Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 4
Sweet and Sour Chicken is one of my favorite takeout dishes, and with this easy and quick recipe, you’ll get to enjoy this delicious dish with crispy chicken, pineapple, and bell peppers at home.
Ingredients
2 eggs, beaten
canola oil for frying
1 1/2 lbs chicken breasts, cut into 1-inch chunks
1/2 c. cornstarch
1/4 c. flour
1 red bell pepper, cut into 1-inch chunks
1/2 yellow onion, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
1 c. pineapple chunks
1/2 c. sugar
1/2 c. apple cider vinegar
1/4 c. brown sugar
1/3 c.
ketchup
2 cloves garlic, minced
4 tsp reduced-sodium soy sauce
How to make Sweet and Sour Chicken
Step 1: Into a small bowl, place the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic. Mix well until blended.
Step 2: Into a Dutch oven or frying pan, pour enough oil to fill about 1 inch to 1 1/2 inch of the pan. Then, heat the oil over medium-high to high heat.
Step 3: To a large Ziplock bag, add the cornstarch followed by the pieces of chicken. Seal the bag and shake until all the chicken pieces are well coated.
Step 4: Into the egg, dip the pieces of chicken and dredge into the flour. Add the chicken piece into the hot oil and cook for about 2 to 3 minutes or until browned and crispy.
Step 5: To a cookie sheet, transfer the pieces of chicken and cook the rest.
Step 6: Discard the cooking oil from the pan when done cooking the chicken except for 1 tbsp of oil.
Step 7: To the same pan, add the bell peppers, onion, and pineapple. Cook until crisp-tender. This takes about 1 to 2 minutes. Then, pour in the sauce and stir well. Continue to cook for another 30 seconds until warmed through. Next, return the chicken pieces to the pan. Stir and cook further until the sauce has thickened.
Step 8: Remove from the heat when done and serve the sweet and sour chicken right away garnished with sesame seeds or green onions. Enjoy!
Nutrition Facts:
Calories: 602 kcal | Carbohydrates: 92g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 190mg | Sodium: 588mg | Potassium: 1082mg | Fiber: 3g | Sugar: 65g | Vitamin A: 1385IU | Vitamin C: 79.5mg | Calcium: 67mg | Iron: 2.4mg
Ingredients
- 2 eggs, beaten
- canola oil for frying
- 1 1/2 lbs chicken breasts, cut into 1-inch chunks
- 1/2 c. cornstarch
- 1/4 c. flour
- 1 red bell pepper, cut into 1-inch chunks
- 1/2 yellow onion, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1 c. pineapple chunks
- 1/2 c. sugar
- 1/2 c. apple cider vinegar
- 1/4 c. brown sugar
- 1/3 c. ketchup
- 2 cloves garlic, minced
- 4 tsp reduced-sodium soy sauce
Instructions
Step 1: Into a small bowl, place the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic. Mix well until blended.
Step 2: Into a Dutch oven or frying pan, pour enough oil to fill about 1 inch to 1 1/2 inch of the pan. Then, heat the oil over medium-high to high heat.
Step 3: To a large Ziplock bag, add the cornstarch followed by the pieces of chicken. Seal the bag and shake until all the chicken pieces are well coated.
Step 4: Into the egg, dip the pieces of chicken and dredge into the flour. Add the chicken piece into the hot oil and cook for about 2 to 3 minutes or until browned and crispy.
Step 5: To a cookie sheet, transfer the pieces of chicken and cook the rest.
Step 6: Discard the cooking oil from the pan when done cooking the chicken except for 1 tbsp of oil.
Step 7: To the same pan, add the bell peppers, onion, and pineapple. Cook until crisp-tender. This takes about 1 to 2 minutes. Then, pour in the sauce and stir well. Continue to cook for another 30 seconds until warmed through. Next, return the chicken pieces to the pan. Stir and cook further until the sauce has thickened.
Step 8: Remove from the heat when done and serve the sweet and sour chicken right away garnished with sesame seeds or green onions. Enjoy!
