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

Scale

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.

Notes

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.