This is another takeaway favorite and after the success I had making Sesame Chicken I figured that Sweet and Sour Chicken couldn’t be much more difficult. I was right! This recipeis very simple and has a different process to batter the chicken giving it a thicker casing, tasting almost identical to that you get from your local Chinese restaurant. I have made some adjustments with the ingredients and timings below for optimal results. I even reheated some the next day adding about half of the sauce again. I find it extremely helpful to prepare all the veggies and make the sauce beforehand as that is what takes the longest amount of time.
- 1 1/2 pounds chicken breasts cut into 1” chunks
- 1/2 cup cornstarch
- 3 eggs beaten
- 1/2 cup tapioca flour
- canola oil for frying (about 1 inch deep in a wok or large/deep frying pan)
- 1 cup pineapple chunks
- 1 red bell pepper cut into 1” chunks
- 1 green bell pepper cut into 1” chunks
- 1 yellow onion cut into 1” chunks
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 4 teaspoons reduced-sodium soy sauce
- 2 cloves garlic minced
To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic into a small bowl.
- Add the cornstarch to a large ziplock bag.
Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
Pour enough canola oil into a dutch oven or frying pan so that it comes up from the bottom about an inch to an inch and a half.
Heat the oil on medium-high to high heat, you’re looking for the chicken to cook and brown in about 2-3 minutes. Always test one piece of chicken first to see if the oil is hot enough.
Dip the pieces into the egg, then into the flour before adding to the hot oil.
Cook the chicken for 2-3 minutes each side, until cooked through and crispy, it should look golden brown. Place on a cooling rack (no paper towels) and continue cooking all the chicken pieces.
When done cooking remove all but a tablespoon of the oil.
Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.
Add the sauce and stir to coat the pieces and cook for 30 seconds, to warm through.
Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
Serve immediately, with optional garnishes of sesame seeds or green onions.
- As always, enjoy!
Swap out the chicken for pork tenderloin and hey presto sweet and sour pork! Thanks for the top tip to create a thicker batter. We’ve tried lots of different recipes, but this one actually works.
Never thought to use pork, so glad that worked!