The Sweet and Sour Chicken Recipe delivers a perfect balance of sweetness and tanginess, with crispy fried chicken coated in a vibrant, glossy sauce. This popular dish, loved in Chinese-American cuisine, is ready in just 30 minutes and is sure to be a hit with the entire family. The tender pieces of chicken are battered and fried to crispy perfection, then tossed in a mouth-watering sweet and sour sauce made from pineapple juice, bell peppers, and vinegar. The combination of flavors creates a harmony that’s bold yet comforting, ideal for a quick dinner that feels like a restaurant-quality meal. Serve it over steamed rice to soak up all the delicious sauce, and enjoy the wonderful blend of flavors and textures in every bite.
Why is it Called “Sweet and Sour Chicken”?
Sweet and Sour Chicken gets its name from the two distinct flavor profiles that characterize this dish: sweet and sour. The sweetness typically comes from pineapple juice and a bit of sugar, while the sourness comes from the addition of vinegar. Originating in Chinese cuisine, this dish was adapted to suit the tastes of people around the world, particularly in Western countries. The balance of these flavors is what makes Sweet and Sour Chicken so appealing and memorable. The dish features crispy chicken pieces that are coated in a glossy sauce that’s both tangy and sweet, creating a delightful contrast that makes each bite unique. The vibrant red color of the sauce and the colorful bell peppers add to the appeal, making Sweet and Sour Chicken a popular choice at restaurants and for home cooks alike.
How Should Sweet and Sour Chicken Taste?
Sweet and Sour Chicken should have a delightful blend of tangy, sweet, and savory flavors. The chicken pieces should be crispy on the outside while remaining tender and juicy inside. The sauce, made from a mix of pineapple juice, vinegar, ketchup, and sugar, should have a bold flavor that’s not overly sweet or sour but balanced perfectly. The sweetness comes from the pineapple and sugar, while the sourness is provided by the vinegar, creating a distinctive contrast that keeps the flavors interesting. The addition of bell peppers and pineapple chunks adds a fresh crunch and a fruity note, complementing the crispy chicken. The dish should be vibrant and glossy, with the sauce coating each piece of chicken evenly for a flavor-packed experience.
How to Make it Super Yummy or Perfect?
To make the best Sweet and Sour Chicken, follow these tips:
- Double Fry the Chicken: For extra crispy chicken, fry the chicken pieces twice. The second fry helps achieve a golden, crispy coating that holds up well when coated in the sauce.
- Use Fresh Pineapple: Adding fresh pineapple chunks to the dish gives it an extra burst of sweet, tangy flavor that elevates the dish.
- Balance the Sauce: Taste the sauce before adding it to the chicken. If it’s too sour, add a bit more sugar; if it’s too sweet, add a little more vinegar.
- Serve Immediately: Serve the dish right after adding the sauce to keep the chicken crispy. If left to sit too long, the coating may become soggy.
- High Heat for Stir-Frying: Cook the bell peppers and onions over high heat to keep them crisp-tender while adding a slight char for extra flavor.
Read More: Crispy Cantonese Spring Rolls Recipe: Perfect Golden Rolls Ready in 40 Minutes
Sweet and Sour Chicken Recipe
Equipment
- Large frying pan or wok
- Mixing bowls
- Whisk
- Tongs
Ingredients
For the Chicken:
- 500 grams chicken breast cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg
- Vegetable oil for frying
For the Sauce:
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1/4 cup sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Stir-Fry:
- 1/2 red bell pepper cut into chunks
- 1/2 green bell pepper cut into chunks
- 1/2 cup pineapple chunks
- 1 small onion cut into chunks
Instructions
Prepare the Chicken:
- In a mixing bowl, combine cornstarch, flour, salt, and pepper.
- In a separate bowl, beat the egg.
- Dip each piece of chicken in the egg, then coat in the flour mixture.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes. Drain on paper towels.
Make the Sauce:
- In a small bowl, whisk together pineapple juice, vinegar, ketchup, soy sauce, and sugar.
- Pour the mixture into a wok and bring to a simmer. Stir in the cornstarch slurry and cook until thickened, about 2 minutes.
Stir-Fry the Vegetables:
- In the same wok, add the bell peppers, pineapple chunks, and onion. Stir-fry for 2-3 minutes until crisp-tender.
- Add the fried chicken to the wok and pour the sweet and sour sauce over the top.
- Toss everything to coat evenly in the sauce.
Serve:
- Serve the Sweet and Sour Chicken hot with steamed rice.
Notes
- Variation: Substitute the chicken with shrimp or tofu for a different twist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Garnish with green onions or sesame seeds for extra flavor.
Conclusion
This Sweet and Sour Chicken Recipe is a delightful mix of tangy, sweet, and savory flavors, with crispy chicken pieces coated in a glossy sauce that’s truly irresistible. Ready in just 30 minutes, this dish is perfect for those busy weeknights when you need a comforting, restaurant-quality meal. Serve it over steamed rice to soak up the flavorful sauce, and enjoy a taste of your favorite Chinese takeout right at home. Try this recipe today and see why Sweet and Sour Chicken is a classic that never goes out of style!
