Easy & Delicious Sweet and Sour Chicken: A Simple Recipe for Home Cooks

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Easy & Delicious Sweet and Sour Chicken: A Simple Recipe for Home Cooks

Sweet and sour chicken is a classic dish that’s loved by people of all ages. It’s the perfect combination of sweet, tangy, and savory flavors, and it’s incredibly satisfying. While it might seem like a complicated restaurant dish, making it at home is surprisingly easy. This recipe will guide you through each step, ensuring you create a flavorful and impressive meal that your family will adore.

## Why This Recipe Works

* **Simple Ingredients:** We use readily available ingredients that you can find in most supermarkets.
* **Quick Preparation:** The recipe is designed to be efficient, minimizing prep time and cooking time.
* **Customizable:** You can easily adjust the sweetness and sourness to your personal preference.
* **Versatile:** Serve it with rice, noodles, or even vegetables for a complete meal.

## Ingredients You’ll Need

Before we get started, let’s gather all the ingredients:

### For the Chicken:

* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* 2 large eggs, beaten
* 1 cup vegetable oil, for frying

### For the Sweet and Sour Sauce:

* 1/2 cup ketchup
* 1/4 cup white vinegar
* 1/4 cup granulated sugar
* 2 tablespoons soy sauce
* 1 tablespoon cornstarch
* 1/4 cup water
* 1 teaspoon garlic, minced
* 1/2 teaspoon ginger, minced (or 1/4 teaspoon ground ginger)
* 1/4 teaspoon red pepper flakes (optional, for a little heat)

### Optional Add-ins:

* 1 red bell pepper, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 1 onion, cut into 1-inch pieces
* Pineapple chunks (fresh or canned)
* Carrots, sliced

## Equipment You’ll Need

* Large mixing bowl
* Shallow dishes or plates for breading
* Large skillet or wok
* Small saucepan
* Whisk
* Measuring cups and spoons

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to make perfect sweet and sour chicken every time.

### Preparing the Chicken (Breading)

1. **Prepare the Chicken:** Cut the chicken breasts into 1-inch cubes. Ensure the pieces are roughly the same size for even cooking.
2. **Combine Dry Ingredients:** In a large mixing bowl, combine the flour, salt, pepper, garlic powder, and paprika. Whisk to ensure all ingredients are evenly distributed.
3. **Set Up Breading Station:** Set up a breading station with the bowl of flour mixture, the beaten eggs in a separate shallow dish, and an empty plate for the breaded chicken.
4. **Bread the Chicken:** Take each piece of chicken and dredge it in the flour mixture, ensuring it’s fully coated. Then, dip it into the beaten eggs, and finally, coat it again in the flour mixture. Place the breaded chicken on the empty plate.
5. **Repeat:** Repeat the breading process until all the chicken pieces are coated.

### Frying the Chicken

1. **Heat the Oil:** Pour the vegetable oil into a large skillet or wok. Heat the oil over medium-high heat until it reaches a temperature of approximately 350°F (175°C). You can test the oil by dropping a small piece of breaded chicken into it; if it sizzles and turns golden brown within a minute, the oil is ready.
2. **Fry the Chicken in Batches:** Carefully add the breaded chicken to the hot oil in batches, ensuring not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
3. **Cook Until Golden Brown:** Fry the chicken for 5-7 minutes, turning occasionally, until it’s golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. **Remove and Drain:** Remove the cooked chicken from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

### Making the Sweet and Sour Sauce

1. **Combine Sauce Ingredients:** In a small saucepan, whisk together the ketchup, white vinegar, granulated sugar, soy sauce, minced garlic, minced ginger (or ground ginger), and red pepper flakes (if using).
2. **Prepare Cornstarch Slurry:** In a small bowl, whisk together the cornstarch and water until the cornstarch is fully dissolved. This will prevent lumps in the sauce.
3. **Cook the Sauce:** Place the saucepan over medium heat and bring the sauce to a simmer. Once simmering, slowly pour in the cornstarch slurry, whisking constantly to prevent lumps.
4. **Thicken the Sauce:** Continue to simmer the sauce, stirring occasionally, until it thickens to your desired consistency. This should take about 2-3 minutes. If the sauce becomes too thick, add a tablespoon of water at a time until it reaches the right consistency.
5. **Taste and Adjust:** Taste the sauce and adjust the sweetness or sourness to your liking. If it’s too sweet, add a splash of vinegar. If it’s too sour, add a pinch of sugar.

