Colorful Deep Fried Sweet and Sour Chicken
Crispy deep fried chicken tossed in a vibrant sweet and sour sauce, perfect for a takeout-style meal at home.
Equipment
- 1 deep fryer or large pot for frying
- 1 mixing bowls for dredging
- 1 whisk for sauce
Ingredients
Chicken
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Oil for frying
Sweet and Sour Sauce
- 1 cup pineapple juice
- 1/2 cup rice vinegar
- 1/3 cup ketchup
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 cup pineapple chunks
Instructions
Preparation
- Season the chicken pieces with salt, pepper, garlic powder, and onion powder. Dredge each piece in flour, then egg, then cornstarch.
- Heat oil in a deep fryer or large pot to 350°F. Prepare for frying the chicken.
Cooking
- Fry the chicken in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
- In a pan, combine pineapple juice, rice vinegar, ketchup, soy sauce, and brown sugar. Bring to a simmer and mix in bell peppers and pineapple chunks. Stir in the cornstarch slurry until the sauce thickens.
- Toss the fried chicken with the prepared sweet and sour sauce until well coated.
Serving
- Serve the chicken hot, garnished with extra sauce and fresh herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to retain crispiness.
Notes
Pro Tips: Ensure oil temperature is accurate for crispy chicken. Ingredient Substitutions: Use chicken thighs for juicier meat. How to Serve: Pair with jasmine rice or vegetable stir-fry. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare sauce in advance for quicker cooking.