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- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 1/2 cup cornstarch - 1/2 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 cup vegetable oil, for frying - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 cup pineapple chunks (fresh or canned) - 1/2 onion, diced - 3 cloves garlic, minced - 1/4 cup ketchup - 1/4 cup apple cider vinegar - 1/4 cup brown sugar - 1 tablespoon soy sauce - 1 teaspoon fresh ginger, grated - 1/4 teaspoon red pepper flakes (optional) - Chopped green onions - Sesame seeds To make this dish, you will need a large mixing bowl, a whisk, and a spacious skillet. The mixing bowl helps combine the dry ingredients well. The skillet is key for frying and sautéing. Use a paper towel to drain excess oil after frying. This keeps the chicken crispy and light. First, make the coating. In a large bowl, mix cornstarch, flour, salt, black pepper, garlic powder, and onion powder. Whisk until smooth. Take your bite-sized chicken pieces and coat them in this dry mix. Make sure each piece is covered well. Shake off any extra flour to keep them from clumping. Heat vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the coated chicken. Do this in small batches. Fry for 5 to 7 minutes until the chicken is golden brown. Once done, place the chicken on a plate lined with paper towels. This helps soak up any extra oil. In a separate bowl, whisk together ketchup, apple cider vinegar, brown sugar, soy sauce, grated ginger, and red pepper flakes if you like some heat. This mix creates a bright and tasty sweet and sour sauce. In the same skillet, add diced onion, minced garlic, and both bell peppers. Sauté these for about 3 to 4 minutes. Stir them until they soften and smell great. Then, pour the sauce over these veggies. Add pineapple chunks and stir gently. Let it simmer for about 2 to 3 minutes. This lets the sauce thicken. Finally, add the fried chicken back to the skillet. Toss it all together until the chicken is well coated. Cook for another 2 minutes to heat through. Serve it up and enjoy! To get that ideal crispy coating on your chicken, follow these steps: - Use a Dry Coating: Mix cornstarch and flour for a light texture. - Even Coating: Toss chicken pieces well in the dry mix. Ensure each piece is covered. - Shake Off Excess: Remove extra flour to avoid clumping while frying. - Hot Oil: Heat the oil well before adding chicken. This helps seal the coating. - Don’t Crowd the Pan: Fry in small batches. This keeps the temperature steady for crispiness. Sautéing vegetables well enhances their flavor. Here’s how to do it: - Prep Ahead: Chop all vegetables before you start cooking. This saves time. - High Heat: Use medium-high heat to cook quickly and keep veggies crunchy. - Add Garlic Last: Add minced garlic in the last minute to avoid burning. - Stir Frequently: Keep the vegetables moving for even cooking and great texture. - Bright Colors: Choose fresh, vibrant bell peppers and onions; they add color and taste. Balancing sweetness and acidity makes the dish shine. Here’s what to keep in mind: - Taste the Sauce: Mix ketchup, vinegar, and sugar, then taste it. Adjust as needed. - Add More Sugar: If it’s too sour, add a bit more brown sugar to sweeten. - Increase Acidity: For a tangier flavor, add more apple cider vinegar slowly. - Fresh Ingredients: Use fresh pineapple for natural sweetness and a fruity note. - Personalize: Feel free to tweak the sauce to match your taste. {{image_4}} You can easily swap chicken for other proteins. Tofu is a great choice. It absorbs flavors well. Just press it to remove water, then cut it into cubes. Coat it the same way you would chicken. You can also use shrimp. Shrimp cooks quickly and adds a nice touch. Use peeled and deveined shrimp for the best results. Feel free to mix up the veggies in this dish. Broccoli, snap peas, and carrots work great. These add color and crunch. You can also use baby corn or snow peas. Just remember to chop them into bite-sized pieces. This way, they cook evenly and blend well with the sauce. Want to cut down on sugar? You can use a sugar substitute. Try using honey or maple syrup instead of brown sugar. These options add sweetness with less impact. You can also reduce the amount of ketchup. Adding more vinegar can enhance the flavor without extra sugar. Adjust the sauce to fit your taste and health goals. After you make sweet and sour chicken, let it cool down. Place it in an airtight container. Store it in the fridge for up to three days. This keeps the chicken fresh and tasty. If you have extra sweet and sour chicken, freeze it for later. Use a freezer-safe bag or container. Make sure to remove air to avoid freezer burn. It can last for up to three months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, you can use the microwave or stovetop. If using the microwave, heat on medium power. Stir every minute for even heating. If using the stovetop, place it in a pan over medium heat. Add a splash of water to keep it moist. Stir until it’s hot. Enjoy your meal just like the first time! To make sweet and sour sauce, you need simple ingredients. Here’s how: - Mix together: - 1/4 cup ketchup - 1/4 cup apple cider vinegar - 1/4 cup brown sugar - 1 tablespoon soy sauce - 1 teaspoon fresh ginger, grated - 1/4 teaspoon red pepper flakes (optional) This blend gives you a tangy and sweet sauce. Whisk well and taste. You can adjust the sweetness by adding more sugar if needed. Yes, you can use chicken thighs! Thighs are juicier and packed with flavor. Just cut them into bite-sized pieces like the breasts. They will still cook well in the frying step. The sauce will soak in nicely, giving you a tasty dish. Sweet and sour chicken pairs well with many sides. Here are some ideas: - Fluffy steamed rice - Fried rice with veggies - Noodles tossed in soy sauce - A fresh green salad These sides balance the sweet and tangy flavors of the chicken. Sweet and sour chicken stays good in the fridge for about 3 to 4 days. Store it in an airtight container to keep it fresh. If you want to save it longer, consider freezing it. Just make sure to thaw it safely before reheating. You learned how to make delicious sweet and sour chicken. We covered the key ingredients, cooking steps, and helpful tips. Remember to adjust flavors for your taste. Try different proteins and veggies to mix it up. When you store leftovers, use the right methods to keep them fresh. Enjoy your cooking journey, and impress everyone with your new skills!