### Combining Chicken and Sauce

1. **Add Optional Vegetables (If Using):** If you’re adding vegetables, such as bell peppers, onions, or carrots, sauté them in the same skillet or wok used for frying the chicken. Cook them until they are tender-crisp, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
2. **Combine Chicken and Sauce:** Add the fried chicken to the skillet with the sweet and sour sauce. Gently toss to coat the chicken evenly with the sauce.
3. **Add Vegetables (If Using):** If you sautéed vegetables, add them back to the skillet and toss to combine with the chicken and sauce.
4. **Simmer Briefly:** Simmer the chicken and sauce for a few minutes to allow the flavors to meld together. Be careful not to overcook the chicken, as it can become dry.

### Serving the Sweet and Sour Chicken

1. **Serve Hot:** Serve the sweet and sour chicken hot, immediately after cooking. Garnish with sesame seeds or chopped green onions, if desired.
2. **Serve with Rice or Noodles:** Serve the sweet and sour chicken over a bed of cooked white rice, brown rice, or noodles. This helps to absorb the delicious sauce.
3. **Add a Side Dish:** Consider adding a side dish, such as steamed broccoli, stir-fried vegetables, or an egg roll, to complete the meal.

## Tips for Success

* **Use Fresh Ingredients:** Using fresh ingredients will enhance the flavor of the dish. Fresh garlic and ginger are preferable to powdered versions.
* **Don’t Overcrowd the Pan:** When frying the chicken, avoid overcrowding the pan. This will lower the oil temperature and result in soggy chicken. Fry in batches instead.
* **Adjust the Sweetness and Sourness:** Taste the sauce and adjust the sweetness and sourness to your liking. Everyone has different preferences, so don’t be afraid to experiment.
* **Keep the Chicken Warm:** If you’re preparing the chicken and sauce separately, keep the chicken warm in a low oven (200°F or 95°C) until you’re ready to combine it with the sauce.
* **Make it Ahead:** You can prepare the sweet and sour sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it before adding the chicken.

## Variations

* **Sweet and Sour Pork:** Substitute the chicken with pork tenderloin or pork shoulder, cut into 1-inch cubes.
* **Sweet and Sour Shrimp:** Use large shrimp instead of chicken for a seafood version of the dish. Reduce the cooking time for the shrimp, as they cook quickly.
* **Vegetarian Sweet and Sour:** Replace the chicken with tofu or tempeh for a vegetarian option. Press the tofu to remove excess water before breading and frying.
* **Spicy Sweet and Sour:** Add more red pepper flakes to the sauce for a spicier dish. You can also add a dash of sriracha or chili garlic sauce.
* **Pineapple Sweet and Sour:** Incorporate more pineapple chunks into the dish for a sweeter and more tropical flavor.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on portion size and ingredients used)
* Protein: 30-40g
* Carbohydrates: 40-50g
* Fat: 20-30g

Note: This is an estimate and may vary depending on the specific ingredients and cooking methods used.

## Serving Suggestions

* **With Rice:** The most classic way to serve sweet and sour chicken is with steamed white or brown rice. The rice soaks up the delicious sauce perfectly.
* **With Noodles:** Egg noodles or chow mein noodles are also a great accompaniment to sweet and sour chicken.
* **As an Appetizer:** Serve smaller portions of sweet and sour chicken as an appetizer at a party or gathering.
* **In Lettuce Wraps:** For a lighter option, serve the chicken in lettuce wraps with some shredded carrots and cucumbers.
* **With a Salad:** A simple green salad can provide a refreshing contrast to the richness of the sweet and sour chicken.

