BY NOEL CUNNINGHAM
If you are still looking for your favourite takeout food to make at home here is a Chinese classic that we all love, the famous sweet and sour chicken. This recipe is made with crispy chicken smothered in pineapple and bell peppers just like your favourite takeout place. This recipe is easy as 1,2,3. First you fry your chicken until crispy on the outside and tender on the inside then you sauté your veggies and add your sauce. Here are some tips for making the perfect sweet and sour chicken as well as a recipe that you will be making over and over again.
How to make the perfect sweet and sour chicken.
When it comes to making a good sweet and sour chicken there are a few tips I love to share.
Keep the chicken breading super crispy and light. I have experimented with this recipe both in a tempura batter and a straight cornstarch coating. I prefer cornstarch for ease of use, but either way, you don’t want something doughy that will absorb your sauce and getting it too thick.
Make sure your oil is hot enough to fry your chicken within 2-3 minutes.
Ingredients
- 2 chicken breasts cut into 1” chunks
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ginger powder
- 1 tsp garlic powder
Breading
- 1/4 cup flour
- 1/2 cup cornstarch
- canola oil for frying
Sauce
- 1 cup pineapple juice
- 1/2 cup sugar
- 2 tsp lime juice
- 1/4 cup brown sugar
- 1/2 cup vinegar
- 1/3 cup ketchup
- 4 teaspoons soy sauce
- 2 cloves garlic minced
- 1 cup pineapple chunks
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 yellow onion diced
Directions
Marinate chicken breast with all the seasonings and leave to marinate.
Combine flour and cornstarch in a large ziplock bag, add the chicken pieces and shake until well coated.
Add oil to a frying pot and heat the oil on medium-high to high heat, you’re looking for the chicken to cook through and crispy in about 2-3 minutes. When done cooking remove all but a tablespoon of the oil.
To make the sauce, whisk together the pineapple juice sugar, vinegar, lime juice, ketchup, soy sauce in a small bowl. Add the sauce to the pot and stir to coat the chicken. Cook for 30 seconds to help the garlic warm through. Remove and set aside.
Add the chopped garlic, bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender then add remaining sauce ingredients and simmer for 2 minutes. Add the chicken pieces in the sauce and stir until the sauce has thickened and bubbling. Serve immediately, with steamed rice, fried rice or noodles. Optional garnishes of sesame seeds or green onions.