Sweet and Sour Chicken Better Than Takeout

Indulge in the flavors of Sweet and Sour Chicken Delight with this easy and delicious recipe! Perfectly fried chicken coated in a vibrant, homemade sweet and sour sauce, packed with colorful veggies and pineapple for that perfect balance. Discover how to whip up this delightful dish in just 35 minutes. Click through for the full recipe and impress your family with this tasty meal they'll love!
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Ingredients
  

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

1/2 cup cornstarch

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup vegetable oil, for frying

1 red bell pepper, diced

1 green bell pepper, diced

1 cup pineapple chunks (fresh or canned)

1/2 onion, diced

3 cloves garlic, minced

1/4 cup ketchup

1/4 cup apple cider vinegar

1/4 cup brown sugar

1 tablespoon soy sauce

1 teaspoon fresh ginger, grated

1/4 teaspoon red pepper flakes (optional)

Chopped green onions and sesame seeds, for garnish

Instructions
 

Prepare the Coating: In a large mixing bowl, combine cornstarch, all-purpose flour, salt, black pepper, garlic powder, and onion powder. Whisk together until all dry ingredients are well mixed.

    Coat the Chicken: Take the bite-sized chicken pieces and toss them in the dry mixture, ensuring each piece is thoroughly coated. Shake off any excess flour to prevent clumping.

      Fry the Chicken: In a spacious skillet, heat the vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the coated chicken in small batches, allowing enough space for each piece to cook evenly. Fry for 5-7 minutes, or until the chicken turns golden brown and is cooked through. Once done, transfer the chicken to a plate lined with paper towels to absorb excess oil.

        Sauté the Vegetables: In the same skillet, add the diced onion, minced garlic, and both bell peppers. Sauté these for approximately 3-4 minutes, stirring occasionally until they begin to soften and become fragrant.

          Make the Sauce: In a separate bowl, whisk together ketchup, apple cider vinegar, brown sugar, soy sauce, grated ginger, and red pepper flakes (if using). This will create a vibrant sweet and sour sauce.

            Combine Sauce and Vegetables: Pour the prepared sauce over the sautéed vegetables in the skillet. Add in the pineapple chunks and gently stir to ensure everything is well combined. Allow the sauce to simmer for about 2-3 minutes, enabling it to thicken slightly.

              Finish the Dish: Return the fried chicken to the skillet, tossing it with the sweet and sour sauce until all pieces are evenly coated. Cook for an additional 2 minutes until the chicken is heated through and infused with the flavors.

                Serve It Up: Transfer the sweet and sour chicken to a serving platter. Garnish with a sprinkle of chopped green onions and sesame seeds for an extra crunch and freshness. This dish pairs beautifully with a fluffy bed of steamed rice or a side of aromatic fried rice.

                  Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4