Sweet and Sour Chicken has the most delicious crispy chicken with chunks of onion, bell pepper and pineapple in a homemade sweet and sour sauce. Serve on top of rice for a quick weeknight dinner.
In a large bowl, mix together cornstarch, flour and salt. Add the egg, 1 tablespoon oil and water. Whisk until smooth. The mixture will be thick like pancake batter.
Add the chicken cubes to the mixture and marinate for about 60 minutes in the refrigerator.
Heat the oil to 350˚F in a deep-fryer or deep saucepan. Add the marinated chicken cubes in batches and deep fry them for about 5 minutes or until golden and crispy.
Remove to the rack with a slotted spoon. Repeat for the remaining chicken pieces.
Heat a skillet or wok over medium-high heat and add 1 tablespoon oil.
Add onion, bell peppers and pineapple to the pan. Sauté for 2 - 4 minutes until slightly softened.
Add the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer.
In a small bowl, mix together cornstarch and water.
Slowly stir it into the pan. Simmer for about 2 minutes or until the sauce is thick enough to coat the vegetables.
Add in the cooked chicken pieces and stir to coat evenly with the sauce. Serve and enjoy!
1. It’s best to remove the chicken marinade from the fridge 15 minutes before deep-frying so that your chicken will be close to room temperature. It prevents the oil temperate from dropping dramatically when chicken is added.
2. Taste test your sweet and sour sauce before you add the cornstarch and water mixture. Add more sugar if you prefer a sweeter flavor and add more vinegar if you like a more sour flavor.
3. For a lighter variation, stir-fry using 2 tablespoons of oil instead of 2 cups. Alternatively, you can also bake the breaded chicken on a baking sheet at 350°F for 15 minutes.