Welcome to our delightful journey into making a classic Chinese Sweet and Sour Chicken! This iconic dish, loved around the world, brings together the perfect blend of tangy and sweet flavors with crispy chicken, juicy pineapples, and vibrant bell peppers. Whether you’re a seasoned cook or a kitchen newbie, this recipe promises to bring joy and flavor to your table. Sweet and Sour Chicken is not just a meal; it’s an experience that brings comfort and excitement to every bite.
Introduction to Sweet and Sour Chicken
Sweet and Sour Chicken has its origins in Chinese cuisine, particularly in Cantonese cooking, and has since become a global favorite. Known for its harmonious balance of sweet, sour, and savory elements, this dish is often served in Hong Kong-style restaurants. What sets this version apart is the crispy fried chicken, lightly coated with a flavorful batter and tossed in a luscious sweet and sour sauce made with fresh vegetables and juicy pineapple. This recipe is ideal for anyone craving a quick and satisfying meal that delivers restaurant-quality flavors at home.
Ingredients for Sweet and Sour Chicken
Here’s everything you’ll need to make Sweet and Sour Chicken:
- ½ cup bell pepper (any color, cut into 1-inch cubes)
- ½ cup pineapple (fresh or canned, cut into 1-inch chunks)
- ½ white onion (cut into 1-inch cubes)
Marinade:
- 1 lb chicken (boneless, dark or white meat, cut into 1-inch cubes)
- 2 cloves garlic (minced)
- 1 slice ginger (minced)
- ¼ onion (minced)
- 2 tbsp light soy sauce
- ½ tbsp Shaoxing cooking wine (or dry sherry, optional)
Batter:
- 1 cup cornstarch (divided)
Sweet and Sour Sauce:
- ¼ cup tomato paste
- 2 tbsp oil
- ½ cup white vinegar
- ½ cup sugar
- ¼ cup water
- 2 tbsp soy sauce
Cornstarch Slurry:
- 2 tsp cornstarch
- 2 tsp cold water
How to Make Sweet and Sour Chicken – Step by Step
Step1: Prepare the Vegetables and Pineapple
- Cut ½ white onion and ½ cup bell pepper into 1-inch cubes.
- If using fresh pineapple, core and peel it, then cut into chunks. If using canned pineapple, drain and cut into pieces. Set aside.
Step2: Marinate the Chicken
- Cut the chicken into 1-inch chunks and place it in a bowl.
- Add minced garlic, ginger, and onion to the bowl along with soy sauce and Shaoxing cooking wine. Mix well and marinate for at least 1 hour.
Step3: Coat the Chicken
- Coat the marinated chicken with half of the cornstarch, ensuring every piece is covered.
- Let the chicken rest for 5 minutes until the cornstarch absorbs the moisture. Then, coat each piece in the remaining cornstarch.
Step4: Deep Fry the Chicken
- Heat oil in a deep pan to 350°F (180°C). Fry the chicken pieces in batches for about 3 minutes until golden brown. Remove and drain on a paper towel.
Step5: Make the Sweet and Sour Sauce
- Heat 2 tbsp oil in a clean pan over medium heat. Add tomato paste and toast for 1-2 minutes.
- Add vinegar, water, sugar, and soy sauce. Let it simmer for 5 minutes.
Step6: Thicken the Sauce
- Mix 2 tsp cornstarch with 2 tsp cold water to make a slurry. Slowly pour the slurry into the sauce while stirring to thicken.
Step7: Combine Everything
- Add the bell pepper, pineapple, and onions to the sauce. Stir-fry for 1 minute.
- Toss in the fried chicken, coating each piece with the sauce. Cook for no more than 30 seconds to keep the chicken crispy.
Helpful Tips for Sweet and Sour Chicken
- Crispy Chicken: To keep the chicken crispy, don’t cook it in the sauce for too long. Add it at the very end, toss it briefly, and turn off the heat.
- Substitutes: If you don’t have Shaoxing wine, substitute with dry sherry or omit it altogether.
- Double Frying: Double frying the chicken ensures extra crispiness. Fry once for 3 minutes, then again for 30 seconds.
Cooking Tips for the Best Sweet and Sour Chicken
- Fresh Ingredients: Use fresh pineapple for a juicier, tangier flavor. Fresh vegetables also add a crisp texture that complements the sauce.
- Control the Heat: Be careful not to burn the sugar in the sauce. Cook over medium heat and stir constantly.
Serving Suggestions for Sweet and Sour Chicken
Sweet and Sour Chicken is traditionally served with steamed rice, but you can also pair it with fried rice or noodles. Add a side of egg rolls or spring rolls to make it a complete meal. For drinks, consider serving with green tea or a light, refreshing white wine.
