Sweet and Sour Chicken
Homemade sweet and sour chicken with crispy bites of chicken, fresh vegetables, pineapple, and a glossy tangy sauce. Better than takeout and ready at home!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 oz chicken breasts (cut into 1-inch chunks)
- 1 tbsp oyster sauce
- 2 tsp light soy sauce
- 1 tsp salt
- 2 tbsp cornflour | cornstarch (for the chicken)
- ⅔ cup flour
- ½ cup cornflour | cornstarch (for the batter)
- 1 tsp water
- 1 tsp baking powder
- ½ cup water
- 1 tsp oil (for the batter)
- 2 cup oil (for frying (peanut, canola, or vegetable oil are all great choices))
- 3 oz red bell pepper (cut into triangles)
- 6 oz carrot (sliced ¼ inch thick)
- 2 medium onions (cut into one inch chunks)
- 6 oz pineapple (sliced into ½-inch pieces)
- 2 tbsp red vinegar
- 1 tbsp rice vinegar
- 4 tbsp sugar
- ½ tsp salt
- ½ tsp cornflour | cornstarch
- 2 tbsp water
Instructions
- 1
In a bowl, toss the chicken chunks with oyster sauce, soy sauce, salt, and 2 tablespoons of the cornstarch place back in the fridge and let sit for 20-30 mins. In a separate small bowl, whisk together the red vinegar, rice vinegar, sugar, and salt for the sauce. Set aside.
- 2
In another bowl, mix the flour, the remaining cornstarch, and the baking powder. Slowly whisk in the ½ cup of water and 1 tsp of oil until the batter is smooth.
- 3
Heat 2 cups of oil in a pot to 350°F (175°C). Coat the marinated chicken pieces in the batter and fry in batches for 3-4 minutes until golden and crispy. Transfer to a paper towel-lined plate. For extra crispiness, fry all the chicken again for one final minute and ensure the oil is drained and place back onto a new paper towel-lined plate.
- 4
Heat a wok or large pan over high heat. Add all the chopped vegetables (bell pepper, carrot and onion) and pineapple and stir-fry for 2 minutes until slightly tender.
- 5
Pour the sauce mixture into the wok and bring it to a simmer. Mix the cornstarch and water together to make the slurry and add it to the wok, stir constantly until the sauce thickens. Throw in the crispy chicken, toss everything to coat, and serve immediately.