Chinese Sweet and Sour Chicken (Print Version)

Crispy chicken in sweet-sour sauce with fresh peppers, onion, and pineapple for a classic, vibrant Asian dish.

# Ingredients:

→ Sweet and Sour Sauce

01 - 3/4 cup granulated sugar
02 - 1/2 cup apple cider vinegar
03 - 1/4 cup ketchup
04 - 2 tablespoons soy sauce
05 - 1 tablespoon brown sugar
06 - 1 tablespoon sesame oil
07 - 2 teaspoons garlic, minced
08 - 1 tablespoon cornstarch

→ Chicken and Vegetables

09 - 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
10 - 1/2 teaspoon salt
11 - 1/3 cup cornstarch
12 - 1 large egg, lightly beaten
13 - 1/4 cup all-purpose flour
14 - Canola oil, for frying
15 - 1/2 medium yellow onion, chopped
16 - 1 red bell pepper, chopped
17 - 1 green bell pepper, chopped
18 - 1 cup fresh pineapple, chopped (optional)

# Steps:

01 - In a mixing bowl, combine granulated sugar, apple cider vinegar, ketchup, soy sauce, brown sugar, sesame oil, and minced garlic. In another small bowl, blend cornstarch with a splash of water to make a smooth slurry. Set both aside.
02 - Pour canola oil into a large skillet or wok to a depth of 1 inch and heat over medium-high until temperature reaches 375°F.
03 - Season chicken pieces with salt. Dredge each piece in cornstarch, dip into beaten egg, and then coat thoroughly with flour.
04 - Fry chicken in batches, ensuring pieces are not overcrowded, turning as needed until golden and crisp on all sides, about 4–5 minutes per batch. Transfer to a wire rack to drain excess oil.
05 - Carefully remove most of the frying oil from the pan, leaving about 1 tablespoon. Increase to high heat, add chopped onion, red bell pepper, green bell pepper, and optional pineapple. Cook, stirring occasionally, until just charred, about 3 minutes.
06 - Whisk the prepared sauce to recombine, pour it into the hot pan with the vegetables, and mix well. Stir in the cornstarch slurry. Bring to a simmer and cook, stirring, until sauce thickens and becomes glossy, about 3 minutes.
07 - Return fried chicken pieces to the wok, tossing thoroughly to coat with sauce and vegetables. Serve immediately while hot.

# Notes:

01 - Dry the chicken thoroughly before dredging for maximum crispness.
02 - Adjust sweetness or acidity in the sauce to taste before combining with the chicken.

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