Granulated Sugar – Adds a bit of sweetness to flavor the chicken.Garlic Powder – Add as much or as little to suit your taste.Baking Powder and Baking Soda – For a light and airy coating.All-purpose Flour and Cornstarch – The combo that gives the chicken that phenomenal crunch.Cold Water or Unsweetened Pineapple Juice – I prefer the latter because it adds such a wonderful flavor.Brown and White Sugars – To sweeten things up.Vinegar – If you can’t take the intense sour flavor, use rice vinegar instead of white.Soy Sauce – It may be called sweet and sour, but it also has that amazing umami flavor, thanks to soy sauce.Ketchup – Aside from the flavor, it’s also what gives the sauce its signature hue.It doesn’t end there! They’re also coated in a sweet and sour sauce for a ridiculously addictive dish.
Tender and juicy chicken chunks are coated in a light and airy batter and deep-fried into crispy and crunchy golden perfection. Stir the chicken and veggies to redistribute the sauce and serve immediately with steamed rice.In the mood for a great Chinese recipe? Forget ordering takeout! This dish is all you’ll need. Stir in the sauce and simmer for 6-8 minutes. Add the chicken and lightly brown on all sides.Īfter the chicken is done, transfer the pieces to a paper towel-lined plate.Īdd the bell peppers to the skillet and cook for 4-5 minutes until they start to soften.Īdd the chicken, pineapple and green onions. When you add a drop of water to the oil and it sputters, the oil is ready. Heat the oil in a large skillet over medium-high heat. Coat the chicken pieces in the cornstarch and then in the egg mixture. Put the cornstarch and beaten eggs in separate bowls. Set aside.Ĭhop the bell peppers and slice the green onions.ĭice the chicken into bite-sized pieces. Combine all the sauce ingredients in a bowl. Fun, flavorful, colorful and a universal favorite, your family and friends will love it! This sweet and sour chicken is sure to rival your favorite Chinese takeout. While it’s not a step you have to take, I highly recommend it. The chicken is battered and fried before adding it to the sauce which produces not only an exquisite crust but leaves the interior of the chicken perfectly white and moist. Another thing you’re going to love is the texture of the chicken. This dish is easy to make and the flavor is downright fabulous. But rest assured, even if if you only use white vinegar in this sweet and sour chicken it’s going to taste amazing! It’s fabulous in vinegar-based salad dressings (and a must in Swabian potato salad). You can also purchase Essig Essenz on Amazon. Though you won’t find it in grocery stores in the United States, it’s actually fairly popular among Asian Americans and consequently you can find it in some well-stocked Asian grocery stores. I like to supplement white vinegar with a few dashes of a German vinegar called Essig Essenz, which is a super concentrated vinegar with a great flavor and you only need a tiny bit of it. That’s the way my mom made it for our family and it was always a favorite.Īn important key to making a good sweet and sour sauce is to be sure that the “sour” component isn’t completely overpowered by the “sweet.” The proper balance is essential.Ĭider and balsamic vinegar aren’t quite strong enough, use the strongest vinegar you have. There are many variations of it and for this recipe we combine the slightly spicy flavor of bell pepper with the sweetness of pineapple, a fabulous combination. Originating in China and popular throughout many parts of the world, sweet and sour chicken is a classic. Battered and fried chicken pieces are simmered in a delicious sweet and sour sauce with bell peppers, green onions and pineapple.
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