Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4
Crispy chicken bites on the outside, tender inside with bell peppers, onion, and pineapple coated in sticky sweet and sour sauce. A quick and easy Chinese chicken recipe that is way better than takeouts!
Ingredients
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Chicken:
1 pound boneless skinless chicken thighs, cut into 1-inch pieces, or chicken breasts
1 teaspoon salt
1/2 cup cornstarch
1 1/2 cups flour
1 egg, beaten
1 tablespoon oil, canola oil, or similar
1 ¼ cups water
vegetable oil, for frying
Vegetables:
1 red bell pepper, cut into 1″ pieces
1 green bell pepper, cut into 1″ pieces
1 medium yellow onion, cut into 1″ pieces
1 tablespoon oil, canola oil, or similar
1 cup pineapple chunks, fresh, or canned/frozen
Sweet and Sour Sauce:
1/2 cup sugar
¼ cup rice vinegar, or white vinegar
2 teaspoon garlic, minced, or garlic powder
2 tablespoons soy sauce, low sodium recommended
1/4 cup ketchup
2 tablespoons cornstarch, mixed with 2 tablespoons water
sesame seeds, optional garnish
HOW TO MAKE CRISPY SWEET AND SOUR CHICKEN
Step 1: Add the cornstarch, flour, and salt in a large bowl. Mix well before adding in the egg, a tbsp oil, and water. Whisk the mixture until smooth. At this point, the consistency of the mixture is thick like a pancake batter.
Step 2: Add into the batter the cubed chicken pieces. Coat well and allow to marinate at room temperature for at least 10 minutes or in the fridge for up to an hour.
Step 3: In a medium saucepan or deep fryer, add an inch of oil and heat to 350 degrees F. Ready a wire rack and slotted spoon or mesh strainer.
Step 4: Once the oil is hot, fry the chicken in batches for about 3 to 4 minutes or until golden and crispy. Use the slotted spoon to take the chicken out of the oil. Do the same for the rest.
Step 5: Add a tbsp of oil in a skillet or wok over medium-high heat. saute the onion and bell peppers for about 2 to 4 minutes until a bit softened.
Step 6: Add in the pineapple and the sweet and sour sauce ingredients. Simmer and adjust the taste to your liking, adding in sugar and vinegar to balance the flavour.
Step 7: In a cup, whisk the cornstarch with water. Gradually stir this into the pan. Adjusting the heat a bit to simmer for 2 to 3 minutes more or until the sauce is thick enough the cover the vegetables.
Step 8: Add in the cooked chicken and stir until coated evenly.
Step 9: Take the skillet out of the heat. Before serving, garnish with sesame seeds if desired. Enjoy!
Notes:
The longer you marinate the chicken the more tender they become. Place them in the fridge and don’t forget to take them out at least 15 minutes before cooking. This way, the oil temperature will prevent from dropping.
To make a lighter version, drop the batter and stir fry the cubed chicken in a tbsp oil. Or bake at 350 degrees F on a baking sheet for about 15 minutes.
This is a great make-ahead dish as well. You just need to store them in the fridge in an airtight container for up to 3 days. The flavours will develop, though, will lose the crispiness. Or freeze for up to 3 months.
Nutrition Facts:
Amount Per Serving (4 oz): Calories 466 | Fat 10g15% | Saturated Fat 2g10% | Cholesterol 128mg43% | Sodium 1096mg46% | Potassium 802mg23% | Carbohydrates 68g23% | Fiber 5g20% | Sugar 45g50% | Protein 27g54% | Vitamin A 1419IU28% | Vitamin C 81mg98% | Calcium 54mg5% | Iron 3mg17%
Ingredients
- Chicken:
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces, or chicken breasts
- 1 teaspoon salt
- 1/2 cup cornstarch
- 1 1/2 cups flour
- 1 egg, beaten
- 1 tablespoon oil, canola oil, or similar
- 1 ¼ cups water
- vegetable oil, for frying
- Vegetables:
- 1 red bell pepper, cut into 1" pieces
- 1 green bell pepper, cut into 1" pieces
- 1 medium yellow onion, cut into 1" pieces
- 1 tablespoon oil, canola oil, or similar
- 1 cup pineapple chunks, fresh, or canned/frozen
- Sweet and Sour Sauce:
- 1/2 cup sugar
- ¼ cup rice vinegar, or white vinegar
- 2 teaspoon garlic, minced, or garlic powder
- 2 tablespoons soy sauce, low sodium recommended
- 1/4 cup ketchup
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- sesame seeds, optional garnish
Instructions
Step 1: Add the cornstarch, flour, and salt in a large bowl. Mix well before adding in the egg, a tbsp oil, and water. Whisk the mixture until smooth. At this point, the consistency of the mixture is thick like a pancake batter.
Step 2: Add into the batter the cubed chicken pieces. Coat well and allow to marinate at room temperature for at least 10 minutes or in the fridge for up to an hour.
Step 3: In a medium saucepan or deep fryer, add an inch of oil and heat to 350 degrees F. Ready a wire rack and slotted spoon or mesh strainer.
Step 4: Once the oil is hot, fry the chicken in batches for about 3 to 4 minutes or until golden and crispy. Use the slotted spoon to take the chicken out of the oil. Do the same for the rest.
Step 5: Add a tbsp of oil in a skillet or wok over medium-high heat. saute the onion and bell peppers for about 2 to 4 minutes until a bit softened.
Step 6: Add in the pineapple and the sweet and sour sauce ingredients. Simmer and adjust the taste to your liking, adding in sugar and vinegar to balance the flavour.
Step 7: In a cup, whisk the cornstarch with water. Gradually stir this into the pan. Adjusting the heat a bit to simmer for 2 to 3 minutes more or until the sauce is thick enough the cover the vegetables.
Step 8: Add in the cooked chicken and stir until coated evenly.
Step 9: Take the skillet out of the heat. Before serving, garnish with sesame seeds if desired. Enjoy!
Notes:
The longer you marinate the chicken the more tender they become. Place them in the fridge and don't forget to take them out at least 15 minutes before cooking. This way, the oil temperature will prevent from dropping.
To make a lighter version, drop the batter and stir fry the cubed chicken in a tbsp oil. Or bake at 350 degrees F on a baking sheet for about 15 minutes.
This is a great make-ahead dish as well. You just need to store them in the fridge in an airtight container for up to 3 days. The flavours will develop, though, will lose the crispiness. Or freeze for up to 3 months.