Nutritional Information
Each serving of Sweet and Sour Chicken provides approximately:
- Calories: 420
- Fat: 20g
- Carbs: 38g
- Protein: 22g
- Sugars: 22g
- Fiber: 2g
Storage and Leftovers for Sweet and Sour Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a frying pan over medium heat to help maintain the crispiness of the chicken. If using a microwave, heat on medium power to avoid making the chicken too soggy.
Frequently Asked Questions (FAQs) for Sweet and Sour Chicken
1. Can I use chicken breast instead of thighs?
Yes, you can use either chicken breast or thighs, but thighs will give you juicier results.
2. Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 400°F (200°C) for 20-25 minutes, but the result won’t be as crispy.
3. What can I substitute for cornstarch?
You can use potato starch or flour as alternatives, but the texture may differ slightly.
4. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure all other ingredients are gluten-free.
Related Recipes for Sweet and Sour Chicken Lovers:
- Ultimate Cowboy Casserole Cornbread: A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix: Easy & Tasty
Conclusion
We hope you enjoy making this Sweet and Sour Chicken recipe! It’s a fun and flavorful dish that brings a taste of Chinese cuisine to your home. Try it out, and don’t forget to share your experience and any personal variations in the comments below. Happy cooking!
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Sweet and Sour Chicken Recipe – Classic, Tangy & Delicious
Description
Welcome to our delightful journey into making a classic Chinese Sweet and Sour Chicken! This iconic dish, loved around the world, brings together the perfect blend of tangy and sweet flavors with crispy chicken, juicy pineapples, and vibrant bell peppers. Whether you’re a seasoned cook or a kitchen newbie, this recipe promises to bring joy and flavor to your table. Sweet and Sour Chicken is not just a meal; it’s an experience that brings comfort and excitement to every bite.
Ingredients
- ½ cup bell pepper (any color, cut into 1-inch cubes)
- ½ cup pineapple (fresh or canned, cut into 1-inch chunks)
- ½ white onion (cut into 1-inch cubes)
Marinade:
- 1 lb chicken (boneless, dark or white meat, cut into 1-inch cubes)
- 2 cloves garlic (minced)
- 1 slice ginger (minced)
- ¼ onion (minced)
- 2 tbsp light soy sauce
- ½ tbsp Shaoxing cooking wine (or dry sherry, optional)
Batter:
- 1 cup cornstarch (divided)
Sweet and Sour Sauce:
- ¼ cup tomato paste
- 2 tbsp oil
- ½ cup white vinegar
- ½ cup sugar
- ¼ cup water
- 2 tbsp soy sauce
Cornstarch Slurry:
- 2 tsp cornstarch
- 2 tsp cold water
Instructions
Step 1: Prepare the Vegetables and Pineapple
- Cut ½ white onion and ½ cup bell pepper into 1-inch cubes.
- If using fresh pineapple, core and peel it, then cut into chunks. If using canned pineapple, drain and cut into pieces. Set aside.
Step 2: Marinate the Chicken
- Cut the chicken into 1-inch chunks and place it in a bowl.
- Add minced garlic, ginger, and onion to the bowl along with soy sauce and Shaoxing cooking wine. Mix well and marinate for at least 1 hour.
Step 3: Coat the Chicken
- Coat the marinated chicken with half of the cornstarch, ensuring every piece is covered.
- Let the chicken rest for 5 minutes until the cornstarch absorbs the moisture. Then, coat each piece in the remaining cornstarch.
Step 4: Deep Fry the Chicken
- Heat oil in a deep pan to 350°F (180°C). Fry the chicken pieces in batches for about 3 minutes until golden brown. Remove and drain on a paper towel.
Step 5: Make the Sweet and Sour Sauce
- Heat 2 tbsp oil in a clean pan over medium heat. Add tomato paste and toast for 1-2 minutes.
- Add vinegar, water, sugar, and soy sauce. Let it simmer for 5 minutes.
Step 6: Thicken the Sauce
- Mix 2 tsp cornstarch with 2 tsp cold water to make a slurry. Slowly pour the slurry into the sauce while stirring to thicken.
Step 7: Combine Everything
- Add the bell pepper, pineapple, and onions to the sauce. Stir-fry for 1 minute.
- Toss in the fried chicken, coating each piece with the sauce. Cook for no more than 30 seconds to keep the chicken crispy.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Crispy Chicken: To keep the chicken crispy, don’t cook it in the sauce for too long. Add it at the very end, toss it briefly, and turn off the heat.
- Substitutes: If you don’t have Shaoxing wine, substitute with dry sherry or omit it altogether.
- Double Frying: Double frying the chicken ensures extra crispiness. Fry once for 3 minutes, then again for 30 seconds.
