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Homemade Sweet and Sour Chicken Recipe photo

Sweet and Sour Chicken Recipe

Crispy battered chicken tossed in a bright sweet-and-sour sauce with peppers, pineapple, and scallions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups sweet and sour sauce store-bought or homemade
  • 1 pound chicken breasts boneless, skinless, cut into small cubes
  • kosher salt
  • freshly ground black pepper
  • 2 quarts peanut or vegetable oil for frying (or enough to reach about 1½ inches deep)
  • 3 tablespoons oil reserved for batter
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups water
  • 2 red bell peppers stemmed, seeded, cut into 1-inch pieces
  • 6 scallions cut into 1-inch pieces, divided
  • 4 slices fresh pineapple cut into 1-inch wedges or chunks
  • white rice cooked according to package directions, for serving

Equipment

  • Dutch oven or large heavy pot
  • deep-fry thermometer
  • Mixing Bowls
  • Whisk
  • spider skimmer or slotted spoon
  • Wire rack and paper towels
  • Cutting board and knife

Method
 

  1. If using homemade sauce, prepare it now; otherwise have 1 1/4 cups store-bought sweet and sour sauce ready.
  2. Trim the chicken breasts and cut into small bite-size cubes; pat dry with paper towels and season with kosher salt and freshly ground black pepper.
  3. Pour oil into a large Dutch oven to a depth of about 1½ inches (about 2 quarts total) and attach a thermometer; heat to 350°F (175°C).
  4. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
  5. Add 1 1/4 cups water and the remaining 3 tablespoons oil to the dry ingredients and whisk until smooth to make the batter.
  6. Toss the chicken cubes in the batter until fully coated.
  7. Carefully lower battered chicken pieces into the hot oil a few at a time using a fork; fry at 350–375°F for 2–3 minutes per batch until golden and cooked through, stirring gently to prevent sticking.
  8. Transfer fried chicken to a wire rack set over paper towels to drain and repeat until all chicken is cooked.
  9. When frying is complete, remove the pot from heat and carefully pour off all but 1–2 tablespoons of oil into a heatproof bowl; return the pot to medium heat.
  10. Add the red bell pepper, half the scallions, and the pineapple to the hot oil in the pot and cook, stirring, until the peppers are crisp-tender, about 2–3 minutes.
  11. Pour in 1 cup of the sweet and sour sauce and cook until heated through, about 1 minute.
  12. Add the fried chicken to the pot and gently stir to coat; heat just until the chicken is warmed through.
  13. Serve immediately over cooked white rice, spoon extra sauce on the side, and garnish with the remaining scallions.

Notes

  • If you like spicy, add red chili peppers to taste.
  • You can use canned pineapple; drain well before using.
  • Boneless skinless chicken thighs may be substituted for breasts.
  • Add 1 teaspoon minced garlic with the vegetables for a garlicky flavor.