Introduction

A classic Chinese meal in many countries is sweet and sour chicken, which is known for its mouthwatering sauce that can satisfy even the most voracious eaters. Migration and cultural integration have a strong influence on this cuisine; the original recipe was Shanghainese.

With crispy chicken, pineapple, and bell peppers, Sweet and Sour Chicken tastes just like your favorite takeout restaurant—minus the food coloring.

Tools needed to make Sweet and Sour Chicken Recipe

• Wok: Perfect for rapid cooking at high heat. This wok is a great addition to your kitchen if you want to cook Chinese food in general or stir-fries in particular.
• Large Frying Pan: For the majority of my non-cast iron cooking, I use this Cuisinart; if stainless steel is preferred, I use my All-Clad.
• Low Sodium Soy Sauce: You can always add salt, but you can never take it away, which is why I think conventional soy sauce is far too salty. Starting with low sodium gives you the flexibility to adjust to your preferences as needed.
• Frying Spider Strainer: The quickest and easiest method to remove fried food from the pan without wasting too much time or oil is to use this frying spider strainer. It is also quite cheap, and you won’t have parts burning as you would with a smaller strainer. For practically all of my little fried foods, I use it.

Total Time for Making

Preparation Time	15 mins
Cock Time	10 mins
Total Time	25 mins
Servings	4

Ingredients for Making

• 1 1/2 pounds of 1-inch-thick chicken breasts
• 1/2 cup of cornstarch
• two beaten eggs
• 1/4 cup of flour
• using canola oil to fry
• 1 cup of pineapple chunks
• Chop 1 red bell pepper into 1-inch pieces
• One green bell pepper diced into 1-inch pieces
• Chop 1/2 yellow onion into 1-inch pieces
• 1/2 cup of sugar
• 1/4 cup of brown sugar
• 1/2 cup of apple cider vinegar
• 1/3 cup of ketchup
• 4 teaspoons of reduced-sodium soy sauce
• two minced garlic cloves

How To Make Sweet and Sour Chicken

1. In a separate bowl, whisk together the sugar, brown sugar, ketchup, apple cider vinegar, soy sauce, and garlic to form the sauce.
2. Add enough canola oil to a frying pan or Dutch oven so that it rises to a depth of between one and one and a half inches from the bottom.
3. In order for the chicken to fry and brown, heat the oil to medium-high to high. It will take two to three minutes to complete.
4. Fill a big ziplock bag with the cornstarch.
5. Once all of the chicken pieces are properly coated, add them to the large ziplock bag and shake.
6. Before adding the pieces to the hot oil, dip them first in the egg and then in the flour. To avoid having more than one layer of chicken in the oil at once, add the chicken in phases.
7. Cook for 2 to 3 minutes, or until the chicken is crispy and well-cooked.
8. Transfer to a cookie sheet (avoid using paper towels!). and carry on preparing the remaining chicken pieces in batches.
9. After cooking is complete, remove all of the oil except one tablespoon.
10. Cook the pineapple, onion, and bell peppers for one to two minutes, or until they are crisp-tender.
11. To assist the garlic warm through, return the sauce, toss to coat the pieces, and simmer for an additional 30 seconds.
12. Return the chicken pieces to the sauce and stir until it thickens and begins to bubble.
13. Serve right away, topped with optional sesame seeds or green onion garnishes.

Nutrition Facts of Sweet and Sour Chicken

602	6g	92g	41g
Calories	Fat	Carbs	Protein

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