Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 4
Stir-fried crispy battered chicken with bell peppers, onion, and pineapple. Finally, everything is coated in a simple sticky sauce. Serve this Crispy Sweet and Sour Chicken with steamed rice or fried rice. For a low-carb option, this also pairs well with cauliflower rice.
Ingredients
Chicken:
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, or chicken breasts
1/2 c. cornstarch
1 egg, beaten
1 tbsp oil, canola oil, or similar
1 1/2 c. flour
1 ¼ c. water
vegetable oil, for frying
1 tsp salt
Vegetables:
1 tbsp oil, canola oil, or similar
1 red bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
1 c. pineapple chunks, fresh, or canned/frozen
1 green bell pepper, cut into 1-inch pieces
Sweet and Sour Sauce:
2 tsp garlic, minced, or garlic powder
2 tbsp soy sauce, low sodium recommended
1/2 c. sugar
¼ c. rice vinegar, or white vinegar
1/4 c. ketchup
sesame seeds, optional garnish
2 tbsp cornstarch, mixed with 2 tbsp water
How to make Crispy Sweet and Sour Chicken
Step 1: Combine the cornstarch, flour, and salt in a large bowl. Then, add the egg, 1 tbsp oil, and water. Mix well until smooth and the consistency is like a thick pancake batter.
Step 2: To the batter, toss in the cubed chicken until well coated. Allow the chicken to marinate at room temperature for about 10 minutes or in the fridge for up to 1 hour.
Step 3: To a medium saucepan or deep fryer, add 1 inch of oil and heat to 350 degrees F. Prepare a wire rack and slotted spoon/mesh strainer.
Step 4: To the hot oil, add the chicken in batches and fry for about 3 to 4 minutes or until crispy and golden. Using a slotted spoon, transfer the fried chicken to the rack. Cook the rest of the chicken.
Step 5: On medium-high heat, place a skillet or wok. Drizzle in 1 tbsp oil and add the onion and bell peppers. Saute for about 2 to 4 minutes or until a little soft. Then, add the pineapple and the sauce ingredients (garlic, sugar, vinegar, soy sauce, and ketchup). Bring everything to a simmer. Adjust the sugar and vinegar according to taste.
Step 6: In a cup, whisk the cornstarch and water. Gradually stir this into the pan. Slightly reduce the heat and simmer for another 2 to 3 minutes or until the sauce has thickened.
Step 7: Return the cooked chicken to the pan and toss well to coat. Take the skillet off the heat.
Step 8: Serve right away garnished with some sesame seeds. Enjoy!
Notes:
The longer you marinate the chicken, the more tender the chicken would be. Make sure to keep them in the fridge and take them out about 15 minutes before serving. This will prevent the oil temperature from dropping.
For lighter variations, skip the batter and stir, and fry the cubed chicken in 1 tbsp oil. Or bake the breaded chicken at 350 degrees F for 15 minutes.
If making ahead, keep the dish in an airtight container in the fridge for up to 3 days. Or freeze for up to 3 months.
Nutrition Facts:
Serving Size: 4 ounces, Amount per Serving: Calories 466, Fat 10g 15%, Saturated Fat 2g 10%, Cholesterol 128mg 43%, Sodium 1096mg 46%, Potassium 802mg 23%, Carbohydrates 68g 23%, Fiber 5g 20%, Sugar 45g 50%, Net Carbs 63g 126%, Protein 27g 54%, Vitamin A 1419IU 28%, Vitamin C 81mg 98%, Calcium 54mg 5%, Iron 3mg 17%
Crispy Sweet and Sour Chicken
Ingredients
- Vegetables:
- 1 tbsp oil canola oil, or similar
- 1 red bell pepper cut into 1-inch pieces
- 1 medium yellow onion cut into 1-inch pieces
- 1 c. pineapple chunks fresh, or canned/frozen
- 1 green bell pepper cut into 1-inch pieces
- Sweet and Sour Sauce:
- 2 tsp garlic minced, or garlic powder
- 2 tbsp soy sauce low sodium recommended
- 1/2 c. sugar
- ¼ c. rice vinegar or white vinegar
- 1/4 c. ketchup
- sesame seeds optional garnish
- 2 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Combine the cornstarch, flour, and salt in a large bowl. Then, add the egg, 1 tbsp oil, and water. Mix well until smooth and the consistency is like a thick pancake batter.
- To the batter, toss in the cubed chicken until well coated. Allow the chicken to marinate at room temperature for about 10 minutes or in the fridge for up to 1 hour.
- To a medium saucepan or deep fryer, add 1 inch of oil and heat to 350 degrees F. Prepare a wire rack and slotted spoon/mesh strainer.
- To the hot oil, add the chicken in batches and fry for about 3 to 4 minutes or until crispy and golden. Using a slotted spoon, transfer the fried chicken to the rack. Cook the rest of the chicken.
- On medium-high heat, place a skillet or wok. Drizzle in 1 tbsp oil and add the onion and bell peppers. Saute for about 2 to 4 minutes or until a little soft. Then, add the pineapple and the sauce ingredients (garlic, sugar, vinegar, soy sauce, and ketchup). Bring everything to a simmer. Adjust the sugar and vinegar according to taste.
- In a cup, whisk the cornstarch and water. Gradually stir this into the pan. Slightly reduce the heat and simmer for another 2 to 3 minutes or until the sauce has thickened.
- Return the cooked chicken to the pan and toss well to coat. Take the skillet off the heat.
- Serve right away garnished with some sesame seeds. Enjoy!
