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Sweet & Sour Chicken Recipe

Name: Mulan Asian Bistro Easts Sweet & Sour Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs (or breasts); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 1 each egg; 0.5 cup cornstarch (for coating); 0.75 cup vegetable oil (for shallow frying); 0.5 cup pineapple juice (canned or fresh); 3 tbsp rice vinegar; 0.25 cup ketchup; 3 tbsp brown sugar (packed); 1 tbsp soy sauce; 1 tbsp cornstarch (for slurry); 2 tbsp water (for slurry); 0.5 each red bell pepper; 0.5 each green bell pepper; 0.5 each yellow onion; 0.5 cup canned pineapple chunks (reserve juice used above); 2 tbsp green onions (scallions), sliced; 1 tsp sesame seeds (optional)

Inspired by Mulan Asian Bistro East

Time45m

Serves4

Make Sweet & Sour Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the chicken

1 lb boneless skinless chicken thighs (or breasts)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1 each Egg

1/2 cup cornstarch (for coating)

3/4 cup vegetable oil (for shallow frying)

For the sauce

1/2 cup pineapple juice (canned or fresh)

3 tbsp Rice vinegar

1/4 cup Ketchup

3 tbsp brown sugar (packed)

1 tbsp Aged soy sauce

1 tbsp cornstarch (for slurry)

2 tbsp water (for slurry)

Vegetables & garnish

1/2 each Red bell pepper

1/2 each green bell pepper

1/2 each yellow onion

1/2 cup canned pineapple chunks (reserve juice used above)

2 tbsp green onions (scallions), sliced

1 tsp Sesame seeds (optional)

Method

For the chicken

Prepare and cut

Trim excess fat from the chicken and cut into 1- to 1 1/4-inch bite-size pieces. Pat dry with paper towels.

Season the chicken pieces with salt, pepper and garlic powder; toss to coat evenly.

Beat the egg in a medium bowl. Place the 1/2 cup cornstarch in a shallow dish. Working in batches if necessary, dip seasoned chicken pieces into the beaten egg, then dredge in cornstarch until evenly coated. Shake off excess.

Heat vegetable oil in a large skillet or frying pan over medium-high heat until shimmering and a small pinch of cornstarch sizzles on contact (about 350°F / 175°C). Add coated chicken in a single layer (do not overcrowd) and fry, turning occasionally, until golden brown and cooked through, about 6–8 minutes depending on size. Transfer cooked pieces to a paper towel–lined plate to drain. Keep warm.

Vegetables & garnish

While chicken cooks, cut the red and green bell peppers into 1-inch pieces and slice the onion into wedges or 1-inch pieces.

In a clean large skillet or wok, add 1 tablespoon of oil over medium-high heat. Add onion and stir-fry 1–2 minutes until starting to soften. Add bell peppers and stir-fry another 2–3 minutes so they stay crisp-tender. Add pineapple chunks and cook 1 minute to warm through. Push vegetables to the side of the pan or remove temporarily to a bowl.

For the sauce

In a small bowl, whisk together pineapple juice, rice vinegar, ketchup, brown sugar and soy sauce until the sugar dissolves and the mixture is smooth.

In a separate small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons cold water to make a slurry; set aside.

Return the vegetables to the skillet (if removed). Pour the prepared sauce into the skillet and bring to a gentle simmer over medium heat, stirring to combine with vegetables.

Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly. Continue cooking and stirring for 1–2 minutes until the sauce thickens to a glossy, clingy consistency.

Add the fried chicken pieces to the skillet and toss gently to coat evenly with the sauce and to reheat the chicken, about 1–2 minutes. Taste and adjust seasoning: add a pinch of salt or 1/2 teaspoon soy sauce if it needs more savory balance, or 1 teaspoon sugar if you prefer sweeter.

Turn off the heat and sprinkle sliced green onions and sesame seeds over the top.

To serve

Serve the sweet and sour chicken immediately over steamed white rice or fried rice. Leftovers can be reheated gently in a skillet with a splash of water to loosen the sauce.