Happy Saint Patrick’s Day! I hope you’re wearing green — if not, consider this your friendly reminder. Today’s post isn’t about St. Patrick’s Day, though if you need a last-minute treat you could try Key Lime Cupcakes, Tangy Lime Bars, or Shamrock Slush.
I’ve been craving something deep-fried and Chinese-inspired lately, and it had been a while since I made sweet and sour chicken. I found this saucy recipe on Pinterest and had to try it. It made plenty for our family of four, came together quickly, and the batter felt faster than the usual flour-egg-crumb coating. I also recently bought a DSLR, so I’m learning how to take better photos — fingers crossed the pictures keep improving. Meanwhile, give this Sweet & Sour Chicken a try for a tasty weeknight or weekend meal.
Sweet & Sour Chicken
Ingredients
Chicken and Batter:
- 1 lb chicken breasts (about 2 large breasts, cut into 1-inch chunks)
- ⅓ cup all-purpose flour
- 1 ½ Tbsp cornstarch
- ½ Tbsp granulated sugar
- ½ tsp salt
- ⅛ tsp ground black pepper
- ⅛ tsp baking powder
- 1 Tbsp oil
- ⅓ cup water
- Canola oil for frying (about ⅓–½ cup)
Sauce:
- 20 oz can pineapple chunks
- ½ cup water
- ¼ cup white distilled vinegar
- 6 Tbsp granulated sugar
- ¼ tsp salt
- ¼ cup ketchup
- 2 Tbsp cold water
- 1 ½ Tbsp cornstarch
- 1 bell pepper, cut into 1-inch chunks
- ½ onion, cut into 1-inch chunks
Instructions
-
Make the batter: whisk together the flour, cornstarch, sugar, salt, pepper, and baking powder. Stir in the oil and water until smooth. Set aside.
-
Drain the pineapple chunks and reserve the juice. In a saucepan combine the pineapple juice, ½ cup water, vinegar, sugar, salt, and ketchup. Bring to a boil. Mix the 2 Tbsp cold water with 1 ½ Tbsp cornstarch to make a slurry, then whisk it into the boiling sauce until it thickens. Reduce heat to low and keep warm.
-
Heat canola oil in a skillet for frying. Dip each chicken piece into the batter and carefully add to the hot oil. Fry until golden brown and cooked through, then drain on paper towels.
-
Discard all but 1 Tbsp of oil from the pan (or add 1 Tbsp if needed). Sauté the bell pepper and onion for 3–5 minutes until softened but still slightly firm. Add the pineapple chunks, fried chicken, and sauce. Heat through and serve over hot rice.
Notes
Sharing this recipe with a link is encouraged and appreciated. Copying or reposting full recipes and photographs is prohibited. Content and photos are copyright protected.
Did you make this?
Don’t forget to leave a rating below and share your results on social media.
Recipe adapted from Lil’ Luna.