Sweet and Sour Chicken III: A Restaurant-Quality Recipe You Can Make at Home

Sweet and sour chicken is a classic takeout dish that’s beloved for its perfect balance of sweet, tangy, and savory flavors. While it’s easy enough to order, making it at home allows you to control the ingredients, adjust the flavors to your liking, and enjoy a fresher, more satisfying meal. This recipe, Sweet and Sour Chicken III, builds upon traditional methods with a few tweaks and enhancements to deliver a truly restaurant-quality experience. It’s all about layering flavors and achieving that perfect crispy-yet-tender chicken. Let’s dive in!

## Why This Recipe Works

This recipe stands out for several reasons:

* **Multiple Layers of Flavor:** We’re not just relying on a pre-made sauce. We build the sweet and sour flavor from scratch, using a combination of ketchup, vinegar, soy sauce, sugar, and pineapple juice for depth and complexity.
* **Perfectly Crispy Chicken:** The double-dredge technique ensures that the chicken is incredibly crispy and stays that way, even when coated in sauce. Using cornstarch in the dredge is key to achieving that light, airy crispness.
* **Customizable:** This recipe is a great starting point, but you can easily adjust the sweetness, sourness, or spiciness to suit your personal preferences.
* **Fresh Ingredients:** Using fresh vegetables adds vibrant color, texture, and nutrients to the dish.

## Ingredients

Before you start, gather all your ingredients. This will make the cooking process much smoother.

**For the Chicken:**

* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 cup cornstarch
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 2 large eggs, beaten
* 1/4 cup water
* Vegetable oil, for frying (about 3-4 cups)

**For the Sweet and Sour Sauce:**

* 1/2 cup ketchup
* 1/4 cup white vinegar
* 1/4 cup granulated sugar
* 2 tablespoons soy sauce
* 2 tablespoons pineapple juice (from canned pineapple chunks)
* 1 tablespoon cornstarch
* 1/4 cup water
* 1/2 teaspoon garlic powder
* 1/4 teaspoon ginger powder
* Pinch of red pepper flakes (optional, for heat)

**For the Vegetables:**

* 1 red bell pepper, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 1 yellow bell pepper, cut into 1-inch pieces (optional, for color variety)
* 1 medium onion, cut into 1-inch pieces
* 1 cup pineapple chunks (canned or fresh)

**For Garnish (optional):**

* Sesame seeds
* Chopped green onions

## Equipment

You’ll need the following equipment for this recipe:

* Large mixing bowls (3)
* Whisk
* Large skillet or wok
* Tongs or slotted spoon
* Paper towels
* Measuring cups and spoons

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Sweet and Sour Chicken III:

**1. Prepare the Chicken:**

* In a large bowl, combine the cornstarch, flour, salt, and pepper. This is your dry dredge.
* In another bowl, whisk together the eggs and water. This is your wet dredge.
* Take a few pieces of chicken at a time and dredge them first in the dry mixture, making sure they are fully coated.
* Then, dip the coated chicken into the egg mixture, ensuring it’s completely covered.
* Finally, dredge the chicken again in the dry mixture, pressing gently to help the coating adhere.
* Place the double-dredged chicken on a plate or baking sheet while you prepare the remaining pieces.

**2. Prepare the Sweet and Sour Sauce:**

* In a medium bowl, whisk together the ketchup, white vinegar, sugar, soy sauce, pineapple juice, cornstarch, water, garlic powder, ginger powder, and red pepper flakes (if using).
* Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

**3. Fry the Chicken:**

* Pour the vegetable oil into a large skillet or wok. The oil should be about 1-2 inches deep.
* Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a deep-fry thermometer to check the temperature, or test it by dropping a small piece of chicken into the oil. If it sizzles and floats to the surface quickly, the oil is ready.
* Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy chicken.
* Fry the chicken for 4-5 minutes per batch, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
* Remove the fried chicken from the skillet using tongs or a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

**4. Cook the Vegetables:**

* If you have excess oil remaining in the skillet after frying the chicken, pour some of it out, leaving about 1-2 tablespoons.
* Heat the oil over medium-high heat.
* Add the onion and bell peppers to the skillet and cook for 3-5 minutes, stirring frequently, until they are tender-crisp.
* Add the pineapple chunks to the skillet and cook for another minute, until they are slightly warmed.

**5. Combine and Simmer:**

* Pour the sweet and sour sauce over the vegetables in the skillet.
* Bring the sauce to a simmer, stirring constantly, until it thickens slightly. This should take about 2-3 minutes.
* Add the fried chicken to the skillet and toss to coat it evenly with the sauce.
* Continue to simmer for another 1-2 minutes, allowing the chicken to absorb some of the sauce.

**6. Serve and Garnish:**

* Serve the Sweet and Sour Chicken III hot, over steamed rice or noodles.
* Garnish with sesame seeds and chopped green onions, if desired.

