Sweet and Sour Chicken
Crispy chicken coated in a tangy, vibrant sweet and sour sauce. This classic dish is easy to make and perfect for a comforting weeknight dinner or casual get-together.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cornstarch
- 2 large eggs beaten
- ½ cup vegetable oil for frying
- ¾ cup pineapple juice
- ½ cup rice vinegar not seasoned
- ⅓ cup packed light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon ginger freshly grated or paste
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds optional
- Chopped green onions optional
Instructions
- Pat the chicken pieces dry with paper towels and season with salt and pepper.
- Place cornstarch and beaten eggs in separate shallow dishes. Dip each chicken piece in cornstarch, then in beaten eggs, shaking off excess.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches for 5-7 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
- Whisk together cornstarch and water in a small bowl.
- In a saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, ginger, and garlic. Bring to a simmer over medium heat.
- Add cornstarch slurry to the sauce and stir constantly until thickened, about 1-2 minutes.
- Add fried chicken to the sauce and toss to coat. Serve immediately over rice or noodles, garnished with sesame seeds and green onions if desired.