Sweet and Sour Chicken
Crispy fried chicken pieces are coated in a tangy sweet and sour sauce with pineapple and bell peppers. This classic Chinese-inspired dish is perfect for a quick and satisfying dinner.
Ingredients
- 1 can pineapple chunks drained
- 2 green bell pepper cut into 1 inch pieces
- 59.1 ml cornstarch
- 414 ml water
- 177 ml white sugar
- 118 ml distilled white vinegar
- 2 orange food color
- 8 skinless, boneless chicken breast halves cut into 1 inch cubes
- 532 ml self-rising flour
- 29.6 ml vegetable oil
- 29.6 ml cornstarch
- 2.46 ml salt
- 1.23 ml ground white pepper
- 1 egg
- 473 ml water
- 946 ml vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 15 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 137 mg
- Iron: 2.14 mg
- Magnesium: 25 mg
- Phosphorus: 293 mg
- Potassium: 251 mg
- Zinc: 0.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml cornstarch
- 414 ml water
- 177 ml white sugar
- 118 ml distilled white vinegar
- 2 orange food color
- 532 ml self-rising flour
- 29.6 ml vegetable oil
- 29.6 ml cornstarch
- 2.46 ml salt
- 1.23 ml ground white pepper
- 1 egg
- 473 ml water
Prepare
- Drain 1 can pineapple chunks
- 2 green bell pepper, cut into 1 inch pieces
- 8 skinless, boneless chicken breast halves, cut into 1 inch cubes
- 946 ml vegetable oil, for frying
Let's Cook
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Step 1.
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Bring to a boil over medium-high heat, then turn off the heat. In a small bowl, mix 1/4 cup cornstarch with 1/4 cup water until smooth; slowly stir this slurry into the saucepan. Continue stirring until the sauce thickens, about 1-2 minutes. Set aside.
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Step 2.
In a large bowl, combine self-rising flour, 2 tablespoons vegetable oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Gradually add 1 1/2 cups water, stirring constantly, to make a thick batter. Add the chicken cubes and stir until each piece is well coated.
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Step 3.
Heat 1 quart vegetable oil in a deep skillet or wok to 360°F (180°C). Fry the coated chicken pieces in batches, without crowding, until golden brown, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
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Step 4.
While the chicken is frying, cut the green bell peppers into 1-inch pieces and drain the pineapple chunks, reserving the syrup for the sauce.
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Step 5.
When ready to serve, arrange the green pepper pieces, pineapple chunks, and fried chicken on a platter. Reheat the sweet and sour sauce if needed, then pour it over the top.