batter, ensuring each piece is fully coated. Let excess drip off for 10–15 seconds.

Fry the chicken

Heat 2 cups neutral oil in a heavy skillet or wok over medium-high heat until it reaches about 350°F (175°C) or a drop of batter sizzles and browns in ~30 seconds. Fry the battered chicken in batches so pieces do not crowd, about 3–4 minutes per batch, until golden and cooked through. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Keep warm.

Prepare vegetables

While the chicken fries, peel and slice the carrot into thin diagonal slices or matchsticks to make about 1 cup. Core and cut the green bell pepper into 1-inch pieces (about 1 cup). Peel and cut the onion into 1-inch pieces (about 1 cup). Drain canned pineapple, reserving 1/2 cup of the juice for the sauce if available.

Stir-fry vegetables

Heat 1 tablespoon vegetable oil in a clean wok or large skillet over medium-high heat. Add the carrot pieces and stir-fry 2 minutes. Add the onion and bell pepper and stir-fry another 2–3 minutes until vegetables are crisp-tender. Add the pineapple chunks and stir just to warm, 1 minute. Remove vegetables and pineapple to a plate while you make the sauce.

Combine sauce ingredients

In a small bowl or liquid measuring cup, whisk together 1/2 cup pineapple juice, 3 tablespoons rice vinegar, 3 tablespoons ketchup, 3 tablespoons brown sugar and 1 tablespoon soy sauce until sugar mostly dissolves.

Thicken the sauce

In a separate small cup mix 1 teaspoon cornstarch with 2 tablespoons cold water to make a slurry. Heat the sauce mixture in the skillet over medium heat until it begins to simmer, then whisk in the cornstarch slurry. Continue stirring until the sauce thickens and becomes glossy, 1–2 minutes. Taste and adjust: add a pinch more sugar if you want sweeter, or 1/2 teaspoon more vinegar if you want tangier.

Combine chicken, vegetables and sauce

Return the fried chicken and the cooked vegetables/pineapple to the skillet with the simmering sauce. Toss gently to coat everything evenly in the sauce and heat through for about 1 minute. If sauce seems too thick, add 1–2 tablespoons water or reserved pineapple juice to loosen.

Garnish and serve

Transfer to a serving platter or bowls. Sprinkle with sliced scallions and sesame seeds if using. Serve immediately over steamed rice or noodles.