## Storage Instructions

* **Refrigerate:** Store leftover sweet and sour chicken in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the chicken in the microwave or in a skillet over medium heat. Add a splash of water if the sauce has thickened too much.
* **Freeze:** While it’s not ideal, you can freeze sweet and sour chicken. However, the texture of the chicken and sauce may change slightly. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

## Common Mistakes to Avoid

* **Overcooking the Chicken:** Overcooking the chicken can make it dry and tough. Be sure to cook it until it’s just cooked through.
* **Burning the Garlic:** Garlic can burn easily, so be sure to cook it over low heat and watch it carefully.
* **Making the Sauce Too Thick:** If the sauce becomes too thick, add a tablespoon of water at a time until it reaches the right consistency.
* **Not Adjusting the Sweetness and Sourness:** Taste the sauce and adjust the sweetness and sourness to your liking. Everyone has different preferences, so don’t be afraid to experiment.
* **Adding Cold Chicken to Hot Sauce:** Cold chicken will cool the sauce down quickly. Either reheat the chicken or make sure the sauce is very hot before combining them.

## Conclusion

This easy sweet and sour chicken recipe is a guaranteed crowd-pleaser. With simple ingredients and straightforward instructions, you can create a restaurant-quality dish in the comfort of your own home. Enjoy the perfect balance of sweet, sour, and savory flavors that will have everyone asking for seconds. Don’t be afraid to experiment with variations and adjustments to make it your own signature dish. Happy cooking!

Recipe Card

**Yields:** 4-6 servings
**Prep time:** 20 minutes
**Cook time:** 25 minutes

**Ingredients:**

* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* 2 large eggs, beaten
* 1 cup vegetable oil, for frying
* 1/2 cup ketchup
* 1/4 cup white vinegar
* 1/4 cup granulated sugar
* 2 tablespoons soy sauce
* 1 tablespoon cornstarch
* 1/4 cup water
* 1 teaspoon garlic, minced
* 1/2 teaspoon ginger, minced (or 1/4 teaspoon ground ginger)
* 1/4 teaspoon red pepper flakes (optional, for a little heat)
* 1 red bell pepper, cut into 1-inch pieces (optional)
* 1 green bell pepper, cut into 1-inch pieces (optional)
* 1 onion, cut into 1-inch pieces (optional)
* Pineapple chunks (fresh or canned) (optional)
* Carrots, sliced (optional)

**Instructions:**

1. **Prepare the Chicken:** Cut the chicken breasts into 1-inch cubes.
2. **Combine Dry Ingredients:** In a large mixing bowl, combine the flour, salt, pepper, garlic powder, and paprika. Whisk to combine.
3. **Set Up Breading Station:** Set up a breading station with the flour mixture, beaten eggs, and an empty plate.
4. **Bread the Chicken:** Dredge each piece of chicken in the flour mixture, then dip it into the beaten eggs, and coat it again in the flour mixture. Place the breaded chicken on the empty plate.
5. **Fry the Chicken:** Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through (5-7 minutes).
6. **Remove and Drain:** Remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
7. **Combine Sauce Ingredients:** In a small saucepan, whisk together the ketchup, white vinegar, granulated sugar, soy sauce, minced garlic, minced ginger, and red pepper flakes (if using).
8. **Prepare Cornstarch Slurry:** In a small bowl, whisk together the cornstarch and water until dissolved.
9. **Cook the Sauce:** Bring the sauce to a simmer over medium heat. Slowly pour in the cornstarch slurry, whisking constantly to prevent lumps.
10. **Thicken the Sauce:** Simmer the sauce until it thickens (2-3 minutes). Taste and adjust the sweetness or sourness to your liking.
11. **Add Optional Vegetables:** If using vegetables, sauté them in the same skillet used for frying the chicken until tender-crisp (5-7 minutes).
12. **Combine Chicken and Sauce:** Add the fried chicken to the skillet with the sweet and sour sauce. Gently toss to coat the chicken evenly.
13. **Add Vegetables:** If you sautéed vegetables, add them back to the skillet and toss to combine.
14. **Simmer Briefly:** Simmer the chicken and sauce for a few minutes to allow the flavors to meld together.
15. **Serve Hot:** Serve the sweet and sour chicken hot, over rice or noodles.

**Enjoy!**

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