Jake Harper
Sweet and sour chicken is a popular Chinese dish that can be made in a variety of ways. The chicken is typically cut into bite-sized pieces and coated in cornstarch or cornflour before being fried to achieve a crispy texture. Some recipes call for the chicken to be dredged in an egg mixture and seasoned flour after coating in cornstarch, while others suggest seasoning the chicken with salt and garlic powder. The key to a successful sweet and sour chicken dish is achieving a balance between the sweet and sour flavours in the sauce, which can be made with ingredients like sugar, vinegar, ketchup, soy sauce, and orange food colouring. Fresh bell peppers and pineapple chunks are often added for colour, flavour, and a touch of sweetness.
| Characteristics | Values |
|---|---|
| Chicken | Boneless, skinless chicken breast halves or chicken tenders cut into 1-inch cubes |
| Pineapple | Fresh pineapple chunks, when seasonally available |
| Peppers | Fresh bell peppers, cut into 1-inch pieces |
| Sauce | Water, pineapple juice, sugar, vinegar, orange food colouring, ketchup, malt vinegar, brown sugar, apple cider vinegar, soy sauce, sesame oil, garlic, corn starch |
| Coating | Corn starch, egg, seasoned flour |
| Oil | Vegetable oil |
| Spices | Salt, garlic powder, red pepper flakes |
| Cooking Method | Pan-fried, air-fried, or baked |
| Serving Suggestions | Rice (jasmine, brown, or white), noodles (Chinese or rice), vegetables |
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What You'll Learn
Cut chicken into bite-sized pieces
To cut chicken into bite-sized pieces, you will need a cutting board and a sharp knife. You can use boneless, skinless chicken breasts or thighs for this recipe. If you are using chicken breasts, cut each breast in half lengthwise to create two thinner pieces. Then, cut these pieces crosswise into 1-inch strips. Finally, cut the strips into 1-inch cubes. You should end up with bite-sized chicken pieces that are roughly 1-inch in size.
If you are using chicken thighs, trim any visible fat from the thighs and remove the bone if it has not already been removed. Cut the thighs into 1.5-inch pieces. Thigh meat tends to be a bit thicker than breast meat, so slightly larger pieces are preferable.
It is important to cut the chicken into evenly sized pieces so that they cook at the same rate. This will ensure that your sweet and sour chicken has a pleasant texture and that all of the chicken is cooked properly.
When handling raw chicken, be sure to wash your hands, cutting board, and knife thoroughly with soap and warm water after cutting the chicken into bite-sized pieces. This will help prevent the spread of bacteria and ensure the safety of your cooked dish.
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Season chicken with salt, garlic powder, and pepper
To prep chicken for sweet and sour chicken, you'll want to start by cutting the chicken into small, bite-sized pieces. This will ensure that the chicken cooks through evenly when being fried.
Once you have cut the chicken into pieces, it's time to season. Seasoning your chicken with salt, garlic powder, and pepper is a great way to add flavour to your sweet and sour chicken dish. Here's a step-by-step guide:
First, transfer your diced chicken to a large bowl. This will give you space to season and toss the chicken easily.
Next, season the chicken with salt, garlic powder, and pepper. Sprinkle the seasonings over the chicken, ensuring that each piece is evenly coated. You can use your hands or a spoon to distribute the seasonings.
After seasoning, it's a good idea to add cornstarch to the chicken. The cornstarch will help to create a crispy coating when the chicken is fried. Toss the chicken until each piece is evenly coated in starch.
Now your chicken is ready to be fried! Heat some vegetable oil in a large pan over medium-high heat. Fry the chicken pieces for 4-6 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to achieve the desired crispiness.
Once the chicken is cooked, remove it from the pan and place it on a wire rack or paper-towel-lined plate to drain any excess oil. This will help ensure your chicken stays crispy and doesn't become soggy.
By following these steps, you'll have delicious, flavourful chicken that is ready to be coated in the sweet and sour sauce. Enjoy your homemade sweet and sour chicken!
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Coat chicken in cornstarch, egg, and flour
To prep chicken for sweet and sour chicken, you'll first want to cut your chicken into small, bite-sized pieces. This ensures the chicken cooks through when browned.
Next, you'll coat the chicken in cornstarch, egg, and flour. This process will help keep the chicken moist, tender, and juicy, while also providing a lightly 'breaded' exterior without actually breading it.
Here's a step-by-step guide:
- Season the chicken pieces with salt and garlic powder.
- Add cornstarch to the chicken and toss until each piece is evenly coated. You can do this by placing the chicken pieces in a ziploc-style bag, adding the cornstarch, sealing the bag, and shaking until evenly coated.
- Dip the cornstarch-coated chicken pieces into an egg mixture. You can do this by adding several pieces of chicken at once and tossing them with a fork until the egg mixture fully coats the chicken.
- Coat the chicken in flour. The flour will help create a crispy exterior when fried.
- The chicken is now ready to be fried. Heat vegetable oil in a large pan over medium-high heat and fry the chicken on each side until golden brown and crispy.
By following these steps, you'll create a delicious and crispy coating for your sweet and sour chicken. Enjoy your homemade takeout!
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Fry chicken until golden brown and crispy
To prep chicken for sweet and sour chicken, cut the chicken into small, bite-sized pieces. This ensures the chicken cooks through when browned. Season the chicken with salt and garlic powder. Then, add cornstarch to the chicken and toss until each piece is evenly coated.
Now, heat vegetable oil in a large pan on medium-high heat. Fry the chicken on each side for 4-6 minutes or until golden brown and crispy. The internal temperature of the chicken should be 165°F, or the juices should run clear when cooked. If the chicken isn't crispy, increase the heat to medium-high.
You can also flash-fry the chicken in a little oil before baking it in the oven. Fry the chicken for a few seconds on each side until the crust is golden brown. Be careful not to fully cook the chicken at this stage.
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Make sweet and sour sauce with pineapple, vinegar, and sugar
To make a sweet and sour sauce with pineapple, vinegar, and sugar, you will need pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Some recipes also include cornstarch and water to thicken the sauce.
In a medium saucepan, combine your ingredients, adding the cornstarch and water last. Bring the mixture to a boil over medium heat, stirring constantly. Once it reaches a boil, continue to stir for another minute until the sauce thickens. Remove from the heat and allow it to cool. Your sweet and sour sauce is now ready to be served with your favourite dishes.
You can adjust the amounts of ketchup, soy sauce, and vinegar to taste. If you want to add a little kick to your sauce, include some crushed red pepper flakes. You can also blend down some pineapple chunks with the juice to add more pineapple to your sauce.
This sauce is an excellent condiment for dipping or drizzling over various dishes. It is a perfect pairing for chicken, adding a tangy and sweet twist to your meal. The sauce can also be used as a topping for pizza, creating an Asian-inspired flavour profile.
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Frequently asked questions
Cut the chicken into small, bite-sized pieces, about 1-inch cubes. This ensures the chicken cooks evenly and thoroughly.
After cutting the chicken, season with salt and garlic powder, then coat with cornstarch. Next, heat vegetable oil in a pan on medium-high heat and fry the chicken until golden brown and crispy.
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. To reheat, use a microwave or pan on medium heat. Do not freeze as the moisture will affect the texture of the dish.