## Tips for Success

* **Don’t overcrowd the skillet when frying the chicken.** This will lower the oil temperature and result in soggy chicken. Fry in batches.
* **Use a deep-fry thermometer to ensure the oil is at the correct temperature.** This will help the chicken cook evenly and prevent it from being greasy.
* **Don’t overcook the vegetables.** They should be tender-crisp, not mushy.
* **Adjust the sweetness and sourness of the sauce to your liking.** You can add more sugar for a sweeter sauce or more vinegar for a tangier sauce.
* **For a spicier dish, add more red pepper flakes or a dash of hot sauce to the sauce.**
* **If the sauce is too thick, add a little water to thin it out.**
* **If the sauce is too thin, simmer it for a longer period of time to allow it to thicken.**

## Variations

* **Spicy Sweet and Sour Chicken:** Add 1-2 teaspoons of chili garlic sauce or sriracha to the sweet and sour sauce for a spicy kick.
* **Honey Sweet and Sour Chicken:** Replace some of the granulated sugar with honey for a richer, more complex sweetness.
* **Lemon Sweet and Sour Chicken:** Add 1-2 tablespoons of lemon juice to the sweet and sour sauce for a brighter, more citrusy flavor.
* **Orange Sweet and Sour Chicken:** Add 1-2 tablespoons of orange juice and a teaspoon of orange zest to the sweet and sour sauce for a refreshing twist.
* **Sweet and Sour Pork:** Substitute the chicken with pork tenderloin or pork shoulder, cut into 1-inch cubes.
* **Vegetarian Sweet and Sour:** Substitute the chicken with tofu or tempeh, cut into 1-inch cubes. Make sure to press the tofu to remove excess water before frying.

## Serving Suggestions

Sweet and Sour Chicken III is a versatile dish that can be served in a variety of ways:

* **Over Rice:** The most classic and common way to serve sweet and sour chicken is over a bed of fluffy white rice or brown rice. The rice soaks up the delicious sauce and provides a satisfying base for the chicken and vegetables.
* **With Noodles:** Serve the sweet and sour chicken over egg noodles, lo mein noodles, or rice noodles for a different texture and flavor. You can toss the noodles with a little sesame oil or soy sauce before adding the chicken and sauce.
* **As Lettuce Wraps:** For a lighter and healthier option, serve the sweet and sour chicken in lettuce wraps. Use large lettuce leaves, such as butter lettuce or romaine lettuce, to create little cups. Fill the lettuce cups with the chicken, vegetables, and sauce, and enjoy!
* **With Stir-Fried Vegetables:** Enhance the dish by serving it with a side of stir-fried vegetables, such as broccoli, carrots, snap peas, or mushrooms. This adds extra nutrients and flavor to the meal.
* **As an Appetizer:** Serve smaller portions of sweet and sour chicken as an appetizer at a party or gathering. You can serve it on skewers or in small bowls with toothpicks.

## Make-Ahead Tips

* **Prepare the Chicken:** You can prepare the chicken (cut into cubes and double-dredged) up to 24 hours in advance. Store it in an airtight container in the refrigerator. Fry the chicken just before serving for the best results.
* **Make the Sauce:** The sweet and sour sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat the sauce in a saucepan over medium heat before adding the vegetables and chicken.
* **Chop the Vegetables:** You can chop the vegetables up to 24 hours in advance. Store them in an airtight container in the refrigerator.

## Storage Instructions

* **Refrigerate:** Store leftover Sweet and Sour Chicken III in an airtight container in the refrigerator for up to 3-4 days. The chicken may lose some of its crispness, but it will still be delicious.
* **Reheat:** Reheat the sweet and sour chicken in a skillet over medium heat or in the microwave until heated through. If reheating in the skillet, you may need to add a little water to the pan to prevent the sauce from drying out.
* **Freeze:** While not ideal (the chicken will lose considerable crispness), you can freeze leftover Sweet and Sour Chicken III in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

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

This nutritional information is an estimate and may vary depending on the specific ingredients you use and your portion sizes.

## Sweet and Sour Chicken III Recipe Card

**Yields:** 6 servings
**Prep time:** 30 minutes
**Cook time:** 25 minutes

**Ingredients:**

* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 cup cornstarch
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 2 large eggs, beaten
* 1/4 cup water
* Vegetable oil, for frying
* 1/2 cup ketchup
* 1/4 cup white vinegar
* 1/4 cup granulated sugar
* 2 tablespoons soy sauce
* 2 tablespoons pineapple juice
* 1 tablespoon cornstarch
* 1/4 cup water
* 1/2 teaspoon garlic powder
* 1/4 teaspoon ginger powder
* Pinch of red pepper flakes (optional)
* 1 red bell pepper, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 1 medium onion, cut into 1-inch pieces
* 1 cup pineapple chunks
* Sesame seeds and chopped green onions, for garnish (optional)

**Instructions:**

1. **Prepare Chicken:** Combine cornstarch, flour, salt, and pepper in a bowl. In another bowl, whisk eggs and water. Double-dredge chicken: dry mixture, then egg mixture, then dry mixture again.
2. **Prepare Sauce:** Whisk ketchup, vinegar, sugar, soy sauce, pineapple juice, cornstarch, water, garlic powder, ginger powder, and red pepper flakes (if using) until smooth.
3. **Fry Chicken:** Heat vegetable oil in a skillet to 350-375°F. Fry chicken in batches for 4-5 minutes, until golden brown and cooked through. Drain on paper towels.
4. **Cook Vegetables:** Leave 1-2 tablespoons of oil in skillet. Add onion and bell peppers; cook 3-5 minutes, until tender-crisp. Add pineapple; cook 1 minute.
5. **Combine and Simmer:** Pour sauce over vegetables. Simmer until thickened. Add fried chicken; toss to coat. Simmer 1-2 minutes.
6. **Serve:** Serve hot over rice or noodles. Garnish with sesame seeds and green onions, if desired.

Enjoy your delicious homemade Sweet and Sour Chicken III! This recipe is sure to impress your family and friends. With a little practice, you’ll be able to create this restaurant-quality dish any time you crave it. Remember to adjust the flavors to your personal preferences, and don’t be afraid to experiment with different variations. Happy cooking!