AuthorSusan LeeCategoryChicken, Chinese, Main CourseDifficultyBeginnerPrepare the Chicken:
Combine flour, cornstarch, salt, and pepper in a bowl. Dip chicken pieces in beaten eggs, then coat with the flour mixture.
Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken pieces in batches until golden and crispy. Drain on paper towels.
Make the Sauce:
In a saucepan, combine sugar, vinegar, ketchup, soy sauce, and pineapple juice. Bring to a simmer over medium heat.
Add the cornstarch slurry to the sauce, stirring continuously until the sauce thickens.
Combine Chicken and Sauce:
In a large skillet or wok, stir-fry the bell pepper and onion for 2-3 minutes. Add the pineapple chunks and fried chicken pieces.
Pour the sweet and sour sauce over the chicken and vegetables, tossing to coat evenly.
Serve:
Serve the Sweet and Sour Chicken hot, garnished with green onions or sesame seeds if desired, alongside steamed rice or noodles.
Ingredients
Directions
Prepare the Chicken:
Combine flour, cornstarch, salt, and pepper in a bowl. Dip chicken pieces in beaten eggs, then coat with the flour mixture.
Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken pieces in batches until golden and crispy. Drain on paper towels.
Make the Sauce:
In a saucepan, combine sugar, vinegar, ketchup, soy sauce, and pineapple juice. Bring to a simmer over medium heat.
Add the cornstarch slurry to the sauce, stirring continuously until the sauce thickens.
Combine Chicken and Sauce:
In a large skillet or wok, stir-fry the bell pepper and onion for 2-3 minutes. Add the pineapple chunks and fried chicken pieces.
Pour the sweet and sour sauce over the chicken and vegetables, tossing to coat evenly.
Serve:
Serve the Sweet and Sour Chicken hot, garnished with green onions or sesame seeds if desired, alongside steamed rice or noodles.